- This topic has 88 replies, 22 voices, and was last updated 9 years ago by oomis.
May 14, 2009 8:02 pm at 8:02 pm #589776believerParticipant
anyone have any good cheesecake recipes?May 14, 2009 8:21 pm at 8:21 pm #1017200
Oh gosh, do I ever. I have a marble cheesecake that I usually keep in the freezer and serve almost frozen, as it tastes like vanilla fudge ice cream. It is amazing. I need to find the original recipe, though I eliminated one step from it, with very little change, if any, in the final result. It calls for a chocolate cookie dough crust (you make it yourself from flour, butter, melted chocolate, which you bake then slightly cool, add the batter (one batter is light and the other mixed with melted chocolate, which is swirled together to marbleize it), then baked. This is so yummy, you will want it all for yourself. Trust me.May 14, 2009 8:45 pm at 8:45 pm #1017201believerParticipant
sounds heaven. can u tell me the recipe?how long is the whole procedure to make?May 14, 2009 9:12 pm at 9:12 pm #1017202seeallsidesParticipant
This is a two layer cheesecake – vanilla/chocolate w/chocolate glaze
It is amazing! Very rich recipe
Pan :10 ‘ springform
1 JJ silver package hard cream cheese
7 1/2 oz farmer cheese
1 T sour cream
3/4 cup sugar
1 vanilla sugar
3 T Dark Prem Cocoa
Melt 1 bar good dairy chocalate (alprose or rosmarine)
mix and put in pan /freeze overnight or at least 2 hours
same – no cocoa /no chocolate
bake 350 for 1 hour
enhancement : bake in water bath
putsilver foil on bottom of springform
water in roaster 2 negel vasser cups
keeps cake moist
leave in oven a little when dry with oven off
Caramel topping -double
1 1/2 bars white milk chocolate (I used dark)
1/2 teaspoon coffee
3T Hot Water
1 t Karo Syrup
(notes to myself)
Make sure freeze straight so shape holds
don’t microwave chocolate too long – as will get grainy
coffee is what makes the chocolate dark/karo makes it glazy
chocolate bar needs minimum 90 sec to melt
prepare coffe/hotwater quickly to mix and pour glaze quickly
even out top of cake before pouring so u don’t have holes or edges that will hold the chocolate back
Voila! – I put a flower in the middle and you have got a gorgeous cake!May 15, 2009 4:47 am at 4:47 am #1017204
look what i dug out from the cr attic of old posts! 😉
“oomis1105, would you be willing to share your cheesecake recipe?”
With pleasure. I am one of those cooks who loves to share my recipes. Some people don’t but I figure if you like something I made enough to ask for the recipe, it’s a compliment. The cheesecake is only a tad more labor intensive than most recipes, but it is worth it, and it really is not so much extra work. Read recipe thoroughly before beginning.
8 oz. package of chocolate chips
3/4 c flour plus 1/4 c flour
1 c plus 2 Tbs. sugar
1/4 tsp. salt
1/4 c butter
24 oz. bar type cream cheese (don’t use low-fat, you’re eating cheesecake, so enjoy it)
2 Tbs. vanilla
6 eggs, separated
1 c sour cream
Melt chocolate either in a double boiler or the microwave. Stir together 3/4 of the cup of flour, 2 Tbs. sugar, and salt. Add butter, plus 2 heaping Tbs. of melted chocolate. Make into a dough and press into the bottom of a greased springform pan. Bake at 400 degrees for about 10-15 minutes. Remove from oven. In a large bowl mix the cup of sugar and cheese. Add vanilla, remaining 1/4 c flour, egg yolks, and sour cream. Beat the whites up separately until fluffy, like for a sponge cake. Fold into the cheese batter. Remove 2 cups of the batter and fold in the remaining melted chocolate. Alternate spooning in dollops of chocolate batter and white batter into the pan. Take a knife and cut through the batters, to marbleize. Reduce oven to 300 degrees. Bake for about 1 hour, shut off the heat and leave it in the closed oven for another hour. Chill thoroughly before serving (I like to freeze it, it tastes like vanilla fudge ice cream).
