Someone put the bright idea of a Trader Joe's "New York Style Cheesecake"
in my head. Yesterday I bought one. 3.5 lbs.!

That's a LOT of cheesecake!!! What WAS I thinking?!!!

Now that it's thawed in the fridge can I slice it and refreeze slices?

Andy
I think I'm gonna be fat

"Andy" <q> wrote in message
.. .
> Someone put the bright idea of a Trader Joe's "New York Style Cheesecake"
> in my head. Yesterday I bought one. 3.5 lbs.!
>
> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>
> Now that it's thawed in the fridge can I slice it and refreeze slices?
>
> Andy
> I think I'm gonna be fat

Yeah, but go overboard as far as sealing the frozen stuff, so it doesn't get
dehydrated. This probably means a plastic container, wax paper between
slices (so they're easy to separate), and then pop the entire container into
a really big NAME BRAND zip back intended for freezing. Some of the private
label stuff is crap.

"Andy" <q> wrote in message
.. .
> Someone put the bright idea of a Trader Joe's "New York Style Cheesecake"
> in my head. Yesterday I bought one. 3.5 lbs.!
>
> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>
> Now that it's thawed in the fridge can I slice it and refreeze slices?\

Sure, I do ... except I just freeze 1/4 or 1/2 cheesecake, not
slices. Take it out when I feel like it's going to be a cheesecake
kinda week.

nancy

On Thu 27 Oct 2005 06:46:43a, Andy wrote in rec.food.cooking:

> Someone put the bright idea of a Trader Joe's "New York Style
Cheesecake"
> in my head. Yesterday I bought one. 3.5 lbs.!
>
> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>
> Now that it's thawed in the fridge can I slice it and refreeze slices?
>
> Andy
> I think I'm gonna be fat
>

Andy, there is no such thing as too much cheesecake. Wherever did you get
such an idea? :-)

Yes, you can refreeze it, but the texture may suffer slightly. It should
still be good. The other alternative, of course, is to send all excess to
me immediately, by courier.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Michael "Dog3" Lonergan wrote:

> Screw the freezer. Eat it
>
> Michael


I started to. I had maybe a 1/2 pound slice for breakfast but then I
looked back in the box and realized I was in trouble!

Andy

On Thu 27 Oct 2005 07:07:18a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

> Wayne Boatwright > looking for trouble wrote in
> :
>
>> On Thu 27 Oct 2005 06:46:43a, Andy wrote in rec.food.cooking:
>>
>>> Someone put the bright idea of a Trader Joe's "New York Style
>>> Cheesecake" in my head. Yesterday I bought one. 3.5 lbs.!
>>>
>>> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>>>
>>> Now that it's thawed in the fridge can I slice it and refreeze
>>> slices?
>>>
>>> Andy
>>> I think I'm gonna be fat
>>>
>>
>> Andy, there is no such thing as too much cheesecake. Wherever did you
>> get such an idea? :-)
>>
>> Yes, you can refreeze it, but the texture may suffer slightly. It
>> should still be good. The other alternative, of course, is to send
>> all excess to me immediately, by courier.
>>
>
> I got dibs on at least 1/4 of the cheesecake.
>
> Michael <- IS getting fat. Gained weight again this month
>

If you're getting fat, you don't need it. I, OTOH, am already fat and
require cheesecake to maintain my weight. :-))

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Michael "Dog3" Lonergan wrote:

> Andy <q> looking for trouble wrote in
> :
>
>> Michael "Dog3" Lonergan wrote:
>>
>>> Screw the freezer. Eat it
>>>
>>> Michael
>>
>>
>> I started to. I had maybe a 1/2 pound slice for breakfast but then I
>> looked back in the box and realized I was in trouble!
>>
>> Andy
>
> Perhaps Wayne and I could stop in this evening. We'll create some
> non- existant crisis and try to find a solution to the crisis over
> cheesecake... Good Gawd, we would be the Golden Girls all over again.
>
> Michael


LOL. That's a plan!

