Gimme your best cheesecake recipe.
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  1. #1
    Non Non Cyclist
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    Gimme your best cheesecake recipe.

    I prefer a New York style. Tried a recipe a few weekends ago that was good, but not great. I'm looking for a time-tested recipe you can personally vouch for.

    So, what says the Lounge?
    Move along...nothing to see here.

  2. #2
    Jerkhard Sirdribbledick
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    Slow night.

    No cheesecake fans. No 30 Rock fans.
    "He groaned when we hung the rope over the tree but was relieved to see the white pinata."
    -- Gut
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  3. #3
    still shedding season
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    3-3/4 lbs cream cheese, softened to room temperature
    2c sugar
    1/2 t salt
    1-1/2 t vanilla
    1 c all purpose flour
    8 large eggs
    3 cups heavy cream

    In a large bowl, cream cheese and sugar with electric mixer for 10 minutes, scrape bowl down and add salt, vanilla and flour slowly until smooth. Slowly add eggs, mixing until smooth, 2-3 min. Grease 10" springform pan with 3" sides, line bottom and sides with parchment, but paper on sides needs to be at least 4" high to form a collar as the cake rises. Wrap outside of pan with aluminum foil to seal it, then pour in batter. Bake in 1/2" water bath in 300 degree oven for about 2-1/2 hours until set up. Cake should not jiggle when moved. Cool in pan, then refrigerate overnight.

    Serves about two. I've made it a couple of times and it's totally worth all that... I use a big turkey roasting pan as the water bath,fill with about 1/2" of water (or 1" is OK, but no water is not OK) and then just set the spring form pan right in the middle of it.

  4. #4
    Frog Whisperer
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    hey my sister makes the best cheesecakes on the planet, dozens of different kinds. I can get her recipes and send them to you but I need to get them from her, I know she has them in her "cookbook" she is writing....

    Gimme a day or so to get it together and I'll see what I can do.
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

  5. #5
    Frog Whisperer
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    I do know one thing for sure.....she ONLY uses Philadelphia cream cheese
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

  6. #6
    Steaming piles of opinion
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    I can vouch for the recipe in the Joy of Cooking. Don't have it handy, but if you have a copy, that.

    If you don't have a copy, get one. Not just for this, but for the sheer beauty and utility of it.
    A good habit is as hard to break as a bad one..

  7. #7
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    I use whatever recipe I can find and substitute 1/2 of the granulated sugar for powdered sugar. Makes the texture of the cream cheese amazing.
    No turkey unless it's a club sandwich
    Brickhouse Blog

  8. #8
    Seat's not level
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    My wife has a half dozen or so that are really good. Everything from heavy, rich cheesecakes, to light cheesecakes. All of them are really good.

    I don't have a clue as to where she keeps the recipes.

    Might have to have a TOG Sister / Ball of Chain throwdown...
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  9. #9
    p != b
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    I've always had good luck with the recipe in the Betty Crocker cookbook.
    I love the sound of cowbell in the morning.

  10. #10
    Sticky Valentine
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    I read "best" as "breast."

    hth


    joe
    'They say gold paint on the palace gates comes from the teeth of pensioners
    They're so tired of shooting protest singers that they hardly mention us
    While fountains fill with second-hand perfume and sodden trading stamps
    They'll hang the bullies and the louts that dampen down the day" - EC

  11. #11
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    No cheesecake recipe but if you are looking for the best carrot cake or peanut butter pie recipe, I can help out.
    "There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." --A. Einstein

  12. #12
    Sticky Valentine
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    Quote Originally Posted by bigrider
    No cheesecake recipe but if you are looking for the best carrot cake or peanut butter pie recipe, I can help out.

    Peanutbutter pie? How come I have never heard of this? Or, a better question: how come I am not 20 pounds heavier at this point in my life because I discovered it?


    joe
    'They say gold paint on the palace gates comes from the teeth of pensioners
    They're so tired of shooting protest singers that they hardly mention us
    While fountains fill with second-hand perfume and sodden trading stamps
    They'll hang the bullies and the louts that dampen down the day" - EC

  13. #13
    180
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  14. #14
    xxl
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    I'll try to dig it up, but Pierre Franey (a French chef, used to write for the NYT years ago) gave one of the best NY style recipes ever. It did not involve a water bath, and gave a very dense texture. It's been awhile since I made it, but the method involved baking at multiple temp/stages, including leaving it in the cooling oven with the door open (so it wouldn't crack.)

    Frankly, though, is there such a thing as a bad cheesecake? Kinda like sex....

