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

"Damsel" > ha scritto nel messaggio
ups.com...
> 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

ROTFL! You haven't said " I would ask them to eat my cheesecake" ROTFL!
>

Pandora wrote:
> "Damsel" > ha scritto nel messaggio
> > If someone else were making the cheesecake for me, I would
> > ask them to make the crust. <G>
> >
> > Carol
>
> ROTFL! You haven't said " I would ask them to eat my cheesecake" ROTFL!

It's mine! ALL MINE!! Bwahahahahaha!

Carol