------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Australian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruits
Servings: 10
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs
6 T Butter; Melted, *
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese
1/2 c Sugar; Granulated
3 ea Eggs; Large, Separated
1/4 c Unbleached Flour
1 t Lemon Rind, Grated
2 t Lemon Juice
1 t Vanilla Extract
1/2 c Heavy Cream
2 T Passion Fruit; **
* Use sweet cream butter and DO NOT substitute margarine.
** Make the passion fruit pulp from fresh passion fruits or substitute
your favorite jam, or it can be left plain.
--------------------------------------------------------------------------
NOTE: Prebaked crusts are much crisper than the chilled ones and this can
be important if you want a crisp crust.
CRUST:
If you are prebaking the shell, preheat the oven to 350 degrees F. Place
the crumbs in a mixing bowl and add the butter and sugar blending well.
Press the crumb mixture into the bottom and up the sides of an 8-inch
springform pan. Smooth the mixture to form an even layer on the bottom
and sides. Bake the crust in the oven for 10 minutes and let cool to room
temperature before filling.
NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until
it is set but is not recommended in this recipe.
CHEESECAKE:
Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream
cheese and sugar until light and fluffy. Add the egg yolks, one at a
time, beating well after each. Beat in the flour, lemon rind, lemon
juice, and vanilla until just mixed. Whip the cream until stiff in a
medium mixing bowl. Set aside. In another mixing bowl, beat the egg
whites until they form stiff peaks, then fold them into the cheese
mixture. Fold in the reserved whipped cream. Stir in the passion fruit
pulp then pour the mixture into the prepared crust and bake fro 45 minutes
to 1 hour. Cool, in the oven, to room temperature, then chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage or Farmer Cheese
1/2 c Sugar; Granulated
5 ea Eggs; Large, Separated
1/2 c Milk
1/2 t Lemon Rind; Grated
1 t Vanilla Extract
3/4 c Unbleached Flour; Sifted
1/4 c Confectioners' Sugar
3 T Golden Raisins;FinelyChopped
Preheat the oven to 300 degrees F. Press the cheese through a sieve. In
a large mixing bowl, beat together the cheese and sugar until light. Add
the egg yolks, one at a time, beating well after each addition, then add
the milk, lemon rind, and vanilla. Stir in the flour and blend until
smooth. In another large mixing bowl, beat the egg whites until they form
soft peaks, then gradually add the confectioners' sugar beating until they
form stiff peaks. Fold the whites into the cheese mixture. Gently stir
in the raisin bits, then pour the mixture into the prepared crust. Bake
for 55 minutes or until the center appears firm. Let the cake cool in the
oven for 15 minutes, then allow to cool to room temperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Belgian Cheese Tart
Categories: Cheese Desserts Pies
Servings: 8
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
------------------------------------TART------------------------------------
1/2 lb Cream Cheese
3 T Confectioners' Sugar
1 t Lemon Juice
2 ea Eggs; Large
2/3 c Heavy Cream
NOTE: As this is a tart rather than a cheesecake, you should use an
8-inch tart pan or flan ring.
--------------------------------------------------------------------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cheese, sugar and lemon juice until the mixture is light and fluffy.
Add the eggs, one at a time beating well after each addition. Beat until
very smooth after the last addition. Stir in the cream and pour mixture
into the prepared crust. Brush the top of the tart with an egg and 1 TBLS
of confectioners sugar that has been beaten together. Bake for 25 minutes
or until set. Cool to room temperature and then chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Sweet Yeast; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
1/4 c Butter; No Margarine
1 c Sugar; Granulated
2 ea Eggs; Large, Separated
1 T Cornstarch
3 T Milk OR Heavy Cream
1 T Rum; Dark
1/2 t Lemon Rind; Grated
1/3 c Raisins
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar, and
the egg yolks. Beat until foamy, then add the cornstarch, milk, rum,
cheese, lemon rind and raisins blending well. Beat the egg whites until
they from soft peaks, then gently fold them into the cheese mixture. Pour
the mixture into the prepared crust and bake for 50 minutes, or until the
edges are golden brown. Cool and serve at room temperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Danish Blue Cheese Pie
Categories: Cheese Desserts Fruits Pies Appetizers
Servings: 10
-----------------------------------CRUST-----------------------------------
11 oz Pumpernickel Bread; *
1/2 c Butter; No Margarine
1/4 c Sugar; Granulated
---------------------------------CHEESE PIE---------------------------------
2 ea Unflavored Gelatin;Envelopes
1/2 c Cold Water
4 oz Cream Cheese
4 oz Danish Blue Cheese
1 c Heavy Cream
1 lb Seedless Green Grapes
* Use 1 loaf (11 oz) of thin sliced pumpernickel bread.
--------------------------------------------------------------------------
NOTE: Since this is a Cheese pie rather than a cake, you will need one
9-inch pie tin.
First prepare the crust. Preheat the oven to 250 degrees F, then dry the
bread slices in the oven until they are hard enough to crumble easily,
(about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread,
making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix
very well. Press the crumbs into the pie tin. Raise the oven temperature
to 35o degrees F. and bake the crust fro 15 minutes. Allow to cool before
filling. Then prepare the filling. In a medium-sized saucepan, combine
the gelatin with the water and cook over medium high heat, stirring
constantly, until the mixture is clear (about 6 to 8 minutes). Cool. In
a large mixing bowl, beat the cream cheese until light and smooth. Mash
the blue cheese well and combine with the cream cheese. Pour the gelatin
mixture into the bowl with the cheese and mix well. Whip the cream until
stiff and fold into the cheese mixture. Pour the filling gently into the
prepared crust. Press the grapes upright into the pie, leaving the tops
showing. Chill the pie for several hours or until set.
