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Satmar Rebbitzens Cheesecake: Separate eggs or not?



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amother
OP


 

Post Sun, May 21 2023, 10:32 am
A friend says shes been making it for years and her recipe is almost identical to below, but she says she never separates eggs. Her recipe doesnt say to separate eggs.

Which is the correct way?

The old fashioned Satmar Rebetzin’s cheese cake is the best!

2-1/2 lb farmer chees

8 eggs separated

1/2 cup orange juice

l lb sour cream

5T. flour

2 vanilla sugar

2 cups sugar

1 stick butter

1 lb [3-4 cups] cookie crumbs

Crumble cookies in a plastic bag with a rolling in until very fine. Melt butter in pan. Brown cookies slightly. Sprinkle half on bottom of a 15×8 baking pan. Beat egg whites with half of sugar until stiff. Mix together all other ingredients. Slowly stir into snow. Separately add flour last. Pour batter onto crumbs and spinkle with remaining crumbs. Bake at 350 for 1 hr & 10 min. Enjoy!


https://www.theyeshivaworld.co.....ecipe
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Amarante




 
 
    
 

Post Sun, May 21 2023, 11:00 am
If you like your friend’s version, use her recipe.

Obviously separating eggs and beating whites with sugar will produce a lighter fluffier texture because you are incorporating air versus a denser texture if you don’t separate
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amother
Crimson


 

Post Tue, May 23 2023, 12:46 pm
I make this. I do separate
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amother
OP


 

Post Tue, May 23 2023, 12:51 pm
I did too.

Someone tasted it and said its not as smooth as my regular cheesecakes.

Oh well!
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Amarante




 
 
    
 

Post Tue, May 23 2023, 12:56 pm
amother OP wrote:
I did too.

Someone tasted it and said its not as smooth as my regular cheesecakes.

Oh well!
'

It could be a slightly different recipe.

The classic New York style cheesecake is made with essentially just cream cheese with some sugar, eggs, butter, flavor (vanilla is the classic) plus a tiny bit of flour. So you get that super creamy texture.

Farmer cheese/pot cheese and ricotta cheese (which Italians use) produces a grainer texture in my experience as there are curds which don't become as smooth as a cream cheese based does for obvious reasons - cream cheese is smooth whatever you do for it.

As an aside all cheesecakes benefits from being cooked in a Bain marie - literally a water bath as you put the cheesecake in a large pan with hot water and so the cheesecake bakes more slowly and also you don't have the cracked surface that you often get.

So which style cheesecake do you prefer? Lindy/Junior/New York style or the other style.
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