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FareShare Gazette Recipes-- July 2000 - N's



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New York Cheesecake
New York Style Cheesecake
Nut Crumb Coffee Cake

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* Exported from MasterCook *
                           New York Cheesecake
Recipe By     :
Serving Size  : 1     Preparation Time :3:15
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  graham cracker crumbs
     1/2           cup  finely chopped toasted pecans
     1/4           cup  melted unsalted butter
  3        tablespoons  sugar
  56            ounces  Philadelphia(r) cream cheese -- softened
                        [seven 8-oz. pkgs.]
  1                cup  sugar
  1         tablespoon  vanilla
  4                     eggs
     1/2           cup  sour cream
[quoted from website]
I can't tell you the number of times I've heard customers ask waiters 
"Is this a real New York cheesecake?" I've had New York cheesecake 
plenty of times and it's definitely a legitimate question. But if 
you're not in New York, it's almost impossible to find the real deal. 
There seems to be nothing like it in the world.
That was my mission - to make a real New York cheesecake. Where did I 
begin?  Well, I first imported 10 different cheesecakes from New York 
and then sampled each one-tough job!  Then I started experimenting 
until I matched the best qualities of each one. Here's what I found 
(Makes 1- 8 inch Cake)
Work Time: 1 hour  Cook Time: 2 - 2 1/4 hours
Combine; Reserve 2 T: 1 cup graham cracker crumbs; 1/2 cup finely 
chopped toasted pecans.
Add; Press into Bottom of Pan: 1/4 cup melted unsalted butter; 3 T. 
Cream Together: 7 pkgs. (8 oz. each) Philadelphia(r) cream cheese, 
softened; 1 cup sugar; 1 T. vanilla
Add One at a Time: 4 eggs
Blend in: 1/2 cup sour cream
Bake at 300 degrees.
FILLING : The "soul" of New York cheesecake is its filling. There are 
three characteristics that make good filling.
First, it has to be dense. Most cheesecakes don't come close to being 
this heavy. You don't use a lot of extra egg whites or lighter "wimpy" 
Second, because of the large amount of cheese used, it's tangy. You 
don't have to use a lot of sugar.
Finally, it has to be that "stick to the roof of your mouth" buttery. 
Don't even think about the diet here. Just cut a smaller piece.
Just for fun, I tried to find fancy cream cheeses thinking it would 
add a lot of character - you know, organics, and ones with no 
preservatives, waxes or gelatins. It ended up that good old 
Philadelphia(r) brand was best. And if you use low-fat Neufchatel,
don't be writing me letters saying your cheesecake wasn't great. It 
needs fat! See Cake Instructions.
CRUST: Some have 'em-some don't. I just happen to prefer a crust. So I 
took the liberty of making one with a little twist-toasted pecans. 
It's not too complicated or too sweet. See Crust Preparation.
TOPPING: Actually, not many New York cheesecakes are topped with 
anything. They are what they are. So I left mine alone. Almost. I 
couldn't help adding some fresh berries with a super-simple raspberry 
and red wine sauce. After all, it's almost summer. See Topping the 
CAKE PANS: If there's one similarity in all the New York cheesecakes I 
sampled, it was the height. You know what height can do to a dish - 
wham! This New York cheesecake should be sky-scraper high!
If you've made cheesecake in the past, you more than likely used a 
springform pan so you could remove the cake easily. But we're making a 
New York cheesecake and all the springform pans I could find just 
didn't have tall enough sides. Besides, they were all too wide (9 or 
10 inches across). I wanted plenty of height with a smaller diameter.
My cake pan is basic but special, too. It's 8 inches across and a 
whopping 3 1/2 inches high! And there's no way this baby will leak in 
a water bath with this solid bottom.
But if you do use a springform pan (10x21/2"), make sure the bottom 
fits tightly. Then wrap wide, heavy-duty foil around the bottom and up 
the sides to prevent water from penetrating into the cake.