NOTE:
Since there is no sugar in this recipe, all the sweetness comes from the
grapes, it is not as sweet as a cheesecake. If it is too tart for you,
add just a little sugar, but it is well liked by most as an appetizer
without any sugar added.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 ea Eggs; Large, Separated
1/4 c Confectioners' Sugar; PLUS
2 t Confectioners' Sugar
1 1/2 c Gouda Cheese; Grated
1/3 c Light Cream Or Half & Half
1/4 c Unbleached Flour
1 t Lemon Juice
1 t Lemon Rind; Grated
1/3 c Raisins; Golden
NOTE:
Use an 8-inch tart pan in this recipe.
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the egg yolks and 1/4 cup of the confectioners' sugar until well blended
-- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon
rind and raisins. Beat the egg whites until frothy, then gradually add
the remaining confectioners' sugar and continue to beat until the whites
form stiff peaks. Fold the egg whites into the cheese mixture. Pour the
cheese mixture into the prepared crust and bake for 45 minutes. Cool to
room temperature, then chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: English Cheese Pie
Categories: Cheese Cheesecakes Desserts Pies
Servings: 8
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour
1/2 t Salt
2 t Sugar; Granulated
4 T Butter; Chilled, *
3 T Shortening; Chilled
5 T Water; Cold
----------------------------------FILLING----------------------------------
1/2 c Cottage Cheese
1 c Heavy Cream
1/4 c Cream Sherry
3 ea Eggs; Large
2 ea Egg Yolks, Large
1/3 c Sugar; Granulated
2 T Rosewater
1/2 t Nutmeg; Grated
1/4 t Cinnamon; Ground
1/4 c Currants; Dried
* DO NOT use margarine in this recipe.
--------------------------------------------------------------------------
CRUST:
Sift together the flour, salt and sugar into a medium-sized mixing bowl.
Add the butter to the flour all at once. Mix together until well blended.
Then add the shortening and continue to blend by cutting it into the flour
mixture. The mixture will begin to look like crumbs or small pebbles.
It will have the texture of oatmeal. Sprinkle the water over the dough,
distributing it evenly throughout. The dough will be come sticky and
cling together. Gather it into a ball and wrap it in plastic wrap. Chill
for at least 30 minutes. Preheat the oven to 450 degrees F. When the
pastry has chilled, roll it out on a pastry board to a thickness of
1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed
paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch
pie tin. Gently press it into the tin without stretching it. Use the
excess pastry to make flutes or cut away the excess with a sharp knife or
scissors. Prick the bottom of the pastry shell thoroughly to prevent
trapped air from bubbling the dough. Butter a sheet of aluminum foil and
place the foil down into the shell. Weight it down with weights or beans
to keep the crust from lifting up. Bake the crust for 7 to 10 minutes
then remove the weight and the foil. Return the crust to the oven and
continue baking for another 8 to 10 minutes or until the crust is lightly
browned. If you have difficulty rolling out the dough, do not reroll it;
just patch the tears or holes. Rerolling will make the pastry tough.
FILLING:
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a small saucepan, gently heat the cream and the sherry until
steamy, do not allow it to scorch. In a mixing bowl, beat together the
eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5
minutes. In a large mixing bowl, beat the cottage cheese until it is
smooth then add the egg mixture and blend well. Add the hot cream and
sherry slowly to the cheese mixture and beat until well blended. Stir in
the currants and pour the mixture into the prepared crust. Bake for about
30 minutes, then allow to cool. Chill and sprinkle with cinnamon.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
2 T Butter; *
2/3 c Bread Crumbs; Dry **
------------------------------------CAKE------------------------------------
1 1/2 t Baking Powder
1 c Unbleached Flour; Sifted
1 c Cottage Cheese
2 ea Eggs; Large
1/2 c Brown Sugar
1 t Cinnamon; Ground
1 t Cardamom; Ground
1/2 t Ginger; Ground
1 t Orange Rind; Grated
1 t Lemon Rind; Grated
1/2 c Butter, Melted, *
* Use Sweet Cream Butter In this recipe.
** Note: This recipe can vary depending on the type of pan you use.
These are the maximum amounts. The minimum amounts are 1 TBLS of
Butter to 1/2 cup of dry bread crumbs. As this recipe is more like
a quick bread you should use a 1-quart Bread Pan and make the crust
accordingly.
--------------------------------------------------------------------------
Butter the baking dish, pie pan, or springform pan until generously
coated. Sprinkle the crumbs as needed into the pan, then turn the pan
around and shake gently, distributing the crumbs along the sides as well.
The crumbs should completely coat the inside of the pan. Chill briefly to
set the crumbs and then fill with the desired filling.
CAKE:
Preheat the oven to 325 degrees F. Sift together the flour and baking
powder and set aside. Press the cottage cheese through a sieve. In a
large mixing bowl, beat the eggs and the sugar until they are frothy. Add
the spices and fruit rinds. Add the cottage cheese and blend all the
ingredients well. Stir in the butter, then add the dry mixture, mixing
well. Pour the mixture into the prepared crust and bake for 1 hour.
