Share your dairy cheese cake recipe !

Sun, May 04 2008, 7:31 pm

Oreo Cheesecake (from philadelphia cream cheese box)
1 cup crushed OREO Chocolate Sandwich Cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 OREO Chocolate Sandwich Cookies, quartered
Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
Bake at 325°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour or until center is almost set is using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.

HooRYou

Mon, May 05 2008, 1:22 am

mimivan wrote:

yes of course...thanks for the Shauvos escapism (at least for me)...I can't even get cream cheese with a decent hecksher here ...and no more tofutti (I remember what your wrote on another thread about that Wink

)

So it is dreamland for me...unless I make yogurt cheese...

Sorry to kvetch...I'll find a solution iy'h....we must have cheesecake someday! Where there's a will, there's relatives!

Mimi, I am sure you ahve heard of this but if you drain Shemenet through cheesecloth, like you would to yogurt while making yogurt cheese, you get cream cheese, or at least something that is similar enough so that you can make cheesecake for sure.

mamacita

Mon, May 05 2008, 3:15 am

HooRYou wrote:

This is what I did last year and it was half the price of Israeli cream cheese and 1/4 the price of buying philidelphia from an american makolet. And the cheesecake was sooooo, soooooo soooooo yummy! Here's my mom's recipe:

2 packages (8 oz. each) cream cheese
1 cup of sugar
1/2 tsp vanilla (I leave out)
2 tsp lemon juice (or 1/4 tsp lemon extract)
3 eggs
graham cracker pie crust (ready made) (I use ground up tea biscuits)

Beat cream cheese until fluffy, then add sugar. Add vanilla and lemon juice.
Add one egg at a time until well blended. Pour onto crust.
Bake at 300F (150C) for 1 hour or until toothpick stuck in middle comes out clean

mimivan

Mon, May 05 2008, 3:50 am

HooRYou wrote:

mimivan wrote:

)

So it is dreamland for me...unless I make yogurt cheese...

Sorry to kvetch...I'll find a solution iy'h....we must have cheesecake someday! Where there's a will, there's relatives!

YAY!!!!!!

(now what to drain it over...and how long? My sink is not dairy or fleish (I don't put anything in it.... I use a fleish or milchig wash tub)...I guess I could tie it to a faucet and drain it that way...

shabri

Mon, May 05 2008, 9:39 am

Really easy mix with a spoon cheescake (esp good for Israeli's b/c there is no cream cheese)

1 container 5% gvina levana
1 container 9% gvina levana
1 c sugar
2 eggs
1 Tablespoon flour
1 tablespoon vanilla

Mix pour into grahm cracker pie crust, or just regular pan and bake 350 for 1/2 hour.

REALLY IMPORTANT. Don't take the cake out after half an hour. Let it cool with the oven off for a long time. (few hours) Thats what makes a really creamy not spongy cake

Tamiri

Mon, May 05 2008, 9:46 am

shabri wrote:

Really easy mix with a spoon cheescake (esp good for Israeli's b/c there is no cream cheese)

Shabri, every store I go to (or so it seems) has Philly or Raskas cream cheese in 8 oz. bricks and some stores even sell the Raskas by weight at the deli counter.

OU hechsher but prob. not Chalav Yisrael.

mimivan

Mon, May 05 2008, 9:53 am

shabri wrote:

What's the texture like? Is it really soft or does it come out a bit firm?

Tamiri

Mon, May 05 2008, 9:55 am

Lemon Cheesecake Squares (easy to freeze and defrost)

Crust:
3/4 cup shortening
1/3 cup firmly packed brown sugar
1 1/4 cup flour + 1 cup oats + 1/4 teaspoon salt, combined

Filling:
1/2 cup seedless raspberry jam
2 8 oz. packages cream cheese, softened
3/4 cup sugar
2 Tablespoons flour
2 eggs
3 Tablespoons lemon juice
2 Tablespoons lemon peel

Heat oven to 350 F. Grease 9 x 13" pan.
For crust, beat shortening and brown sugar until fluffy. Add dry ingredients. Mix well. Press onto bottom of pan. Bake 20 minutes or until light brown. Spread jam over hot crust.
For filling, beat cream cheese, sugar and flour at medium speed until fluffy. Add eggs. one at a time, beating well after each addition. Add lemon juice and peel, mixing until smooth. Pour over preserves.
Bake 25 minutes or until set.
Cool completely.
Chill.
Store covered.

