OT: Not BBQ - have a cheesecake recipe to share?

RRP

I am a BIG fan of cheesecake. Of late I have been buying a delicious product called Suzy's produced in WI. I have a recipe I will be trying real soon, but I wonder if any other eggers here are also cheesecake crazy like myself and have a wonderful recipe to share?

Gulfcoastguy

Emeril’s New Orleans Cheesecake. I originally got it off of Foodnetwork’s site but it no longer seems to be there. I will have to look in my recipe file and see if I still have the original recipe ( I used to modify it for diabetics) . It is a budget buster though with 2 pounds of cream cheese, one tube of Chèvre cheese, sour cream, eggs, lime juice, vanilla ( Mexican vanilla is best). I will try to get it together in a day or so. 

calracefan

Ron I have a pretty good recipe for cheesecake made in an Instapot if you would like it ?

GrateEggspectations

Love, love, love this recipe. Wife has made it about a dozen times and it has worked out beautifully every time. 

https://www.ricardocuisine.com/en/recipes/6469-lemon-meringue-cheesecake

hoosier_egger

I'm also in the instant pot cheesecake club. I think we had a thread about it several years ago. I'm too lazy to look for it.

JohnInCarolina

For something a little different, give this recipe a try:

https://www.thespanishchef.com/recipes/cheesecake

Compared to your typical cheesecake, this one turns out quite a bit less dense in texture.  The flavor is incredible though, especially if you find some good aged Manchego to use.  

fishlessman

i have a good one up at camp but this is the style i grew up with mom making. little nilla cheese cakes.

https://www.momlovesbaking.com/super-easy-mini-cheesecakes-with-vanilla-wafer-crust/

Canugghead

https://eggheadforum.com/discussion/494696/cheese-cake-on-the-egg

RRP

Thanks everyone!!!

Corv

This pumpkin cheesecake is my favorite. I make it regularly. Have been for decades. It freezes well.

Pumpkin Cheesecake   

(Ingredients listed by step of the instructions)

Step 2:
 
1.25 c    Graham cracker crumbs        
3/4 c        Ground pecans                
3 tbsp    White sugar                
3 tbsp    Brown sugar                
3/8 c        Butter                    

Step 3:

3/4 c     White sugar                
3/4 c        Canned pumpkin            
3        Egg yolks                    
1.5 tbsp    Ground cinnamon            
1/2 tsp    Ground mace                
1/2 tsp    Ground ginger                
1/4 tsp    Salt                       

Step 4:

3 (8 oz) pkg     Cream cheese            
3/8 c            White sugar            
1            Egg                    
1            Egg yolk                
2 tbsp        Whipping cream            
1 tbsp        Corn starch
1/2 tsp        Vanilla extract            
1/2 tsp        Lemon extract            
1/4 tsp        Key lime extract

Step 1:
Preheat oven to 350, stone out.

Step 2:
Combine the graham cracker crumbs, ground pecans, 2 tbsp white sugar, 2 tbsp brown sugar, and the melted butter and mix well. Firmly press mixture into one 9" spring-form pan.

Step 3:
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.

Step 4:
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tbsp white sugar and mix well. Ad the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture from step 3 and mix well. Pour batter into the prepared pan.

Step 5:
Bake at 350 for 50 to 55 minutes. Do not over bake. Center may be soft but will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.


For the entire cake:

5,792    Calories
   398    grams fat                       
   192    grams saturated fat              
4,021    mg sodium
   504    g carbohydrates
   414    g sugar
     87    g protein

caliking

I love this thread!

+1 for Basque cheesecake mentioned by JIC above. It's our go-to. Drizzle with a bit of saba, and thank me later. 

caliking

While we're on the subject, does anyone have a great recipe for sous vide cheesecake, in mason jars?

JohnInCarolina

caliking said:

While we're on the subject, does anyone have a great recipe for sous vide cheesecake, in mason jars?

I have been thinking about doing this for a while, and contemplating how to introduce the graham cracker crust.  I think the way to do it is to maybe put it on top at the end, after the cheesecake pots are made.  

It's possible that if you put it at the bottom of the jars beforehand it'll stay down there through the whole SV bath, but I doubt it.  

