Cheesecake baked, cooled, sliced into 12, separated with food grade plastic wraps, ready for freezer, that can have how ever many slices needed removed to be thawed and served..... qahtan
What an excellent idea - have never thought of extending the life of a baked, preportioned cheesecake (even though I freeze other things in the cafe like friands,lemon yoghurt cakes, pastry goods, crepes etc.). We don't have your type of plastic wraps here in NZ, but "where there's a will, there's a way".
Thank you, M
This cheesecake in particular comes back from freezing just like fresh made.......
Do you have grease proof or kitchen partchment that you you could use between the slices... qahtan..... ;-))))
Yes, we have both and I favour the parchment paper. Will have a look at this recipe and see how it compares with those on my files. M
Where did you find the recipe? I've searched but can't find it.M
A Jewish friend gave me the recipe, but I had to jiggle with it quite a bit as you can see to turn out right.
The first time I made it, wow it looked like a baked chocolate souffle, due to the beating of the the mixture.
This recipe was written and notes made for myself, and I never got around to rewriting it. excuse and bad language, ;-))) qahtan
Make sure you read my changes, I hate recipes that don't work out, this as any recipe I post works...... enjoy.....
New Zealand, what a long way from Canada......
Preheat to 375º, Don't...... 275 is plenty
1 1/2 lb cottage cheese
1 1/8 cup sugar
1/2 pint sour cream
1 teaspoon vanilla
1/2 teaspoon salt
3 tablespoons flour or cornstarch
Completely line 9 inch spring form pan with pastry,
pour in batter. Dot with butter and a light sprinkle of cinnamon . Bake 1 hour 45 mins, DO NOT OPEN DOOR DURING BAKING OF FOR AT LEAST 2 HOURS AFTER BAKING. Let stand in oven another 4 hours till quite cool. remove from oven to completely cool. chill overnight, remove pan.
Now the recipe says preheat oven 375º. Don't . 275 º is just fine.
The recipe calls for 1 1/2 lb cottage cheese,
I use 1 lb cottage plus 1/2 Philadelphia cream cheese regular.
The recipe says dot with butter.
I don't, it sods up the surface of finished cheesecake.
It say's sprinkle with cinnamon, again I don't, why spoil the cheese cake taste with cinnamon.
It is tricky to make in as much as the pastry shell with the mixture in it can be tricky.
Don't have your pastry too thick, and don't have any holes splits or what ever in it or you will get a leak and it will look crappy.
I use 10% cottage cheese.
This cake freezes well..........................
Thank you for posting this recipe! It sounds difficult but worht it.
Do you really have to leave this in the oven for 4 hours after baking?
What happens when you take it out???
Its my B'day soon and I am thinking about making myself a lovely cheesecake. mmmmmmmm YUM! But, I would probably use greek yoghurt rather than cream (I'm a health nut) do you think that would ruin the consistency?
W e l l,,,, seeing as all the problems I had to get it to do what I wanted it to, I don't think I will do any thing thing to upset what I and mine think is the greastest
Other than a New York cheese cake I make that is not baked,,,,, my daughter Karen much prefers this New York one. Qahtan
hhhmmmm ok. I will remember that when I substitute the yoghurt for the cream ;) (I do it for everything else as I want the calcium not the fat ;), and If I stuff up, I will only blame myself and never tell who's recipe it was that I ruined while eat the mess thats left ;) )
Are there going to be just adults to eat your cheese cake for your birthday???
Some times for a birthday cake if it is just adults I make a brandy cream roll.
I came up with it many years ago for my mums birthday, but I suppose one could leave the brandy out, ;-((((( qahtan
oooooohhhh yum :)
Sounds really really good. The only adults would be myself and hubby...I have a 5 year old who would debate with me why she couldnt have the brandy cream roll though :S mmmmmm goodness. I was already in a bit of a wanting dessert mood, and now, I am really wanting something delectable and sweet!
Well we will save the Brandy cream roll till the princess gets a bit older....;-)))
Thank you for the recipe and your meticulous instructions. I will give it a try using a little cream cheese (I am in favour of reducing the fat content) but will make it at home here as the cafe oven wouldn't be freed up enough to follow your method. I will also add a little lemon zest.
