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Old 12-03-2005, 07:24 PM   #11
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Here is an easy, but impressive, recipe that everyone loves. The picture was taken before I topped the pies with the bulf of the canned blueberry pie filling. Each one weighs a ton and is delicious!

It's really foolproof.

I have much more complicated cheesecake recipes, but this one might be good to give yourself confidence.

Lee

Blueberry Swirl Cheesecake


1 graham cracker pie crust in the pan
1/4 teaspoon vanilla

2 (8 oz) packages of cream cheese
2 eggs

1/2 cup sugar
1 can Comstock (or any other brand) blueberry pie filling



Mix cream cheese, sugar and vanilla at medium speed of mixer until well blended. And eggs and mix until blended.


Pour into pie crust. Spoon 1/4 to 1/3 can of pie filling on top. Gently swirl with toothpick.

Bake at 350* for 40 minutes, or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Top with remaining filling before serving.
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Old 12-03-2005, 08:10 PM   #12
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Question: What's Cool Whip?
Is it thickened cream? Double cream?

When I 'googled' it all I found were recipes and availability pages and no descriptions.

When making a cheesecake my dear departed Mom used a cheese called Philadelphia Cheese as opposed to Cream Cheese. They are totally different products over here & I wouldn't use our version of cream cheese in a cheesecake, no way.

Perhaps the type of cream cheese Turkeyman used could have been his problem.

Our Philly cheese comes in a block of similar consistency to ricotta (but not grainy) & cream cheese is in a jar with a consistency similar to glue or paste........

Mom's recipe was very similar to Texasgirl's, the only difference was Lemon Juice instead of Lime Juice.

The lime juice would make an interesting change in flavour, and has prompted me to give it a go soon. I've never been game to try cheesecake, DW does a good one, but I'll have to give it a shot using the lime juice.

Edit. Text added: Lee - now you've really made me jealous. You beat me to the post. Copied & pasted all of the recipes, thanks.
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Old 12-03-2005, 08:24 PM   #13
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Cool whip is frozen whipped topping.
You find it in the freezer section of the grocery store and thaw it before using. It's delicious!
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Old 12-03-2005, 08:31 PM   #14
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Quote:
Originally Posted by RMS
Cool whip is frozen whipped topping.
You find it in the freezer section of the grocery store and thaw it before using. It's delicious!
Umm, I gather it is some sort of sweetened whipped cream or a mock cream, is that the case?

If so then I guess it'd be ok to sub whipped cream for it.

We don't have it over here unfortunately.
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Old 12-03-2005, 08:47 PM   #15
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Brooksy, cool whip is a non dairy substitute for whipped cream based with vegetable oil. I am sure you have similar/almost identical product in your area. Personally I don't care for it, I don't like the taste or smell of vegetable oil in my dessert, but I also know many people love this product. You may want to try a little container and see if you like it if you are interested...
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Old 12-03-2005, 09:19 PM   #16
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Quote:
Originally Posted by urmaniac13
Brooksy, cool whip is a non dairy substitute for whipped cream based with vegetable oil. I am sure you have similar/almost identical product in your area. Personally I don't care for it, I don't like the taste or smell of vegetable oil in my dessert, but I also know many people love this product. You may want to try a little container and see if you like it if you are interested...
Ah!! Ciao mia amica!!

How are you? Thank you for that info, sounds very much like a mock cream.

We live in a small country town and our choices of products are limited when compared with the Big Smoke (city). But we make do.

I guess I could fold in some whipped cream (fresh from the dairy up the road).

That's what's wrong with living in the country - access to happy eggs, fresh milk, clean chickens, fresh meats. Gee life's a worry.
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Old 12-03-2005, 10:19 PM   #17
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Brooksy,
I'm guessing that whipped cream will do just fine.

Personally I've never tasted the vegetable oil in the Cool Whip. I never even knew it had it. To be honest I've never read the ingredients and if I ever did would probably never eat it again. Ignorance is bliss! I like it for certain things, other things I need the real whipped cream. I'm fussy.
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Old 12-03-2005, 10:43 PM   #18
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This recipe has never failed me. It comes from a cheesecake cookbook that I purchased almost 30 years ago and produces a wonderful New York Cheesecake. I modified the recipe to fit a 10-inch springform pan. You can top it with sweetened sour cream, with marscapone cheese, blueberry pie filling, cherry pie filling, etc. It is delicious.

Crust Ingrediants:
2-1/4 cups graham cracker crumbs
9 tbs. butter, melted
3 tbs. sugar

Filling Ingrediants:
3 lbs. Philadelphia Cream Cheese (six 8oz. bricks)
1-1/8 cups sugar
3 large eggs
1-1/2 tsp. vanilla extract
3 tbs. cornstarch
1-1/2 cups sour cream

Combine graham cracker crumbs, butter and sugar. Press onto the bottom and sides of the springform pan. Place in freezer.

Soften the creeam cheese (I do it in the microwave on high for about 1 minute) and mix in the remaining ingrediants. Whip together with a mixer or wire whisk until smooth.

Preheat oven to 450 degrees.

Remove the pan from the freezer and gently pour the filling into the crust. Smooth with a spatula. Place the cheesecake into the oven and cook for 15 minutes. Reduce heat to 175 degrees and bake for 1hr., and 15 minutes. Check the cheeseckae. Jiggle the pan lightly. There should be no movement of the filling. Turn off the oven and let the cheesecake cool in the oven, with the door open. Remove and cover with your favorite topping.

This desert is requested by my family, freinds, and at most pot lucks I attend. Everyone loves cheesecake. And when I make one that I'm going to help eat, I use Splenda to replace the sugar. It still comes out great.

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Old 12-03-2005, 10:44 PM   #19
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Humm ... it is time to dig out and dust off the New York style cheesecake recipe.

Brooksy - "Cool Whip" is artificial whipped cream. Stick with the real thing and you'll never be sorry.
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Old 12-03-2005, 11:42 PM   #20
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Quote:
Originally Posted by Brooksy
When making a cheesecake my dear departed Mom used a cheese called Philadelphia Cheese as opposed to Cream Cheese. They are totally different products over here & I wouldn't use our version of cream cheese in a cheesecake, no way.

Perhaps the type of cream cheese Turkeyman used could have been his problem.

Our Philly cheese comes in a block of similar consistency to ricotta (but not grainy) & cream cheese is in a jar with a consistency similar to glue or paste........
Philadelphia-style Cream Cheese is what most Americans think of as "Cream Cheese". It's not the first kind of cream cheese made in this country. For the life of me, I can't think of the difference between the first kind and the Philadelphia-style.
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