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Old 06-13-2021, 09:54 AM   #1
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Join Date: Aug 2004
Location: USA,Michigan
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Chief's Creamiest Cheesecake

I altered a very good New York Cheesecake recipe, just because I can't help playing with my food. This experiment took place several years back, and has become a favorite of family, and friends, The results came out really good. So I share this recipe with my friends here on DC.

Chief Longwind's Creamiest New York Cheesecake

I've been following a particular recipe for many years when making a New York Cheesecake.* But recent questions about texture prompted me to do a bit of experimentation.
*
My wife asked me to make her a cheesecake.* I did so, but changed the recipe just a bit.* I added more moisture (added cream) and reduced the cooking temperature by about twenty degrees. I also increased the cooking time by about ten minutes. The result was the creamiest cheesecake I have ever eaten.* I believe it's worth sharing with my friends.
*
I came up with this recipe as an experimental alteration.
*
Ingredients:
Crust:
1 1/4 cups graham cracker crumbs.
4 tbs. sugar
8 tbs. real butter
*
Filling:
6 - 8oz. pkgs. cream cheese
1 1/2 cups sour cream
2 tsp. vanilla
1 1/8 cups sugar
3 tbs. Cornstarch
1/2 cup cream
3 large eggs.
*
Preheat oven to 450 degrees F.
Melt the butter and combine with the remaining crust ingredients.**Spread evenly across the bottom and sides of either a 10 inch round spring=form pan, or a 9 inch square spring-form pan.* Place pan with crust into the freezer for ten minutes.
*
Place the cream cheese in a large, microwave safe bowl and heat on high for 1 minute in the microwave to soften.* Beat in the remaining ingredients until the filling is silky smooth.* This is easier of course with an immersion blender, a mixer, or a wire whisk.
*
Pour the filling into the pie crust and smooth until the top is evenly distributed and flat.* Place into the hot oven and bake for 15 minutes.* Then, reduce heat to 180 degrees and bake for 1 hour.* Turn off the oven and partially open the oven door.* Let the cheesecake cool with the oven until it reaches room temperature.* Top with your favorite cheesecake topping.
*
This cheesecake is still creamy when chilled before serving.* My youngest daughter told me that this was the best cheesecake I'd ever made.* My wife echoed the compliment.* Last night was a good night.* I was able to give my best to my family, and that makes me feel very good indeed.* Besides, I now have my very own cheesecake recipe.* Hmmmm, which will they carve on my tombstone, "Here lies the Pancake King."* Or, "Here lies the Cheesecake King".* Or maybe one of my kids will put "Here lies my Dad, the teller of the cheesiest jokes on the planet."

Seeeeya; Chief Longwind of the North

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cake, cheese, cheesecake, corn starch, cream, cream cheese, egg, recipe, sour cream, sugar, vanilla

Chief's Creamiest Cheesecake I altered a very good New York Cheesecake recipe, just because I can't help playing with my food:lol:. This experiment took place several years back, and has become a favorite of family, and friends, The results came out really good. So I share this recipe with my friends here on DC. Chief Longwind's Creamiest New York Cheesecake I've been following a particular recipe for many years when making a New York Cheesecake.* But recent questions about texture prompted me to do a bit of experimentation. * My wife asked me to make her a cheesecake.* I did so, but changed the recipe just a bit.* I added more moisture (added cream) and reduced the cooking temperature by about twenty degrees. I also increased the cooking time by about ten minutes. The result was the creamiest cheesecake I have ever eaten.* I believe it's worth sharing with my friends. * I came up with this recipe as an experimental alteration. * Ingredients: Crust: 1 1/4 cups graham cracker crumbs. 4 tbs. sugar 8 tbs. real butter * Filling: 6 - 8oz. pkgs. cream cheese 1 1/2 cups sour cream 2 tsp. vanilla 1 1/8 cups sugar 3 tbs. Cornstarch 1/2 cup cream 3 large eggs. * Preheat oven to 450 degrees F. Melt the butter and combine with the remaining crust ingredients.**Spread evenly across the bottom and sides of either a 10 inch round spring=form pan, or a 9 inch square spring-form pan.* Place pan with crust into the freezer for ten minutes. * Place the cream cheese in a large, microwave safe bowl and heat on high for 1 minute in the microwave to soften.* Beat in the remaining ingredients until the filling is silky smooth.* This is easier of course with an immersion blender, a mixer, or a wire whisk. * Pour the filling into the pie crust and smooth until the top is evenly distributed and flat.* Place into the hot oven and bake for 15 minutes.* Then, reduce heat to 180 degrees and bake for 1 hour.* Turn off the oven and partially open the oven door.* Let the cheesecake cool with the oven until it reaches room temperature.* Top with your favorite cheesecake topping. * This cheesecake is still creamy when chilled before serving.* My youngest daughter told me that this was the best cheesecake I'd ever made.* My wife echoed the compliment.* Last night was a good night.* I was able to give my best to my family, and that makes me feel very good indeed.* Besides, I now have my very own cheesecake recipe.* Hmmmm, which will they carve on my tombstone, "Here lies the Pancake King."* Or, "Here lies the Cheesecake King".* Or maybe one of my kids will put "Here lies my Dad, the teller of the cheesiest jokes on the planet." :rofl: Seeeeya; Chief Longwind of the North 3 stars 1 reviews
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