NZ is at the peak of summer with higher than average temperatures. My vege garden is exploding with produce which helps the cafe food budget. M
Please let us know how your yoghurt cheese cake turns out. I imagine the texture would be a little denser and the flavour crisply acidic (which would suit me as I hate too much sweetness) M
Actually it isn't all that sweet, but see how it turns out. :-)))
The only thing we still have in our garden is leeks they are are under a ton of snow...
this past 2 weeks the weather has been terrible, not a lot of snow but very strong winds that have caused white outs with the snow, with multicar pile ups.
I am about 15 mins from Niagara Falls, Ontario, Canada. A beautiful area indeed.
The lemon zest is for the lemon flavour to complement the natural acidity of the cheeses used.
Yes, you do live in an interesting part of Canada (I did geograghy up to my 5th year at High School), but haven't been further than Australia and the Pacific islands M
if anybody wants the formula for New York Cheasecake i will post the formula that i used in my bakery here just ask
I'm asking! (For the formula you used in your bakery for cheesecake.)
Yes, please post it!
This is my New York cheese cake
New York Cheesecake
1 cooled 10 cracker crust that's been baked for about 10 min 2 envelopes gelatine added slowly to 1/4 cup water, dissolve. 2, 8-oz pkt cream cheese, room temp, creamed1/2 cup sugar 3/4 cup milk 1/4 cup lemon juice 1 cup heavy cream whipped 2 eggs beaten
Place milk, sugar and eggs in double saucepan and heat and stir until thickens. Stir in strained gelatine mixture, lemon juice, whisk in cheese, it should now be almost cold. Whip cream and fold in, pour into shell and chill to set. qahtan
sorry to tell you but a true New York Cheesecake is baked not an ice box cheesecake like this one
but the mix does look good though i usted to make something like this but it started with 10 pounds of cheese
I just looked up where I got my recipe from, It was many many years ago that I first made it, not sure how long but a long time ago ;-))))
But it is called New York Cheese cake, and made with a Peek Freans Digestive cookie
I have just Googled to see if it is listed but no luck.....
cheasecake full mix
WELL NOT REALY SINCE WE WOULD MAKE 30 POUNDS AT A TIME!!
cream cheese 5 lb
sugar 1 lb 8 oz
juice and rind of 2 lemons
eggs 2 lb
light cream 8 oz
The most importand in to mix everything smoth and as slowly as possable mix in as little air as you can. bubbles rise to the top during baking and cause brown or burnt spots
if you have ever seen a cheesecake with brown spots it means the baker was rushing and turned the mixer to speed two and beat it trying to mix lumps out of the mix
what the baker did was put the eggs and cream in the mix to fast causing lumps to form and in trying to get the mix smoth whipt air in it.
grease layer cake pans and then cover the grease with cake or gram cracker crumbs just like dusting a cake pan with flour. you can also line the pan with a cookie dough made by mixing
1 part sugar
2 parts fat
3 parts ap flour
pre bake the cookie bottom till you see brown edge
also if you have a layer cake laying aroung you could put a thin layer of yellow cake on the bottom and place a small amount of fruit filling (ie:pinapple) on top of the cake layer AND THE CHEESE MIX ON TOP OF THE FRUIT BEFOR BAKING
note DO NOT USE FRUIT WITHOUT A COOKIE OR CAKE BOTTOM OR PUT FRUIT ON TOP BEFORE BAKING BECAUSE IT WILL SINK TO THE BOTTOM we would place the fruit filling on the top center of the cheesecake after baking.
when done it should look like a melted ice cream
fill the pan almost full within 1/8 inch of the top
bake at 325 in a water bath
don't worry about all the things you have read like bake for one hour at one temp and then another temp for another hour and then turn off the oven and dont open the door for two hours THATS ALL BUNK DO YOU REALY THINK REAL BAKERS DO THAT EVERY TIME WE NEEDED TO PRODUCE CHEESECAKE!!!!
just bake in the water bath at 325 till it has a brown edge and fees like and shakes jello
take it out of the water bath and let cool for at least an hour or two (the more the better and turn it out of the pan on to a plate and then over right side up.
if you want to be sure not to damage the top OIL a piece of wax or parchment paper and place it oil side touching the top of the cake and then turn it out and then turn it right side up on to a plate or cardboard or whatever and take off the paper right away.
if it feels like it is sticking just warm it a little over a burner and losen the edges with a knife being careful not to cut into the cake
if you make it in the morning you can cut it that night but i always think it is better the next day.
