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Cheese Cake Help

bill_curry's picture

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Need a killer cheese cake that will kick butt. Anybody?????

MEAN_CHEF's picture

(post #25675, reply #1 of 21)

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You will not find one any better than this:

RICOTTA CHEESECAKE

*1/2 cup unsalted butter
*3 T cornstarch *3 T a/p flour
*16 oz creamcheese
*15 oz WHOLE MILK ricotta - liquid drained
*1 1/2 cups granulated white sugar
*4 lg. eggs
*1 1/2 T fresh lemon juice
*1 T vanilla
*2 cups sour cream

preheat oven to 325. Butter 9" springform pan. melt butter, cool. sift flour and cornstarch together, reserve. place creamcheese and ricotta in mixer, beat until smooth and creamy. add sugar in 3 additions over 1 minute, scraping bowl as necessary. beat 30 seconds longer. add eggs, one at a time, at 30 second intervals. mix well after each addition. blend in flour, cornstarch, lemon juice and vanilla. add butter and sour cream. beat for 30 seconds, scrape bowl and beat 10 seconds longer. wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform. bake until center still jiggles slightly. 1 to 1 1/2 hours. remove from oven, remove foil, cool completely on rack and refrigerate overnight. to remove springform, heat sides with propane torch and remove sides. turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform. place plate on bottom and flip right side up. cut cake with unwaxed dental floss. enjoy.

Carolina's picture

(post #25675, reply #2 of 21)

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And those of us without a propane blow torch? Dish towels dipped in hot water and rung out?

Chiffonade_'s picture

(post #25675, reply #3 of 21)

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This is for an American New York Style cheesecake. I sold these professionally in New York City and still do here in Colorado. It is dense and creamy. Guaranteed to hold a door open if propped in front of it.

c Cheesecake

c For a 9” Cheesecake (Or a shallower 10” cheesecake)

c 3 lbs. cream cheese
c 1/2 pint Heavy Cream
c 3 Tblsp. Corn Starch
c 5 Eggs
c 1 tsp. Vanilla
c 1 3/4 Cups Sugar
c (Grated Rind of one lemon)

i For the crust...

1 1/2 Cups Graham Cracker Crumbs
1/4 Cup Melted Butter

Mix the crust ingredients and press into the bottom and up the sides of a springform pan. Place springform pan on a cookie sheet and set aside.

Preheat oven to 475.

Have all ingredients at room temperature. This is very important for thorough mixing.

Place the cream cheese in the bowl of a food processor, and process about one or two minutes to soften it. Add the eggs, sugar, heavy cream, corn starch and vanilla (and grated rind if you choose to use). Process until just mixed. Do not over mix or you will cause the “souffle effect” and your cake will rise and crack.

Pour into prepared springform and bake at 425 for ten minutes. Lower the heat to 225 and bake for one hour longer. Turn off oven and leave cake in for 15 minutes. Remove cake from oven and set in a draft-free area until cold and well set. Chill.

Rebecca's picture

(post #25675, reply #4 of 21)

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Carolina, here is how I got out of using the blowtorch (we do have one but I do not trust myself w/it): I used Everbake nonstick spray (better than Pam, its from King Arthur) on the pan when I made MC's cheesecake. Please do not take this as a defilement of the recipe...it was just the only way I could try it. Very easy & the cake still tasted good (maybe not as good as it could but I don't know about that yet)!

Big_Daddy's picture

(post #25675, reply #5 of 21)

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MC,

Made your Ricotta cheese cake the other night and it was awesome. Even friends that claimed not to be cheesecake fans were awed.

Good show!

As I'm on this topic already I'd like to ask a question for which I have not been able to find an answer (somehow I know that won't be a problem much longer:^)

A cheesecake I have made a few times in the past that has also been a huge crowd pleaser is from a recipe in
i Miami Spice
called
i Fountainbleu Cheesecake.
The story has it that a famous french chef at the Fountainbleu Hotel on Miami Beach created this cheesecake in the fifties in honor of "The Rat Pack", whose members were frequent guests.

It has much the same ingredients as the Ricotta Cheesecake: it uses 2 pounds of creamcheese instead of using Ricotta and it uses whipping cream (I believe) instead of the sour cream. The key difference, and the one touted as its' claim to greatness, is that it is
i double baked.
That is, it goes in the oven for awhile (I don't have the specifics in front of me), comes out and is alowed to sit for 20 minutes or so and is then returned to the oven to finish baking.

It is claimed that this technique creates a superior texture and creaminess. If this is true there must be food science of some sort behind this.

Can anyone explain why this would be true? Or is it just hogwash?

Thanks,

Big_Daddy's picture

(post #25675, reply #6 of 21)

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i As I'm on this topic already I'd like to ask a question for which I have not been able to find an answer (somehow I know that won't be a problem much longer:^)
(excerpted from previous post)

C'mon you guys! I leave a fat curve ball like this hanging out over the plate and no one here wants to take a cut at it?

