Chief Longwind Of The North
Certified/Certifiable
I made for the first time, a Lindy's Cheesecake, sort of. Here's what happened.
The Lindy's Cheesecake was a success. But I'm not going to give you the recipe quite yet for two reasons. The first is because my wife insisted I double the recipe so that she could have some. I did so and came up 1 lb short on cream cheese. So I substituted 1 lb. of plain yogurt, and two extra egg yolks to the recipe to make up for the missing cream cheese. The yogurt adds more moisture and volume than does the same weight of cream cheese, so I wasn't sure how the final product would turn out. I cooked on according to directions, but in a ten inch springform pan (had to half-again the crust recipe beyond the already doubled recipe to fit the larger pan). I baked it in the oven, but reduced the oven temp by 25 degrees and increased the cooking time by 30 minutes to allow the custard to cook through without scorching the crust. The custard was overcooked a little, along with the crust. The texture was more eggy, and almost wet, like a sponge.
The second cheesecake was made in a counter-top oven in a 9 inch spring-form pan. I pulled it when the custard was set but still jiggled a little when you gently shook the pan. It and its crust was very creamy smooth, and with great flavor. Even so, it's not the original recipe. I will be making the original recipe again, but with the correct amounts of all ingredients, and then critique it and give al of you the recipe.
As the 2nd cheesecake came out so very good, but a little lighter in texture due to the substitution of the yogurt, if yo want it, I'll share it as well. The custard was just firm enough to hold its shape. I was surprised how creamy and soft it was.
In spite of my best efforts to sabotage my own cooking, the cheesecake came out really good, when cooked properly. The top didn't even crack. Oh, and I topped it with sour cream mixed with sugar and vanilla, like a Hollywood Cheesecake. It was yummy.
Seeeeeeya; Chief Longwind of the North
The Lindy's Cheesecake was a success. But I'm not going to give you the recipe quite yet for two reasons. The first is because my wife insisted I double the recipe so that she could have some. I did so and came up 1 lb short on cream cheese. So I substituted 1 lb. of plain yogurt, and two extra egg yolks to the recipe to make up for the missing cream cheese. The yogurt adds more moisture and volume than does the same weight of cream cheese, so I wasn't sure how the final product would turn out. I cooked on according to directions, but in a ten inch springform pan (had to half-again the crust recipe beyond the already doubled recipe to fit the larger pan). I baked it in the oven, but reduced the oven temp by 25 degrees and increased the cooking time by 30 minutes to allow the custard to cook through without scorching the crust. The custard was overcooked a little, along with the crust. The texture was more eggy, and almost wet, like a sponge.
The second cheesecake was made in a counter-top oven in a 9 inch spring-form pan. I pulled it when the custard was set but still jiggled a little when you gently shook the pan. It and its crust was very creamy smooth, and with great flavor. Even so, it's not the original recipe. I will be making the original recipe again, but with the correct amounts of all ingredients, and then critique it and give al of you the recipe.
As the 2nd cheesecake came out so very good, but a little lighter in texture due to the substitution of the yogurt, if yo want it, I'll share it as well. The custard was just firm enough to hold its shape. I was surprised how creamy and soft it was.
In spite of my best efforts to sabotage my own cooking, the cheesecake came out really good, when cooked properly. The top didn't even crack. Oh, and I topped it with sour cream mixed with sugar and vanilla, like a Hollywood Cheesecake. It was yummy.
Seeeeeeya; Chief Longwind of the North