I've made sf cheese cake. I've used the recipe she posted in the cheesecake
thread.
You have told me that you liked it with few crust. I must say that crust was
too much and filling was few. Another thing: crust wasn't very crispy!
Pheraps it must stay more in the fridge!
Taste was very good
What do you think is happened?
I send you these pics (don't look near the letter *f * : cat love
chocolate!
http://tinypic.com/einnrm.jpg
http://tinypic.com/einnsz.jpg

--
cheers
Pandora

"Pandora" > wrote in message
...
> I've made sf cheese cake. I've used the recipe she posted in the
> cheesecake thread.
> You have told me that you liked it with few crust. I must say that crust
> was too much and filling was few. Another thing: crust wasn't very crispy!
> Pheraps it must stay more in the fridge!
> Taste was very good
> What do you think is happened?
> I send you these pics (don't look near the letter *f * : cat love
> chocolate!
> http://tinypic.com/einnrm.jpg
> http://tinypic.com/einnsz.jpg
>
> --
> cheers
> Pandora
>
>
I've never made cheesecke Pandora, but I've never tasted a cheesecake that
had a crispy crust. Maybe others have. Mine have always had a soggy crust --
even at the Cheesecake factory restaurants!
Dee Dee

"Dee Randall" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> I've made sf cheese cake. I've used the recipe she posted in the
>> cheesecake thread.
>> You have told me that you liked it with few crust. I must say that crust
>> was too much and filling was few. Another thing: crust wasn't very
>> crispy! Pheraps it must stay more in the fridge!
>> Taste was very good
>> What do you think is happened?
>> I send you these pics (don't look near the letter *f * : cat love
>> chocolate!
>> http://tinypic.com/einnrm.jpg
>> http://tinypic.com/einnsz.jpg
>>
>> --
>> cheers
>> Pandora
>>
>>
> I've never made cheesecke Pandora, but I've never tasted a cheesecake that
> had a crispy crust. Maybe others have. Mine have always had a soggy
> crust -- even at the Cheesecake factory restaurants!
> Dee Dee

I've made some cheesecakes till now. One of them was made with an old recipe
I had: it was very good (for me) because it had a very crispy crust. I have
posted the recipe, if I remember well.
cheers
Pandora
>
>

On 2005-10-12, Pandora > wrote:

>> I've never made cheesecke...

I have. But, no more. Ever since I discovered Trader Joe's New
York-style cheesecake for a mere $6, fergetaboutit! It's awesome. I
couldn't buy the ingredients for that price. It's even got the raised
edge should you want to add a topping.

nb

"notbob" > wrote in message
. ..
> On 2005-10-12, Pandora > wrote:
>
>>> I've never made cheesecke...
>
> I have. But, no more. Ever since I discovered Trader Joe's New
> York-style cheesecake for a mere $6, fergetaboutit! It's awesome. I
> couldn't buy the ingredients for that price. It's even got the raised
> edge should you want to add a topping.
>
> nb

Great news, Bob! I've just added it to my list!
THANK YOU!
dee dee

On 2005-10-12, Dee Randall > wrote:
>
> Great news, Bob! I've just added it to my list!
> THANK YOU!
> dee dee

They make a larger version for about $10-11. But, the small one takes
me a week to eat, it's so rich.

nb

"notbob" > wrote in message
. ..
> On 2005-10-12, Pandora > wrote:
>
>>> I've never made cheesecke...
>
> I have. But, no more. Ever since I discovered Trader Joe's New
> York-style cheesecake for a mere $6, fergetaboutit! It's awesome. I
> couldn't buy the ingredients for that price. It's even got the raised
> edge should you want to add a topping.
>
> nb

Have you had their (TJ'S) French Chocolate Mouse tort/cake?

If you have any inkling of being a chocoholic DO NOT EAT THIS.


Dimitri

"Dimitri" > wrote in message
...
>
> "notbob" > wrote in message
> . ..
>> On 2005-10-12, Pandora > wrote:
>>
>>>> I've never made cheesecke...
>>
>> I have. But, no more. Ever since I discovered Trader Joe's New
>> York-style cheesecake for a mere $6, fergetaboutit! It's awesome. I
>> couldn't buy the ingredients for that price. It's even got the raised
>> edge should you want to add a topping.
>>
>> nb
>
> Have you had their (TJ'S) French Chocolate Mouse tort/cake?
>
> If you have any inkling of being a chocoholic DO NOT EAT THIS.
>
>
> Dimitri
>
What are you saying, "Don't bother eating it because it won't live up to
your expectations"?
or "It will send you over the edge into chocolate-holic-dom"?

