dranit@trw-unix.UUCP (Warren L. Dranit) (08/12/83)
I recently made a chocolate cheesecake for a company picnic.
It basically consisted of about 12 oz. of cream cheese and 8
oz. of chocolate. The end results where good except the
texture was not overly creamy. My question ... what is the
key to making an extremely creamy cheesecake?
While I'm at it, I may as well request favorite cheesecake
recipes from everyone.
T.I.A.,
Warren Dranit
{ucbvax,decvax}!trw-unix!dranitbdot@hogpd.UUCP (J.BARRETT) (08/16/83)
I have found that two keys to making a creamy cheesecake are making sure
the cream cheese is VERY soft before mixing it into the rest of the ingredients
and secondly, mix it VERY well with a high speed mixer.
John Barrettmarc@emory.UUCP (08/17/83)
I don't know about you - but I wouldn't trust this 'dranit' guy: his cheesecakes are notarious for dryness and a general lack of character. If one were judged by his cheesecakes alone this guy would lose. He talks of creamyness but he knows not of good cheese. Sure, he used to eat at Katz's in atlanta - but only because his emory nurse friends would drag him there. Ask him about sushi and see what he knows... I understand sweet sushi is a little off the topic but there is no substitute for a well rounded palate. I love eating sushi. Also, Tim and Laura take note: this guy dosen't smoke... -- Marcus (sb1!emory!marc) Emory Univ. Computing Center
dana@bunkerb.UUCP (Dana ???) (08/19/83)
My favorite creamy cheese cake. Its real easy - no baking !
ingredients
2 pkgs cream cheese (soft)
1 tsp vanilla
1/4 or 1/3 cups sugar
7 or 8 oz. cool whip
Blend all together until creamy with no lumps.
Pour into gram cracker crust and refrigerate for
an hour.
xamigo2@ihuxq.UUCP (John Hobson) (02/04/84)
A couple of weeks ago, I went to a dinner party given by a friend of mine and his wife. It was a very good dinner, and the best part was the dessert, one of the best cheescakes I have ever had. I managed to get a copy of his recipe for cheesecake, and, for all of you who like a rich, fattening, expensive to make dessert, here it is: CRUST: 1 cup graham cracker crumbs 1/2 stick melted butter 3/4 cup sugar FILLING: 4 eggs 1 1/2 t vanilla 1 stick melted butter 1 cup sugar 3 8oz pkgs cream cheese 16 oz sour cream Preheat oven to 325. For the crust, combine ingredients. Press to sides and bottom of 9 or 9 1/2 inch springform cheesecake pan. For filling, beat the eggs and add the vanilla and butter. Beat well, add the sugar and beat again. Add the cream cheese and beat until smooth. Add sour cream and beat well. Pour the batter into the pan and bake for about one hour and 15 minutes, until top is light brown. Cool at room temperature and then refrigerate. John Hobson AT&T Bell Labs Naperville, IL (312) 979-0193 ihnp4!ihuxq!amigo2
gordon@cae780.UUCP (Brian Gordon) (02/27/84)
[Living sacrifice to assuage the gods of first lines . . .]
I recently tried the cheesecake recipe posted by John Hobson in
January. Given that my highest rating for a cookbook cheesecake to
date has been a 6, this was an easy 7. However, it is a rather
light version of cheesecake (in fact, it cooks up like a souffle)
and my tastes run to a heavier style.
The next posting is a recipe from a friend at work, and I give it an 8 --
so you might guess it is on the heavy side. If there is anyone in netland
who is familiar with the style of cheesecake popular at neighborhood Italian
bakeries in Philadelphia, which are very heavy, and probably based on Ricotta
cheese, I would VERY MUCH appreciate a recipe, or at least a pointer to one.
FROM: Brian G. Gordon, CAE Systems
USENET: {ucbvax, ihnp4, decvax!decwrl}!amd70!cae780!gordon
{qubix, hplabs}!cae780!gordon
USNAIL: 1333 Bordeaux Drive, Sunnyvale, CA 94089
AT&T: (408)745-1440
From the world of the middle of four-part harmony.gordon@cae780.UUCP (Brian Gordon) (02/27/84)
[Living sacrifice to assuage the gods of first lines . . .]
Cheesecake:
-----------
CRUST: Mix: 6 Tbls. butter (melted)
1 tsp. cinnamon
3 Tbls. sugar
2 c. graham cracker crumbs
Press into springform pan on bottom and sides.
FILLING: Mix: 3 8-oz. pkg. cream cheese
3 eggs
1 c. sugar
1/2 tsp. vanilla
Mix and pour into pan. Hint: Make sure all ingredients are
room temperature.
BAKE: 30 - 35 min. @ 375
TOPPING: After removing cake from oven, increase oven temperature to 500.
Mix: 1 pt. sour cream
1/2 tsp. vanilla
3 Tbls. sugar.
Gently spread on top of cake. Return cake to 500 deg. oven
for five mins.
CHILL: Overnight.
OPTIONS: (1) Crush some walnuts into the crust.
(2) Pour a can of cherry or blueberry pie filling over
chilled cake and chill.
(3) Put 2 -3 Tbls. of your favorite liqueur into the cake filling.
FROM: Brian G. Gordon, CAE Systems
USENET: {ucbvax, ihnp4, decvax!decwrl}!amd70!cae780!gordon
{qubix, hplabs}!cae780!gordon
USNAIL: 1333 Bordeaux Drive, Sunnyvale, CA 94089
AT&T: (408)745-1440
From the world of the middle of four-part harmony.daves@hp-pcd.UUCP (03/08/84)
Here is my *favorite* recipe for cheese cake. I posted it once before, but since you asked for it here it is. The cake is very thick and heavy. Crust: 1 3/4 cups graham-cracker crumbs 1/4 cup walnuts, chopped 1/2 teaspoon cinnamon 1/2 cup melted butter Filling: 3 eggs 1 pound cream cheese 1 cup sugar 2 teaspoons vanilla extract 3 cups sour cream Mix all crust ingredients together. Press into bottom of 10 inch spring form pan. Combine eggs, cheese, sugar, and vanilla. Beat until smooth. Blend in sour cream. Pour into crust. Bake at 375F for 1 hour. Chill 4 to 5 hours. Serves 12(?). **IMPORTANT NOTES** -Philly cream cheese is not the best brand to use. If you can find some other brand (try bulk cheese stores) use that instead. I have had the best success with Pauly cream cheese. -You *must* let the cheese cake cool, or it will taste terrible!!! -Flavor will improve greatly with age. I try to make it at least 1 week in advance. --Dave Serisky Hewlett-Packard, Corvallis, OR ...hplabs!hp-pcd!daves
sunny@sun.uucp (Ms. Sunny Kirsten) (07/17/85)
Joan Emerson's Cheese Cake:
Beat 1lb. Cream Cheese until fluffy.
Add a dash of Salt.
Gradually add 2/3Cup Sugar.
Add 3 Eggs, one at a time, beating well after each addition,
until the batter is smooth.
Add 1/2tsp Almond Extract.
Pour batter into buttered 9-inch pie pan.
Bake 25minutes at 350degrees.
Remove from oven, cool away from draft for about 20minutes.
(Cake will rise in oven, and settle down while cooling).
Meanwhile, beat 1Cup Sour Cream together with
3Tblsp Sugar, a dash of Salt, and 1tsp vanilla.
Pour over cooled cake, and return to oven, baking 10minutes at 350degrees.
Sunny
--
{ucbvax,decvax,ihnp4}!sun!sunny (Ms. Sunny Kirsten)