The Crust: Like I said, crust is a matter of preference. Some die-hard 
New Yorkers wouldn't dream of sinking a fork in a piece of cheesecake 
with one. And others like their crust to come all the way up the 
sides. So I took the safe road and walked the fence. I used a pecan 
crust on the bottom and a dusting (mainly for looks) of pecans on the 
This isn't a wimpy cheesecake. So the toasted pecan crust is bold 
enough in both texture and flavor to stand up to this flavorful cake. 
The other crusts just couldn't stand up.
ONE:  Preheat oven to 350 degrees. Toast pecans on baking sheet for 15 
min., or until golden. Cool. Reduce oven temperature to 300 degrees.
TWO:  Grind cracker crumbs and pecans in food processor until fine. 
Set aside 2 T. Add butter and sugar to processor. Pulse to blend.
THREE:  Spray sides and bottom of cake pan with Pam(r). Trace and cut 
out round of parchment to fit pan. Line bottom with parchment circle.
FOUR:  Spray parchment and sides again. Make sure the pan is greased 
well so the cake doesn't stick to the sides and crack during baking.
FIVE:  Sprinkle reserved 2 T. crumbs around sides of pan. Tilt and tap 
pan to distribute crumbs evenly. It'll be a light dusting of crumbs.
SIX:  With rubber spatula, press remaining crumb-butter mixture onto 
bottom of pan. Begin heating water for water bath.
This is pretty straight forward stuff. But you need to know a few 
Mixing : I made sure I tried mixing this cake with a hand mixer. I 
wanted to make sure all this cream cheese could be blended without 
burning up your hand mixer. I didn't want you stopping just because 
you didn't have a bruiser stand mixer. The key is to use room
temperature cream cheese.
Baking : I've used water baths before for baking custards. Starches 
are sometimes added to egg mixtures to prevent them from curdling when 
baking. Since there is no starch (flour or cornstarch) in this 
cheesecake, it needs the gentle heat of a water bath to join the and 
needs the same treatment.
A water bath also keeps the sides and bottom from burning during the 
long baking time.
When baking time is up, remove the cake. It won't seem done because 
it'll have a jiggle in the middle (about the size of a tuna can). 
Don't worry. You've heard me talk about residual heat? There'll be 
plenty of heat to finish the job after 2-1/4 hours of baking.
SEVEN In large mixing bowl, cream together cheese, sugar and vanilla 
until smooth. Add eggs, one at a time, beating well after each 
EIGHT Scrape down sides and bottom of bowl frequently during mixing so 
that no lumps remain. Add sour cream. Mix just to blend.
NINE Pour batter into prepared pan which is set in a roasting pan. 
Smooth top. Be sure cake pan is taller than roaster or the cake will 
TEN Set roaster in oven on rack positioned in middle. Pour hot water 
into roaster to come 1"-1 1/2" up the sides of the cake pan.
ELEVEN Bake at 300 degrees for 2-2 1/4 hrs. or until top is golden and 
cake is set around edges. It'll be jiggly in the center but will cook 
while it cools.
TWELVE Remove cake from roaster and set on cooling rack. Run knife 
around sides to loosen. Cool to room temperature. Refrigerate 
THIRTEEN To unmold, run knife around sides again. Place inverted plate 
on cake and flip. Rap plate on counter and lift pan, shaking gently to 
FOURTEEN Remove parchment from crust. Place serving plate on crust and 
invert again. Carefully remove top plate.
FIFTEEN To serve, dip a thin-bladed knife in hot water and slice. Wipe 
blade clean and dip again after each cut.
Recipe By     :
(c) August Home Publishing Co.; All Rights Reserved.
MC formatted and contributed to FareShare by Hallie.  7-16-2000
Hallie**New York Cheesecake**;
16 July, 2000  Sunday
                          - - - - - - - - - - - - - - - - - - - 
Per serving: 1821 Calories (kcal); 50g Total Fat; (24% calories from 
fat); 31g Protein; 313g Carbohydrate; 799mg Cholesterol; 794mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 
8 1/2 Fat; 16 Other Carbohydrates
* Exported from MasterCook *
                        New York Style Cheesecake
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cream cheese
  1              pound  cottage cheese
  1 1/2           cups  sugar
  4              large  eggs -- beaten light
  1 1/2    tablespoons  lemon juice
  1           teaspoon  vanilla
  3        tablespoons  cornstarch
  3        tablespoons  flour
     1/4         pound  butter -- melted
  1               pint  sour cream
Blend the two cheeses in a food processor. Pour into mixing bowl. 