Andy

That's like saying "I have too much money." (I wish)

Wayne Boatwright wrote:

> On Thu 27 Oct 2005 07:07:18a, Michael "Dog3" Lonergan wrote in
> rec.food.cooking:
>
>> Wayne Boatwright > looking for trouble wrote in
>> :
>>
>>> On Thu 27 Oct 2005 06:46:43a, Andy wrote in rec.food.cooking:
>>>
>>>> Someone put the bright idea of a Trader Joe's "New York Style
>>>> Cheesecake" in my head. Yesterday I bought one. 3.5 lbs.!
>>>>
>>>> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>>>>
>>>> Now that it's thawed in the fridge can I slice it and refreeze
>>>> slices?
>>>>
>>>> Andy
>>>> I think I'm gonna be fat
>>>>
>>>
>>> Andy, there is no such thing as too much cheesecake. Wherever did
you
>>> get such an idea? :-)
>>>
>>> Yes, you can refreeze it, but the texture may suffer slightly. It
>>> should still be good. The other alternative, of course, is to send
>>> all excess to me immediately, by courier.
>>>
>>
>> I got dibs on at least 1/4 of the cheesecake.
>>
>> Michael <- IS getting fat. Gained weight again this month
>>
>
> If you're getting fat, you don't need it. I, OTOH, am already fat and
> require cheesecake to maintain my weight. :-))


ROFLMAO!


For the life of me, I don't know why I thought that New York cheesecake
was "light and fluffy."

There's NO air in NY cheesecake!

Andy
Keeps wanting to type cheesesteak

On Thu 27 Oct 2005 07:31:11a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

> Andy <q> looking for trouble wrote in
> :
>
>> Michael "Dog3" Lonergan wrote:
>>
>>> Screw the freezer. Eat it
>>>
>>> Michael
>>
>>
>> I started to. I had maybe a 1/2 pound slice for breakfast but then I
>> looked back in the box and realized I was in trouble!
>>
>> Andy
>
> Perhaps Wayne and I could stop in this evening. We'll create some non-
> existant crisis and try to find a solution to the crisis over
> cheesecake... Good Gawd, we would be the Golden Girls all over again.
>
> Michael
>

ROTF!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Andy" <q> wrote

> For the life of me, I don't know why I thought that New York cheesecake
> was "light and fluffy."

WHAT???

> There's NO air in NY cheesecake!

That would be a no. It's dry, right?

nancy

On Thu 27 Oct 2005 07:48:46a, itsjoannotjoann wrote in rec.food.cooking:

>
> That's like saying "I have too much money." (I wish)
>

Then Andy has a "wealth of cheesecake". :-)

Or, in the case of 1 person sitting in front of a 3-1/2 cheesecake, an
"embarrassment of cheesecake"!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Thu 27 Oct 2005 07:49:42a, Andy wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> On Thu 27 Oct 2005 07:07:18a, Michael "Dog3" Lonergan wrote in
>> rec.food.cooking:
>>
>>> Wayne Boatwright > looking for trouble wrote in
>>> :
>>>
>>>> On Thu 27 Oct 2005 06:46:43a, Andy wrote in rec.food.cooking:
>>>>
>>>>> Someone put the bright idea of a Trader Joe's "New York Style
>>>>> Cheesecake" in my head. Yesterday I bought one. 3.5 lbs.!
>>>>>
>>>>> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>>>>>
>>>>> Now that it's thawed in the fridge can I slice it and refreeze
>>>>> slices?
>>>>>
>>>>> Andy
>>>>> I think I'm gonna be fat
>>>>>
>>>>
>>>> Andy, there is no such thing as too much cheesecake. Wherever did
>>>> you get such an idea? :-)
>>>>
>>>> Yes, you can refreeze it, but the texture may suffer slightly. It
>>>> should still be good. The other alternative, of course, is to send
>>>> all excess to me immediately, by courier.
>>>>
>>>
>>> I got dibs on at least 1/4 of the cheesecake.
>>>
>>> Michael <- IS getting fat. Gained weight again this month
>>>
>>
>> If you're getting fat, you don't need it. I, OTOH, am already fat and
>> require cheesecake to maintain my weight. :-))
>
>
> ROFLMAO!
>
>
> For the life of me, I don't know why I thought that New York cheesecake
> was "light and fluffy."
>
> There's NO air in NY cheesecake!

