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 MoreDoes this cheesecake recipe sound familir to anyone?
Comments (14)Wonder if was a double portion of the below recipe that my Mom used to make many years ago. In fact, when my brother would come home for a visit or Mom would go visit him, he always requested that she make one of these. Perhaps the restaurant you ate this at doubled or tripled the recipe and just did not put the pie filling on top of it. Worth a try anyway. Cherry Cheese Pie 1 8-ounce package cream cheese, softened 1 14-ounce can sweetened condensed milk (Eagle Brand is what Mom always used) 1/3 cup lemon juice 1 teaspoon vanilla extract 1 8- or 9-inch baked pie shell or graham cracker crumb crust 1 21-ounce can cherry pie filling, chilled In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. Store leftovers covered in refrigerator....See MoreTrouble baking gluten free bread.
Comments (6)I've done a little gluten free baking, and I've had some times where the loaves are reasonable looking, and others where they were mishapen. I think it helps to beat the batter longer. But I also think it is very difficult to produce a gluten free loaf that really looks like a wheat-based loaf. They just aren't as pretty and don't rise as high. I only eat GF bread occasionally--and usually just as toast. I haven't made a loaf that I could really use very well for sandwiches. I think the foccacia or wrap recipes work better. There may be more experienced GF bakers who will have tips on getting better results, and I would be grateful to hear them too!...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 More- 9 years ago
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