Funny, I've never associated eating chocolate with getting really sick, but
DH & I had a lot of chocolate last night and we were both pretty sick this
morning. We need that $20-donut test.
Dee Dee

"notbob" > ha scritto nel messaggio
. ..
> On 2005-10-12, Pandora > wrote:
>
>>> I've never made cheesecke...
>
> I have. But, no more. Ever since I discovered Trader Joe's New
> York-style cheesecake for a mere $6, fergetaboutit! It's awesome. I
> couldn't buy the ingredients for that price. It's even got the raised
> edge should you want to add a topping.
>
> nb

It's funny! But I'm sure that You can make a cheesecake with $3.
Cheers
Pandora

On 2005-10-13, Pandora > wrote:

> It's funny! But I'm sure that You can make a cheesecake with $3.

In what parallel universe? Even with everything else, cream cheese,
graham crackers, and eggs would easily put me over $5.

nb

Pandora wrote:

> What do you think is happened?
> I send you these pics (don't look near the letter *f * : cat love
> chocolate!
> http://tinypic.com/einnrm.jpg
> http://tinypic.com/einnsz.jpg


Pandora,

That's a pretty wide and shallow cheese cake, compared to what I'm
familiar with. I thought it was a pizza at first!

--
Andy
http://tinyurl.com/dzl7h

"Andy" <q> ha scritto nel messaggio
.. .
> Pandora wrote:
>
>> What do you think is happened?
>> I send you these pics (don't look near the letter *f * : cat love
>> chocolate!
>> http://tinypic.com/einnrm.jpg
>> http://tinypic.com/einnsz.jpg
>
>
> Pandora,
>
> That's a pretty wide and shallow cheese cake, compared to what I'm
> familiar with. I thought it was a pizza at first!

White pizza?
How are the cheesecakes that you know?

--
cheers
Pandora
>
> --
> Andy
> http://tinyurl.com/dzl7h

Pandora wrote:
>
> How are the cheesecakes that you know?

Here are examples of typical plain cheesecakes:
http://www.adamssuperfood.com/data/p...cheesecake.jpg
http://www.hollyeats.com/images/Sout...Cheesecake.jpg
http://www.primorski.net/Ricotta%20Cheesecake.jpg
http://www.tropicalgrillcatering.com...cheesecake.jpg


This is a great cheesecake recipe. It's normally made in a tall
springform pan. This version also has directions for making it in a
9-inch by 13-inch rectangular pan.

* Exported from MasterCook *

Lindy's Cheesecake

Recipe By :Lindy's of New York
Serving Size : 16 Preparation Time :0:00
Categories : cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup flour
1/4 cup sugar
1 teaspoon lemon zest
1/4 teaspoon vanilla
1 stick unsalted butter -- softened
1 egg yolk
FILLING
40 ounces cream cheese -- softened
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon vanilla
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
5 large eggs
2 egg yolks
1/4 cup heavy cream

CRUST: Mix flour, sugar, lemon zest, and vanilla. With pastry
blender, cut in butter and egg yolks (food processor is great for
this!). Shape into a ball and wrap in wax paper. Refrigerate for one
hour.

Pat about a third of the dough onto the bottom of an ungreased 9"
springform pan. Bake at 400F for 10 minutes or until golden. COOL!
Butter sides of springform pan. Fit over bottom. Pat rest of dough
evenly along sides of pan. Do not bake!

FILLING: With electric mixer, beat cheese until fluffy. Slowly add
sugar, flour, salt, vanilla, and lemon zest to cheese, beating until
smooth. At low speed, add eggs and two yolks, one at a time. Stir in
cream. Turn into pan. Bake at 500F for 12 minutes, then reduce heat
to 250 and bake for one hour and 10 minutes). Turn off oven, and leave
door ajar for one hour. Cool on rack. Remove sides of pan.
Refrigerate several hours or overnight before serving.

>From Betty Crocker:
LINDY'S CHEESECAKE SQUARES:
Heat oven to 400=BA. Lightly grease rectangular pan, 13 =D7 9 =D7 2
inches. Press crust mixture on bottom of pan. Do not place pan on
cookie sheet. Bake 15 minutes; cool.