You betcha. NY cheesecake is made predominantly of cream cheese colored
lead. :-)

> Andy
> Keeps wanting to type cheesesteak
>

Now there's a thought! A good Philly cheesteak followed by a NY
cheesecake. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Nancy Young wrote:

>
> "Andy" <q> wrote
>
>> For the life of me, I don't know why I thought that New York
cheesecake
>> was "light and fluffy."
>
> WHAT???
>
>> There's NO air in NY cheesecake!
>
> That would be a no. It's dry, right?
>
> nancy


Well it's not "dry" but it does crumble!

Andy

"Andy" <q> wrote

> Nancy Young wrote:

>> That would be a no. It's dry, right?

> Well it's not "dry" but it does crumble!

No way, really? New York cheesecake is creamy.
That was a joke because someone once asked for
a cheesecake that wasn't dry like New York
cheesecake.

nancy

Nancy Young wrote:

>
> "Andy" <q> wrote
>
>> Nancy Young wrote:
>
>>> That would be a no. It's dry, right?
>
>> Well it's not "dry" but it does crumble!
>
> No way, really? New York cheesecake is creamy.
> That was a joke because someone once asked for
> a cheesecake that wasn't dry like New York
> cheesecake.
>
> nancy


Here's a photo, just minutes old...

http://tinypic.com/f1gis3.jpg

That's crumbly, kinda/sorta!??


Andy

"Andy" <q> wrote in message
.. .
> Nancy Young wrote:

>> No way, really? New York cheesecake is creamy.
>> That was a joke because someone once asked for
>> a cheesecake that wasn't dry like New York
>> cheesecake.

> Here's a photo, just minutes old...
>
> http://tinypic.com/f1gis3.jpg
>
> That's crumbly, kinda/sorta!??

A little, yet creamy ... if it's really bothering you, you
can send it now; act fast, I'll have it by tomorrow.

nancy

On Thu 27 Oct 2005 08:27:16a, Andy wrote in rec.food.cooking:

> http://tinypic.com/f1gis3.jpg

Yes, that's what I'd call crumbly, and the way I like it. I WANT it!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Andy wrote:
> >
>
> Here's a photo, just minutes old...
>
> http://tinypic.com/f1gis3.jpg
>
> That's crumbly, kinda/sorta!??
>
>
> Andy


That's just really low down mean. Posting that stuff and we can't eat
it.

Nancy Young wrote:

>
> "Andy" <q> wrote in message
> .. .
>> Nancy Young wrote:
>
>>> No way, really? New York cheesecake is creamy.
>>> That was a joke because someone once asked for
>>> a cheesecake that wasn't dry like New York
>>> cheesecake.
>
>> Here's a photo, just minutes old...
>>
>> http://tinypic.com/f1gis3.jpg
>>
>> That's crumbly, kinda/sorta!??
>
> A little, yet creamy ... if it's really bothering you, you
> can send it now; act fast, I'll have it by tomorrow.
>
> nancy


This is getting complicated!

Wayne
Michael
Nancy

Before I call Fedex...

DOES ANYBODY ELSE WANT SOME CHEESECAKE?????

Andy

itsjoannotjoann wrote:

>
> Andy wrote:
>> >
>>
>> Here's a photo, just minutes old...
>>
>> http://tinypic.com/f1gis3.jpg
>>
>> That's crumbly, kinda/sorta!??
>>
>>
>> Andy
>
>
> That's just really low down mean. Posting that stuff and we can't eat
> it.


I cannot tell a lie. I did it!

