Two firm no bake cheesecakes, pudding-free :-)
9 years ago
last modified: 9 years ago
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9 years agoRelated Discussions
LOOKING for: Cheesecake recipe (softer, creamier than most)
Comments (1)Look for recipes that use fewer eggs in proportion to the cream cheese (or Neufch�tel or ricotta or whatever "cheese" ingredient you're using) and very little or no flour. Eggs and flour are thickening and binding agents that will give a firmer texture. Also, try adding (or increasing the amount of) sour cream to the cheesecake mixture. I usually also add a tablespoon or two of fresh lemon juice. If the mixture is predominately cream cheese (and very little liquid), the cheesecake will be very firm when chilled. Even more important than the specific recipe that you use, DO NOT OVERBAKE! The cheesecake will continue baking after you take it out of the oven, and it will become firmer when it's refrigerated. If you want a soft, creamy cheesecake, the center of the cheesecake should be jiggly when you take it out of the oven. Even the best recipe will be ruined if overbaked. I've tried a lot of different cheesecake recipes over the years, and have gotten great results with nearly all of them. (Of course, I don't select recipes at random. Usually I try recipes that have been recommended to me or that come from serious cooks.) Unlike regular cake recipes which need to be followed precisely, cheesecake recipes are very forgiving. You have some leeway to adjust the quantities of the ingredients, as long as you don't make drastic changes. One last tip -- I always use Neufchatel instead of cream cheese these days because it has 1/3 less fat than cream cheese. It often has fewer additives than cream cheese, which almost always have stabilizers added. I'm very fussy about ingredients, but I can't tell the difference in cheesecake. Don't use whipped cream cheese, though, because the quantities wouldn't be comparable. Here is a link that might be useful: How long to bake cheesecake...See MoreT&T pumpkin cheesecake
Comments (21)I have had both good and bad pumpkin cheesecake. It is BF's favorite, so he makes it every year. I have made it too. I use the Cooking Light recipe. But anyhoo, the best pumpkin cheesecake I ever had was at a friends house who is something of a gourmet. She got the recipe from Cooks Illustrated. The secret was draining/drying the canned pumpkin, which I have done. I did mine with paper towels. It somehow makes the pumpkin less bitter. Here's a copy of Chris Kimball's directions: Spiced Pumpkin Pie Cheesecake �" 'The Squeeze Job' Many people have turned to making pumpkin cheesecake instead of pumpkin pie for Thanksgiving. And while Kimball recommends using pumpkin from a can instead of roasting your own, he also warns against a common, and serious, flaw in the store-bought variety. "The problem is, it has a lot of moisture in it, and you don't want that extra moisture in your cheesecake," Kimball says, "because it ruins your cheesecake. So, what do you do?" "The secret," Kimball says, "is the way we wick away the moisture." His technique calls for putting a triple layer of paper towels onto a baking sheet �" one that has sides, to catch the eventual runoff. The pumpkin goes from the can right onto the towels, where it's smeared around. "This is a great thing for kids," Kimball says. "They can make a big mess." Then Kimball puts more towels on top, and folds the whole thing in half, then folds again. As he does, he's patting the bundle, squeezing water and moisture out. Then he flips it over, and carefully peels back the top layer of paper. "This looks like one of those fruit rollups, doesn't it?" Kimball says. Repeatedly flipping the bundle and peeling back the top layer of paper, Kimball eventually uncovers the pumpkin mash �" now much denser and ready to be combined with the cream cheese, which he recommends taking out of the refrigerator at least one to two hours ahead of time. In another tip, Kimball says to use spices like cinnamon and allspice sparingly. But his recipe also uses plenty of white sugar and heavy cream. "There's no stinting," Kimball says. "Stinting is not a verb that's used at Thanksgiving. Absolutely not." When all is ready, he reveals the next trick to the cheesecake: baking it in a springform pan that sits in a water bath, so the entire cheesecake cooks evenly....See MoreTurning Pumpkin Muffins into bread pudding - help
Comments (20)Oh, my! I can't deal with an oven without mitts. My great auntie made lovely potholders but I can't use them. My skin cries. :) Word of caution--if the mitts you got aren't water shedding, don't use them near the hot water from the bain marie. It's like touching a hot pot with a wet potholder or towel, but your can't drop it until you can get the mitt off. Most are fine, but some are just pretty fabric. I have a pair of cute pink ones that I was given. Only, really, for taking a hot pot to the table because they're just cotton so not safe enough around water, and too pretty to use around spatter that will stain. :) The bread pudding will still be sweet, because there is sugar in the gingerbread, but it's going to have sausage and lots of spices and fresh ginger and onions. The other bread is one of my sourdough starter discard breads, also from the freezer, and it's very sour, so I'm hoping they'll cancel each other out. :) Congrats on delighting your suffering friend!!...See MoreRECIPE: Looking for: No bake cheesecake
Comments (9)Here's one we like. From an old church cookbook... * Exported from MasterCook * No Bake Cheesecake Recipe By : Katie Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lemon jello -- small 1 cup boiling water 8 ounces cream cheese -- softened 1 cup sugar 3 tablespoons lemon juice 1 teaspoon vanilla 1 can evaporated milk -- whipped 3 cups graham cracker crumbs 1/2 cup melted butter Dissolve jello in boiling water. Chill until thick. Mix cracker crumbs and butter. Line bottom of pan, reserve part for top. (Or use prepared graham cracker crust.) Cream together cream cheese, sugar and vanilla. Add jello and lemon juice. Mix until well blended and fold into stiffly whipped milk. Pour into crust. Sprinkle remaining crumbs on top. Chill thoroughly. May be frozen. A Book of Favorite Recipes, Arnhart Baptist Church, Purdy, Missouri Copyright: "1968" - - - - - - - - - - - - - - - - - - - NOTES : This can be made in a pie crust and piled high, or in a 13" x 9" pan....See More- 9 years ago
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