NOTE: Again this is more like a quick bread, and you can increase the
sugar if you like as this is not particularly sweet.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: French Cheesecake
Categories: Cakes Cheesecakes Cheese Desserts
Servings: 16
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese
1/2 lb French Cheese; *
1/3 c Sugar; Granulated
1 T Unbleached Flour
4 ea Eggs; Large, Separated
1/4 c Sour Cream
1/4 c Heavy Cream
1 t Real Vanilla Extract
1 T Confectioners' Sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS
CHEESECAKE, IT IS NOT FOR YOU.
* Use the Soft Double Creme French Cheese in this recipe.
--------------------------------------------------------------------------
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese and the double creme, then add the sugar and flour and
beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy
cream and vanilla. Beat the egg whites until they are frothy, then
gradually add the confectioners' sugar and beat until the whites form
stiff peaks. Fold the whites into the cheese mixture. Pour the mixture
into the prepared crust and bake for 45 minutes, or until the center is
firm. Cool to room temperature, then chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: German Kasekuchen
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour; Sifted
4 T Butter; No Margarine
1/2 c Sugar; Granulated
1 ea Egg; Large
1 t Baking Powder
---------------------------------CHEESECAKE---------------------------------
3 c Cottage Cheese; 1 1/2 lbs
1/2 c Cornstarch
1 t Baking soda
1 c Sugar; Granulated
4 ea Eggs; Large
1/2 t Lemon Rind; Grated
1/2 t Vanilla Extract; Real only
1 c Sour Cream
1 c Raisins
CRUST:
In a large mixing bowl, blend all the ingredients, cutting in the butter
and working the mixture with your hands until it is well mixed and
workable. Divide the dough into 2 equal portions. Use one half to line
the bottom of a greased 9-inch springform pan, the other half to line the
sides of the pan. Either roll out the dough or press it in with your
fingers. Chill before filling.
CHEESECAKE:
Preheat the oven to 375 degrees F. Press the cottage cheese through a
sieve. Combine the cornstarch and the baking powder and set aside. In a
large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon
rind and vanilla. Beat until very smooth. Add the dry mixture to the
cheese and blend well. Stir in the sour cream and raisins. Pour the
cheese mixture into the prepared crust and bake for one hour, or until
done. The center will remain soft. Turn off the oven and prop the door
open. Allow the cake to cool to room temperature. Serve at room
temperature as well.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1/2 lb Feta Cheese
1/2 lb Farmers Or Ricotta Cheese
1/2 lb Swiss Cheese; Mild, *
1/2 c Honey
5 ea Eggs; Large
----------------------------------TOPPING----------------------------------
2 T Honey
1 t Cinnamon; Ground
* The Swiss Cheese should be very finely grated.
--------------------------------------------------------------------------
Preheat the oven to 325 degrees F. Press the feta and ricotta cheese
through a sieve. In a large mixing bowl, beat together the cheeses and
honey until smooth. Add the eggs, one at a time, beating well after each
addition. Pour the mixture into the prepared crust. Prepare the topping.
Drizzle the honey over the cake, then dust with the cinnamon. Bake the
cake for about 55 minutes, or until set. Cool to room temperature, then
chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 1/2 c Unbleached Flour; Sifted
1 t Baking Powder
4 T Sweet Butter; No Margarine
2 ea Egg Yolks; Large, *
1/8 t Salt
1 T Lemon Juice
1 x Cold Water; **
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
4 ea Eggs; Large
1/4 c Sugar; Granulated
1 t Lemon Rind; Grated
1 c Sour Cream
1 c Crushed Pineapple; Drained
1/2 c Raisins
* Lightly beat the egg yolks.
** Use only as much cold water as needed. (3 to 4 TBLS)
--------------------------------------------------------------------------
Sift together the flour and baking powder, set aside. Cream the butter in
a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
well. Add the dry mixture, then using your fingers, work the dough into a
smooth consistency. Add the cold water as necessary to work the dough.
Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the
dough to fit the greased bottom of a 9-inch springform pan and place the
dough in the bottom. Use the excess to line the sides of the pan. Chill.
CHEESECAKE:
Preheat the oven to 450 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat 3 eggs and the sugar until well
blended. Add the cottage cheese and beat, then stir in the lemon rind and
the sour cream. Separate the remaining egg, saving the yolk for another
recipe, and brush the crust with the white. Combine the pineapple and
raisins in a bowl, then spread the mixture evenly on the prepared crust.
Pour the cheese mixture on the top of the fruit mixture. Bake for 10
minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake
for about another 35 minutes. Cool to room temperature, then chill.
Serve chilled.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
3 T Sugar; Granulated
1 T Butter; Softened
1/2 ts Lemon Rind; Grated
1/2 ts Lemon Juice
3 ea Eggs; Large, *
--------------------------------SUGAR GLAZE--------------------------------
2 tb Confectioners' Sugar
2 tb Butter; Melted
2 tb Unbleached Flour
* September 2 of the eggs and leave 1 whole.
--------------------------------------------------------------------------
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cheese, sugar, butter,
lemon rind, lemon juice and 2 large egg yolks. Beat the 2 egg whites
until they form stiff peaks and then blend them into the cheese mixture.
