Interesting cheesecake recipes
Does anyone have any interesting ideas for cheesecake for Shavuos other than the usual cream cheese pudding like New York traditionals?
Which bakeries have farmer cheese or ricotta based cheesecakes?
Does anyone still have baked farmer cheese with pineapple or cherries, Chalav Yisrael?
Any ideas for a low fat or low calorie cheesecake which tastes good?
And are all the mini cheese danishes made with cream cheese?
What is considered cheese "derkelach" any small danish with cheese filling or is it a more specific heimishe delicacy?
This is not the recipe you want, but it was my Mom's, of blessed and delicious memory, and is great--my brother even made and sold them to a coffee shop for awhile.
I also use Neufchatel by Philly to cut the fat a bit. Egg beaters will work as well, but we only make this once a year, so I try to use the best ingredients.
Let cream cheese come to room temp. or nuke gently
Preheat oven to 350 deg.
1.Crust: Mix: 1 ¼ C. graham cracker crumbs; 2 Tbs. Sugar; 2 Tbs. Melted butter.
2. Grease spring form pan (10”) with butter. Roll 2 Tbs. of crumb mix around sides of pan. Press most of remaining crumbs on bottom of pan. (Reserve 2 Tbs. Crumbs to sprinkle on top of cake)
3. Cake: Cream: 1 lb. Cream cheese (Neufchatel will work)
4. Slowly add: 1 Cup sugar; 3 eggs- one at a time; 1 tsp. Vanilla; grated rind of 1 lemon.
5. Fold in: 1 pint sour cream
6. Pour mix into prepared pan. Sprinkle remaining crumbs on top. Bake at 350 for 30 minutes. Turn off heat in oven. Do not open the oven door. Leave in oven for 1 hour.
7. Cool briefly on rack before removing rim. Run sharp knife around cake before removing rim. Put rim back on to refrigerate at least an hour before serving.
Lowfat and low calorie cheesecakes can be made with low fat or fat free cream cheese and sugar substitutes. There is a difference in taste and texture, but is still delicious. I have also made many cheesecakes out of yogurt cheese. This is done by taking a 32 oz. container of fat free yogurt and straining it overnight. The end product is a cheese that is thick like cream cheese but has no fat.
Oh, boy. Where to start? For a number of years I was the provider of the cheesecake buffet for every Tikun. None of my cakes were chalav so I can't help you there, but I always included at least one savory cheesecake and one sugar-free (sometimes they were one and the same).
You can reduce the fat and calories on any cheesecake by using Neufchatel (what Philly calls reduced-fat cream cheese). Don't use the fat-free, though. Reducing fat is not usually noticeable. Eliminating it is.
For savory cheesecakes I've had luck with a smoked salmon cheesecake to use as a spread and a goat cheese and lavender tart. We don't have much in the way of kosher cheese here so I've been somewhat limited.
Most of my sweet cheesecakes are based on cream cheese. Particular favorites have been a Polka Dot cheesecake that I think came from Maida Heatter and a Mexican Chocolate Cheesecake whose source I cannot remember. I personally like doing Italian style ricotta cheesecakes but I find they don't seem to have the same popular appeal.
Why not try cannolis? You've got the cheese and if you serve them stacked in a pyramid you could say they represent Har Sinai. :-)
with a basic cheesecake recipe - mine is 2lbs of cream cheese, 4 eggs, tsp of vanilla essence, lemon juice and sugar to taste and a dollop of sour cream, you can add many things to your mix. Crushed oreos, chopped snickers, melted bittersweet chocolate and brandy then swirl it in, peanut butter, choc chips, cookie dough (big favourite esp the macadamia nut and white choc chip one from tollhouse or nestles). I prefer to make my own base than graham cracker crumbs, make a basic cookie mix and add some cinammon then bake flat and grind in a processor.