Gulfcoastguy

Emerill's New Orleans Cheesecake

4 packs(8 ounces each) cream cheese or Neuchaftel cheese

12 ounces of chevre (soft goat cheese)

1 cup sour cream

2 large eggs

2 cups sugar or 1 ¼ cup vegetable glycerine or agave

1 T real vanilla extract

Juice of 1 lime

First butter a 9 inch cheesecake pan(springform pan) Next beat cream cheese 5 minutes. Add  all other ingredients and beat some more. Pour onto prepared crust from previous recipe and bake at 300 to 350 F for about 90 minutes or until it still jiggles in the middle. Prop the oven door open, turn the oven off and let cool completely in the oven. Then refrigerate over night.

I lost the recipe for the crust but it was a pretty standard graham cracker crust, just use the crust recipe for one of these other recipes. 

caliking

JohnInCarolina said:

caliking said:

While we're on the subject, does anyone have a great recipe for sous vide cheesecake, in mason jars?

I have been thinking about doing this for a while, and contemplating how to introduce the graham cracker crust.  I think the way to do it is to maybe put it on top at the end, after the cheesecake pots are made.  

It's possible that if you put it at the bottom of the jars beforehand it'll stay down there through the whole SV bath, but I doubt it.  

  Bake the graham cracker crust, and it should work.

Mix up the crust ingredients (whichever recipe you like), and portion 1-2 TBSP per 4 oz mason jar. Tamp it down a bit, but don't pack it too firmly.

Bake the jars (sans lids) at 350F x 10-15mins. Let them cool, then fill with the cheesecake mix and do the SV part.

This is how I make SV key lime pie, and the crust stays put. 

johnmitchell

Calling @DoubleEgger… Wifey makes the ultimate cheesecake 😋

RRP

calracefan said:

Ron I have a pretty good recipe for cheesecake made in an Instapot if you would like it ?

Please add!

Gulfcoastguy

I found Emeril’s site . He’s changed his cheesecake recipe a bit over the years. 

https://www.emerils.com/123781/new-orleans-goat-cheesecake

lkapigian

JohnInCarolina said:

caliking said:

While we're on the subject, does anyone have a great recipe for sous vide cheesecake, in mason jars?

I have been thinking about doing this for a while, and contemplating how to introduce the graham cracker crust.  I think the way to do it is to maybe put it on top at the end, after the cheesecake pots are made.  

It's possible that if you put it at the bottom of the jars beforehand it'll stay down there through the whole SV bath, but I doubt it.  

This would be amazing 

RRP

Again I thank you guys for the paths you have sent me down!  Now I have a different question...it seems like all the recipes use either graham cracker or vanilla wafer crumbs for the crust. That commercial Suzy's Turtle cheesecake I have been buying simply for convenience uses what I believe to be Oreo cookie crumbs. Or at least I plan to try substituting those in a couple recipes I intend to make soon. Anybody have any other crumb suggestions?

Gulfcoastguy

I have seen ginger snap crumbs used for a pumpkin cheesecake.

caliking

Biscoff. Try a Biscoff crust. It will  not be that much short of amazing. 

caliking

johnmitchell said:

Calling @DoubleEgger… Wifey makes the ultimate cheesecake 😋

 Just making sure @DoubleEgger was pinged correctly... Because, I'd  love to see that recipe, too!

 I know from past experience, that those folks don't slack. 

calracefan

RRP said:

calracefan said:

Ron I have a pretty good recipe for cheesecake made in an Instapot if you would like it ?

Please add!

Insta Pot Cheesecake
 
Crust-  10 Graham Crackers sheets crushed (about 1 sleeve), 4 Tbsp melted butter, pinch of salt, 2tsp brown sugar. Make this and press into bottom of pan and place in freezer while you make batter.

Cheesecake Batter - 2/3 cups sugar, 2Tbsp corn starch, 2 pinches of salt,16 oz cream cheese, 1/2 cup sour cream, 2 tsp vanilla,2 eggs

Pour batter on top of frozen Graham Cracker crust and place into Insta Pot on top of trivet (wire rack thingy) 
Put 1 cup of water in Insta Pot . Secure lid ensure vent is closed and cook on high pressure 26 minutes, let natural release for 10 minutes.
Remove pan from cooker, there may be some water on the edges of the cheesecake, use a paper towel and soak it up before adding topping.

