It was a "phishing" post - aka spam.

There was another on the Recipe Exchange yesterday also and its gone today.

I was looking for that post, there was a "Light Cheese Cake" recipe that I expected to go back for. Hope it gets posted again....

Lucy

It was a spammer trying to get us to post our recipes so they could put them up on their site which has paid advertising.... but Gina was on the ball!

That was Lou's recipe...please post again Lou for all of us to enjoy!

I'm glad I started this post. Would have never known what happened
Here is the recipe again. I finally got what I wanted.
I never ate so much Cheesecake, as in the last 2 months.

I would appreciate a reply as to how you liked the recipe
and the Cheesecake.Also if you used a shell of any kind.

If anyone makes one soon ,guess you could put a thread in here.
It takes only a few minutes to prepare and not long to cook.

LouÂs Cheesecake - Light and Fluffy

Ingredients:

6 eggs- Xtra Large , Separated
2 Packs of Philadelphia Cream Cheese (16 0uncees)room temp
3/4 cup of Vanilla Ice Cream
1 ¼ cups of Sugar
1 stick of Butter - ¼ lb. ( softened )
1 Tablespoon of Lemon Juice
6 tablespoons of Orange Juice and grate fine, the skin of 1 orange
1 teaspoon of Vanilla flavor
2 heaping Tablespoons of Flour
¼ cup of Cornstarch

Add into a large bowl, 6 egg yolks, cream cheese, Vanilla Ice Cream,
¾ cup of sugar, Lemon Juice, ( save the ½ cup for the egg whites)
Orange juice, Grated orange skin, Butter, Vanilla and Flour.

Beat until creamy smooth, no less than 3 to 4 minutes, with a hand mixer. This is important.

In another bowl, beat the egg whites ; with clean beaters, until they hold soft peaks
and then add remaining ½ cup of Sugar, one tablespoon at a time, at Medium speed,
for1 minute. Increase the speed for 2 to 3 minutes ,or until whites hold stiff peaks.
add this to the Cheesecake Batter 1/3 at a time, folding easily but thoroughly.

I buttered a 9 in. x 12 in. SS pan and dusted it with flour, poured the batter into it and
leveled it slightly by shaking. I placed this SS pan into a slightly larger pan, filled
with water about ¾ inches deep. This was put into the 325 Deg. preheated oven ,
on the middle shelf and baked about 45 to 50 minutes or until the top is a light Golden Tan.
DonÂt overcook to Dark Tan or it will be dryer.
Your favorite crust can be used instead of a floured pan.
Turn off the oven but leave the cake in until it cools down a little.
It will settle and be slightly recessed upon cooling.
It should be about 1 1/2 inches high or more.
When cool, cover the top of the pan with Aluminum Foil and refrigerate, for at least 1 hour.
It can be refrigerated for at least 3 days.

You can add a fruit topping of your choice.
( Pineapple , Peach, Strawberry , Cherry, etc. ,made into a Sauce)

When I tested the last one, I thought I died and went to
Cheesecake Heaven.

Enjoy, LOU

I forgot to put in the photo's.

Out of the oven: This one is a little higher than the one with the Cherries.
I think the longer beating time, makes the difference.
I used a hand held beater.

With Cherry Preserves:

{{gwi:1492318}}

I'm glad GW is on the ball - all we need is an influx of spammers to ruin our nice community here. Sorry Lou. Glad you reposted your recipe though - looks yummy!

Hi again : I forgot to mention !!! If a Springform is used , wrap the outside bottom and up the sides,
with heavy duty Alluminum Foil to waterproof.

Also , don't disturb the cake in the oven until it has cooled down.
Good thing I took the Photo. By the time i got back from loading it into the computer,
my wife ate a big chunk out of the corner ( Warm )
LOU

Gina : Thanks for being on the ball. I wish there was a way to get to some of these -------s and give them 5 across their lips.
Lou

Thanks, Lou. I will try it with gluten-free flour and report back in on the results! Maybe a tiny pinch of Xanthan gum? Anyone know if that would be necessary?

Looks really good LOU.

Lou, where do you use the cornstarch in the recipe?

Carnelian: Thanks!!! Some how it was taken out.

After beating the cheesecake batter for 3 to 4 minutes,
ADD the Cornstarch and beat again slow, for 1 minute,
or until just blended.
Thanks Again, LOU

Thanks for the recipe, Lou. This sounds luscious.

fairegold, I don't know if it will be helpful or not, but there's a discussion of xanthum gum running on the Harvest Forum.

Carol

Here is a link that might be useful: Xanthum Gum

Lou,

I made your cheesecake yesterday, and it was delicious! Truly light and fluffy and fabulous flavor. I'd say it had a slight bit of custard-like taste, too.