Heat oven to 475=BA. Pour cream cheese mixture into pan. Bake 15
minutes. Reduce oven temperature to 200=BA. Bake about 45 minutes or
until center is set. Turn off oven and leave cheesecake in oven 15
minutes; cool 15 minutes. Cover and refrigerate at least 12 hours.


Source:
"procedures adapted by Damsel"
Yield:
"16 slices"


Carol

"Damsel" > ha scritto nel messaggio
ups.com...
Pandora wrote:
>
> How are the cheesecakes that you know?

Here are examples of typical plain cheesecakes:
http://www.adamssuperfood.com/data/p...cheesecake.jpg
http://www.hollyeats.com/images/Sout...Cheesecake.jpg
http://www.primorski.net/Ricotta%20Cheesecake.jpg
http://www.tropicalgrillcatering.com...cheesecake.jpg

I've seen that they are very High!!!! And some of them haven't the crust!!!!

This is a great cheesecake recipe. It's normally made in a tall
springform pan. This version also has directions for making it in a
9-inch by 13-inch rectangular pan.

Thank you Carol, I save and try next time! I see that in the follow recipe,
crust is made without crackers; only with flour!
Cheers
Pandora

* Exported from MasterCook *

Lindy's Cheesecake

Recipe By :Lindy's of New York
Serving Size : 16 Preparation Time :0:00
Categories : cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup flour
1/4 cup sugar
1 teaspoon lemon zest
1/4 teaspoon vanilla
1 stick unsalted butter -- softened
1 egg yolk
FILLING
40 ounces cream cheese -- softened
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon vanilla
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
5 large eggs
2 egg yolks
1/4 cup heavy cream

CRUST: Mix flour, sugar, lemon zest, and vanilla. With pastry
blender, cut in butter and egg yolks (food processor is great for
this!). Shape into a ball and wrap in wax paper. Refrigerate for one
hour.

Pat about a third of the dough onto the bottom of an ungreased 9"
springform pan. Bake at 400F for 10 minutes or until golden. COOL!
Butter sides of springform pan. Fit over bottom. Pat rest of dough
evenly along sides of pan. Do not bake!

FILLING: With electric mixer, beat cheese until fluffy. Slowly add
sugar, flour, salt, vanilla, and lemon zest to cheese, beating until
smooth. At low speed, add eggs and two yolks, one at a time. Stir in
cream. Turn into pan. Bake at 500F for 12 minutes, then reduce heat
to 250 and bake for one hour and 10 minutes). Turn off oven, and leave
door ajar for one hour. Cool on rack. Remove sides of pan.
Refrigerate several hours or overnight before serving.

>From Betty Crocker:
LINDY'S CHEESECAKE SQUARES:
Heat oven to 400º. Lightly grease rectangular pan, 13 × 9 × 2
inches. Press crust mixture on bottom of pan. Do not place pan on
cookie sheet. Bake 15 minutes; cool.

Heat oven to 475º. Pour cream cheese mixture into pan. Bake 15
minutes. Reduce oven temperature to 200º. Bake about 45 minutes or
until center is set. Turn off oven and leave cheesecake in oven 15
minutes; cool 15 minutes. Cover and refrigerate at least 12 hours.


Source:
"procedures adapted by Damsel"
Yield:
"16 slices"


Carol

Pandora wrote:
>
> Thank you Carol, I save and try next time! I see that in the follow recipe,
> crust is made without crackers; only with flour!
> Cheers
> Pandora

> > * Exported from MasterCook *
> >
> > Lindy's Cheesecake

You have to have a lot of patience to make the pastry crust for this
recipe. It tastes great, but to me it's not worth the hassle. I just
put a piece of parchment paper in the bottom of the pan, and don't make
any crust. If someone else were making the cheesecake for me, I would
ask them to make the crust. <G>

Carol

I have a really great no bake cheescake recipe if you would like I can
give it to you. It tase really good and doesn't take alot of
prepping-Denise

"Denise" > wrote in message
oups.com...
>I have a really great no bake cheescake recipe if you would like I can
> give it to you. It tase really good and doesn't take alot of
> prepping-Denise