Beat the remaining egg, then use it to paint the crust to prevent to
prevent sogginess. Mix any remaining beaten egg with the sugar, butter
and flour to make the glaze. Pour the cheese mixture into the prepared
crust then pour the glaze over the top. Bake the cake for about 35
minutes, or until the top is golden. Cool to room temperature and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Italian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
1 x Use Ameretto and Lemon Rind
---------------------------------CHEESECAKE---------------------------------
3 1/4 c Riccotta Cheese; 30 Oz
4 ea Eggs; Large
2/3 c Sugar; Granulated
1/4 c Unbleached Flour
1/4 c Ameretto Liqueur
3 tb Golden Raisins
1 tb Candied Orange Rind; *
1 tb Candied Lemon Rind; *
* Finely Chop the fruit rinds.
--------------------------------------------------------------------------
Preheat the oven to 325 degrees F. Press the ricotta through a sieve. In
a large mixing bowl, beat together the drained cheese, eggs, sugar, and
flour. Stir in the liqueur, raisins and fruits. Pour the mixture into
the prepared crust and bake for 1 hour. Remove the cake from the oven and
cool to room temperature. Chill before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs
6 tb Butter; Melted
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 1/2 lb Cream Cheese
2 tb Milk
1/4 ts Salt
1 ts Vanilla Extract
4 ea Eggs; Large, Slightly Beaten
1 c Sugar; Granulated
----------------------------------TOPPING----------------------------------
1 c Sour Cream
3 tb Confectioners' Sugar
1/2 ts Vanilla Extract
2 ea Kiwi Fruits; Peeled & Sliced
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter (NO Margarine) and sugar. Blend well. Press the mixture
onto the bottom and partly up the sides of a greased 9-inch springform
pan. Smooth the crumb mixture along the bottom to an even thickness.
Bake for 10 minutes in the preheated oven. Cool before filling.
CHEESECAKE:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together
the cream cheese, milk, salt, and vanilla until well blended. Add the
eggs and sugar and continue to beat until light and creamy. Pour the
mixture into the prepared crust and bake for 35 minutes, or until lightly
browned; the cake should be set in the middle. Remove the cake from the
oven and cool for 10 minutes. Prepare the topping by mixing together, the
sour cream, sugar, and vanilla. Spread the topping over the top of the
cake. Return the cake to the oven and bake for 15 minutes more. Cool to
room temperature; then refrigerate until chilled. Just before serving,
garnish the top of the cake with slices of Kiwi fruit.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x NONE
---------------------------------CHEESECAKE---------------------------------
6 c Farmers Cheese; 3 Lbs, *
6 ea Egg Yolks; Large
1 1/2 c Confectioners' Sugar
1 1/2 c Heavy Cream
1/2 c Candied Fruits
1/2 c Raisins; Seedless
1/2 c Almonds; Toasted, Slivered
1/2 ts Lemon Rind; Grated
1/2 lb Butter; NO Margarine
3 ts Vanilla Extract
-------------------------------SABAYON SAUCE-------------------------------
2 ea Egg Yolks; Large
3 tb Confectioners' Sugar
1/4 c Madeira
1/2 ts Lemon Rind; Grated
1 tb Lemon Juice
1 tb Rum; Light
* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
not available.
--------------------------------------------------------------------------
NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X
7-INCHES AT A MINIMUM.
Press the cheese through a sieve. Combine the cheese with the egg yolks,
beating in 1 yolk at a time. Add the sugar and blend well. Heat the
cream in a large saucepan until it almost boils, then add the cheese
mixture and cook over low heat, stirring constantly, until the mixture
thickens. Remove from the heat before it begins to boil. Stir in the
fruits, almonds, and lemon rind. Cool. Cream together the butter and the
vanilla, then stir into the cooled cheese mixture. Line the flower pot
with several layers of moistened cheesecloth, leaving enough cloth at the
top to form a flap that will cover the pot. Fill the pot with the cheese
mixture and cover with the flap. Put a weight on the top and place in the
refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom
of the pot, so be sure to place a pan under it. When drained, carefully
unmold the cake with a knife. Remove the cheesecloth and smooth the sides
with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar,
Madeira, and lemon rind in the top of a double boiler. Cook and continue
beating until the mixture thickens. Stir in the lemon juice and the rum,
then chill briefly. Pour the sauce over the cheesecake and serve.
NOTE:
This very unusual cheesecake is a traditional Russian Easter dish. In the
old days, the custom was to decorate it with paper flowers or religious
emblems and have the priest come by and bless it. Back then, it was made
in a special pyramid-shaped form, but you can make it in an ordinary red
clay flower pot. Visually, the effect is quite striking, and the drainage
hole allows the excess whey to escape. To make paskha, you will need a
large flower pot and some cheesecloth. The paskha will keep in the
refrigerator for several weeks, but be sure to make it at least three days
in advance.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
4 c Dry Curd Cheese; 2 lbs, *
1 tb Unbleached Flour
1/2 ts Salt
1 1/2 c Sugar; Granulated
4 ea Eggs; Large, Lightly Beaten
1/2 c Butter; Melted
1 ts Vanilla Extract
-------------------------------CRUMB TOPPING-------------------------------
1 c Unbleached Flour
1/2 c Confectioners' Sugar
1/2 ts Cinnamon; Ground
1/4 c Brown Sugar; Packed
1/4 c Butter; Melted
* Use either Dry Curd Cottage or Farmer cheese in this recipe.
--------------------------------------------------------------------------
Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve
and drain. In a small bowl, mix the flour, salt, and sugar. Set aside.