I followed your ingredients except for three things:
I used large eggs instead of extra large because I had just bought a brand new carton.
Instead of orange juice I used Nantucket Nectar pineapple-orange-guava.
I left out the cornstarch because I had not seen your note on how to add it. Next time I will add it for sure.

I used a graham cracker crust which I prebaked a few minutes. We like it with the crust.

I did use a springform pan. That worked great, but I had to increase the baking time - maybe 15 minutes (?). Sorry, I didn't get the exact number of minutes. I just kept checking for the color you described.

The cheesecake filled the springform pan beautifully, but as it baked, it went over the sides a bit, kind of like a muffin top. It also cracked around the edges. When it cooled, it sank in the middle, and I gently eased the edges back into place, which closed the cracks and made it all look fine. The cheesecake ended up exactly level to the top of the pan.

The only problems were minor. It didn't cut perfectly, probably because I cut short the chilling time and because I left out the cornstarch. Later, after more fridge time, it cut a lot better. When it was baking, some liquid that looked like melted butter seeped out of the pan into the foil I had wrapped around it. I think the cornstarch would have absorbed that.

Oh, I forgot; I served it with fresh plain red raspberries.

It was yummy and it was different! My neighbors loved it and asked for the recipe.

Carnelian: Thanks for your positive feedback. It is much appreciated ,
because I know the Recipe was tried and much more than that ,
it was enjoyed.

I didn't use the Graham Cracker crust because I like things simple as possible
but the next one, I will make with a crust
but I'll stay with the 9 x 12 SS Pan and

I think I'll make a Crushed Pinapple Sauce with cornstarch
for the top.

Thanks Again , LOU

Carnelian: I baked another Cheesecake, using crushed Chocolate Graham Crackers for the crust.

Didn't have any Orange Rind , so I added 4 tablespoons of Canned Tangerines, chopped very fine (like mush ).
The Cheesecake was Great.
LOU

Wow, that sounds so good! This cheesecake has such a delicate flavor, I can see that tangerines would work in it. I still like the original recipe, though!

I think you are right that the flat pan is the way to go with this dessert. Next time I'll use a 9 x 13 instead of the springform. Thanks again for sharing this delicious recipe and the helpful comments!

Carnelian: I did have a problem with the Graham Cracker crust sticking to the pan a little.
I guess you used Parchment Paper. I sent an email .Don't know if you recieved it ?

THANKS, LOU

I didn't use parchment paper. The crust didn't stick, but it wasn't as crisp as it usually is. I wondered if it was necessary to use the extra pan of hot water. That's the first time I ever baked something that had a crust in a water bath.

I did not get an email from you. I have no idea why not -- I've gotten emails before from folks at gardenweb. Maybe try again?

Oh yum, Lou, this sounds really good. Cheesecake is something I pretty much have given up in favor of zipping my jeans, but this would make a great holiday dessert, especially in a 9x13 pan it would be easier to take along to a picnic or party.

Thanks.

Annie

Oh, I should clarify what I just said above about the crust. The crust did not stick, BUT the cheesecake mixture stuck pretty badly to the sides of the springform pan. I did not butter and flour the pan because I used a crust and I never butter the pan for a cheesecake. With this recipe, next time I will butter (or probably spray) the pan even along with using a crust.

Annie Hi : And I thought you didn't love me anymore !!!!!

I made one for my wifes friend's, that are coming to see her tommorrow ( Sat.)
A friend of her's that bakes cakes, to sell ( weddings, etc.) will be there to test the Cheesecake. She will critque it and probably have to eat a couple pieces, to be sure.

Kay : The Cake comes away from the sides of the pan,
when it is done and cooled.
I'm going to stay with the butter or oiled pan dusted with flour.
I don't think the crust is really needed, because the Cake is good. The Chocolate Gramham Crust took away from the taste.
I'll put more efforts in a fruit topping. They say to cut Cheescake with a wet knife ???

Think I'll go have a piece now, to try out the wet knife.

Lou

To test the knife? Yeah, right. Try to save some for the ladies!

And I thought I was the only one who couldn't sleep.
Lou

I love cheesecake, and yours looks great, Lou!

Copied and pasted! thanks, Lou!

LOL - you got it. I have chronic insomnia. I've been a night owl ever since I was a kid.

The Ladies all loved the Cheesecake !!!!!

The one that bakes a lot, wanted the recipe to bake one tommorrow.

I'm a night owl too. When I was younger we worked on our Hot Rods all night.
Sometimes, I just made it on time to work.
Then it was rough laying Bricks all day.
Lou

I'm glad they loved the cheesecake, but I knew that they would!