Topping-  2 Big huge Tbsp of sour cream, 2 tsp white sugar, mix and spread on top of cheesecake. Refrigerate at least 4 hours better if left overnight.

Pan used is a Fat Daddio Round Cheesecake Pan 6x3 inch some Insta Pots can take a 7x3 inch both available through Amazon

caliking

Godaamnit. This is turning into a rabbit hole. 

GrateEggspectations

RRP said:

Again I thank you guys for the paths you have sent me down!  Now I have a different question...it seems like all the recipes use either graham cracker or vanilla wafer crumbs for the crust. That commercial Suzy's Turtle cheesecake I have been buying simply for convenience uses what I believe to be Oreo cookie crumbs. Or at least I plan to try substituting those in a couple recipes I intend to make soon. Anybody have any other crumb suggestions?

The Googs says: For cheesecake crust alternatives to graham crackers, consider shortbread, vanilla wafers, gingersnaps, or even pretzels for a sweet-savory twist.

calracefan

RRP said:

Again I thank you guys for the paths you have sent me down!  Now I have a different question...it seems like all the recipes use either graham cracker or vanilla wafer crumbs for the crust. That commercial Suzy's Turtle cheesecake I have been buying simply for convenience uses what I believe to be Oreo cookie crumbs. Or at least I plan to try substituting those in a couple recipes I intend to make soon. Anybody have any other crumb suggestions?

I also have a Turtle Cheesecake Recipe that used Fudge Covered Oreo's for the crust

caliking

calracefan said:

RRP said:

Again I thank you guys for the paths you have sent me down!  Now I have a different question...it seems like all the recipes use either graham cracker or vanilla wafer crumbs for the crust. That commercial Suzy's Turtle cheesecake I have been buying simply for convenience uses what I believe to be Oreo cookie crumbs. Or at least I plan to try substituting those in a couple recipes I intend to make soon. Anybody have any other crumb suggestions?

I also have a Turtle Cheesecake Recipe that used Fudge Covered Oreo's for the crust

Don’t tease us. 

RRP

calracefan said:

RRP said:

Again I thank you guys for the paths you have sent me down!  Now I have a different question...it seems like all the recipes use either graham cracker or vanilla wafer crumbs for the crust. That commercial Suzy's Turtle cheesecake I have been buying simply for convenience uses what I believe to be Oreo cookie crumbs. Or at least I plan to try substituting those in a couple recipes I intend to make soon. Anybody have any other crumb suggestions?

I also have a Turtle Cheesecake Recipe that used Fudge Covered Oreo's for the crust

PLEASE PLEASE PLEASE may I have that!!!!

OhioEgger

There is a place in NYC that supplies the cheesecake to just about all the very high end restaurants in the city. What's cool is that you can go there and buy them to take home, at a small fraction of the price the restaurants charge. It was within walking distance of where I went to school, so I've done that dozens of times. One of the few things I miss about living there.

Buying one was an interesting process. It's a nondescript door in an unmarked building in a nondescript neighborhood. You ring a buzzer and they look at you through a camera. If they decide you're not a serial killer, they will let you in, and you can stand in a tiny anteroom about the size of a large closet. Eventually, someone will come in and ask what you want. If they have one to spare, you can pay for it in cash. A truly remarkable experience, and very, very much worth it.

RRP

calracefan said:

RRP said:

Again I thank you guys for the paths you have sent me down!  Now I have a different question...it seems like all the recipes use either graham cracker or vanilla wafer crumbs for the crust. That commercial Suzy's Turtle cheesecake I have been buying simply for convenience uses what I believe to be Oreo cookie crumbs. Or at least I plan to try substituting those in a couple recipes I intend to make soon. Anybody have any other crumb suggestions?

I also have a Turtle Cheesecake Recipe that used Fudge Covered Oreo's for the crust

I was dead serious I would really appreciate receiving that recipe as Turtle Cheesecake is my favorite of favorites!!!