Gradually add the sugar, beating by hand.  Add the eggs and beat well.  
Stir in the lemon juice, vanilla, and cornstarch mixed with the flour.  
Add the melted butter and last, fold in the sour cream.
Pour into a greased 9" springform pan (cover bottom with aluminum foil 
to prevent leaking) and set in a larger pan of hot water.  Bake in a 
325 oven for one hour and 10 minutes.  Turn off oven without opening 
and let cheesecake stand for 2 hours. Remove from oven and chill 
thoroughly before removing from springform pan.
Contributed to FareShare by Jennie.
Jennie**Cheesecake for Angenene**<>
14 July, 2000
                              - - - - - - - - - - - - - - - - - - - 
Per serving: 338 Calories (kcal); 23g Total Fat; (61% calories from 
fat); 9g Protein; 25g Carbohydrate; 109mg Cholesterol; 287mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 
4 1/2 Fat; 1 1/2 Other Carbohydrates
* Exported from MasterCook *
                          Nut Crumb Coffee Cake
Recipe By     :Sunset Convection Oven Cook Book
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-7, July 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  active dry yeast
     1/2           cup  warm water -- (about 110F)
  1                cup  milk -- scalded
  1                cup  granulated sugar
  1           teaspoon  salt
  2                     eggs
     3/4           cup  butter or margarine -- melted
                        and cooled
  5               cups  all-purpose flour
     1/3           cup  graham cracker crumbs
  1                cup  chopped walnuts -- hazelnuts
                        almonds or pecans
  1           teaspoon  grated orange rind
  1           teaspoon  ground cinnamon
                        Powdered sugar
Dissolve the yeast in the warm water.
Combine the scalded milk, 2/3 cup of the granulated sugar and the salt 
in a large bowl. Let stand until it is lukewarm. Beat in the dissolved 
yeast, the eggs, 1/2 cup of the butter and 2 cups of the flour; beat 
until smooth. Beat in the remaining 3 cups of the flour until the 
dough is elastic. Place the dough in a greased bowl; cover and let 
rise until doubled (about 1 hour).
While the dough is rising combine the cracker crumbs, nuts, orange 
rind, cinnamon and the remaining 1/3 cup of granulated sugar in a 
medium bowl.
Grease a 10-inch tube pan.
Punch the dough down. Spoon out walnut-sized balls of dough; roll each 
in the remaining 1/4 cup of melted butter. When you have used about 
one third of the dough arrange a layer of balls in the prepared tube 
pan and sprinkle with the crumb mixture. Repeat two more times until 
all the dough is used up. Let rise in a warm place until the dough has 
risen above the rim of the pan (about 30 to 45 minutes).
Preheat convection oven to 300F. Bake bread for 40 to 50 minutes or 
until it is well browned and sounds hollow when tapped. Let it stand
in the pan for 10 minutes then turn out on to a wire rack to cool 
Sprinkle with powdered sugar.
Makes 1 large coffee cake.
From Sunset Convection Oven Cook Book; 1980; ISBN 0-376-02311-2.
Hallie's comment: I made this often and it was always a favourite.
Hallie's Note:  I think a convection oven is great for roasts and for 
baking. The circulating air does wonderful things for these types of 
cooking. I found that temperatures could be lowered a little - for 
instance where you might bake a cake at 350F in a regular oven you 
could probably use 325F in a convection oven; a roast normally done at 
325F could be done at 300F. Cooking times may be a little shorter too. 
My convection oven is a small countertop model, however and I suppose 
things may be different with other types of ovens. Roast chicken is 
great in a convection oven. The heating element is at the back in mine 
and I have to turn the pan so that area doesn't get overdone. Here are 
a couple of recipes.
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