Does anyone have a recipe for a good
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Does anyone have a recipe for a good
| Sun, 04-22-2007 - 5:51pm |
dense and rich cheesecake without fruit and without sour cream topping?
| Sun, 04-22-2007 - 5:51pm |
dense and rich cheesecake without fruit and without sour cream topping?
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Lindy's Restaurant in New York served a cheesecake that has been one of the most famous cheesecakes for decades. The following recipe has been around for almost as long, and is said to be an accurate recipe. Lindy's never made their cheese cake recipe public.
CRUST:
1 cup flour
1/4 cup sugar
1 Tsp. grated lemon rind
1 Tsp. vanilla
1 egg yolk
1/4 lb. softened butter
FILLING:
2 1/2 lbs. cream cheese
1 3/4 cup sugar
3 Tbs. flour
1 1/2 tsp. each of grated orange and lemon rind
5 whole eggs
2 egg yolks
1/4 teaspoon vanilla
1/4 cup heavy cream
INSTRUCTIONS
In large bowl combine flour, sugar, lemon rind and vanilla.
Make a well in the center of mixture, add egg yolk and butter and form into a dough (adding a little water if necessary to make it pliable).
Wrap in waxed paper and chill for 1 hour.
In another bowl combine the cream cheese, sugar, flour and orange and lemon rind with an electric mixer.
Add eggs, egg yolks, vanilla and beat well.
Add heavy cream and blend thoroughly.
Butter the sides and bottom of a 9-inch springform pan.
Roll out 1/3 of dough to 1/8 inch thickness and mold to the pan's bottom.
Bake in preheated 400°F oven for 15 minutes until lightly browned, then remove and cool.
Cut remaining dough to line the sides of the pan thoroughly.
Add cream cheese mixture, bake at 550°F for 10 minutes, then bake at 200°F for 1 hour.
Allow cheese cake to cool.
Tips on cheesecake:
Making cheesecake at home can seem a daunting proposition, but it's actually very simple, as long as you obey one essential commandment: Thou shalt not overbake. Overbaking is the enemy of cheesecakes, because it causes them to dry out and—the bane of every cheesecake maker, to crack on top. It's best to remove the cheesecake from the oven when it's still slightly wobbly in the center; it will finish cooking as it cools. Too-rapid cooling, the other primary cause of cracking in cheesecakes, can be prevented by allowing the cake to cool partway in the oven with the heat turned off and the door ajar. Then, when the cake is out, make sure to run a thin knife around the crust; the cake will contract slightly as it cools, and any crust sticking to the side of the pan can also cause cracking.
Another cheesecake
This one is for individual cakes done in muffin tins; use a paper liner and press in your crust of choice.
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I PREFER the graham cracker crust, but I've seen others too.
My biggest and most importantest 2 tips on baking cheesecakes: make sure you have every ingredient before you start AND have everything at room temperature.
Over baking can be an issue, but in my experience of making cheesecakes, its the too-rapid cooling that more often makes cracks in the cheesecakes! For that exact reason, we'd leave our cheesecakes in the oven for at least a few hours and sometimes even over night. They never ruined!
I semi-like graham cracker crust, the kind I can get in the US. But here in Finland, we only have digestive cookies..sort of like graham crackers, but I don't like them. I use oat cookies instead, very yummy!
Really, just any sort of crispy, not too sweet cookie works.
My recipe will be in the next post...
What do you think about Britney's new hair-do & tattoos?
Do you remember Milli Vanilli?
Muzzy's Cheesecake
Don't substitute ingredients and make sure you have everything before you start.
8 inch spring form pan
Crust:
10 ounces (small box) (295ml) of graham crackers or digestive cookies, ground
1/2 cup (120ml) sugar
1 cube (110g) melted butter
salt
cinnamon
Mix everything together.
(This is more than enough crust for one cheesecake, put the rest in a zip lock bag or container and freeze.)
Put a layer of baking paper on the bottom of the pan. (close the frame around the bottom and paper, trim off extra)
Wipe sides of pan with very damp cloth
Line the sides and bottom of the pan with crust
Be sure _all_ ingredients for the cheesecake are at room temperature.
Filling:
Mix at low speed:
1/2 cube (55g) butter
1 pound (454g) Philadelphia cream cheese
Beat until smooth
Add:
1 pint (473ml) commercial sour cream
yolks of 4 _large_ eggs
Blend until smooth
Add:
1 cup (240ml) sugar
1 Tablespoon vanilla
2 teaspoons flour
Beat the egg whites and fold into the above mixture.
Before or after the cheesecake is baked: Sprinkle around the top edges with crust mixture. (for decoration)
Bake for 1 hour at 275F (135C) degrees.
The cheesecake turns out better the more accurate your oven temperature is. If possible, have a thermometer in your oven to get the correct temperature.
If the climate is dry, you can place a small bowl of water in the oven (on a shelf under the cheesecake) while the cheesecake bakes.
(I put a pan/baking sheet under the cheesecake while baking because it usually leaks and the pan is much easier to clean.)
Then turn the oven off and leave the cake in overnight or all day. Some people say not to leave the cheesecake in the oven for so long with the oven off, but we always did it at the coffee house. If you don't want to leave it in the oven for so long, at least leave it in the oven for a couple of hours. If the cheesecake is removed while it is still too hot, there is a good possibility that you will get a crack down the middle!
What do you think about Britney's new hair-do & tattoos?
Do you remember Milli Vanilli?
Thank you so much..
Here is my basic recipe. It has a vanilla wafer crust. One of the most important things to remember when making a cheesecake is not to overbeat the filling once the eggs are in. You don't want to beat in a lot of air or your cheesecake will puff up too much, then fall and crack when it cools.
Classic Cheesecake
Serving Size : 12 Preparation Time :8:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vanilla wafer crumbs
1/4 cup sugar
1 1/2 tablespoons butter -- melted
24 ounces cream cheese -- softened
1 1/3 cups sugar
3 eggs
2 1/4 teaspoons water
3/4 teaspoon lemon juice
3/4 teaspoon vanilla
Combine vanilla wafer crumbs, 1/4 cup sugar and melted butter. Press onto bottom of 9 inch springform pan that has been sprayed with pan release spray. Bake at 325 degrees for 8 minutes, remove from oven. Beat softened cream cheese and sugar until smooth in mixing bowl. Add eggs, one at a time, just until combined (do not overmix or cheesecake will puff up too much during baking). Add water, lemon juice and vanilla, mix. Pour batter into pan, bake for 1 hour, then turn oven off and leave in oven for an additional 20 minutes. Cool for 6 hours or overnight in refrigerator before serving.
NOTES : May be topped with cherry, blueberry or other fruit pie filling or fresh berries and whipped cream before serving.
Good luck. Deanna
PS - I also have a lot of other variations for cheesecake if you are interested, such as Black Forest, Chocolate Kalhua, Chocolate Orange, Baileys Chocolate Chip, Pumpkin, etc. Let me know and I can post them, too.
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