In a large bowl, combine the cottage cheese with the eggs, butter, and
vanilla. Mix until well blended and smooth. Add the dry mixture and
blend well. Pour the mixture into the prepared crust and set the cake
aside. Prepare the topping by sifting the flour, sugar, and cinnamon
together. Add the brown sugar and blend well. Pour the melted butter
over the topping mix and immediately stir with a fork to form small
crumbs. Sprinkle the topping mix over the surface of the cake and bake
the cake for 50 minutes, or until done. Cool to room temperature and then
chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x None
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese
3 tb Butter
1 1/2 c Sugar; Granulated
2 ea Eggs; Large
1/2 ts Cinnamon; Ground
1 ts Lemon Rind; Grated
1/4 c Unbleached Flour
1/2 ts Salt
1 x Confectioners' Sugar
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the
cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs,
one at a time, beating well after each addition. Add the cinnamon, lemon
rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb
of butter, using your fingers to spread the butter completely. Pour the
mixture into the prepared pan and bake for 12 minutes at 400 degrees, then
reduce the temperature to 350 degrees and bake for another 25 to 30
minutes. The knife should come out clean. Cool the cake to room
temperature, then sprinkle with confectioners' sugar.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Swedish Cheese Pie
Categories: Cheese Cheesecakes Desserts Pies
Servings: 10
-----------------------------------CRUST-----------------------------------
1 x Basic Pastry Pie Crust; 9"
---------------------------------CHEESE PIE---------------------------------
2 c Cottage Cheese
3 ea Eggs; Large
1/4 c Unbleached Flour; Sifted
1/4 c Sugar; Granulated
1 c Light Cream
1/2 c Almonds; Toasted, Fine Chop
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. Place in a large mixing bowl and beat until smooth. Add the eggs,
flour, sugar, cream, and finely chopped almond and blend well. Pour the
mixture into the prepared crust and bake for about 45 minutes or until a
knife comes out clean. Remove the pie from the oven and chill before
serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
1 c Swiss Cheese; Grated
6 tb Butter; Softened
3 tb Unbleached Flour
3 tb Cornstarch
1/2 c Sugar; Granulated
6 ea Egg Yolks; Large
9 ea Egg Whites; Large
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cottage cheese, Swiss
cheese, butter, flour, cornstarch and sugar blending well. Add the egg
yolks, one at a time, at low speed mixing well after each addition. In
another large mixing bowl, beat the egg whites until they form stiff peaks
and fold them gently into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes. The cake will rise above the top
of the pan, then settle down again. Cool in the oven with the door
propped open, then chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
3 ea Eggs; Large, Separated
1/2 c Sugar; Granulated
1/2 c Sour Cream
2 ts Cornstarch
1 ts Lemon Peel; Grated
1/2 c Walnuts; Chopped, (Optional)
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, beat the egg yolks until light and
foamy, then add the sugar slowly, continuing to beat until very light and
smooth. Add the cottage cheese to the egg mixture, blending well, then
add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
Stir until all ingredients are well blended and the mixture is smooth.
In another large mixing bowl, beat the egg whites until they form soft
peaks, then gently fold them into the batter. Pour the mixture into the
prepared crust and bake for about 1 hour. Cool to room temperature before
serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
1 1/2 c Unbleached Flour; Sifted
1 x Sugar; Granulated, *
1 ea Egg; Large, Separated, **
1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.)
** Separate the large egg and lightly beat the yolk.
*** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE.
--------------------------------------------------------------------------
Preheat the oven to 400 degrees F. Working on a large flat surface, such
as a pastry board, place the flour and the sugar in the center of the
surface and mix together. Form a small depression or well in the center
of the mound. Add the beaten egg yolk and the softened butter to the
well, ten blend these with the dry mixture. Mix the ingredients
thoroughly using your hands -- there's no substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap. Chill for at least
10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
should have a circle of about 11 inches in diameter. For best results,
roll out your dough between 2 sheets of waxed paper, then peel away the
paper and cut the crust in a 9-inch circle. Place the circle inside a
9-inch springform pan. Prick the crust several times with a fork to keep
the crust from puffing up during the baking. Place the springform pan in
the oven and bake for 15 to 20 minutes, or until light brown. Allow to
cool. Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a
continuous layer of crust all the way around the sides of the pan. Make
sure that the side crust meets the bottom crust all the way around. Brush
the reserved egg white onto the shell, covering the bottom and sides.
This will seal the dough and keep it from becoming soggy. Set aside
until ready to use.
NOTE:
For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of
Amaretto Liqueur when adding the egg yolk and butter.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
1 tb Active Dry Yeast; 1 Pk.
1/4 c Water; Warm, 110-115 deg. F.
2 c Unbleached Flour; Sifted
1/4 c Sugar; Granulated
1/2 ts Salt
1/2 c Milk
1/4 c Butter
1 ea Egg; Large, Lightly Beaten
Lightly grease the baking pan. Dissolve the yeast in the warm water. In
a large mixing bowl, mix the flour, sugar and salt until well blended. In
a saucepan, heat the milk and butter, then cool to lukewarm. Add the warm
milk and the yeast mixture to the dry ingredients, then add the egg.
Blend well to form a moist soft dough. Knead lightly until the dough is
soft and smooth. Return the dough to a clean greased bowl and cover with
a damp towel. Set the dough in a warm place to rise. Let rise for 1 hour
or until doubled in size. When the dough is ready, punch it down and pat
it into a thin layer. Place the layer into the bottom of the pan folding
the excess dough up the sides of the pan making it as smooth as possible.