Thank you, nbicomputers :)
The recipe I use is similar, but somewhat different proportions and with sour cream instead of light cream. Right off the top of my head I believe it has 3 1/2 lb cream cheese, five eggs, couple of tsp lemon juice, tsp vanilla, 8 oz sour cream, and a cup of sugar. (And usually a little dollop of creme de cacao or cognac as well, if I have it on hand) I normally do a pecan/graham cracker crust.
The water bath I've found to be very important to the texture of the finished cheesecake, as is the slow mixing. I'd love to get my hands on a tub of the baker's cheese to see if it makes a difference but can't find it anywhere, even online. I'd like a tangier cheesecake than my recipe gives me but it isn't the lemon tang, if you know what I mean.
I stocked up on Philly when it was on sale last week, hope to have time to give your recipe a whirl soon. Thanks so much for posting it!
bakers cheese is very dry and has no fat since it is make from skim milk and choesteral free.
unlike cream cheese bakeries cheese can be frozen and is a absolute must for danish cheese filling
where are you?? even though i am Ret. i bake for my family and spent time consulting for other bakeries yes i get paid for the stuff i am doing here for free.
i have about 15 lb of bakers cheese in my frezzer i could send you some if your close enough over night would cost a bit but since it is still cold out one or two days wount hurt it starting from frozen in some styrafom
My goodness, that's very kind of you to offer! I would very much appreciate that. You can email me at dianagt@juno(dot)com if the offer is still open and we can work out the details....that is, if South Carolina is not too far away from you to be feasible.
And we do appreciate your sharing your expertise with us, thank you :)
ilets see SC FROM ny should take two days or three tops ups ground. starting from frozen in a fome container it should be ok let me find a fome container and i will chop off about 3 pounds would that be ok.
i will also give you the mix for cheese filling that is used in buns and danish
Pro Baker for over 25 years-----Ret
Omigosh, that would be fabulous! Of course I will reimburse you for all of your expenses. I've just been reading your puff pastry thread and it is facinating....you are very generous with your knowledge.
Thank you so much :)Pizzette
I believe "Baker's cheese" is similar to Hoop cheese, Dry Curd Cottage Cheese and Farmer's Cheese. If you look for one of the other cheeses, you may have more luck.
bakers cheese is very fine curd but un like the othercheese you talked about it is very dry and can absorb liqueds very easly and will mix smoth
it is also made with skim milk so it is fat and cholestrol free. most mixes that use bakers cheese require added fats
i don't know everything about the cheeses you mentioned so they might compair or not. i will look that up for my own information.
I've never used or even seen "baker's cheese." From your description, it sounds similar to hoop cheese, which has no fat. As I understand it, farmer's cheese starts out as hoop cheese. I think both are made from skim milk cottage cheese. Both come in "bricks" of about 10 pounds. They look like they could have been formed by compressing curds of cottage cheese to squeeze out most of the water. Farmer's cheese has some cream added back in but is still rather poor.
My mother used hoop cheese to make cheese cakes and cheese blintzes. If she couldn't get hoop cheese, she used farmer's cheese. I can still get these at Whole Foods Mkt.
I've made Hungarian cheese pastries from a recipe I found on an Israeli web site. The filling used farmer's cheese and was like the "cheese pockets" I grew up on, but the pastry was different. If you have a recipe for cheese pockets with a soft yeasted sweet dough, not Danish or French-style buttery, flakey pastry, I'd love to see it. This was my favorite pastry growing up (and out LOL).
what you are asking about sounds like what we call coffee cake dough, it is a dough that falls between a bun dough and danish pastry/babka. I do have such a formula. in fact i have hundreds of production formulas. i will start a new topic this afternoon(its 2:00 in the morning now) named coffee cake dough with the formula and mixing method along with the cheese filling formula.
Your description sounds about right. I'll look for your new topic.
I'll pick up some hoop cheese this evening when I shop for dinner in anticipation of baking cheese pockets next weekend.
just posted it!
My Dad once mentioned farmers cheese to me - back in 1973, come to think of it. To my best recollection, he described it as something that farmers made back in the Great Depression. It might be a great baking cheese, but Dad sure didn't think much of it as an eating cheese.