absolute best cheesecake recipe Evah!

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posted on Dec, 16 2012 @ 01:08 PM
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was 'in the mood' yesterday.






6+ pound New York Style cheesecake w/ black raspberries and a chocolate ganache' .

The recipe is one I've had for years, and it comes from the grandmother of a family that owned / ran a cream cheese factory in NYC back in the early 1900s.

Ya just can't beat grandma's recipe.
edit on 12/16/2012 by 12m8keall2c because: (no reason given)




posted on Dec, 16 2012 @ 01:12 PM
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Looks good


so wheres the recipe



posted on Dec, 16 2012 @ 01:16 PM
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reply to post by IkNOwSTuff
 


recipe? who said anything about a reci...?



i'll have it here in just a minute. quite simple actually, but it Does take a while to make



posted on Dec, 16 2012 @ 01:16 PM
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Oh for crying out loud and makin stompin sounds....oh have I tried to master the delisionist...I blame a few pounds on you cookie.



posted on Dec, 16 2012 @ 01:18 PM
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IDK, looks photoshoped, could be real.
Recipe or it didn't happen



posted on Dec, 16 2012 @ 01:19 PM
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4 - 8oz packages Kraft Philadelphia® brand cream cheese
6 large eggs
1 1/2C sugar
8 oz. sour cream
8 oz. heavy cream
1T vanilla
juice of one lemon
2 heaping T flour


with an electric mixer:
blend together eggs, sugar, sour cream, softened cream cheese, heavy cream, lemon juice, vanilla & flour

blend on low-med until just smooth ... over blending will cause it to rise too much and overflow the pan.

preheat oven to 425F
pour mixture into an oiled springform cake pan

bake @ 425 for 15 mins.

reduce oven to 275 - bake for 1hr.

turn oven off and let sit for two hours - DO NOT OPEN/TOUCH OVEN

take it out of the oven and remove from springform pan

chill in fridge overnight to 'set'

top with whatever you like.

raspberry/choco ganache' recipe to follow


edit on 12/16/2012 by 12m8keall2c because: (no reason given)



posted on Dec, 16 2012 @ 01:37 PM
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topping recipe:

8 oz. heavy cream
1C semi-sweet chocolate morsels
1/4C raspberry preserves
2T butter

bring cream to a simmer
remove from heat and
add the rest of the ingredients
stir until smooth
let cool

top cheesecake with black berries
drizzle ganache' over top of it all - to your liking.

chill in friddge for an hour or three to allow it to set

enjoy!!



posted on Dec, 16 2012 @ 02:10 PM
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reply to post by 12m8keall2c
 


Looks wonderful.
Your recipe varies from mine in double the amount of eggs
1 1/2x the sugar
Add heavy cream
I use lime juice instead of lemon (they make the flavor "pop")

YUMMMMMMMM
edit on 16-12-2012 by Asktheanimals because: (no reason given)



posted on Dec, 16 2012 @ 02:12 PM
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reply to post by Asktheanimals
 


it's right there above your post, brotha.



posted on Dec, 16 2012 @ 03:37 PM
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reply to post by 12m8keall2c
 


MMMMMM!! CHEESECAKE! That ganache looks yummy!

I was just thinking about making a cheesecake this week! This looks delicious!

I made a dark chocolate raspberry swirl cheesecake a couple months back. It was delicious! I topped it with raspberries...mmmm.

I'll be adding this to my recipe bookmark



posted on Dec, 17 2012 @ 06:19 PM
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I was just thinking today if I should make one or not. *GASP* This must mean something! I like cheesecake!



posted on Dec, 17 2012 @ 06:23 PM
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reply to post by thebtheb
 


i made yet another today - plain.

for a sort of 'corporate catering gig'



posted on Dec, 17 2012 @ 09:06 PM
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Wow. Synchronicity. I just started making a ginger pear cheesecake.

Good job.



posted on Dec, 17 2012 @ 11:13 PM
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This IS good news! For me... as the wifey dislikes cheese cake... go figure.

6lbs... and no scalding of the dairy to boot!

I, myself, may have made the best pinto beans ever tonight as well. That is it: culinary awakening on 21 DEC!



posted on Dec, 17 2012 @ 11:47 PM
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reply to post by J.B. Aloha
 


"scalding" can seem a bit of a tricky thing to many, but it's really just bringing it up to a mere simmer, and it Does typically make a sigificant difference in recipes that call for such.
... 'lbeit milk, cream, etc. ..



posted on Dec, 18 2012 @ 12:08 AM
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reply to post by 12m8keall2c
 


My pâtissier skills are few and far between. I just mastered hand cutting in butter for flaky pastry crusts. So hot whisking, is essentially scalding then? good to know, I may have over thought, and overheated it...

Will definitely have to give this recipe a go. Many Thanks.



posted on Dec, 18 2012 @ 02:36 AM
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reply to post by 12m8keall2c
 


Looks absolutely delicious. Im going to make it for my family on Christmas. Thanks for sharing. Most people are selfish with heirloom recipes.



posted on Dec, 18 2012 @ 03:17 PM
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Looks freaking delicious, but a cheesecake recipe made TOP STORIES on the HOMEPAGE?!?


This wouldn't have anything to do with the OP being a site administrator, would it


Regardless, I want that...in my belly!



posted on Dec, 18 2012 @ 03:33 PM
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Originally posted by PeterGriffin
This wouldn't have anything to do with the OP being a site administrator, would it

NO idea how THAT would come to be.
... other than it being at or near the very bottom of OFF-TOPIC/ CHIT CHAT topics and the like ... much akin to how Mrs. Jankiewicz's cat in the tree makes a front page blurb in the Small Town, USA - Times.


Funny. still.


Just Make the cake and ENJOY! .. no Matter.
edit on 12/18/2012 by 12m8keall2c because: (no reason given)



posted on Dec, 24 2012 @ 11:56 AM
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reply to post by 12m8keall2c
 


Gotta say....I love my recipe....but yours is much more decadent!!!
I love cheesecake






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