Cheesecake Recipe for the holidays

[Quamin]

It's not my own recipe so I don't know if that's against the recipe rules here, but does take some practice to get right. If you don't have a stand mixer, it also is quite the workout even -with- an electric beater.

There's many ways to alter the recipe with flavors and crusts to make it your own but everyone is guaranteed to love this! I've made about 10 cheesecakes from it with/for my family and will be introducing it to my new in-laws this Thanksgiving.

Give it a try!
Junior's Famous Cheesecake Recipe
http://www.food.com/recipe/juniors-famous-cheesecake-17927

[Apache Warrior]

All recipes are welcome. And I love cheesecake. :D
Apache

[Quamin]

All recipes are welcome. And I love cheesecake. :D
Apache

Then you'll really enjoy this! Only thing is it takes about 3 hours to finish (including prep time, cook time, and counter-cooling time) before putting it in the fridge overnight. But boy, it's worth it! Makes 12 LARGE servings.

[Apache Warrior]

I like large servings. I think one pie should only make 4 servings. :twisted:
Apache

[goldenfooler]

alot of times instead of a stand mixer with a cheese cake you can use a food processor.

[Quamin]

alot of times instead of a stand mixer with a cheese cake you can use a food processor.

Does that work well? It sounds almost like using a blender to mix the cream cheese - rather tricky :scratch: But then I've not used a food processor yet so it may work! :)

[goldenfooler]

Does that work well? It sounds almost like using a blender to mix the cream cheese - rather tricky :scratch: But then I've not used a food processor yet so it may work! :)

When I had to make them in one restaurant thats how we did it.
Cream cheese is a little easier to cut into that way. Also easy to make the cookie/cracker crumbs.

[Quamin]

When I had to make them in one restaurant thats how we did it.
Cream cheese is a little easier to cut into that way. Also easy to make the cookie/cracker crumbs.

I'd say... using a had mixer is a real workout for this recipe, unless the cream cheese is very soft or at room temperature. This recipe is a bit different since it uses a soft/spongey cake bottom layer, but I intend to make one with a crumb layer to alter the recipe coming soon. Thanks for the idea for the food processor goldenfooler!

[Apache Warrior]

I use a food processor when I make the dough for my fruit pies. I make Pasta Frolla which is an Italian Sweet Dough that is similar to shortbread. Because of the sugar it will not get tough if overworked and it is delicious with fruit pies.
Apache

[paceman]

I burned up a hand mixer making cheese cakes. So I bought a really nice stand mixer. That thing will really go through cream cheese, softened or not.

[Quamin]

I burned up a hand mixer making cheese cakes. So I bought a really nice stand mixer. That thing will really go through cream cheese, softened or not.

Same here, burnt out one and had to resort to an old mixer from the 50's to finish the cake :twisted:

It's too bad I didn't go for a nice stand mixer for $50 at a garage sale the other week... but will certainly get one.

[drunken_chef]

I use a food processor when I make the dough for my fruit pies. I make Pasta Frolla which is an Italian Sweet Dough that is similar to shortbread. Because of the sugar it will not get tough if overworked and it is delicious with fruit pies.
Apache


recipe for the dough? please :D

[Apache Warrior]

I will get it when I get home.
I have a big Kitchen Aid and it will mix anything.
Apache

[goldenfooler]

I will get it when I get home.
I have a big Kitchen Aid and it will mix anything.
Apache

IF you tend to do cookies or doughs go with a stand mixer.
Apache.
In a pie dough subsitute vodka for some of the water. The alchol gets cooked off and doesn't create any gluten. You end up with a flakier dough, with less pull back when rolling it out.

[Apache Warrior]

IF you tend to do cookies or doughs go with a stand mixer.
Apache.
In a pie dough subsitute vodka for some of the water. The alchol gets cooked off and doesn't create any gluten. You end up with a flakier dough, with less pull back when rolling it out.

I have heard about the Vodka but, I never remember to do that when I bake. :oops: :D
Apache

[goldenfooler]

you still have to worry about the ratios. Not something I really play with. There is one out there I just have to pay for the website to pick up the recipe