Posts tagged ‘NY cheesecake’
Who Says Gluten Free is Boring?
From the Dessert Category at emealsforyou.com.
New York Style Cheesecake
I was mixing the ingredients for a cheesecake to serve along with my other desserts for the holidays when it dawned on me that there was no flour in the recipe. Now I have made this cheesecake for about 20 years and never given it a thought. With my current efforts to create recipes and mealplans for those who have serious difficulties planning meals without ingredients that most of us take for granted; I have become, I hope, more cognizant of their needs. A month or so ago I highlighted a recipe of the week, Flourless Chocolate Cake and got many responses from gluten intolerant readers. It didn’t dawn on me at that time that the cheesecake was also gluten-free; maybe because it doesn’t say Flourless Cheesecake.
If this cheesecake is boring, then let me be bored.
NY Style Cheesecake
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | Holiday Dinner (Celebration Meal Plans) |
| 48 | oz | cream cheese |
| 8 | large | egg |
| 4 | large | egg, whites |
| 2 | cup | sugar, white |
| 2 | tsp | vanilla |
Have everything at room temperature. Mix together until very smooth. Pour into springform pan, place on cookie sheet and bake at 350 degrees for 1 hour. Turn off oven and let cheesecake sit ( in oven) for 1 hour. This is best if made the day before and refrigerated over night.
Add any topping you wish.
This recipe serves 12; if you scale the recipe to 8 or less bake 20 minutes less.
More Gluten-free, Diabetic Healthy and Low Sodium recipes at emealsforyou.com.
Is your temperature really what you think it is? – A Helpful Rant
As frequent readers will know we moved just before the New Year. Setting up the new kitchen, getting things where I want them, getting a “good flow” of movement has been a building process. Sometimes it’s the little things we miss.
This weekend I was responsible for the desserts at a neighborhood picnic. I settled on Croissant Bread Pudding and Hazelnut Toffee Cheesecake, as both are great and serve a ton of people. Baking the desserts seemed to take longer than it should have. I should have looked into the reason why but rushed through and they came out great, although taking longer and requiring me to constantly check on them.
I should have remembered installing a new oven for my mother-in-law a few years ago. Visiting months after the install she said her recipes were taking a longer time to bake. I cooked some David Lee Shrimp ((From the Appetizer Collection at emealsforyou.com) and they seemed to take forever to bake. Pulling an oven temperature gauge from her closet I found her oven to be off by about 25 degrees. The fix was an easy one, the manual instructed me to push these buttons in sequence then that button to raise the temp and it is fixed.
Back to my problem. When the light bulb in my brain went off I simply checked the real oven temp, hence the picture of the gauge above, and found my oven was off by 10 percent. That means that my desserts, requiring 350 degrees, were baking away at only 315 degrees. The bottom line is for a few bucks you can check your oven and perhaps save time when baking or at least have piece of mind that what you set your temp to is actually the temperature in the oven.
Here’s the Hazelnut Toffee Cheesecake recipe.
Hazelnut Toffee Cheesecake
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | N/A |
| 0.5 | cup | sugar, brown |
| 1.5 | cup | hazelnuts, ground |
| 2 | oz | bourbon, Jack Daniels |
| 8 | Tb | butter, salted |
| 8 | large | egg |
| 4 | large | egg, whites |
| 2 | cup | sugar, white |
| 2 | tsp | vanilla |
| 48 | oz | cream cheese |
| 2 | cup | heathbar bits |
Have everything at room temperature. Combine brown sugar, bourbon, nuts and butter, spread evenly on bottom of spring- form pan. In a food processor mix everything except the toffee together until very smooth. Stir in toffee. Pour into spring form pan, place on cookie sheet and bake at 350 degrees for 1 hour. Turn off oven and let cheesecake sit ( in oven) for 1 hour.
This is best if made the day before and refrigerated over night.
This recipe serves at least 12.
Recipe of the Week – Cheesecake
(from the Dessert Collection at emealsforyou.com)
For those of you following along with the last two posts, yes I did make the cupcakes from scratch and the cranberry cream scones were pretty good. Now that I have handled those burning questions I also promised to let you know if I cooked anything I thought you would like; so here it is… Cheesecake.
Actually I made some other meals that were very good, Pork Chops in Creamy Peppercorn Sauce with Garlic Mashed Sweet Potatoes, London Broil with Red Wine and Mushroom Sauce (Quick Gravy on the site) to drop some names. All are found on the emealsforyou.com site; but probably what you want to read about is the cheesecake.
I gave our friends’ daughter the choice of desserts as it was her birthday as well as my grandson’s. Rachel usually chooses Profiteroles or Carrot Cake but this time it was cheesecake. This was absolutely fine with me as I knew I would be short on time with all the other cooking I had to do. I like this cheesecake as it is what I call New York style, creamy but firm…no crust. My wife likes it when it is still a little warm and creamier but I like to make it the night before and let it firm up in the frig overnight.
So back to making it…. I actually watched the clock to see just how long it took. Using my Cuisinart it took exactly 12 minutes to get it into the springform and into the oven. This includes the fact that I had to make it in two batches. Now it does take an hour to cook and then another hour to cool in the oven but then again if you make it the night before that should be okay. I think seven of the 10 of us had the cheesecake, and we were very generous with the slices, and we had about 1/3 left over. The bottom line here is if you need a really good, inexpensive dessert to feed a crowd this is a winner.
P.S. I served berries and hot fudge sauce on the side for those who aren’t a purist like me.
Cheesecake
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | other (General) |
| 48 | oz | cream cheese |
| 8 | large | egg |
| 4 | large | egg, whites |
| 2 | cup | sugar, white |
| 2 | tsp | vanilla |
Have everything at room temperature. Mix together until very smooth. Pour into springform pan, place on cookie sheet and bake at 350 degrees for 1 hour. Turn off oven and let cheesecake sit ( in oven) for 1 hour. This is best if made the day before and refrigerated over night.
Add any topping you wish.
This recipe serves 12; if you scale the recipe to 8 or less bake 20 minutes less.
Recent Comments