  15. #15
    still shedding season
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    Quote Originally Posted by xxl
    Frankly, though, is there such a thing as a bad cheesecake? Kinda like sex....
    Some are better than others, and if you're going thru with all of the effort... The one I posted above isn't very dense - it'll be 3" + high by the time it comes out of the fridge. It's from this book.

  16. #16
    Frog Whisperer
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    Quote Originally Posted by xxl

    Frankly, though, is there such a thing as a bad cheesecake? Kinda like sex....
    I have had bad...BOTH
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

  17. #17
    Non Non Cyclist
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    You guys are awesome. I am gonna be fat(ter).

    And yes, there is such a thing as bad cheesecake. Especially in the horrid "no-bake" monstrosities.
    Move along...nothing to see here.

  18. #18
    Shirtcocker
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    Quote Originally Posted by lets_ride
    I prefer a New York style. Tried a recipe a few weekends ago that was good, but not great. I'm looking for a time-tested recipe you can personally vouch for.

    So, what says the Lounge?
    Go to Cheesecake Factory...buy cheesecake. Done.
    "I regard the brain as a computer which will stop working when its components fail. There is no heaven or afterlife for broken down computers; that is a fairy story for people afraid of the dark." -S. Hawking

  19. #19
    Climbs like a sprinter...
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    Cheese + Cake

    Easy.
    "It's turtles all the way down."

  20. #20
    p != b
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    Quote Originally Posted by Bocephus Jones II
    Go to Cheesecake Factory...buy cheesecake. Done.
    feh!

    //cheesecake factory is overrated and overpriced.
    I love the sound of cowbell in the morning.

  21. #21
    Frog Whisperer
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    Quote Originally Posted by lets_ride
    You guys are awesome. I am gonna be fat(ter).

    And yes, there is such a thing as bad cheesecake. Especially in the horrid "no-bake" monstrosities.
    for reference, bad sex can make you fat too............................................... .................................................. .................................
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

  22. #22
    xxl
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    Quote Originally Posted by Touch0Gray
    I have had bad...BOTH
    Yeah, but even when it's bad, it's still pretty good.

  23. #23
    Frog Whisperer
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    Quote Originally Posted by xxl
    Yeah, but even when it's bad, it's still pretty good.
    sigh........not always..........I have had enough that wasn't worth the price of admission in my day......
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

  24. #24
    LWP
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    I'm not going to make any "best" claims because everybody has their own idea of what is best but my basic cheesecake is 24 oz. cream cheese, 8 oz. sour cream, 1 cup sugar, 1 teaspoon vanilla and 1 tablespoon fresh lemon juice beat at the slowest speed in a stand mixer until smooth. I then beat together 4 whole eggs plus 1 yolk and add it in about 5 or 6 additions at the same slow speed. The idea being to beat in as little air as possible. I put it in a 250 f. oven for 1 hour, drop the temp to 225 f. for another hour then drop the temp to 200 f. and bake it until a thermometer stuck in the center reads 175 f. That usually takes another 75 - 90 minutes.

    They never fall in the center, they never crack, they never brown, they don't get dry and crumbly at the edges. If you are a fan of the drier, more crumbly style of cheesecake, you won't be happy. It's creamy and smooth. I like my cheesecake without a crust but I usually use a (from scratch, not with store-bought cookies) graham, shortbread or gingersnap crust when I do them at work because people seem to expect it to have one.

    If I'm going to mix fruit into the cheesecake, I add a tablespoon or two (depending on the fruit) of cornstarch to the standard base and add other complimentary juices instead of the lemon in some cases (like orange juice with strawberries).

    I drop the lemon juice and add 8 oz. melted dark chocolate for a chocolate cheesecake.

    I replace the sour cream with another 8 oz. cream cheese, drop the lemon juice, add 8 oz. melted dark chocolate, 1/2 cup of cooled espresso, 1 tablespoon cornstarch and an additional 2 tablespoons of sugar for a mocha cheesecake.
    Crusty old farts are people too.
    - 10ae1203

  25. #25
    Misfit Toy
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    Quote Originally Posted by LWP
    I replace the sour cream with another 8 oz. cream cheese, drop the lemon juice, add 8 oz. melted dark chocolate, 1/2 cup of cooled espresso, 1 tablespoon cornstarch and an additional 2 tablespoons of sugar for a mocha cheesecake.
    I'll take one of these please.
    It's all fun and games until someone ends up in a cone.

    Don't make me go all honey badger on your ass

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