Need T&T cheesecake please.

[PurplePotato]

Relatively dense, NY style if possible.

I have made this one in the past and love the taste and texture....when the recipe works for me which is about 60% of the time. I often have problems with it not setting up.

http://www.epicurious.com/recipes/fo...esecake-102592

Anyone?

[Cafe Latte]

This is the one I make when I want a good cheesecake (minus the cherry topping) from the Kraft website.

* Exported from MasterCook *

Our Best Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter -- melted
1 1/4 cups sugar -- divided
3 pkg. PHILADELPHIA Cream Cheese -- (8 oz. each) softened
2 tsp. vanilla
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can cherry pie filling -- (21 oz.)

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream. Pour into crust.

BAKE 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan; top with pie filling. Store leftover cheesecake in refrigerator.

Makes: 16 servings


NUTRITION INFORMATION
Nutrition (per serving)
Calories 370
Total fat 23g
Saturated fat 14g
Cholesterol 105mg
Sodium 300mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 28g
Protein 5g
Vitamin A 20%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 4%DV

Kraft Foods

NOTES: KRAFT KITCHENS TIPS - How to Easily Cut Creamy Desserts
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.



This is one I have been wanting to make, but haven't gotten around to it (I haven't been making many desserts lately). The comments not mine.

* Exported from MasterCook *

Carnegie Deli's Classic New York Cheesecake

Recipe By :Todd Wilbur
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecake Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== COOKIE CRUST ===
1/2 cup butter -- softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 dash salt
1 egg
1 1/2 cups flour
=== FILLING ===
5 packages cream cheese - (8 oz ea) -- softened
1 1/3 cups sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup sour cream
2 tablespoons flour
3 eggs

Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine.

Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.

When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.

Crank oven up to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined.

Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.

This recipe yields 8 servings.

Comments: Carnegie Deli's huge pastrami sandwiches were selected as the best in New York by New York Magazine in 1975, but it's the cheesecakes, which can be shipped anywhere in the country, that really put this famous deli on the map. The secret to cloning a traditional New York cheesecake is in creating the perfect not-too-sweet sugar cookie crust, and varying the cooking temperature so that we get a nicely browned top. This clone for the best New York-style cheesecake around is our special tribute this week to a great American city.

Source:
"Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"09-14-2002 by Joe Comiskey
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[cakebaker]

I have made over 20 Junior's Cheesecakes and have never had a problem. I could only find the basic recipe online but the book has tons of recipes from brownie cheesecake to lemon coconut to cappucino to pumpkin mousse cheesecakes. The Junior's recipe and process is a little labor intensive, but well worth it. I have never gotten so many compliments about a cake as I have when I make a Junior's creation. BTW the Junior's cake has corn starch in the batter which helps it stabilize & "set-up"". It is also baked in a water bath which makes it bake evenly and set-up.


http://www.food.com/recipe/juniorBTs-famous-cheesecake-17927

[Bawstinn]

I was going to suggest Junior's too. I have the cookbook at home as well and anything I have made from there has been well received.

[heavy hedonist]

Your recipe, ChristyMarie, does have a lot of egg/liquid!

Here are two recipes, both company worthy but also beloved of family that has tasted them, that I adore-- dense, yet creamy and rich.

http://www.tasteofhome.com/recipes/L...ond-Cheesecake,

and this one (though I generally use chocolate cookeio crumbs in lieu of cocoa & crumbs):

http://www.tasteofhome.com/recipes/L...ond-Cheesecake

For everyday cheesecake that is firm and fine, it's this one, which I can make with my eyes closed, and flavor any way I want:


My standby cheesecake for many years, from The Desperate Gourmet cookbook by Loius Schenck. I like it best in the with Shortbread crust, but I've made it with chocolate or graham too.


Tim's Best of Show Cheesecake

1 lb (16 oz) best quality cream cheese, softened (i have used half neufchatel and half full-fat for years)

Juice of 2 lemons, 3 if small

1 C sugar

1/4 C flour

2 eggs

1 9-inch graham cracker pie shell

Mix all the filling ingredients in blender, FP, or with a wooden spoon, and pour into pie shell. Bake at 350 F for 50-60 minutes, just until mostly set weith a tiny bit of jiggle left in the middle. cool completely, chill for several hours before serving.

alternate baking method-- bake at 250 F for 1 hour, turen off oven and leave cheesecake in oven all day or overnight before removing to chill.
Or, for the most incredible texture of all, prepare cheesecake and refrigerate UNBAKED for 2 days-- then bake at 350 f for 50-60 minutes.

*takes kindly to a dash of vanilla or almond extract or the addition of mini-chocolate chips to the filling. is great without them.

[mcgee]

It doesn't sound like you're looking for something with pumpkin but I made this for an office potluck a few years back and it was a huge hit. If I remember correctly, I made some type of caramel sauce to drizzle over it.

SPICED PUMPKIN CHEESECAKE
Recipe Source: Cook's Illustrated
Makes one 9-inch cake, serving 12 to 16

Make sure to begin the recipe by removing the cream cheese and eggs from the refrigerator. Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the directions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to 3 days in advance, the crust will begin to lose its crispness after only 1 day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels.

Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted

Filling
1 1/3 cups (10 1/3 ounces) sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature about 30 minutes
1 tablespoon vanilla extract
1 tablespoon juice from 1 lemon
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use soup spoon to press and smooth crust into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. For the filling: Bring about 4 quarts water to simmer in large saucepan or stockpot. Combine sugar, spices, and salt in small bowl and whisk to combine. Follow illustrations 00 through 00 to remove excess moisture from pumpkin.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about a third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. To serve: Run paring knife around cake to loosen; remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

[ljt2r]

I've made this multiple times, never had a problem.

http://thespicedlife.com/2009/04/dar...heesecake.html

[Canice]

I have the book Welcome to Junior's, if you need anything from it.