Making a Cheesecake(pie) Tonight

[Brigandier]

Wish me luck, the cream cheese has been softening for two hours thus far.

 

[Iron Woode]

making cheese cake isn't that hard.

I use 3 bricks of Philly, 1 egg, 1 can of Eagle Brand sweetened condensed milk, a pinch of salt and a table spoon of lemon juice.

blend them all together with your mixer.

pour into 1 or more graham cracker pie molds and bake at 300F for 55 mins or so.

let cool to room temp.

spread a layer of sour cream over it/them. Then spread a layer of any fruit filling. I like field berry.

chill in the fridge for a few hours.

eat.

 

[SheHateMe]

making cheese cake isn't that hard.

I use 3 bricks of Philly, 1 egg, 1 can of Eagle Brand sweetened condensed milk, a pinch of salt and a table spoon of lemon juice.

blend them all together with your mixer.

pour into 1 or more graham cracker pie molds and bake at 300F for 55 mins or so.

let cool to room temp.

spread a layer of sour cream over it/them. Then spread a layer of any fruit filling. I like field berry.

chill in the fridge for a few hours.

eat.

Same recipe my Grandma follows. I think she puts a little vanilla in the mix tho.

 

[Iron Woode]

Same recipe my Grandma follows. I think she puts a little vanilla in the mix tho.

I originally found it in a recipe booklet way back in 1987.

 

[Brigandier]

I have my recipe ready, just sometimes it cracks, sometimes it doesn't.

 

[Newbian]

The cake is a lie.

 

[GagHalfrunt]

making cheese cake isn't that hard.

Making THAT cheesecake isn't that hard. Making a good one is considerably tougher.

 

[EagleKeeper]

Same recipe my Grandma follows. I think she puts a little vanilla in the mix tho.

Usr real vanilla, not the imitation stuff. I also add grated lemon peel from the 2 fresh lemon slices.

 

[Xstatic1]

I have my recipe ready, just sometimes it cracks, sometimes it doesn't.

i'm pretty sure mine doesn't crack since i use water baths. also, i bake the cheesecake for an hour, then turn off the oven and leave it in there for another hour (do not open oven door; cheesecake cools down with oven), then remove from oven after 2 hrs.

cream cheese AND eggs should be room temperature.

 

[Iron Woode]

Making THAT cheesecake isn't that hard. Making a good one is considerably tougher.

hey, my cheesecakes are great.

They are rich and tasty.

 

[EagleKeeper]

I originally found it in a recipe booklet way back in 1987.

In the 60s, Philly had the recipe on the package.

Do not skimp on quality. Use store brand and people can tell if they have tasted the same using Kraft.

I have not figured out how to aeriate, make it fluffy. Any ideas?

 

[Brigandier]

i'm pretty sure mine doesn't crack since i use water baths. also, i bake the cheesecake for an hour, then turn off the oven and leave it in there for another hour (do not open oven door; cheesecake cools down with oven), then remove from oven after 2 hrs.

cream cheese AND eggs should be room temperature.

I cool it in the oven, but do not use a water bath. Also, I don't have a spring form, and make do with the pans I have.

Even if it cracks, it still disappears quickly with compliments.

 

[Xstatic1]

I cool it in the oven, but do not use a water bath. Also, I don't have a spring form, and make do with the pans I have.

Even if it cracks, it still disappears quickly with compliments.

:thumbsup:

are you making a special flavor?

 

[Brigandier]

:thumbsup:

are you making a special flavor?

Plain cheesecake, sliced strawberries and sugar(which I've learned is macerated) in the fridge to go over top.

 

[Xstatic1]

Making THAT cheesecake isn't that hard. Making a good one is considerably tougher.

i wouldn't say tougher, just more steps. plus the few i've made, is after analyzing other recipes and adding my own special touches.

i'll post pics later tonight or tomorrow.

 

[Brigandier]

I have not figured out how to aeriate, make it fluffy. Any ideas?

Try not mixing it too much, using room temperature cream cheese helps with that.

 

[Xstatic1]

Usr real vanilla, not the imitation stuff. I also add grated lemon peel from the 2 fresh lemon slices.

yup! i only use Nielsen Massey vanilla for anything that requires vanilla. :biggrin:

 

[Xstatic1]

Plain cheesecake, sliced strawberries and sugar(which I've learned is macerated) in the fridge to go over top.

ooooh yum!

 

[Iron Woode]

In the 60s, Philly had the recipe on the package.

Do not skimp on quality. Use store brand and people can tell if they have tasted the same using Kraft.

I have not figured out how to aeriate, make it fluffy. Any ideas?

I always use Philly.

Eagle Brand has a lot of recipes on their website for cheesecake.

 

[nageov3t]

definitely use a waterbath for the cracking.

lately I've taken to using a food processor for blending instead of a spoon or mixmaster to ensure that it all gets mixed and there are no clumps or spots (if it's a chocolate cheesecake)

 

[Xstatic1]

In the 60s, Philly had the recipe on the package.

Do not skimp on quality. Use store brand and people can tell if they have tasted the same using Kraft.

I have not figured out how to aeriate, make it fluffy. Any ideas?

i'm not sure what you mean by fluffy but OP is right, minimize mixing it once you start adding the egg(s).

 

[Xstatic1]

definitely use a waterbath for the cracking.

lately I've taken to using a food processor for blending instead of a spoon or mixmaster to ensure that it all gets mixed and there are no clumps or spots (if it's a chocolate cheesecake)

do you use melted chocolate or powdered?

 

[RossMAN]

:thumbsup:

are you making a special flavor?

OMG I need to visit this place, peaches & cream cheesecake? I'm in.

 

[bigrash]

Cheesecake is easy. Good luck.

 

[Xstatic1]

I always use Philly.

Eagle Brand has a lot of recipes on their website for cheesecake.

my pumpkin cheesecake is adapted from a Taste of Home recipe.