If you are addressing me, Denise, yes, I would like it; however, I'm picking
about gelatin and raw eggs. AAARRRRRRRGGGGH!
Thanks for your generosity,
Dee Dee

Hey Dee Dee,
I will definatley have to get that recipe. The only thing
that it contains is Cream Cheese, 1 Large Vanilla pudding package and
almost a full thing of Cool whip. I will get you the exact measurements
as soon as possible-Denise

Oh, my Denise.
I couldn't eat cool whip or vanilla pudding -- I don't know what I was
thinking.
You're nice to think of me -- perhaps there are others who would like it,
though.
My appreciation,
Dee Dee

"Denise" > wrote in message
oups.com...
> Hey Dee Dee,
> I will definatley have to get that recipe. The only thing
> that it contains is Cream Cheese, 1 Large Vanilla pudding package and
> almost a full thing of Cool whip. I will get you the exact measurements
> as soon as possible-Denise
>

"Denise" > ha scritto nel messaggio
oups.com...
>I have a really great no bake cheescake recipe if you would like I can
> give it to you. It tase really good and doesn't take alot of
> prepping-Denise

Ohhhhhhhh! SURE that I want! Thank you very much!
I wait for the recipe!
Pandora

Pandora wrote:
> I've made sf cheese cake. I've used the recipe she posted in the cheesecake
> thread.
> You have told me that you liked it with few crust. I must say that crust was
> too much and filling was few. Another thing: crust wasn't very crispy!
> Pheraps it must stay more in the fridge!
> Taste was very good
> What do you think is happened?
> I send you these pics (don't look near the letter *f * : cat love
> chocolate!
> http://tinypic.com/einnrm.jpg
> http://tinypic.com/einnsz.jpg
>
> --
> cheers
> Pandora

LOL! Hey, those are my initials... I am honored! Thank you!

Let me explain that the crust isn't supposed to be crispy in the end.
It's fairly crispy when you take it out of the oven (pre-baked), but it
softens up after the filling is added. That recipe is really meant for
an 8 inch pie plate. If you'd used a smaller pan (yours looks like 10
inches), obviously the filling would have been thicker. Try an 8 inch
pan next time and if you think you need more filling, make more. I
make my cheesecake in springform pans, like you. But it turns out
better (using that recipe) in a pie plate. I double the filling when I
use a springform.

PS: Crust is a real "option" because you can make as much or as little
as you like. However it takes a couple of times to "tweak" the recipe
to your liking. My favorite store bought cheesecake barely has a
crust... it amounts to just a sprinkling of graham crackers sprinkled
on the buttered pan.


sf

"sf" > ha scritto nel messaggio
oups.com...
> Pandora wrote:
>> I've made sf cheese cake. I've used the recipe she posted in the
>> cheesecake
>> thread.
>> You have told me that you liked it with few crust. I must say that crust
>> was
>> too much and filling was few. Another thing: crust wasn't very crispy!
>> Pheraps it must stay more in the fridge!
>> Taste was very good
>> What do you think is happened?
>> I send you these pics (don't look near the letter *f * : cat love
>> chocolate!
>> http://tinypic.com/einnrm.jpg
>> http://tinypic.com/einnsz.jpg
>>
>> --
>> cheers
>> Pandora
>
> LOL! Hey, those are my initials... I am honored! Thank you!

Ohhhhhh! Welcome back!
>
> Let me explain that the crust isn't supposed to be crispy in the end.
> It's fairly crispy when you take it out of the oven (pre-baked), but it
> softens up after the filling is added. That recipe is really meant for
> an 8 inch pie plate. If you'd used a smaller pan (yours looks like 10
> inches), obviously the filling would have been thicker. Try an 8 inch
> pan next time and if you think you need more filling, make more. I
> make my cheesecake in springform pans, like you. But it turns out
> better (using that recipe) in a pie plate. I double the filling when I
> use a springform.

Ahhhh! I understand! The taste was so good!!!! It's a pity don't make it
again
>
> PS: Crust is a real "option" because you can make as much or as little
> as you like. However it takes a couple of times to "tweak" the recipe
> to your liking. My favorite store bought cheesecake barely has a
> crust... it amounts to just a sprinkling of graham crackers sprinkled
> on the buttered pan.
>
>
> sf

Noo! Your crust went well for me. but I had to add more cheese! Only this!
Thank you very much for recipe and explanations.

--
cheers
Pandora
>