Andy's Evil Twin

Andy wrote:
>> Nancy Young wrote:
>>
>>>
>>> "Andy" <q> wrote in message
>>> .. .
>>>> Nancy Young wrote:
>>>
>>>>> No way, really? New York cheesecake is creamy.
>>>>> That was a joke because someone once asked for
>>>>> a cheesecake that wasn't dry like New York
>>>>> cheesecake.
>>>
>>>> Here's a photo, just minutes old...
>>>>
>>>> http://tinypic.com/f1gis3.jpg
>>>>
>>>> That's crumbly, kinda/sorta!??
>>>
>>> A little, yet creamy ... if it's really bothering you, you
>>> can send it now; act fast, I'll have it by tomorrow.
>>>
>>> nancy
>>
>>
>> This is getting complicated!
>>
>> Wayne
>> Michael
>> Nancy
>> Before I call Fedex...
>>
>> DOES ANYBODY ELSE WANT SOME CHEESECAKE?????
>>
>> Andy

Think they can get it all the way to Canada quick? :-)

Debbie

Andy wrote:
> Someone put the bright idea of a Trader Joe's "New York Style Cheesecake"
> in my head. Yesterday I bought one. 3.5 lbs.!
>
> That's a LOT of cheesecake!!!


Yes, but is it really TOO MUCH cheesecake? That concept
is alien to me.

We went out to dinner a few nights ago with a visiting
Swede and each of us had cheesecake with a different topping.
Strawberry, raspberry, caramel, blueberry, hot fudge, and
IIRC, pineapple. Urp....

Good luck!

gloria p

In article >, Andy <q>
wrote:

> Someone put the bright idea of a Trader Joe's "New York Style Cheesecake"
> in my head. Yesterday I bought one. 3.5 lbs.!
>
> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>
> Now that it's thawed in the fridge can I slice it and refreeze slices?
>
> Andy
> I think I'm gonna be fat

I've always just kept it in the freezer. ;-)
A 3 lb. "Mothers" brand cheesecake will last me about 2 months or so.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >, Andy <q>
wrote:

> Nancy Young wrote:
>
> >
> > "Andy" <q> wrote in message
> > .. .
> >> Nancy Young wrote:
> >
> >>> No way, really? New York cheesecake is creamy.
> >>> That was a joke because someone once asked for
> >>> a cheesecake that wasn't dry like New York
> >>> cheesecake.
> >
> >> Here's a photo, just minutes old...
> >>
> >> http://tinypic.com/f1gis3.jpg
> >>
> >> That's crumbly, kinda/sorta!??
> >
> > A little, yet creamy ... if it's really bothering you, you
> > can send it now; act fast, I'll have it by tomorrow.
> >
> > nancy
>
>
> This is getting complicated!
>
> Wayne
> Michael
> Nancy
>
> Before I call Fedex...
>
> DOES ANYBODY ELSE WANT SOME CHEESECAKE?????
>
> Andy

Is there anyone that doesn't? ;-)
I'll take theirs......

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >, Andy <q>
> wrote:
>
>> Nancy Young wrote:
>>
>>>
>>> "Andy" <q> wrote in message
>>> .. .
>>>> Nancy Young wrote:
>>>
>>>>> No way, really? New York cheesecake is creamy.
>>>>> That was a joke because someone once asked for
>>>>> a cheesecake that wasn't dry like New York
>>>>> cheesecake.
>>>
>>>> Here's a photo, just minutes old...
>>>>
>>>> http://tinypic.com/f1gis3.jpg
>>>>
>>>> That's crumbly, kinda/sorta!??
>>>
>>> A little, yet creamy ... if it's really bothering you, you
>>> can send it now; act fast, I'll have it by tomorrow.
>>>
>>> nancy
>>
>>
>> This is getting complicated!
>>
>> Wayne
>> Michael
>> Nancy
>>
>> Before I call Fedex...
>>
>> DOES ANYBODY ELSE WANT SOME CHEESECAKE?????
>>
>> Andy
>
> Is there anyone that doesn't? ;-)
> I'll take theirs......
>
> Cheers!

