- New York-style cheesecake
- Pennsylvania Dutch-style cheesecake
- 3 Egg yolks
- PHYLLIS SMITH WCDT64B
- Pinch salt
- 1 tb Fresh Lemon Juice
- 1/4 c Buttermilk
- 1 1/2 ts Vanilla
- 4 Egg whites
- 1 1/2 c Lowfat cottage cheese
- Beat salt and egg whites with electric mixer until stiff peaks form. Set aside. Put all the remaining ingredients in a blender and blend until smooth and creamy. Pour the cheese mixture into the egg whites. Gently, but thoroughly, fold together. Spoon the mixture into a 9" nonstick square or round cake pan. Bake in a preheated 350 oven for 40-50 minutes, until a knife inserted in the center comes out clean. Chill thoroughly. The cake sinks in the center as it cools, making a depressing for fruit. Fill with berries or sliced unsweetened peaches to serve. Per serving: Calories--69.1 Carbohydrate--2.0 grams Fat--2.3 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook
- Philadelphia-style
150 g biscuit crumbs
50 g butter
360 g Philadelphia Original
180 g caster sugar
4 eggs
40 g plain flour
200 ml soured cream
grated zest and juice 1 lemon
Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 22-23 cm loose bottomed cake tin and chill whilst preparing the filling.
Beat together the Philadelphia, sugar until smooth. Add the eggs, one at a time, mixing on low speed after each addition until just blended.
Stir in the flour, soured cream and lemon zest and juice.
Bake at 170 °C, gas mark 3 for 1 hour or until firm. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving. If liked serve with seasonal berries.
- Farmer cheese cheesecake
1 crumb-crust recipe , made with finely ground graham crackers.
5 (8-ounce) packages farmer cheese (or cottage cheese), softened.
3 3/4 tablespoons all-purpose flour.
Finely grated zest of 1 orange.
Finely grated zest of 1 lemon.
5 large eggs.
2 large egg yolks.
1/2 teaspoon vanilla.
PREPARATION
Active time: 45 min. Start to finish: 10 hr. Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth. Then beat together cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Cooks' note:
Cheesecake keeps, covered and chilled, 2 weeks. Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth before combining with flour and zests. After beating in eggs and vanilla, stir ý cup heavy cream into batter. (Cottage cheese gives a slightly drier result than cream cheese; farmer cheese is slightly drier still.) A cake made from either cheese is best eaten within 2 days.
- Country-style cheesecake
DOUGH:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream
FILLING:
4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract
To make the dough, combine flour, sugar, baking powder, and salt in a bowl. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps).
In a separate bowl, beat egg yolks into the sour cream. Stir the beaten egg yolks into the dough mixture. Knead in the bowl until mixture begins to form a dough and is well mixed. Wrap dough in plastic wrap and refrigerate one to two hours.
Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately 1 15 x 11" rectangle.
Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan.
For the filling, beat the eggs and egg white at high speed of electric mixer until thick. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form.
Press the cheese through a sieve or potato ricer or pulse in food processor. Fold gently into beaten egg white mixture.
Add the remaining ingredients. Mix thoroughly, but gently so as not to deflate the egg whites.
Turn the cheese filling into the dough lined pan.
Bake at 350°F for 40 minutes or until set.
Cool and cut into squares.
- Lactose-free cheesecake
Ingredients:
Filling:
2 16-oz. containers soy cream cheese (Tofutti)
1 12-oz. container non-dairy sour cream (Tofutti)
2 eggs, beaten
1 Tbs. lemon juice
1 tsp. vanilla
3/4 c. granulated sugar
Crust:
1 ½ c. graham cracker crumbs
1/4 c. granulated sugar
5 Tbs. margarine, melted
Directions:
For the crust: Preheat the oven to 350°F.
In a medium size bowl, combine the graham cracker crumbs and the sugar. Add the margarine and mix with a fork until the crumb mixture is completely moistened. Pour this mixture into a 9-inch pie plate and press the crumbs onto the bottom and evenly up the sides. Bake the crust for 8-10 minutes and set aside.
For the filling:
Combine all ingredients in a saucepan and cook over low heat for 5 minutes, stirring constantly. Mixture will thicken. Carefully pour into the prepared graham cracker crust and bake at 350°F for 30 minutes. If desired, drizzle non-dairy chocolate syrup over the top or spoon on a fruit topping of your choice. Chill the cheesecake in the refrigerator and serve cold.
- Chicago Style cheesecake
crust
6 TB unsalted butter, softened and cut into chunks
1/4 cup (1 ounce) confectioners’ sugar
1/8 tsp vanilla extract
3/4 cup (3 3/4 ounces) all-purpose flour
pinch of salt
6 TB unsalted butter, softened and cut into chunks
1/4 cup (1 ounce) confectioners’ sugar
1/8 tsp vanilla extract
3/4 cup (3 3/4 ounces) all-purpose flour
pinch of salt
filling
1 1/2 pounds cream cheese, softened
3/4 cup (5 1/4 ounces) granulated sugar
zest of 1 lemon (my addition — optional, but delicious)
1 TB all-purpose flour
1/8 tsp salt
1/2 cup sour cream
1 tsp vanilla extract
1 large egg yolk
2 large eggs
melted butter for greasing the pan
1 1/2 pounds cream cheese, softened
3/4 cup (5 1/4 ounces) granulated sugar
zest of 1 lemon (my addition — optional, but delicious)
1 TB all-purpose flour
1/8 tsp salt
1/2 cup sour cream
1 tsp vanilla extract
1 large egg yolk
2 large eggs
melted butter for greasing the pan
1. For the crust: In a standing mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar together on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla and mix until combined, about 30 seconds. Add the flour and the salt and beat on low speed until just combined, about 30 seconds.
2. Empty the mixture into an 8-inch springform pan (I used an 8 1/2″ pan with no problems) and press it evenly into the bottom of the pan. Refrigerate until firm, about 30 minutes. Wash the mixer bowl and paddle.
3. Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Prick the chilled crust several times with a fork and bake until golden, about 20 minutes. Transfer to a wire rack and cool completely. Adjust the oven rack to the middle position, maintaining the oven temperature at 350.
4. For the filling: In a standing mixture fitted with the paddle attachment, beat the cream cheese on medium-low speed to break it up and soften it, about 1 minute. Scrape down the bowl and paddle. Add half the sugar and the lemon zest (if using) and beat on medium-low speed until combined, about 1 minute. Scrape the bowl. Beat in the remaining sugar, flour, and salt until combined, another minute. Scrape the bowl. Add the sour cream and vanilla and beat for a minute. Add the yolk and beat for another minute. Add the eggs, 1 at a time, and beat for a minute after each addition, scraping down the bowl and paddle as necessary.
5. Brush the sides of the cooled springform pan with melted butter. Set the pan on a rimmed baking sheet to catch any spills. Pour the filling onto the cooled crust and bake until the cheesecake is firm around the edges and barely jiggles in the center, around 50-60 minutes (check at 40 if you are using a larger pan). An instant-read thermometer should register 150F. Transfer to a wire rack and cool for 3 hours then wrap tightly with plastic and refrigerate for at least 3 hours and up to 4 days.
6. Unmold the cheesecake about 30 minutes before you want to serve it. Enjoy with a dollop of whipped cream and/or some fresh strawberries.
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