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?? :)