I don't; you may have my slice(s)

On Thu 27 Oct 2005 08:48:22a, Andy wrote in rec.food.cooking:

> Nancy Young wrote:
>
>>
>> "Andy" <q> wrote in message
>> .. .
>>> Nancy Young wrote:
>>
>>>> No way, really? New York cheesecake is creamy.
>>>> That was a joke because someone once asked for
>>>> a cheesecake that wasn't dry like New York cheesecake.
>>
>>> Here's a photo, just minutes old...
>>>
>>> http://tinypic.com/f1gis3.jpg
>>>
>>> That's crumbly, kinda/sorta!??
>>
>> A little, yet creamy ... if it's really bothering you, you
>> can send it now; act fast, I'll have it by tomorrow.
>>
>> nancy
>
>
> This is getting complicated!
>
> Wayne
> Michael
> Nancy
>
> Before I call Fedex...
>
> DOES ANYBODY ELSE WANT SOME CHEESECAKE?????
>
> Andy
>

hehehe! I'm waiting at the door. Wouldn' want to miss the Fedex guy!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Andy wrote:
> Nancy Young wrote:
>
>
>>"Andy" <q> wrote
>>
>>
>>>For the life of me, I don't know why I thought that New York
>
> cheesecake
>
>>>was "light and fluffy."
>>
>>WHAT???
>>
>>
>>>There's NO air in NY cheesecake!
>>
>>That would be a no. It's dry, right?
>>
>>nancy
>
>
>
> Well it's not "dry" but it does crumble!
>
> Andy


New York Cheesecake does NOT crumble. Italian cheesecake, does,
because it is made with a different kind of white cheese (ricotta?),
instead of cream cheese.

"Margaret Suran" > wrote

> New York Cheesecake does NOT crumble. Italian cheesecake, does, because
> it is made with a different kind of white cheese (ricotta?), instead of
> cream cheese.

Absolutely correct, Margaret, you are right on the money. When
I asked about the dry New York cheesecake (say what??) I asked
if they meant Italian cheesecake. Now that's dry. I found it to be
an acquired taste.

Don't mess with Margaret, Margaret *knows* cheesecake. Take
my word for it.

nancy

"Andy" <q> wrote in message
.. .
> Nancy Young wrote:
>
>>
>> "Andy" <q> wrote in message
>> .. .
>>> Nancy Young wrote:
>>
>>>> No way, really? New York cheesecake is creamy.
>>>> That was a joke because someone once asked for
>>>> a cheesecake that wasn't dry like New York
>>>> cheesecake.
>>
>>> Here's a photo, just minutes old...
>>>
>>> http://tinypic.com/f1gis3.jpg
>>>
>>> That's crumbly, kinda/sorta!??
>>
>> A little, yet creamy ... if it's really bothering you, you
>> can send it now; act fast, I'll have it by tomorrow.
>>
>> nancy
>
>
> This is getting complicated!
>
> Wayne
> Michael
> Nancy
>
> Before I call Fedex...
>
> DOES ANYBODY ELSE WANT SOME CHEESECAKE?????
>
> Andy

Well, since you're FedExing it anyway...

Ms P

Margaret Suran wrote:

> New York Cheesecake does NOT crumble. Italian cheesecake, does,
> because it is made with a different kind of white cheese (ricotta?),
> instead of cream cheese.


The ingredients are listed on the bottom of the box, let me go take a
look...

It's main ingredient is cream cheese, then sour cream, eggs, sugar, etc.

I was just in NYC on Tuesday. I should've had a slice there.

BTW, is New York Cheesecake a statewide or NYC claim to fame?

Andy

Andy wrote:
> [snip]
> BTW, is New York Cheesecake a statewide or NYC claim to fame?
>
City. There are no NY State claims to fame. -aem

Michael "Dog3" Lonergan wrote:

> "Nancy Young" > looking for trouble wrote in
> :
>
>>
>> "Andy" <q> wrote in message
>> .. .
>>> Someone put the bright idea of a Trader Joe's "New York Style
>>> Cheesecake" in my head. Yesterday I bought one. 3.5 lbs.!
>>>
>>> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>>>
>>> Now that it's thawed in the fridge can I slice it and refreeze
>>> slices?\
>>
>> Sure, I do ... except I just freeze 1/4 or 1/2 cheesecake, not
>> slices. Take it out when I feel like it's going to be a cheesecake
>> kinda week.
>>
>> nancy
>
> Dammit Nancy, you're ruining everything. If he finds out he can freeze it,
> he won't share with the rest of us
>
> Michael
>

I'm still struggling with the concept of "too much cheeesecake."

