Need input on Lemon Swirled Cheesecake

[Pat]

I am finally going to make the lemon swirled cheesecake. I was looking at the recipe closely for an ingredient shopping list and noticed that it does not have the traditional graham cracker crust. Did you all use the crust in the recipe or did you substitute?

What do you think is the best? Has anyone tried it both ways. I am making this for a houseful of weekend guests so I want it to be great!

[RunnerKim]

After reading the comments on a previous thread, I opted to go with a gingersnap crust. I just had a piece last night (I made it in small springforms and froze) and felt that the crust was too strong for the lemon.

I haven't decided for sure which cheesecake I'm going to make for Thanksgiving (there will of course be the traditional pies) - but if I do this one, I think I will try a graham cracker crust.

Kim

[JodiL]

Pat, I never made this cheesecake, but I remember from reading the previous threads that the crust was very weak. Lots of people said they'd bake it again using the traditional graham cracker crust. Let me know how it turns out, I'm thinking of making this for Thanksgiving dessert. http://www.cookinglight.com/bbs/smile.gif

Jodi

[sneezles]

I am making this for my sister-in-law's birthday and am going to use the crust in the recipe. I figure the crust shouldn't be noticed too much with lemon, more like something just to hold it together!

[Grace]

I've made this recipe three times, and will make it many, many more! I always use the crust called for in the recipe - I like it a lot. I wouldn't change it at all. I was never really wild about graham cracker crusts anyway (they're ok, I guess, but not great). This crust is perfect for this cheesecake, IMHO!

[Gail]

I think the crust thing is a matter of personal preference. As the recipe stands, the crust is a fairly unobtrusive. Since we're showcasing the lemon curd, I personally have no desire to overshadow that taste with another flavor. I've made about five of these and no one has ever suggested it be made with anything other than the original crust. (No problems with the crust being too thin, by the way...) No matter which way you go, it's a great cake, one I'm sure your guests will love.

[This message has been edited by Gail (edited 10-03-2000).]

[Mandy]

I agree with Gail, the crust was just fine, and you need to cook it longer than it stated.

[Kristilyn1]

the three times I've made this--I've always done the graham cracker crust. I am too lazy after making the lemon curd, etc. to make the crust too. My guests have never suspected it called for another crust. I bet it's good with the original, but I opted for the easiest....

Kristi

[Pat]

Thanks, everyone for your input. I am starting the cheesecake in just a minute--as soon as I type this. I have decided to go with the crust in the recipe to see how it turns out. I will report back after the guests have given their feedback.

I am also trying the German Chocolate Bundt Cake.

We are all going to a pitch-in lunch on Saturday and I am taking easy things that I have made before and gotten good reviews on.

I will share one that I took out last year. One man told my husband he should hang on to me and asked for the recipe for his wife. It is not a CL recipe and I have had to work on it to lighten it. It is easy and I hope you like it as much as this gentleman did.

* Exported from MasterCook *

Peanut Butter Bars

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box cake mix, butter flavored yellow
1 stick margarine -- softened
1 egg
2 cups miniature marshmallow
1 cup syrups -- white
1 package peanut butter chips -- small
2 teaspoons butter
1/4 teaspoon vanilla
2 cups Rice Krispies®
2 cups peanuts -- Planter's Cocktail

Mix cake mix, 1 stick of margarine and 1 egg. Crumble into bottom of 9 X 13 pan; pat into place. Bake at 350 degrees for 10-12 minutes. Cover with 2 cups of miniature marshmallows. Put into oven 2 more minutes to melt marshmallows.

In saucepan melt 1 cup white syrup, 1 small package peanut butter chips, 2 tsp. butter, 1/4 tsp. vanilla. Heat until chips melt. Add 2 cups Rice Krispies and 2 cups peanuts. Spread over marshmallows. Cool. Cut into squares.


- - - - - - - - - - - - - - - - - - -

Per serving: 224 Calories (kcal); 14g Total Fat; (54% calories from fat); 6g Protein; 21g Carbohydrate; 1mg Cholesterol; 191mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates

NOTES : Can be frozen.

[BeckyM]

Pat, your Peanut Butter Bars recipe looks great, but what is white syrup? I've never heard of that. Is it light corn syrup? Please enlighten me, because I'd like to try the recipe!

Becky

[Pat]

Yes, it is light corn syrup. Just a regionalism that crept in. Sorry about that!

[Laura B]

I have made this three times: once with the original crust, once with graham cracker crust, and once with a nilla wafer crust. The original crust was fine, it just wasn't very exciting. The graham cracker crust was OK, but not the best complement to the lemon. The nilla wafer crust was out of this world with the this cheesecake! I used the crust recipe from the Fresh Strawberry Pie from sometime this spring (that pie was amazing by the way). Even if you find you like the original crust, I would recommend making it at least once with a nilla wafer crust and seeing what you think!

[Laura B]

andreajackson - here you go! I have just gone ahead and posted the whole Fresh Strawberry Pie recipe because it is worth trying too!


* Exported from MasterCook *

Fresh Strawberry Pie

Recipe By :Cooking Light Magazine. April 2000. Page: 196.
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine, melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking spray

Filling:
2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
1/2 cup frozen reduced-calorie whipped topping,
thawed and divided

1. Preheat oven to 350 degrees.

2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.

3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping. Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).

- - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

NOTES : This is an easy recipe to make when you have a bucket of freshly picked berries. And it seems that this pie tastes more like a strawberry than the berry itself. The berries used to make the glaze can be any size, as they're macerated and pureed. But the berries piled in the pie itself should be small--the smaller the better, in fact.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[andreajackson]

Laura B, would you please post the nilla wafer crust recipe that you used for this! Thanks!

[JennyLiz]

It's probably too late, but I've made this cheesecake 4x now, once with original crust, once with graham, and twice with gingersnap. Gingersnap is a keeper for us. (Although I'm intrigued by the nilla wafer idea... might be an excuse to make another cheesecake!) JennyLiz

P.S. I always double the lemon curd recipe and freeze half for another cheesecake.

[Pat]

As promised, I am reporting back on the response of my guests on the cheesecake. Two people liked it, the rest said it was not as good as some others I have made in the past.

I usually use the book by Krystine Crowell entitled Healthy Gourmet Bakery Cookbook
Copyright: 1998, Krystine Crowell to make cheesecakes.

I also make one from a Southern Living Low Fat Cookbook that everyone likes. The Cooking Light recipes usually call for 3 tablespoons of flour which the others do not which makes the cheesecakes dense and grainy as compared to the others. The flavor was awesome, however.

I believe I will use Krystine's base for the Raspberry White Chocolate Truffle and add the lemon curd to her base.

Thanks, ladies, for your help. I used the crust in the recipe and it fits well with the lemon curd flavor.