Allow the dough to rise again, in the pan until it is doubled, bout 30 to
45 minutes. When the dough is double the crust is ready to be filled.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 x Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
1 1/2 c Cottage Cheese; Small Curd
6 tb Butter
1/4 c Sugar; Granulated
4 ea Eggs; Large, Separated
1/2 ts Vanilla Extract
8 oz Cream Cheese; 1 Pk.
1 ts Cornstarch
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, cream the butter with the sugar, do not
beat, then add the egg yolks and vanilla. Blend until the mixture is
light and fluffy. Add the cream cheese, cottage cheese and cornstarch and
blend well. In another mixing bowl, beat the egg whites until they form
stiff peaks; then fold them into the cheese batter. Pour the mixture
into the prepared crust and bake for about 1 hour or until the top is a
golden brown. Leave the cake in the oven to cool for 2 hours then chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham Cracker Crumbs
6 tb Butter; Melted
1/4 c Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
1 lb Cream Cheese
1/4 c Sugar; Granulated
2 ts Lemon Juice
4 ea Eggs; Large
1 c Sour Cream
1 c Bananas; Mashed, *
* Approximately 3 medium bananas should yield the 1 cup of mashed
bananas.
-------------------------------------------------------------------------
CRUST:
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter and sugar. Blend well. Press the crumb mixture onto the
bottom and partly up the sides of a greased 9-inch springform pan. Smooth
the crumb mixture along the bottom to an even thickness. Bake for about
10 minutes in the oven at 350 degrees F. Cool before filling.
CHEESECAKE:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream
cheese, sugar and lemon juice together. Add the eggs, one at a time,
beating well after each addition. Stir in the sour cream and the mashed
bananas and blend well until very smooth. Pour the mixture into the
prepared crust and bake for 1 hour. Cool in the oven, with the door
propped open, until the cake is at room temperature. Chill until serving
time.
-----------------------------------------------------------------------------
June 21, 1990
I am bleary eyed and it is 2:00 AM as I type this, so
I hope that you will all forgive me for any spelling
errors that I have made in the file. I wanted to get this
file out to you as most of the cheesecakes are chilled and
are great for summer desserts. I think that I used the
month of September somewhere in the file for separate but
I guess that is normal for me.
These recipes originated in "The Joy Of Cheesecake" by
Dana Bovbjerg & Jeremy Iggers. The book is nothing else
than a compendium of cheese cake recipes and hints on how
to make them. I recommend that if you can find a copy and
love cheesecake, (who doesn't), that you buy a copy. It
is published by Barrons Educational Series, Inc. and the
IBSN numbers are 0-812o-2171-1 (Paperback) and
0-8120-5350-8 for the hard bound version.
I hope that you all like the recipes for cheesecakes
from around the world and don't gain as much weight as I
did just typing them. Please note that there are several
that are richer than the American Cheesecake, (not many
can equal the tremendous calorie count of ours), but most
are not as sweet as ours. Also there are several that use
unusuall pans or flower pots, so read the whole recipe
before deciding which one you want to make first.
Please let me know of your successes and failures as
my doctor will not let me try any of these out.
<>
EQUIPMENT FOR CHEESECAKES
Of course, all you REALLY need to make a cheesecake is a
mixing bowl, a whisk, a mixing spoon and a baking pan.
But today's cook s are usually well equipped, so I will
discuss some of the helpful items found in most kitchens.
ELECTRIC APPLIANCES
MIXERS:
A mixer is handy to make the cream cheese smooth and
light, and you can also whip the cream or beat the egg
whites with it. Use a large mixing bowl when blending the
major ingredients to allow enough air space to give the
beaters a chance. You will find that the cheese will
blend better if it is at room temperature or warmed 5
minutes in the oven at 250 degrees F.
When beating the egg whites, remember that your beaters
and bowl must be free of butter or oil and there should be
no bits of yolk on them. If you are whipping cream, you
will have more success with a chilled bowl and beaters.
BLENDERS:
The only use you will probably make of your blender in the
preparation of cheesecakes, is that of breaking up cookies
or crackers for crumbs.
FOOD PROCESSORS:
A food processor comes in hand for whipping the cream
cheese, chopping the nuts, making graham cracker crumbs or
blending cottage cheese to a smooth consistency. It
cannot be used to beat egg whites or whip cream as it will
not incorporate air. Be careful not to overdo it using
the processor -- you don't want cracker flour or powdered
nuts.
BOWLS AND UTENSILS
MIXING BOWLS:
When I indicate in the recipe that you are to use a large
mixing bowl, I suggest one about 12 inches in diameter be
used. The cakes in the recipes in this file tend to be on
the large size -- nine inches on the average -- and this
means that you will be working with up to two pounds of
cheese, some eggs, and so forth.
When beating egg whites, you will want a bowl with a broad
bottom. This will provide enough room for the egg whites
to expand.
SIEVE:
The sieve serves a double purpose. It can be used to
drain the cottage cheese and to smooth the curds to a
finer consistency. Place the cottage cheese in the sieve,
allow the liquid to drain out and then with a spoon or
spatula, force the curds through the holes. The result
should have a consistency somewhat like ricotta cheese.
Sieves are available in most stores that sell kitchen
equipment, but you can substitute a common kitchen
strainer or even a colander with very small holes.
PASTRY BLENDER:
This is a handy little gadget that will make making the
crusts a snap. It can be used for other things around the
kitchen such as making pie crusts and/or biscuits. If you
don't have one, consider buying one. The are one of the
best buys for the money, in my opinion.