---jkb

--
"Silly customer, you cannot hurt a Twinkie!"
-- Apu Nahasapeemapetilon

On Thu 27 Oct 2005 05:39:35p, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

> Andy <q> looking for trouble wrote in
> :
>
>>> If you're getting fat, you don't need it. I, OTOH, am already fat and
>>> require cheesecake to maintain my weight. :-))
>>
>>
>> ROFLMAO!
>>
>>
>> For the life of me, I don't know why I thought that New York cheesecake
>> was "light and fluffy."
>>
>> There's NO air in NY cheesecake!
>>
>> Andy
>
> I got a cheesecake recipe in the mail from my SIL and I'm going to make
> it over the weekend. If it turns out well, I'll make another, or two,
> for Thanksgiving. The recipe follows. If there are any suggestions for
> improving or changing the taste of the cheesecake, please share. Thanks.

This sounds delicious, and very similar to one I make. Zwieback crumbs are
a great choice for the crust. I've gotten bored with graham cracker
crumbs. I think the texture is nicer, too.

I love both walnuts and pecans, and I prefer walnuts in Pumpkin Bread, but
for the cheesecake I really think pecans are a better choice. Of course,
this would change even the title of the recipe. :-)

Have you ever baked a pumpkin cheescake before? They are sneaky! They can
pretend they are done when they really are not. Be sure and check for
doneness. A sliver knife should come out clean.

Well, that's my take.

> Walnut Pumpkin Cheesecake
>
> Crust:
> 1 6-oz. package zwieback crackers, crushed (1 1/2 cups)
> 1/4 cup sugar
> 6 tablespoons butter, melted
>
> Cheesecake:
> 3 8-oz. packages cream cheese, softened
> 3/4 cup sugar
> 1/4 cup firmly packed light brown sugar
> 5 eggs
> 1 16-oz. can mashed pumpkin or 16oz cooked mashed pumpkin
> 1-1/4 teaspoon pumpkin pie spice
> 1/4 cup heavy whipping cream
>
> Walnut topping:
> 6 tablespoons butter, softened
> 1 cup firmly packed brown sugar
> 1 cup coarsly chopped walnuts
>
> Preparation/cooking:
>
> Crust: Blend crumbs with sugar and butter in a bowl. Press over bottom
> and up sides of a lightly buttered springform pan. Chill.
>
> Cheesecake: Beat cream cheese until smooth. Gradually add sugars,
> beating to mix well. Beat in eggs one at a time till light and fluffy.
> Beat in pie spice, cream and pumpkin at low speed. Pour into prepared
> crust. Bake in oven at 325 for about 1 1/2 hours.
>
> Topping: Mix butter, brown sugar and walnuts; sprinkle over cheesecake
> and bake 10 more minutes. Chill and serve.
>
> Makes 2 medium sized servings

Oh, come on, Michael. You know this just makes 1 serving! You don't even
need a serving plate, just a fork. :-)

> Enjoy
>
> Michael
>

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Thu 27 Oct 2005 10:21:53p, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

> Have I baked *anything* before? You must be jesting I did bake a
> cheesecake once. Biggest flop in the known history of cheesecake making.

LOL! I only brought up the question of having baked a pumpkin cheesecake
before, because the first one I baked was a horrible flop. It looked done,
it "jiggled" done, but when I cut it, it practically ran off the plate.
Probably the worst baking flop I've ever had. Since then, I'm very careful
about checking for doneness.

