#1  
Old 07-13-2006, 01:02 PM
Peasant
 
Join Date: Jul 2006
Location: Kentucky
Posts: 27
Default Cheesecake: T minus 18 hours and counting

I am making my first cheese cake this week-end (tomorrow actually). I found the recipe for the Cheesecake Facotry online and am going to try making that. Wish me luck.
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  #2  
Old 07-13-2006, 04:45 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
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Must send pictures!
James
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  #3  
Old 07-25-2006, 01:57 PM
Peasant
 
Join Date: Jul 2006
Location: Kentucky
Posts: 27
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Here is the recipe I used:

crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

1. Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
2. Cheesecake: All above ingredients should be at room temperature before your begin.
3. Start by beating the cream cheese until light and fluffy.
4. Keep the mixer on a low setting throughout the beating and mixing process.
5. Add the sugar a little at a time and continue beating until creamy.
6. Add one egg at a time and beat after each egg.
7. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
8. Add the sour cream last and beat well.
9. Pour cream cheese into the spring pan.
10. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
11. When time is up, prop open oven door and leave in oven for one hour.
12. After one hour, remove from oven.

The recipe was nice. I wouldn't say that it was a clone of an actual Cheesecake Factory product, but it was in the top 10% of cheesecakes I have ever had. It was tasty.

Also, pictures, as requested!
Attached Thumbnails
Cheesecake: T minus 18 hours and counting-pouring.jpg   Cheesecake: T minus 18 hours and counting-baking.jpg   Cheesecake: T minus 18 hours and counting-finished.jpg  
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  #4  
Old 07-25-2006, 03:01 PM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,479
Default Joy

Lester,

For a first time cheesecake chef, you're a wonder. Branch out. See if you can find a small book, The Joy of Cheesecake, by Dana Bovbjerg & Jeremy Iggers, Woodbury, New York: Barron's, 1980, ISBN 0-8120-5350-8. It has some wonderful recipes in it, including my personal favourite, Ricotta Cheesecake. Keep up the tasty work.

Jim
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  #5  
Old 07-26-2006, 11:58 PM
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Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Torta di Ricotta

Lester,

Agreed. You are a natural. Your ingredients are fresh and high quality and everything looks great. Complimeti. We've been making a ricotta cake from the Silver Spoon cookbook that works nicely.

Flour, eggs, brown sugar, ricotta, lemon rind, EVO, milk and baking powder. Similar, though not the same.

Keep posting!
James
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