Tamiri

Mon, May 05 2008, 10:03 am

Black Bottom Cream Cheese Bars (easy to freeze and defrost)

Crust:
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup butter, softened
3/4 cups chocolate chips, melted

Preheat oven to 325 F. Combine all ingredients. Mix well. Press into well greased 9" square or 7 x 11" pan.

Filling:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/3 cup butter, softened
1 8 oz. package cream cheese, softened
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon rum or 1 teaspoon rum extract
1 Tablespoon vanilla

Beat sugar, brown sugar, butter and cream cheese until smooth. Add remaining ingredients; mix well.
Spread over crust. Bake at 325 F for 38-43 minutes until light golden brown and set. Cool for 30 minutes.

Glaze:
1/4 cup chocolate chips
1 Tablespoon rum or 1/4 teaspoon rum extract plus 2 teaspoons water
1-2 teaspoons water

In small saucepan, over low heat, melt all glaze ingredients, stirring constatnly until smooth. drizzle over warm bars. refrigerate at least 1 hour before serving.
Cut into 36 bars.

Tamiri

Mon, May 05 2008, 10:10 am

Cake 'N' Cheese Cake

Cake:
1 cup flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 teaspoon vanilla
1 egg

Cheese Filling:
1 8 oz package cream cheese, softened
2/3 cup sugar
1 cup sour cream
1 teaspoon vanilla
3 eggs

Topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla

Preheat oven to 350 F.
To make cake: In small mixer bowl, combine all cake ingredients, including flour, 2/3 cup sugar, baking powder, salt, butter, 1 teaspoon vanilla and 1 egg. Beat at medium speed until well blended. Spread in bottom of greased and floured 9-inch square pan.
Make cheese filling: In small mixer bowl, combine cream cheese, 2/3 cup sugar, 1 cup sour cream, 1 teaspoon vanilla and 3 eggs. pour cheese filling over batter.
Bake for 35 - 45 minutes until firm when lightly touched in center.
Meantime, make topping by combining 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla in mixing bowl. When cake is baked, spread with topping. Cool. Chill at least 4 hours before serving.
Makes 10 to 12 servings.

Tamiri

Mon, May 05 2008, 10:19 am

This is my alltime favorite, which I could not make for many years because there was no kosher gelatin. Now, with fish gelatin, there is no more yearning:

NO BAKE CHEESECAKE

14 grams gelatin
1 cup sugar
1/4 teaspoon salt
--------------------> Mix together

2 egg yolks
1 cup milk
--------------------> Beat together and add to gelatin mixture
Cook on small flame until thick, about ten minutes. Remove from heat.

1 teaspoon grated lemon rind
---------------------> Add to mixture and cool.

3 cups cottage cheese
1 Tablespoon lemon juice
1 teaspoon vanilla
-----------------------> Stir into mixture. Chill, stirring occasionally until mixture mounds from a spoon

2 stiffly beaten egg whites
1 cup whipping cream whipped
-------------------------> Fold into chilled mixture. Pour into 8 - 9" springform pan. Sprinkle with crumb mixture. Chill until firm.

Crumb topping:
2 Tablespoons melted butter
1/2 cup cookie crumbs
1/4 teaspoon nutmeg
1 Tablespoon sugar
1/4 teaspoon cinnamon
--------------------------> Mix together

bashinda

Mon, May 05 2008, 8:20 pm

Tamiri post I'm sure there are many people who would love to see it.

Personally speaking, I shouldn't have yogurt cheese either. I think I'll stick to blintzes this shavuous. at least those I can make with cottage cheese [: Also I could try making the blintzes with whole wheat pastry flour. Not to hijack the thread though.

shabri

Tue, May 06 2008, 2:27 am

Tamiri wrote:

shabri wrote:

Really easy mix with a spoon cheescake (esp good for Israeli's b/c there is no cream cheese)

True you can find it, but its pretty expensive....

shabri

Tue, May 06 2008, 2:30 am

mimivan wrote:

shabri wrote:

What's the texture like? Is it really soft or does it come out a bit firm?

If you let it cool with the oven, then it comes out really creamy. If you take it out too early it comes out more spongy. I must admit, I am a bit of a cheesecake snob. I never liked homemade cheesecake since I also found them too spongy and not creamy like they are in the bakeries in NY. Someone gave me this recipe last shavuos and I almost didn't try it b/c I was really against homemade cheesecake (I would rather have no cheesecake then bad cheescake) I tried it and could not get over how good it was. and SO easy

mimivan

Tue, May 06 2008, 2:59 am

Great...sounds like yoiu have discriminating tastes when it comes to cheesecake...I think I'll make this as well as some others before Shavuos and see which my family likes best...

this sounds great. Thanks for posting