Giant cheesecake in a foil pan
I'm looking for a reliable recipe for cheesecake that will be baked in one of those large turkey-size foil pans and cut into squares. This is for the soup kitchen where I volunteer. They had the ingredients and I said I'd make cheesecake. Here's what I brought home with me:
- LOTS of cream cheese
- Tons of sour cream
- Crumbled oreo cookes (for crust)
- Semisweet chocolate (could do swirls, I suppose)
I'm happy to fill in the blanks with ingredients from my cupboard - butter, vanilla, whatever. But I'd like a tried and true recipe, if anyone has something like that. I suppose it can be for a cheesecake that would be baked in a 9 x 13 pan (I would double this). My usual cheesecake is a traditional springform pan type, which produces a higher cake. Thanks for any help.
The cheesecake recipe I use can be done in a springform or 9x13. It's a basic recipe, with a graham cracker crust. You could definitely sub in oreo crumbs for the crust. I sometimes add in chopped chocolate or chocolate chips. Let me know if you'd like the recipe.
Also- check out the Kraft website for some recipes. Back when I used to get their free recipe magazine, it seemed like every other recipe was for cheesecake squares. Even the recipes meant for a springform had alternate directions for baking in a 9x13 pan.
Nyleve---I am very interested in your query as I am baking for a similar venue. If you have a recipe with actual proportions that has worked for you I would be so glad to see it. The parameters seem financial: I want something that is going to look and taste like a million dollars, for folks who right now don't have a dime, and hopefully it won't cost me a fortune to make it. Awaiting your recipe, I will trade you this useful tidbit---since baking isn't as much of a problem as transport, let me share that Dollar Tree sells 9 x 13 foil pans with rigid plastic covers (thus allowing the cakes to be stacked) for $1 apiece but not in their stores---go on their website to order them then pick up your order at the store. MOST convenient to be able to stack.
I would be happy to share the result of this particular adventure - I'll be making it tomorrow to be served on Tuesday. I've found what might be the perfect recipe online for an Oreo cheesecake - it uses everything I already have.
It might be a good idea to start a new thread about this topic. I go into the soup kitchen once a week. We try to work with what food they have had donated or gotten at the food bank. You never know what you'll have. Sometimes there's a crate of red peppers, other times ten pounds of mushrooms. Sometimes we have eggs, most of the time not. Cheese, almost never - but when we get it, it's very coveted. As for meat, its very very rare - sometimes we'll split the cost of something that's on sale cheap (pork roast, hamburger, sausages) so that there can be a meat main. We serve a full lunch - I work with 3 other volunteers. Most weeks we do some preparation at home and bring in a soup, partially done, or a casserole ready to go into the oven. If there's enough stuff to make a salad with, we'll do that as well. I call it the Soup Kitchen Iron Chef Challenge. Will start another thread - there may very well be others out there with experience and would love to share strategies and recipes.
I bought large foil pans at our local dollar store for $1 each. The big roasting pan size. They always have them. Actually even managed to rescue the ones I used today because I lined the pans with foil before baking so I could just lift the cheesecakes out to cut them. That way I get to use the pans again next week. I've seen the ones with the plastic covers - they're great, as you say, for stacking. Have a couple of them in my freezer right now, as a matter of fact.
Report! I made the Philadelphia Oreo Cheesecake from, I think, the Kraft website. Tripled the recipe but baked it in two large foil pans. Took almost twice as long to bake as a 9 x 13 pan but it turned out fantastic and everyone loved it. I cut the cakes up into 24 pieces each - which may have been a bit large. We ended up halving some of the pieces for folks who didn't want a big honking chunk of cheesecake - so basically it went quite a long way. Thanks for your suggestion, cheesecake 17. Very helpful.
Next week's challenge: I'm making 2 or 3 big pans of baked rigatoni casserole with some kind of chopped up mystery meat (might be back bacon, but we couldn't identify it), tomato sauce and cheese. Will put a lasagne-esque layer of cottage cheese in the middle because there were, like, 20 containers of cottage cheese in the fridge today. You just never know what you're going to find.