Posted 4 months ago #
oomis1105: i want to give this recipe to my mother to make!May 15, 2009 5:35 am at 5:35 am #1017205
JAX THANK YOU SO MUCH! You just saved me a mountain of time. I could not find the recipe book that I had this in. Believer, you can believe THIS! It IS a slice of Heaven. And the sterp I have omitted in recent years is the separating of the eggs. It is SLIGHTLY lighter in texture (but really only slightly)if you beat up the whites separately and fold them into the batter. I now only make it non-separated, and it tastes 99.99% the same, just ever so slightly denser (which I happen to prefer anyway). By eliminating the separating and beating up, then folding in the whites, you eliminate about 15-20 minutes worth of work depending on how long it takes you to beat up the whites. I am not known for being great at folding in the beaten whites anyhow, (I never make sponge cakes), so this works for me.May 15, 2009 5:54 am at 5:54 am #1017206
oomis: your very welcome!May 17, 2009 9:44 pm at 9:44 pm #1017209
this is you first and last warning Only Moderators and the Editor are allowed to try to schnore meals, deserts, coffee and other assorted drinks from the usersMay 17, 2009 9:47 pm at 9:47 pm #1017210
Best Cheesecake Recipe
Step 1 (Ingredients)
Step 2 (Instructions)
Using an electric mixer beat all the ingredients at a low speed blending in the ingredients 1 (one) at a time.
When the mixture is smooth and creamy, pour the mixture evenly into the 2 graham cracker crusts and bake at 350 degrees for 30 minutes. After 30 minutes, turn off the oven and leave the cheesecake in the closed oven for 20 minutes.
After 20 minutes, remove the cheesecake from the oven and let cool for 20 minutes.
Step 3 (Topping)
Mix together and spread on top of the cheesecake. Bake at 475 degrees for 10 minutes.
(These cheesecakes can be frozen).
Enjoy!May 17, 2009 10:22 pm at 10:22 pm #1017211
xylitol is a sugar substitute. now who is going to make the cheesecake (w/xylitol) and send me over a piece.May 17, 2009 10:23 pm at 10:23 pm #1017212an open bookParticipant
ames: (forget you ever saw this 😉 )
is it some kind of fake sugar?
well, it would have been until you told everybody. YW Moderator-72May 17, 2009 11:18 pm at 11:18 pm #1017213May 18, 2009 12:47 am at 12:47 am #1017214
yes, as does Mrs. 72 and the older jr-72sMay 18, 2009 5:21 am at 5:21 am #1017215
1-what milchig meals do you make for shevuos?!(besides cheese cake!)
2-how many milchig meals do you have?! my family does milchig day mealsMay 18, 2009 5:35 am at 5:35 am #1017216
~a~May 18, 2009 5:52 am at 5:52 am #1017217
anonymisss: so your family doesn’t eat milchig on shevuos?!May 18, 2009 1:44 pm at 1:44 pm #1017218
no, just early morning kiddush with cheesecake.;(
~a~May 18, 2009 6:35 pm at 6:35 pm #1017219
we usually do milchig for the day meals.May 18, 2009 7:41 pm at 7:41 pm #1017220mepalMember
milchig only first night. Since its only for one meal (and its once a year) there’s always SO MUCH FOOD! There’s never room for cheesecake by the time we reach desert. We make an average of 7 cheesecakes anyways (that we end up eating through out the rest of Y”T)!May 18, 2009 10:31 pm at 10:31 pm #1017221
lasagna, eggplant parmesan, salmon. cheesecake for kiddush, and one or two meals depending on the year.May 18, 2009 10:43 pm at 10:43 pm #1017222
I would love to do Milchigs for the first night and lunch, as Shabbos is fleishig anyway. My family will want a fleish meal the first night, though. I usually make a salmon meal for milchigs, maybe some latkes, mashed potatoes, spinach, and sour cream (TOO GOOD), a milchig lukshen kugel, and of course BLINTZES and cheesecake.May 20, 2009 2:18 am at 2:18 am #1017223
I’m working on a new Lasagna recipe… If it comes out good, I will post the recipe.May 20, 2009 2:19 am at 2:19 am #1017224
72: is Lasagna the sheet type of pasta?!May 20, 2009 2:24 am at 2:24 am #1017225May 20, 2009 2:26 am at 2:26 am #1017226an open bookParticipant
jax: yeahMay 20, 2009 2:28 am at 2:28 am #1017227
the sheet type of pasta? jax, lol! you’re too funny!
~a~May 20, 2009 2:29 am at 2:29 am #1017228
an open book: thanx, i’m not much of a pasta guy & was wondering what he was making!
anonymisss: no making fun! 😉May 20, 2009 3:16 am at 3:16 am #1017229
jax, please? it’s fun to make fun! (but not nice, I know)
~a~May 20, 2009 3:17 am at 3:17 am #1017230
anonymisss: just that once was allowed! 😉May 20, 2009 3:17 am at 3:17 am #1017231
another 20-25 minutes it will be ready…May 20, 2009 3:18 am at 3:18 am #1017232
btw, when’s my next license to make fun?
~a~May 20, 2009 3:21 am at 3:21 am #1017233
anonymisss: well my birthday’s coming up very very soon! stay tuned!
