Cheesecake recipe needed
12-21-2010, 04:47 PM
#12
Senior Member
Join Date: Mar 2010
Location: Tulsa, OK
Posts: 799
I didn't know that either, until I moved to Arizona and got a sad surprise. It's only made in Lynn, Massachusetts, and is sold regionally. Most of the folks i know here have never heard of a fluffernutter. (an elementary school lunch staple where I am from.) I also use it to cook, which is my primary reason for importing it.
12-21-2010, 07:45 PM
#13
Junior Member
Join Date: Sep 2010
Location: Orange Park, Fl
Posts: 236
If you like Cheesecake here is a web site for you. I have tried a few. About 6 years ago I was making a new cheese cake (different) each week.
floras-hideout.com then go to cheesecake there are enough there you will never have to make the same one twice for about three years
the chocolate turtle is to dy for ..........
floras-hideout.com then go to cheesecake there are enough there you will never have to make the same one twice for about three years
the chocolate turtle is to dy for ..........
12-22-2010, 04:20 PM
#15
Member
Join Date: Sep 2010
Location: massachusetts
Posts: 15
Hi, This is my recipe for cheesecake.Everyone in my family just loves it. You can also freeze it.
4 (8oz) pkgs cream cheese 3 T cornstarch
1 1/2 cups sugar 1/4 c melted margarine
1 1/2 T lemon juice 4 eggs
1/4 tsp. vanilla 3 T flour
1 pt. sour cream
Blend cream cheese with electric mixer add sugar gradually. Beat in eggs one at a time. Add lemon juice, vanilla, cornstarch, flour and margarine at a lower speed with mixer. Mix until smooth. Fold in sour cream. Butter a round 9 inch spring pan. Place in cold oven. Bake at 325 for 70 minutes. Turn off oven and let stand in oven 2 more hours.DO NOT OPEN AT ALL. Top with favorite topping.
I do hope you enjoy this as much as I do.
4 (8oz) pkgs cream cheese 3 T cornstarch
1 1/2 cups sugar 1/4 c melted margarine
1 1/2 T lemon juice 4 eggs
1/4 tsp. vanilla 3 T flour
1 pt. sour cream
Blend cream cheese with electric mixer add sugar gradually. Beat in eggs one at a time. Add lemon juice, vanilla, cornstarch, flour and margarine at a lower speed with mixer. Mix until smooth. Fold in sour cream. Butter a round 9 inch spring pan. Place in cold oven. Bake at 325 for 70 minutes. Turn off oven and let stand in oven 2 more hours.DO NOT OPEN AT ALL. Top with favorite topping.
I do hope you enjoy this as much as I do.
12-22-2010, 05:26 PM
#16
Super Member
Thread Starter
Join Date: Nov 2010
Location: New York
Posts: 2,499
Originally Posted by hazeljane
Now that I'm in Oklahoma, I must import my Fluff- my daughter keeps me supplied. I grew up on Fluffernutters, and must occasionally have one.
Also, Fluff makes the best fudge on the planet. (the recipe is also on the website.)
And no, Marshmallow Creme is not a substitute for any Fluff aficionado.
Also, Fluff makes the best fudge on the planet. (the recipe is also on the website.)
And no, Marshmallow Creme is not a substitute for any Fluff aficionado.
12-22-2010, 09:03 PM
#18
Senior Member
Join Date: Mar 2010
Location: Anchorage, Alaska
Posts: 416
I got this recipe 25 years ago from a lady who's great grandmother was a fabulous cook. This recipe is very old but it makes an awesome cheesecake. Be sure to not overbake.
_______________________________________________
Deluxe Cheese Cake (very old recipe)
2 1/2 Pounds Cream Cheese , room temperature
1 3/4 Cups Sugar
3 Tablespoons Flour
1/2 Teaspoon Orange Rind, Optional , grated
1/4 Teaspoon Salt
1/2 Teaspoon Lemon Rind, Optional, grated
1 Teaspoon Vanilla
5 Large Eggs
2 Large Egg Yolks
1/2 Cup Heavy Cream
1 Deluxe Cookie Dough Recipe For Cheese Cake
Let cream cheese stand at room temperature till soft. Beat till fluffy.
Combine sugar, flour, salt, fruit rinds, and vanilla.
Blend into cream cheese gradually, keeping mixture smooth.
Add eggs one at a time blending in each one.
Add egg yolks one at a time blending in each one.
Gently stir in cream.
Turn into dough lined 10 or 12 inch cheese cake pan. Bake in a very hot oven 500° for 12 minutes or until cookie dough crust is light brown.
Reduce oven to 200° and continue baking for 3 hours. Remove side of pan and let cool.
This cake will bake up nicer if a small pan of water is placed on the bottom of the oven to provide moisture while cake is baking.
This dough when baked as a lining for the cake makes for firmer sides but when you eat a slice of cheesecake it blends in so nicely with the cheesecake you can hardly tell the difference.