RUBBER SPATULAS:
Look for ones with the wooden handles. In most cases
today, they are made of all plastic and in a single piece.
Yes, the handles will come out and you will curse them,
but there is no plastic one that I know of that will do
things like folding egg whites into a stiff batter or
cleaning out an applesauce jar. Or a pie filling can. In
some cases, the larger ones are expensive, but worth the
money.
POTS AND PANS
DOUBLE BOILERS:
This is a handy kitchen item you can use to melt chocolate
for the chocolate and mocha cheesecakes, as well as to
gently heat the egg yolks or dissolve gelatin. The
doubler boiler is the best way to control the heat when
working with delicate ingredients.
BAKING PANS:
There are several important differences between cheese
cakes and flour based cakes. The most significant of
these is the fact that you cant remove a cheese cake from
the pan by turning it upside down. Unless you plan to
serve the cheesecake in the pan you bake it in (as in the
case of the cheese pies) you are best advised to use a
springform pan. These are a round baking pan, made of
aluminum or tinplate, with an expandable collar and a
removable bottom. False bottomed pans are also excellent
for this purpose but they are rather hard to come by these
days.
Unless otherwise specified, the recipes in this file call
for a 9-inch springform pan. To be on the safe side, use
the ones with the 3-inch high sides as the taller cakes
tend to spill over the top of the lower ones. And who
wants to clean an oven filled with burnt cheesecake???
OVENS:
The recipes in this file should work equally as well with
gas or electric ovens. Accurate baking temperatures are a
must, so if you are in doubt about the accuracy of your
oven, use an oven thermometer and adjust accordingly.
For those of you that have convection ovens, they are
ideal fro baking cheesecakes because of the even
distrubtion of the heat through out the oven. As a
general rule, you can adjust baking recipes for the
convection ovens by reducing the recommended temperature
by 25 to 50 degrees and the recommended baking time by 20
to 30 percent. This is only an approximation, though; the
best way to judge when a cheesecake is done is by the
appearance. The cake is ready when the top appears firm
at the center and has just begun to brown.
SOME PRACTICAL TIPS
There are an assortment of special problems that come with
making cheesecakes, so here are a few tips for you.
MODIFYING THE RECIPES IN THIS FILE:
Cheesecakes are rich desserts. Depending upon the rest of
your meal and on your guest's appetites, the nine-inch
cakes in this file should serve on the average from 10 to
16 people. However, it is conceivable that you might want
to make a smaller or larger cake based on the same
ingredients. To modify the recipes for use in an
eight-inch or ten-inch pan, decrease or increase the
quantities by approximately one-fifth.
LEFTOVERS:
Cheesecakes are just as good the next day, but they should
be refrigerated. To keep the cake from drying out or
absorbing refrigerator odors, wrap the cake or keep it in
a closed container. It is difficult to wrap the cake
directly without marring the surface, so I recommend
returning the cake to the pan and covering the pan with
plastic wrap or foil.
FREEZING FOR FUTURE USE:
Some cheesecakes freeze better than others. The rich
heavy cream-cheese cakes freeze well, while the lighter
and moister custardy cakes freeze less well. I do not
recommend freezing cottage-cheese cakes. Refrigerate the
cake before you freeze it and wrap it carefully to prevent
freezer burn.
CHEESECAKES AS GIFTS:
Bakers who make cheesecakes or cheese pies to give away as
gifts face the problem of perhaps never seeing their pans
again. On the other hand, if you try to remove the
cheesecake from the metal bottom, you run the risk of
damaging the cake in the process. Here's one solution.
If you are making cakes, obtain a supply of 9-inch
cardboard disks. If you can't find them in the
housewares department of your local department store, try
to find a pizzeria that makes the 9-inch pizza and see if
they will let you buy some. If not, make them out of
sturdy cardboard and wrap them in foil. Otherwise they
will get soggy. Use these in place of the bottom in your
springform pan. If you are making the pies, simply get a
supply of the 9-inch aluminum pie plates at the local
supermarket. They come in several different sizes and are
disposable.
Transporting the cheesecake can also be a problem. The
best solution is to leave it in the pan, covering it with
foil, and simply remove the pan once the host or the
person that you are giving it to has received it. You
have to remove the collar in order to serve it, so nothing
is lost.
CUTTING THE CAKE:
Here is the best kept secret of the trade, dental floss.
It is just about impossible to cut a cheesecake cleanly
with a knife, to much of the precious filling sticks to
the sides of the blade. You can lick the problem by
taking a long strand of dental floss, stretching it taut,
and gently pressing it through the cake. Don't try to
pull the floss back up through the cut you have made,
simply pull it out when you have reached the bottom.
Either waxed or unwaxed floss may be used but do not use
the flavored ones. This works well on cakes with a crumb
crust, but on the harder crusts you may want to finish it
off with a very thin bladed knife (a fish fillet knife is
great).
BASIC TECHNIQUES
Cheesecakes are not nearly as difficult to prepare as is
commonly believed, and if you follow the steps in the
recipes, you should have little difficulty producing a
perfect cheesecake the first time you try. However there
are a few pointers that should be kept in mind, in dealing
with both the crusts and fillings.
MAKING THE CRUSTS:
The techniques for preparing the crusts are described in
the recipes. I have recommended the type of crust to go
with each cake, but bear in mind, that this is only a
suggestion. Do a little experimenting and see if you come
up with a combination that you like better.
