Your best cheesecake or cheesecake topping recipe

Platinum Member Joined: Jul 28 2006 Posts: 7190

Please post your best cheesecake or cheesecake topping recipe. The one you and your family love.

Gold Member Joined: Jul 27 2005 Posts: 1034

Buy ready dulce de letche (sp?)

Platinum Member Joined: Jul 28 2006 Posts: 7190

Thanks, but no way.

Just curious though, what is "dulce de letche"?

Platinum Member Joined: Jul 28 2006 Posts: 7190

Silver Member Joined: Dec 04 2004 Posts: 911

Dolce de Leche is caramel sauce made from milk. You can buy a cholov yisroel one at williams sonoma, or the company California's Choice (I think it is called) makes one that is better and half the price. Dolce de Leche is heaven and much much better than anything you will take ages making from scratch on your stove top. Every shavuos I top my home made cheesecake with it and call it caramel cheese cake and no-one can get enough of it. Definitely a fantastic way to save time!

Diamond Member Joined: Feb 20 2007 Posts: 4464

I like the simple classics. cheesecake is so rich already for me so my fav topping is fresh berries.

Platinum Member Joined: Jul 28 2006 Posts: 7190

3 questions:

1- Since when does Williams Sonoma sell anything Cholov Yisrael?

2- What Hechsher does the other item have?

3- Does either taste anything like Mrs. Siegelman's caramel topping (on her famous caramel cake)?

Posted: Mon, May 14 2007, 9:35 pm Post subject:

my favorite is fruit as well ... blueberries, raspberries, strawberries, kiwi, or a can of pie filling like key lime or lemon ... I change the crust sometimes to a brownie, or I marbelize the cheese with chocolate ... really you can make so many variations from same base ... and for the reg to save time and for taste (dont like marg or butter) ... I buy the already made crust ... there is a sour cream topping in the original spice & spirit ... oh and I buy already whipped cream cheese that way I do not have to fight with it ... my kids usually make it ...
_________________
don't wonder why people go crazy ... rather wonder why we don't
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NUTso but cute ~ things balance out Nervous

I just brought my newly-purchased bottle of Dulce de Leche to the computer to read to you. It is produced by California Delight and it has a StarK symbol plus another little symbol of a hechsher, which is so tiny that even with my bubby glasses on I still cannot read it.
I purchased it at my local kosher supermarket.

Platinum Member Joined: Jul 28 2006 Posts: 7190

Silver Member Joined: Aug 30 2006 Posts: 766

If this is the first time you are baking a cheesecake, I recommend that you do some research first because the ingredients are expensive. Here are some things to consider. I took them from the internet, but I agree with all of them based on my experience:

Yes, You Can Make a Perfect One
-Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
-To soften cream cheese in the microwave: place unwrapped 8 oz. cheese in a microwavable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
-Mix filling only until combined. Don't over mix.
Use a spring form pan so that the sides can be removed.
-Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.
-Place spring form pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
-Place a shallow pan of water in rack below cheesecake to keep oven moist.
-Don't open oven door while baking.
-A perfectly baked cheesecake will be puffed around the edges.
-When shaken, about an inch in diameter in the center should jiggle.
-Cool slowly (about an hour) on a wire rack, away from any drafts.
-Store in the refrigerator, loosely covered, for up to four days.
-The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.
-Garnishing a cheesecake should only be done within 1 to 3 hours of serving.
-Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.
-Securely wrap an already firm, about 4 hours in the refrigerator, cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.
-Thaw frozen cheesecake overnight in the refrigerator.

Limeade Pie - very refreshing served cold in the summer... 8)
(from a Martha Stewart magazine a few years ago)

Pretty fancy, minimally patchkedick!

12 oz. cream cheese, room temp
1 c granulated sugar
2 TBS finely grated lime zest (about 4 limes)
1/3 c lime juice (fresh squeezed preferred, but I used from a bottle)
1/2 c confectioners sugar
1 lime washed and thinly sliced

1. combine cream cheese and granulated sugar in food processor and process until smooth. Add lime juice and zest and pulse several times to combine.

Transfer filling to crust, cover with plastic wrap and refrigerate until its set - at least 1 hour.

2. preheat oven to 250. Line a baking sheet with parchment paper. Sprinkle confectioners sugar on a small plate. Dredge limes slices in sugar, turning to coat both sides. Transfer limes to prepared baking sheet. Bake until slices are just stiff but not brown, about 40 minutes. Transfer to wire rack to cool (I do it on a paper towel).

3. To serve, arrange lime slices around pie or make a slit halfway through each slice and tuck into pie slices.

mmmmmm.... my mouth is watering already.

My s-I-l made this for ds upsher and everyone loved it. One of the toppings she did was sliced strawberries and then strawberry jelly (jello) poured on top.

Killer cheesecake:

Ingredients:

2.5 lbs of cream cheese at room temp
1 3/4 granulated sugar
3 Tbs. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 reaspoon vanilla extract
5 eggs
2 additional egg yokes
1/4 cup whipping cream
9-inch springform pan lined generously with butter and patted
with graham cracker crumbs

Directions:

Heat oven to 500 degrees. Prepare springform pan. With and electric beater,
mix the cheese, sugar, flour, orange and lemon zests and vanilla until
smooth. Add the eggs and yokes, beating in one at a time, and finally the
cream.

Pour the mixture into the prepared springform pan and bake for 10 minutes or
until the top of the cake turns golden brown. Reduce oven temperature to
200-225 and bake for one hour longer.

Remove cake from oven and cool on a rack until it reaches room temperature.
Then release the sides of the pan. Do not remove the bottom of the pan.
Place cake on a platter. Top with fruit or glaze, if desired, and serve.

Platinum Member Joined: Jul 28 2006 Posts: 7190

Cheesecake to die for:

3/4 bag of your favorite cookie crumbs
1 Tbsp. oil

Process and place on bottom of 9" round.

1 No fat cottage cheese
1 Reduced fat cream cheese
3 Eggs
3/4 C. Sugar
3 Tbsp. Flour
1 Tbsp. Orange juice
1 tsp. Vanilla

Process all (in mixer, food proc. or blender) (I used a blender, it gets really smooth) and pour over crumb mixture. Bake at 350 for 3/4 hour or until sides of cake are firm and cake center still jiggles.

Low fat and divine, IMO.

Enjoy. I made 3 9" cheesecakes and had leftover batter for a small rectangle. It disappeared.