NY Cheesecake/cranberry port topping

iVillage Member
Registered: 03-19-2003
NY Cheesecake/cranberry port topping
1
Fri, 09-29-2006 - 12:25am

















this is another recipe from our chat junkie, Blima.

hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 07-04-2003
Fri, 09-29-2006 - 3:20pm

I just made a cheesecake last weekend, so my recipe and how to make it is fresh in my mind!! It turned out so yummy, but a bit fluffy. And know I remember why. I separated the eggs and beat the poo out of the whites.. I won't do that next time.

I use a different crust than this. In the US, I would use graham crackers + a bit of cinnamon. Here in Finland we don't have graham crackers, so I use digestive cookies. Basically the same..

The filling ingredients look basically the same as mine, except that I don't add lemon, unless I want lemon flavored. :)

What I want do disagree with is some of the preparation directions.

I run the spring form pan under hot water and then press the crust on the bottom and up the sides of the pan. No need for parchment paper or foil.
If I know I am taing the cake somewhere, I cut out a cardboard box round bottom and cover that with tin foil so I can take it with me and not worry about getting my bottom back!

No need to pre-cook the crust.

If it is dry air, then I put a (bread) pan of water on a shelf below the cheesecake.
There was no need for it the last time, the air was humid enough.
I also put a pan/sheet under the cheesecake to catch any drippings, which they are from the butter in the crust, for easy clean up.

I was taught to leave the cheesecake in the oven as long as possible.. at least a couple of hours and over night/all day if need be. I know many people don't agree with leaving the cheesecake there for such a long time..but it has never gone wrong for me or my coffee house I got my recipe from.

The reason for leaving the cheesecake in the oven to cool slowly is so that you don't get a crack on the top! It doesn't effect the taste, just the look. :)



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