THE FILLINGS:
Before you start, make sure that you have all the
ingredients read and at hand. If at all possible, allow
the cream cheese and eggs to reach room temperature; the
egg whites can be then beaten to a larger volume and the
cream cheese will blend much more easily with the other
ingredients. This process can be hastened by putting the
cheese in a warm oven (100-200 degrees F.) for a few
minutes before using.
In blending the batter, start with the dry ingredients
first -- flour, baking powder and salt -- and combine
these. Flour or cornstarch must be thoroughly sifted (or
pressed against the spoon with your finger) to remove
lumps before adding it to the batter.
When mixing the cheese and eggs, make sure that they are
completely blended and smooth, before adding the
flavorings, sour cream or heavy cream. Once the batter
has been thinned out by the addition of these ingredients,
it becomes impossible to remove any lumps, so be careful.
In general, all the ingredients except egg whites, whipped
cream, or sour cream should be added slowly and beaten
until completely smooth. Egg whites and whipped cream
should be folded in very gently so as not to lose the air
put into them through the whipping.
Beaten egg whites are the only delicate part of a
cheesecake. Under ideal conditions they can be beaten
safely to two to four times their initial volume, but
contact with grease or fat in any form will prevent that.
It is important the eggs should be separated carefully;
any trace of the yolk that remains in the whites should be
scooped out or drawn out with a moist cloth or paper
towel. When beating the whites, start slowly and
gradually increase the speed, beating continuously until
soft peaks are formed. It is possible to beat the whites
to an even greater volume and firmness, but this in not
advisable; they will be more fragile and more likely to
break down during baking. To ensure even beating, vary
the depth and position of the beaters. Blenders and food
processors are not suitable for beating egg whites or
whipping cream as they will not allow the proper volume of
air to be incorporated. For the same reason, the beaters
must be only partially immersed in the whites (no problem
when making a single cheesecake).
If you beat the egg whites too long, their structure will
collapse and the whites will begin to reliquify. At this
point, all is lost; they will not rise again. Sneak them
into an omelet, mix them in with the dog's chow, or use
them in a pomade for your hair if you like but do not try
to use them in a cheesecake. Start over.
It is not possible to blend beaten egg whites or whipped
cream into a batter with a mixer without destroying much
of their lightness in the process. They must be folded
in, by hand with a large spoon or whisk, using a gentle
scooping motion to draw them down to the bottom of the
bowl. Once they have been incorporated, the batter should
be poured gently into the pan and placed in the preheated
oven immediately.
BAKING:
Since each oven seems to have its own set of problems, it
is impossible to provide temperature and baking times that
will be ideal for all. The temperatures and times I have
included in the recipes in this file, should be
appropriate under most conditions. If you are in doubt
about your own oven, an oven thermometer should be used.
If one is not available, then use a slightly lower
temperature than the one in the recipe and bake the cake a
little longer.
The best test of when a cheesecake is done is its
appearance. The sides should be raised and just barely
beginning to brown. The center may still be a little soft
at this point, but will harden as the cake cools. When
the cake reaches this stage, turn the oven off. If
possible allow the cheesecake to cool in the oven, with
the oven door slightly open ( a wooden spoon accomplishes
the job nicely). If this is not possible, the cheesecake
may be cooled on a rack.
COOLING:
Once the cake has reached room temperature, refrigerate it
for at least four hours before serving. To do this in the
best way, cover the cake, still in the pan, with a layer
of foil or plastic warp drawn tightly over the top to seal
out odors and to prevent drying out. Place the cake on a
middle or upper shelf of the refrigerator.
TROUBLESHOOTING:
The most common disaster that beginning cheesecake bakers
encounter is cracking. If the egg whites were beaten and
folded properly, then the problem is probably in the
baking and cooling. As the cheesecake bakes, it gives off
a considerable amount of moisture. If it gives off too
much or give it off to fast, the cake will crack. One
solution to his problem is to increase the humidity of the
oven.
Some commercial bakeries have steam injections systems
designed for this purpose. At home the same result can be
obtained by placing the cake pan in a water bath or by
placing a pan of water on the bottom shelf of the oven.
Since springform pans are not watertight, it is advisable
to place a skirt of aluminum foil around the entire bottom
of the pan and up the sides, before placing it in a water
bath.
Deep concentric cracks and a dark brown top indicate that
the cake was baked too long and/or at too high a
temperature. Such cracks are usually indicative of
extensive damage to the egg white structure and
consequently mean a soggy cheesecake. Don't serve it to
company.
Grand Canyon crevices across the center of the cheesecake
are unsightly but usually not very serious. They are
often caused by drafts or come about during the cooling
process. Two safeguards can be recommended. Do not open
the oven any more or any longer than necessary. Unless
the recipe specifically calls for it, never open the door
during the first thirty minutes of baking.
To prevent cracking during the cooling process, run a
knife or spatula along the edge of the pan so that the
cake can pull away freely as it contracts. Don't forget
that unsightly cracks can be hidden with the judicious use
of a topping.
By and large the same hints apply to all varieties of
cheesecakes, but a few points should be kept in mind.
Cheese pies and cheesecakes prepared without separately
beaten egg whites can be baked at a somewhat higher
temperature. In recipes that call for the use of gelatin;
the gelatin should be allowed to thicken, but not set,
before it is added to the batter. If it should set, place
the bowl in hot water until it reliquifies. It may then
be cooled again until it reaches the desired consistency.