Cheesecake Varieties
jimster
13 years ago
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jimster
13 years agolast modified: 9 years agohawk307
13 years agolast modified: 9 years agoRelated Discussions
Cherry cheesecake flower buds
Comments (4)My limited experience with Cherry Cheesecake and the similar Eruption - both Hachmann hybrids - is that they frequently produce new leaves before or at the same time the flower buds begin to open. This does tend to somewhat obscure the flowers themselves. Too soon to tell for sure yet, but I think the flower buds of both these hybrids are a good deal less hardy than the plant itself. If you had a colder than normal Z5 winter last year, the buds may have been killed. As rhodyman wrote, however, if they still look green and healthy they should eventually open. This has been a very odd bloom season for me as well. Deep snow all winter, tremendous bud set last summer and colder than usual temperatures. Some varieties bloomed at the normal time, others extremely late. Roslyn, Polarnacht, Jonathan Shaw are just opening now, for example....See MoreMini Cheesecake pans - what else to use them for?
Comments (14)anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving....See MoreDoes this cheescake sound familiar to anyone?
Comments (15)Since it hasn't been mentioned, I thought I'd toss this out there. There is an old recipe for baked, light as a cloud cheesecake. Goes by many different names, but some refer to it as 'Raised Cheesecake.' If you're looking for more ideas, just holler and I'll type the recipe and post it here. Anyway, I shared the following recipe here, some years ago. This was also one of my earlier blog entries. The cheesecake was served with an apricot sauce, but any favorite topping will do. Btw, you could add a teaspoon of vanilla paste or extract to the filling, but it's darn good without it. Individual No-Bake Cheesecakes 3 tablespoons granulated sugar 7 ounces graham crackers (about 13) 1/2 cup (1 stick) unsalted butter, melted 8 ounces of cream cheese, room temperature 6 ounces creme fraiche* 2/3 cup sifted confectioner's sugar 1 cup heavy cream Line six cups of a jumbo muffin pan with plastic wrap. Set aside. Combine sugar and graham crackers in a food processor and pulse until finely chopped. Add melted butter and pulse just until combined. Press this mixture into muffin cups and place in the freezer while preparing filling. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, creme fraiche and confectioner's sugar until incorporated. In another bowl, beat heavy cream until stiff peaks form; fold into cream-cheese mixture. Fill individual crusts and freeze until firm, about 30 minutes. Adapted from MS Living Christmas Cookbook. *I make creme fraiche by combining 1 cup heavy cream (preferably not ultra-pasteurized) with two tablespoons cultured buttermilk (you could also use sour cream). Whisk the two ingredients in a glass container, and loosely cover the bowl with plastic wrap, allowing some air in. Let this mixture sit for at least 24 and up to 36 hours, or until very thick. Stir the cream after it has thickened. Cover and keep refrigerated for 1 week. Sol...See MoreNY Style Cheesecake recipe wanted
Comments (12)Here's the recipe for "Junior's NY Style Cheesecake": "Junior's" cheesecake is considered to be the best cheesecake in New York. And now they are offering you and your family the exclusive recipe just in time for the holidays. Thin Sponge Cake Layer for Cheesecake Ingredients for One 9-inch Sponge Cake Layer 1/2 cup sifted cake flour 1 teaspoon baking powder Pinch of salt 3 extra-large eggs separated 1/2 cup plus 2 tablespoons sugar 1 teaspoon pure vanilla extract 3 drops pure lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar Story continues belowAdvertisement Directions for the Thin Sponge Cake Layer for Cheesecake Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain). Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Makes Enough for One Cheesecake Ingredients for Cream Cheese Filling (4) 8 ounce packages cream cheese (the regular variety, not light Neufchatel cream cheese) at room temperature 1 2/3 cups sugar 1/4 cup corn starch 1 tablespoon pure vanilla extract 2 extra large eggs 3/4 cup heavy whipping cream Directions for the Cheesecake Filling Preheat the oven to 350degrees Fahrenheit and generously butter a 9-inch springfoam pan. Wrap the outside of the pan with foil, covering the bottom and extending up the sides. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan). Leave the oven on. While the cake cools, make the cream cheese filling: Place an 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 3 packages of cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's). Be careful not to over-mix the batter. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springfoam pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheescake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springfoam pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator. Ingredients for the Macaroon Crunch 1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts) 1/2 cup angel flake coconut Ingredients for the Strawberry Topping 1 quart large ripe strawberries 1 cup strawberry jelly 1/2 cup apricot preserves Directions for the Fresh Strawberry Cheesecake Preheat the oven to 350 F and butter a 9-inch springform pan. Make and bake the sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous No. 1 Pure Cream Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour. While the cake is baking and cooling, make the macaroon crunch: Spread the nuts and coconut on a baking sheet and toast in a 350 F oven until golden and crunchy, about 10 to 15 minutes. Set the crunch aside to cool. To prepare the strawberries: Wash, hull, and sort through the strawberries, then pat them dry with paper towels. Starting at the outside edge of the cheesecake, arrange the berries on their sides, in rows, with ends pointing toward the edge of the cake. Continue until the top of the cake is completely covered by strawberries. Now make the strawberry topping: Melt the strawberry jelly and apricot preserves together in a small saucepan over medium-low heat. Strain and drizzle the warm jelly over the berries. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge of the cheesecake, covering the berries around the outside edge. Loosely cover the entire cake with plastic wrap, being careful not to let the glaze stick to the wrap. Refrigerate the cake until it's completely cold, at least 4 hours or overnight. Remove the cake from the pan and serve it chilled. Wrap any leftover cake in plastic wrap and store in the refrigerator....See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
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