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Discussion Topic: Looking for Chesscake etc. rest's Chesscake recipes
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chefclarence |
10-29-2004 @ 7:55 AM
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[Hello Pumpkin It is interesting to know that you prefer your cheesecake to be denser and heavier, you can do so by reducing the amount of whipped eggwhites;in fact I do not use eggwhites at all, just Mascarpone cheese, whipping cream, eggyolks, sugar along with liqueur and/or chocolate/fruit puree/green tea/espresso. The texture is similar to Old Fashion ice cream. Happy baking Chefclarence
Buon Appetito
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scooby |
04-07-2005 @ 9:49 AM
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I used to work and bake at Cheesecake etc in the early 80's. And need to confirm that it's the good ol' baked type using only eggs, cream cheese, sugar and vanilla - and not the unbaked gelatin style as "chefclarence" have mentioned. The reason for its lightness is due to fact that its really whipped up incorporating lots of air. I have to admit that I never tried to make it at home because it's always hard to break down a large recipe (the recipe yielded something like 8 whole cheesecakes per batch), involved a convection oven and industrial blender. After baking, the cheesecakes would be frozen in their glass baking bowls (over a day) and would then be quickly unmolded from their bowls over a flame from the gas stove, saran wrapped and refrozen. Only then would they be unwrapped, sliced (needs lots of strength to cut thru!) and defrosted on their serving plates in the fridge. Maybe now you'll see why I never attempted to bake them at home, and instead enyoyed them there. It's been over 20 yrs since I worked there, but I do miss it. Also the strawberries used are frozen but of a good quality. I would recommend to use frozen strawberries mixed up with fresh ones for topping. Hope this helps!
Scooby
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AhlongFan |
05-29-2005 @ 11:41 AM
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scooby, could you please exposes the real recipe for us to try? like the instructions and everything? I live in Toronto and I tried that once, and really liked it, hope I could taste that again and bake it for my girlfriend. Thank you!
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diGitel |
02-16-2012 @ 5:48 PM
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Their cheesecake looks un cooked because it's so white, however the top has cracks on it. If it's not cooked why the cracks?
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marialhg |
01-23-2014 @ 10:16 AM
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Hi i would like to know if you ended up using the gelatine and if you indeed used mascarpone cream or regular cream cheese for this récipe...!! I am dying to eat this cheesecake again.. I lived in Vancouver over 20 years ago and this was my absolute favorite place to go for cheesecake!"!!!
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Sghir40 |
01-23-2015 @ 1:15 PM
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Strawberry Cheesecake Ingredients::: -1 1/4 cups graham cracker crumbs -1/4 cup sugar -1/3 cup butter or margarine, melted -2 (10 ounce) packages frozen sweetened strawberries, thawed -1 tablespoon cornstarch -3 (8 ounce) packages cream cheese, softened -1 (14 ounce) can sweetened condensed milk -1/4 cup lemon juice -3 eggs -1 tablespoon water Directions::: 1.Combine graham cracker crumbs, sugar and butter. 2.Press onto the bottom of an ungreased 9-in. springform pan. 3.Refrigerate for 30 minutes. 4.In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. 5.Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. 6.Set aside 1/3 cup strawberry sauce; cool. 7.Cover and refrigerate remaining sauce for serving. 8.In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. 9.Add lemon juice; mix well. Add eggs, beat on low just until combined. 10.Pour half of the cream cheese mixture over crust. 11.Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. 12.Carefully spoon remaining cream cheese mixture over sauce. 13.Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. 17.With a knife, cut through top layer only to swirl strawberry sauce. 15.Bake at 300 degrees F for 45-50 minutes or until center is almost set. 16.Cool on a wire rack for 10 minutes. 17.Carefully run a knife around edge of pan to loosen; cool 1 hour longer. 18.Refrigerate overnight. 19.Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Finally, Store in the refrigerator.
Low Calorie Desserts
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Sghir40 |
04-05-2015 @ 8:00 AM
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Ok this my best low calorie strawberry dessert recipes: http://www.lowcaloriedesserts.us/strawberry-dessert-recipes i hope it help you
This message was edited by Sghir40 on 4-5-15 @ 8:02 AM
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kaynefel85 |
06-18-2015 @ 8:50 AM
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A no bake lemon cheesecake recipe: For the biscuit base 10 digestive biscuits 75g/3oz butter, melted 1 tbsp clear honey For the filling 700g/1½ lb mascarpone cheese 2 lemon, juice and zest 200g/7oz caster sugar, plus more to taste 4 tbsp icing sugar mint, to garnish For the sauce 450g frozen summer fruits, defrosted icing sugar, to taste Felicity ----- Lemonade Wise - Your Guide to the Lemonade Diet
This message was edited by kaynefel85 on 6-18-15 @ 8:53 AM
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ben007 |
12-07-2017 @ 1:42 AM
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henry778 |
03-02-2018 @ 12:09 AM
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