72: please save us some! oops i’m fleishig!May 20, 2009 3:23 am at 3:23 am #1017234May 20, 2009 3:31 am at 3:31 am #1017235
kapusta – only if I have any left over…May 20, 2009 3:35 am at 3:35 am #1017236
72, if you share I’ll share…
getting back on topic,
fresh basil (hydroponically grown, only needs rinsing)
fresh garlic to taste
pepper (to taste)
oil (until it forms a spreadable paste)
you can add parmesan cheese and/or pine nuts. They are not necessary and without the parm its completely pareve. Pine nuts should be toasted to get the most flavor, (I’m not sure how long, I’ve never done it.)May 20, 2009 3:35 am at 3:35 am #1017237
this was received via email. It is part of another post in the following thread that I encourage everyone to go read:
Here’s a favorite recipe in my family for a no-bake chessecake that is really easy & it freezes very well!
Chocolate Cheese Triangle
1 stick of margarine, softened
1/2 c sugar
1 1lb farmer cheese
few drops of vanilla
1/2 – 1 tsp lemon juice (opt)
36 tea biscuits
Cream together marge & sugar. add cheese, vanilla, lemon juice & egg. beat until smooth.
Dip biscuits one by one into a bowl of milk, just for a second. Arrange them on a sheet of foil – 3 across, 4 down. Spread 1/3 of the cheese mixture on top. Repeat this twice more. Put your hands under the foil & bring the outer rows to meet in the center, sort of forming a triangle. Refrigerate while making the chocolate drizzle.
1/2 c sugar
3 3/4 T cocoa
2.5 T water
1 t coffee
3/8 c/ 3oz margarine
Boil cocoa, sugar, water & coffee until thick. Remove from heat & add margarine, cut in pieces. Beat well. When cool, drizzle generously over cheesecake. Wrap the foil together & freeze, but understand it takes at least an hour to defrost (uncovered.)May 20, 2009 3:44 am at 3:44 am #1017238May 20, 2009 4:02 am at 4:02 am #1017239
ok. here goes:
all measurments are appox.
1 pound cooked lentils (green)
2 cans of tomato sauce
mix these together and keep on the side
a block of farmers cheese the 2nd to smallest size
mozzeralla cheese 3/4 of a small bag
chedder cheese 1 small bag
sprinkle in parmesan cheese
sprinkle in oregano
after the whole wheat noodles are cooked,
but a layer of sauce from above in a lasagna pam
place a layer noodles
a layer of sauce
a layer of the cheese mx
repeat 2 more times
cover top layer with noodles
cover with the mozzerella cheese and sprinkle with more parmesan cheese
preheat oven to 350
cook for 45 minutes covered
10 minutes open
this is similar to the recipe on the box of lasagna noodles.May 20, 2009 4:05 am at 4:05 am #1017240
you scared me away with the first ingredient, can’t stand anything with lentils;(
~a~May 20, 2009 12:41 pm at 12:41 pm #1017241
anonymisss, substitute other beans if you like or skip the lentils/beans altogether.
can’t stand anything with lentils;( what about those little chocolate lentils?May 21, 2009 3:40 am at 3:40 am #1017242
can’t stand anything with lentils;( what about those little chocolate lentils?
I plead the fifth!
~a~May 21, 2009 4:26 am at 4:26 am #1017243
what milchig meals do you make for shevuos?!(besides cheese cake!)
THERE IS NO OTHER food besides cheesecake!!!!!!!May 21, 2009 4:52 am at 4:52 am #1017244beaconParticipant
I agree oomis! Heaven on earthMay 21, 2009 4:57 am at 4:57 am #1017245May 21, 2009 6:31 am at 6:31 am #1017246
ames: ha that you made 72’s lasagna tonight! talk about bringing thr CR into your real life! 😉May 21, 2009 1:21 pm at 1:21 pm #1017247
ames, that’s great I’m glad that you liked it.May 22, 2009 2:15 am at 2:15 am #1017248
hey, oomis, most cake in general aint too bad…
hey Kapusta, cake in general ain’t too bad. Cake in my tummy, is MUCH, MUCH better.May 22, 2009 2:17 am at 2:17 am #1017249May 27, 2009 6:08 pm at 6:08 pm #1017250seeallsidesParticipant
Mod 72 – I made your lasagna – it was delicious – Thanks for giving me the courage to make it! It looks professional!!!
(thanks also for whole wheat challah recipe – i have had company each shabbos since so i haven’t try it, but i will soon,)May 27, 2009 6:44 pm at 6:44 pm #1017251feivelParticipant
cut up hot dogs into chunks, and pastrami
fry in pan, dont add oil
add some mustard to taste
then add sauerkraut after the frying is done
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