Dough
1 Cup Flour
1/4 Cup Sugar
1 Teaspoon Lemon Rind, grated
1/4 Teaspoon Vanilla
1 Large Egg Yolk
1/2 Cup Butter
Combine flour, sugar, lemon rind and vanilla.
Make a well in the center and add egg yolk and butter; blend together.
Wrap in waxed paper and chill in refrigerator 1 hour.
Roll about 1/3 of the dough between floured pieces of waxed paper into a circle about 9 1/2 inches in diameter and 1/8 inch thick
Place on bottom of a spring for pan and trim to fit pan.
Bake in hot oven 400° for about 10 minutes or until light golden brown. Cool
Butter sides of pan and place over the base. Roll remaining dough to a rectangle 4 inches wide and 15 inches long.
Cut in half lengthwise. Line sides of pan with cookie strips. Pan is now ready for cheese cake filling.
This dough is a little hard to work with but makes a superb light delicate crust for Deluxe Cheese Cake. Or you can use graham cracker crust. Either way this cheesecake is the best I have ever had.
_______________________________________________
Deluxe Cheese Cake (very old recipe)
2 1/2 Pounds Cream Cheese , room temperature
1 3/4 Cups Sugar
3 Tablespoons Flour
1/2 Teaspoon Orange Rind, Optional , grated
1/4 Teaspoon Salt
1/2 Teaspoon Lemon Rind, Optional, grated
1 Teaspoon Vanilla
5 Large Eggs
2 Large Egg Yolks
1/2 Cup Heavy Cream
1 Deluxe Cookie Dough Recipe For Cheese Cake
Let cream cheese stand at room temperature till soft. Beat till fluffy.
Combine sugar, flour, salt, fruit rinds, and vanilla.
Blend into cream cheese gradually, keeping mixture smooth.
Add eggs one at a time blending in each one.
Add egg yolks one at a time blending in each one.
Gently stir in cream.
Turn into dough lined 10 or 12 inch cheese cake pan. Bake in a very hot oven 500° for 12 minutes or until cookie dough crust is light brown.
Reduce oven to 200° and continue baking for 3 hours. Remove side of pan and let cool.
This cake will bake up nicer if a small pan of water is placed on the bottom of the oven to provide moisture while cake is baking.
This dough when baked as a lining for the cake makes for firmer sides but when you eat a slice of cheesecake it blends in so nicely with the cheesecake you can hardly tell the difference.
Dough
1 Cup Flour
1/4 Cup Sugar
1 Teaspoon Lemon Rind, grated
1/4 Teaspoon Vanilla
1 Large Egg Yolk
1/2 Cup Butter
Combine flour, sugar, lemon rind and vanilla.
Make a well in the center and add egg yolk and butter; blend together.
Wrap in waxed paper and chill in refrigerator 1 hour.
Roll about 1/3 of the dough between floured pieces of waxed paper into a circle about 9 1/2 inches in diameter and 1/8 inch thick
Place on bottom of a spring for pan and trim to fit pan.
Bake in hot oven 400° for about 10 minutes or until light golden brown. Cool
Butter sides of pan and place over the base. Roll remaining dough to a rectangle 4 inches wide and 15 inches long.
Cut in half lengthwise. Line sides of pan with cookie strips. Pan is now ready for cheese cake filling.
This dough is a little hard to work with but makes a superb light delicate crust for Deluxe Cheese Cake. Or you can use graham cracker crust. Either way this cheesecake is the best I have ever had.
01-01-2011, 12:19 PM
#19
Super Member
Join Date: Sep 2010
Posts: 2,286
Bonnie,
I have made the Philadelphia Cream Cheese recipe for more than 40 years. It never fails and always gets rave reviews. Just look on the inside of the box for the recipe.
Patti
I have made the Philadelphia Cream Cheese recipe for more than 40 years. It never fails and always gets rave reviews. Just look on the inside of the box for the recipe.
Patti
Originally Posted by BMP
I have misplaced my cheesecake recipe ..
Does someone have a tried and true awesome recipe that they would share...
Does someone have a tried and true awesome recipe that they would share...
01-01-2011, 01:21 PM
#20
Senior Member
Join Date: Oct 2010
Location: Southern Michigan
Posts: 732
Key Lime Cheesecake (9 inch pie)
3 whole eggs, beaten
14 oz. canned sweetened Condensed milk
8 oz softened cream cheese
1/2 cup Lime juice (about 12 small key limes)
2 tsp lime zest
Use either graham cracker crust or regular pie crust
Mix ingredients on slow speed electric mixer. Pour into prepared pie crust. Bake about 45 mins. until knife comes out clean. Top with sour cream or whip cream topping.
3 whole eggs, beaten
14 oz. canned sweetened Condensed milk
8 oz softened cream cheese
1/2 cup Lime juice (about 12 small key limes)
2 tsp lime zest
Use either graham cracker crust or regular pie crust
Mix ingredients on slow speed electric mixer. Pour into prepared pie crust. Bake about 45 mins. until knife comes out clean. Top with sour cream or whip cream topping.
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