DORFER'S VIENNA CHEESECAKE!!!
- caiatransplant Sep 7, 2013 04:49 PM
Hi all. Years ago, in the Bay Area, there was a wonderful bakery that 'specialized in cheesecake. Its name was Dorfer's Vienna Cheesecake. Alas, they are long gone.
I had a friend who provided cubed cheesecake bites for a shower I attended. Dear God, IT WAS DORFER'S!! I begged, cajoled, pleaded, promised her whatever she wanted if she'd just give me that recipe. She finally did, but the baking instructions said 15 mins @ 250 degrees.
I made the cheesecake several times but couldn't go along with the time/heat instructions and, obviously, it never turned out like it should have.
My Q: Have any of you ever had Dorfer's Vienna Cheesecake? Is it possible to bake one at 250 for 15 mins and have it done and not poison anyone (it has eggs in it - can't recall the rest of the recipe (I'm in my truck and the recipe is at home)). I would appreciate whatever feedback you can give me.
Never had Dorfers but you can definitely cook cheesecake at a low temperature safely. It makes a nice creamy cheesecake that doesn't crack. I don't know about 15 minutes but that would depend on the size/thickness.
Please, please, please share the Dorfer's Cheesecake recipe
with me. I used to walk by there on my way to Frick Jr Hi
in the early 60's, my dad would get cheesecake for his lodge
members on Friday nights and we Job's Daughters would get if
for special occasions. It is food from my childhood. I would cherish the recipe and keep if close to my heart.
Are you wiling to share the recipe with those of us who have eaten the best and now only dream??
Can provide an email address if you let me taste it again in my life!
I grew up in the East Oakland Hills, above Bishop O'Dowd High School. One of our neighbors were the owners of Dorfer's Cheesecake Co. They were good friends, but, as usual, once I went off to College we all lost contact. I know their home address and will do some research so that maybe I can find one of their kids.
These Cheesecakes were featured in all the "UPSCALE" Restaurants in the San Francisco Bay Area during the 50's and 60's. They were absolutely the best and have spoiled me ever since.
I have thought about looking into this great dessert for years and will try to get as much info as I can!!
What size pan is used? I can't imagine even a small cheesecake being able to set up in 15 minutes at 250. Maybe it should be an hour and 15 minutes?
I generally bake my cheesecakes (using 32-48oz of cream cheese) in a 9" springform pan in a bain-marie at 300 for one hour, and then let them come to room temperature in the oven with the door propped open a couple inches or so.
I've never tried (or heard of!) Dorfer's Vienna Cheesecake, would you mind sharing the recipe?? :)
Okay riclf, here y'go. Dorfer's Vienna Cheesecake as conveyed to me. First time I ever had it was at the old Sea Wolf Restaurant at Jack London Square in Oakland. The gentleman with whom I was having lunch had to practically force it down my throat! I thought cheesecake was some kind of concoction using cheddar cheese and I tried to pass. Good for me that he was persistent and I didn't want to hurt his feelings, so I finally took a bite. OMG!!!! Ambrosia!
Ok old thread, but did you ever try it at an hour and 15 minutes at 250? The Barefoot Contessa recipe I've made a few times bakes at 450 for 15 minutes and then an hour and 15 minutes at 225, then leave it in the oven with the door cracked but the oven off for another 30 minutes.
Jeez guys, I'm so sorry to be this late in responding to the drooling for Dorfer's, but I used an email that I don't often check, did today, and I'll be happy to share the recipe I have. In reviewing it, I found that my original post was wrong. It bakes at 250 degrees for 30 mins., not 15. So, to all of you who remember Dorfer's Vienna Cheesecake with affection, here's the recipe given to me by a nice Vietnamese lady who got it from an Italian friend of hers. By the way Jobie14, I went to Frick Jr. High as well.
3 8 oz. boxes of Cream Cheese
1 Cup Sugar
1/4 Tsp. Vanilla
1 Cup Sour Cream
1/4 Cup Sugar
2 Cups Graham Crackers ground to crumbs
6 oz. butter, melted
Pour butter into crumbs and mix well Place into spring form pan and use hands to spread to sides and bottom of pan.
Pour cake batter into pan on top of crumbs and bake at 250 degrees for 30 mins. Remove from oven and pour topping on top of cake, spreading to cover and bake at 400 degrees for 5 mins. more.
Remove from oven and allow to cool and refrigerate until cold. I hope this works for you and brings back all those wonderful memories. Now that I realize I had the timing wrong, I'll make it again and share those memories with you. Mange!!! (French for EAT!!)
I have found an old Chowhound.Chow.com thread in which the granddaughter of the owner of Dorfer's Vienna Cheesecake bakery posted a reply; the thread is at http://chowhound.chow.com/topics/423561 You may wish to contact or email her; she may be willing to sell you the recipe, or perhaps make one for you for a small fee.....:)
Mr.Medeiros, Pat's recipe is a very good traditional recipe of a two layer cheesecake, the sour cream layer lighter than the cream cheese one below it. my early attempts at cheesecake baking long ago used something similar and it will result in a very good cake indeed. did not have the pleasure of eating the Dorfer's, though grew up in Oakland in that same period. if Dorfer's had two layers like that, you might be happy with Pat's. if the Dorfer's recipe was based on cheeses available in Europe, however, they could have been using ricotta (fresh made, from milk, cream, and white vinegar) or marscapone. to make the story a bit more interesting, the traditional Polish cheesecake is called a Viennese cheesecake, probably acknowledging the original source. [Danish pastry in Denmark are called Viennese pastry too, from my rudimentary understanding].
Okay y'all. I made the cheesecake again yesterday. I learned, after the fact, the following: If you buy a 3-pack of spring form pans, small, medium and large, this recipe is best poured into a medium or large pan. I poured it into the smallest pan and baked it at 250 for 30 minutes, removed it from the oven, added the top layer of sour cream and placed it back in the oven at 400 degrees for 10 minutes, attempting to give it a bit more heat with the additional 5 minutes.
The cheesecake was wonderful, if too soft (use med. pan) and the topping was a bit stiff at the edges (400 for 5 (FIVE) minutes, not ten) and, to my taste, I'd cut the sugar in the cake to 3/4 cup rather than 1 cup. It's a bit sweet.
That said, it was killer. Enjoy!!