Hey, I know you've baked stuff before.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Andy" <q> wrote in message
.. .
> Nancy Young wrote:
>
>>
>> "Andy" <q> wrote in message
>> .. .
>>> Nancy Young wrote:
>>
>>>> No way, really? New York cheesecake is creamy.
>>>> That was a joke because someone once asked for
>>>> a cheesecake that wasn't dry like New York
>
> This is getting complicated!
>
> Wayne
> Michael
> Nancy
>
> Before I call Fedex...
>
> DOES ANYBODY ELSE WANT SOME CHEESECAKE?????


I would kill for cheesecake!!. Please send it here in Oz.

--
Jen

Michael "Dog3" Lonergan wrote:

This sounds yummy - I am going to save it and try it (maybe after you
report back) I have a pumpkin cheesecake recipe that uses Gingersnaps
for crust. It's good but it was a pain to make as I didn't, at the time,
have a food processor or blender. Making that many cookies into
"Crumbs" small enough for cheesecake crust was an adventure

Roberta (in VA)


>
> I got a cheesecake recipe in the mail from my SIL and I'm going to make it
> over the weekend. If it turns out well, I'll make another, or two, for
> Thanksgiving. The recipe follows. If there are any suggestions for
> improving or changing the taste of the cheesecake, please share. Thanks.
>
> Walnut Pumpkin Cheesecake
>
> Crust:
> 1 6-oz. package zwieback crackers, crushed (1 1/2 cups)
> 1/4 cup sugar
> 6 tablespoons butter, melted
>
> Cheesecake:
> 3 8-oz. packages cream cheese, softened
> 3/4 cup sugar
> 1/4 cup firmly packed light brown sugar
> 5 eggs
> 1 16-oz. can mashed pumpkin or 16oz cooked mashed pumpkin
> 1-1/4 teaspoon pumpkin pie spice
> 1/4 cup heavy whipping cream
>
> Walnut topping:
> 6 tablespoons butter, softened
> 1 cup firmly packed brown sugar
> 1 cup coarsly chopped walnuts
>
> Preparation/cooking:
>
> Crust: Blend crumbs with sugar and butter in a bowl. Press over bottom and
> up sides of a lightly buttered springform pan. Chill.
>
> Cheesecake: Beat cream cheese until smooth. Gradually add sugars, beating
> to mix well. Beat in eggs one at a time till light and fluffy. Beat in pie
> spice, cream and pumpkin at low speed. Pour into prepared crust. Bake in
> oven at 325 for about 1 1/2 hours.
>
> Topping: Mix butter, brown sugar and walnuts; sprinkle over cheesecake and
> bake 10 more minutes. Chill and serve.
>
> Makes 2 medium sized servings
>
> Enjoy
>
> Michael
>

For the out-of-nowhere category:

WORLD RECORD:
Cheesecake
11 pounds Downtown Atlantic Cheesecake
9 minutes/ Sept. 26, 2004
Sonya Thomas
http://www.ifoce.com/eaters.php?action=detail&sn=20

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Thu 27 Oct 2005 08:27:16a, Andy wrote in rec.food.cooking:
>
>> http://tinypic.com/f1gis3.jpg
>
> Yes, that's what I'd call crumbly, and the way I like it. I WANT it!

It is not too much crumbly for me! A crumbly cheese cake, for me, should be
with more crumbles!!! )))))
cheers and have a nice weekend.
Pandora
>
> --
> Wayne Boatwright *¿*
> _____________________________
>
> http://tinypic.com/eikz78.jpg
>
> Meet Mr. Bailey

"Roberta" > wrote in message
news:THn8f.25627$OM4.4449@dukeread06...
> Michael "Dog3" Lonergan wrote:
>
> This sounds yummy - I am going to save it and try it (maybe after you
> report back) I have a pumpkin cheesecake recipe that uses Gingersnaps for
> crust. It's good but it was a pain to make as I didn't, at the time, have
> a food processor or blender. Making that many cookies into "Crumbs" small
> enough for cheesecake crust was an adventure
>
> Roberta (in VA)

Ooooo, now that sounds really good. Any chance you could post the recipe?
I have a bag of gingersnaps just begging to be crust!!

Ms P