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Old 08-19-2012, 04:17 PM   #11
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Hrumph. Neufchatel is a low calorie form of regular cream cheese. I didn't see that tricky little substitute in the link I sent this morning. I only use regular cream cheese. Either one is good/ interchangeable. They are located right next to each other in the dairy section at your grocery store.
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Old 08-19-2012, 04:24 PM   #12
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Quote:
Originally Posted by Whiskadoodle
Hrumph. Neufchatel is a low calorie form of regular cream cheese. I didn't see that tricky little substitute in the link I sent this morning. I only use regular cream cheese. Either one is good/ interchangeable. They are located right next to each other in the dairy section at your grocery store.
I'd use the real thing...it is, after-all, for Mom! :)
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Old 08-19-2012, 04:25 PM   #13
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Originally Posted by Whiskadoodle View Post
Hrumph. Neufchatel is a low calorie form of regular cream cheese...
Actually, cream cheese is a higher calorie of Neufchatel. Cream cheese was created as the result of an American trying to duplicate Neufchatel. I like cream cheese better.
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Old 08-20-2012, 05:02 AM   #14
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Quote:
Originally Posted by Whiskadoodle
Hrumph. Neufchatel is a low calorie form of regular cream cheese. I didn't see that tricky little substitute in the link I sent this morning. I only use regular cream cheese. Either one is good/ interchangeable. They are located right next to each other in the dairy section at your grocery store.
So I could use Philadelphia cream cheese?
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Old 08-20-2012, 05:34 AM   #15
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Originally Posted by WaldoAwad View Post
So I could use Philadelphia cream cheese?
That is what we use when we make cheesecakes
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Old 08-20-2012, 12:11 PM   #16
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Andy,

Very nice recipe. Thanks for posting.

M.C.
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Old 08-20-2012, 12:18 PM   #17
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Never met a cheesecake I didn't like.

Saddly I have.. *shudder*

I tend to make fresh (non-cooked) cheesecake.
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Old 08-20-2012, 06:26 PM   #18
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If Mom is a Chocolate lover, Eagle Brand Sweetened condensed milk has a great recipe. I make this every year for my grandson's birthday and Christmas present. And he sits there and won't even share a bite with anyone. I make the Chocolate Chip recipe. To die for!

Eagle Brand Search Results
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Old 08-20-2012, 06:35 PM   #19
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Saddly I have.. *shudder*
....

yeah? I'm the one who made the mushroom cheesecake remember?!?!
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Old 08-20-2012, 10:32 PM   #20
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This is a wonderful cheesecake recipe from a cheesecake cookbook that I have. It has never failed me, and has received rave reviews from everyone who's tried it. But of course, I had to change it a little from the original. Otherwise, I just wouldn't be Chief Longwind of the North, now would I.

Original New York Cheesecake

Dense, rich, and yummy. This cheesecake is my favorite. My whole family loves it. I give you two options for the preparation. Both use the same recipe. However, option 2 gets trickier, but produces a truly, over-the-top cheesecake. Here’s the recipe.

Ingredients:

For the crust:
1 ½ cups Graham Cracker Crumbs
6 tbs. Butter
2 tbs. Sugar

For the Filling:
2 lbs. Cream cheese
¾ cup Sugar
2 large Eggs
1 tsp. Vanilla extract
2 tbs. Cornstarch
1 cup Sour Cream

Preheat the oven to 450’ F.
Option 1: Combine the crust ingredients and press into the sides and bottom of a 9-inch spring form pan. Place the crust into your freezer for 15 minutes.

Soften the cream cheese in your microwave (Don’t over do it; the cream cheese must be warm, not hot.) and place into a large bowl. Cream in the sugar until everything is smooth. Beat in the remaining ingredients until all is well blended, smooth and creamy.

Remove the crust from the freezer and pour in the filling. Place in the oven and bake for 10 minutes. Lower the temperature to 200’ F. And bake for an additional 35 minutes. Turn off the heat and crack the oven door. Let the cheesecake cool with the oven for 2 to 3 hours. This will help prevent the custard from cracking.

For a firmer cheesecake, bake at 200’ F. For 45 minutes. My favorite topping on cheesecake is sour cream that has been sweetened with sugar or Sucralose. But you can put virtually any fruit pie filling on top that you want. Cheesecake goes great with apple, pineapple, strawberry, blueberry, cherry, even banana cream. It’s all good.

Option 2: Line the spring-form pan with parchment paper and omit the crust. Cook the cheesecake filling in the parchment lined pan. Remove the pan sides when all is cool. Carefully slide the baked custard onto a thin, plastic cutting sheet and set aside. Then bake your crust inside the spring-form pan as in option 1. Fill the crust 1/4 full of firm fruit-filling, or something ridiculously good that will go with the custard flavor. Allow to cool. Gently slide the cheesecake custard into the crust. I know this can be done, because I did it. You could make this red, white and blue by using strawberries on the bottom, followed by cheesecake, and finally blueberries on top. You could put apple pie filling under the custard, with a sweetened, cinnamon flavored whipped cream on top. You could even bake a shallow pumpkin pie custard on the bottom, then place the cheesecake custard on top. Let them try and figure out how you accomplished that trick. You can do whatever you want with this cheesecake. You could even bake different cheesecake recipes, and layer each custard on top of each other. Be creative. It's for your Mom.

Seeeeeya; Chief Longwind of the North
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ISO good cheesecake recipe? Hey guys im looking for a really good cheese cake recipe. I am trying to make this for my mother as she loves eating cheese cake like a crazy person. So can anyone share their cheese cake recipe. 3 stars 1 reviews
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