Given the cheesecake talent in this group I figured you'd hop all over this.

BD

Chiffonade_'s picture

(post #25675, reply #7 of 21)

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BD - frankly, it just seems like an extra step. Perhaps the person who wrote the recipe added this step for appearances sake...

The cheesecake recipe I use for American cheesecake is so simple, I can put one together in about 7-8 minutes.

S.O. and I were invited to a dinner party for which I was making a plain cheesecake. He went outside to do something very brief. When he came back in, he said, "Aren't you making a cheesecake?" I replied, "It's in the oven..." You should have seen the look on his face. Bake 10 mins at 425 or so - then one hour at 225. Easy.

aussiechef's picture

(post #25675, reply #8 of 21)

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Big Daddy:

Possible reason for yummy cheesecake: the double baked cheesecake was
i probably
nearly cooked to perfection at the end of the first baking. 20 mins is a long time to wait around, so second baking time (depending on time & temp ) may have just warmed up the outside again but didn't overcook interior. Since most cheesecakes are way overcooked, it may account for the excellent creamy texture.

As for the lack of response to your yelp for help, MC is considered the Big Cheese of cheesecakes so probably no-one dared squeak an opinion. :) He can't jump all over us when he's dashing after Labradors in a far-away river, hence mine!

noChefAtAll's picture

(post #25675, reply #9 of 21)

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i find ricotta is much more interesting than cream cheeese in cheesecake, and will try meach nef's recipe above. it reads just right.

any one know of a german cheesecake recipe made with what one of my german friends calls 'curd'?

Carolina's picture

(post #25675, reply #10 of 21)

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"meach nef".........Do we have a new name for our hero? Anyone want to take a chance on how that would sound phonetically? hee...hee

noChefAtAll's picture

(post #25675, reply #11 of 21)

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not as clever as 'i'd rather have a bottle in front of me than a frontal lobotomy' (dorothy parker, i believe) but it has its own little rewards. that's what happens to cankered sows.

actually i LOVE his postings, and i imagine he's a daunting presence in the kitchen - i wouldn't mess with him. and i, as a novice here, certainly don't mean to 'dis' him. 'he' is a guy, no?

btw, don't know why i keep getting those italics, they're not for emphasis

Jean_'s picture

(post #25675, reply #12 of 21)

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I read it as mean chef--wondered if Carolina had lost her marbles! Here's your answer to the italics...
>"Start a line with the following characters and a space to change text appearance: 'b ' for bold, 'i ' for italic, or '> ' to indent and blockquote text."

Start using capitals instead of lower case "I"s.

Carolina's picture

(post #25675, reply #13 of 21)

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Lost my marbles? And I thought you
i was
my buddy.
:-( This is the quote I was referring to:

"find ricotta is much more interesting than cream cheeese in cheesecake, and will try meach nef's recipe above. it reads just right."

Jean_'s picture

(post #25675, reply #14 of 21)

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I AM your bud..........I went back and read the post and laughed like crazy, because my simple little mind had read it as mean chef.. missed the typo completely. Duh. Jeepers, some days it's so easy to get into trouble!!

noChefAtAll's picture

(post #25675, reply #15 of 21)

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not a typo - a 'spoonerism'. and there's another in my next posting that no one seems to have noticed. bummer. i should have been a chef, i so crave attention.

Rebecca's picture

(post #25675, reply #16 of 21)

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noChefAtAll - your recipe for Pearl Balls looks delish - will try it soon. As for posting, your posts would be much easier to read if you would use capital letters where needed, esp. for "I". Thanks!

Chiffonade_'s picture

(post #25675, reply #17 of 21)

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NCAA...Funny you use the word "spoonerism." My gourmet group was called "The Wooden Spooners." Hmmmmm...Do I know you?

noChefAtAll's picture

(post #25675, reply #18 of 21)

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I don't think so, but who can tell? I never belonged to a gourmet group. a gourmand group more likely

anyway, spoonersism is an actual 'linguistic' event, see http://www.kith.org/logos/words/lower2/sspooner.html for some classic examples, even a brief history of the word, named after a Reverend William Spooner who was apparently unintentionally funny with his verbal juxtapositions. Still, Dorothy Parker's in my post above is the one transcendent example of the genre

Carolina's picture

(post #25675, reply #19 of 21)

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Remember the story about Cinderella and "the two sisty uglers"? Have no idea who did that piece, but it was
i too
funny.

Jean_'s picture

(post #25675, reply #20 of 21)

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Then there's. Ponce awon a time there were pee little thrigs and a pother mig.

Cooking_Monster's picture

(post #25675, reply #21 of 21)

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BTW in response to your original question, German cheese cake is typically made with quark - something not widely available in the US. It's a milk product with a texture is somewhere between cream cheese and yogurt. Like mascarpone but smoother. It makes for a relatively light and delicate cheesecake, when compared with NY style.

Anyway, I'll ask around and see if anyone around here has heard of a curd cheesecake.