{"id":39,"date":"2014-08-19T23:27:00","date_gmt":"2014-08-19T23:27:00","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=39"},"modified":"2014-10-10T00:24:46","modified_gmt":"2014-10-10T00:24:46","slug":"cakes-cheesecakes","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/cakes\/cakes-cheesecakes\/","title":{"rendered":"~ Cheesecakes"},"content":{"rendered":"

CHEESECAKE TIPS<\/strong><\/p>\n

BAKING:\u00a0 Bake cheesecake in moist oven.\u00a0 When preheating oven, place half-filled 9 x 13 pan of hot water on bottom rack.\u00a0 Bake cheesecake on middle rack above pan of water.\u00a0 Don’t peek in oven during baking; Don’t over bake.\u00a0 When done, edges should be slightly puffed; Center should appear soft and moist and will become firm upon cooling.<\/p>\n

COOLING:\u00a0 Do not set cheesecake in cold or drafty places to cool.\u00a0 If possible, cool in turned off oven with door slightly ajar; or cool on a wire rack at room temperature for 1 hr before refrigerating.\u00a0 Refrigerate, uncovered, 3-4 hours.\u00a0\u00a0 Cover with saran wrap or foil and refrigerate overnight before serving.<\/p>\n

CRACKS:\u00a0 Cheesecakes release a considerable amount of steam while they bake and during cooling tome.\u00a0 Too much steam released too quickly causes the cheesecake top to crack.\u00a0 Extremes of temperature also causes cracks.\u00a0 That\u2019s why baking temperatures for cheesecakes are low.\u00a0 Shallow cracks often occur, despite all efforts to prevent them.\u00a0 Accept them as part of a cheesecake’s home-baked charm, or cover them with fruit.<\/p>\n

\n

LINDY’S CHEESECAKE\u00a0\u00a0 \u00a0Made for Kelly’s 17 & 18th birthdays
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

CRUST:
\n3\/4 c flour
\n1\/4 c sugar
\n1\/2 c oleo
\n1 egg yolk
\n1 t grated lemon rind
\n1\/2 t vanilla<\/p>\n

Blend with pastry blender and shape into ball.
\nPat evenly over bottom of 12 x 3″ spring form pan.
\nBake at 400\u00b0 for 6 min.<\/p>\n

FILLING: (5) 8 oz. cream cheese, softened
\n1\/4 c whipping cream, unwhipped
\n1-3\/4 c sugar
\n3 T flour
\n2 t grated lemon rind (I use McCormicks)
\n2 t grated orange rind (I use McCormicks)
\n1 t vanilla
\n6 large eggs<\/p>\n

Mix everything together except eggs.
\nAdd eggs one at a time, beating well after each addition.
\nPour into COOLED crust.
\nBake at 500\u00b0 for 10 min; then reduce to 250 for 1 hour.
\nCool in pan for 2 hours.
\nRefrigerate several hours or overnight before cutting\/serving.
\nTop with desired topping.<\/p>\n

TOPPING, CHERRY:\u00a0 Use one can cherry pie filing, blended
\nTOPPING, STRAWBERRY: Use fresh strawberries in glaze
\nTOPPING, CHOCOLATE:\u00a0 See Chocolate Fudge Topping Recipe<\/p>\n

\n

CHOCOLATE FUDGE TOPPING FOR CHEESECAKE<\/strong>
\n(Use on Lindy’s Cheesecake)<\/strong><\/p>\n

1 c sugar
\n1\/4 c evaporated milk; or regular milk
\n1 T white (clear) Karo syrup<\/p>\n

Mix and stir on burner til begins to boil.
\nCook 2-1\/2 min by clock, STIRRING CONSTANTLY.
\nRemove from heat, and add:<\/p>\n

1\/2 c butter (1 stick) SOFTENED or room temperature, cut into small pieces
\n1 t vanilla
\n1\/2 pkg chocolate chips (use milk chocolate rather than semi-sweet on a choc cake)<\/p>\n

Stir til smooth. Cool before spreading on cheesecake.
\nThis frosting spreads fast, covers well\u2014don’t need spatula to spread it, and stays soft.<\/p>\n

\n

WARM FUDGE-FILLED CHEESECAKE\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (not tried!)<\/strong>
\nSouthern Living winner
\nYield: 12 servings
\n<\/strong><\/p>\n

Warm leftover cheesecake slices in the microwave 30 seconds before serving.<\/p>\n

\u00bd cup butter or margarine, softened
\n1\/3 cup sugar
\n1 cup all-purpose flour
\n1 tablespoon vanilla, divided
\n2\/3 cup chopped pistachios
\n4 (8-ounce) packages cream cheese, softened
\n1 \u00bd cups sugar
\n4 large eggs
\n1 (12-ounce) package semisweet chocolate mini-morsels
\nSweetened whipped cream (optional)
\nGarnish: chocolate shavings<\/p>\n

Beat butter at medium speed with an electric mixer until creamy.
\nAdd 1\/3 cup sugar, beating well.
\nGradually add flour, beating at low speed until blended.
\nStir in 1 teaspoon vanilla and pistachios.
\nPress into bottom and 1 \u00bd inches up sides of a 9-inch springform pan.
\nBake at 350\u00b0 for 12 to 15 minutes or until golden. Cool on a wire rack.<\/p>\n

Beat cream cheese at medium speed with an electric mixer until light and fluffy.
\nGradually add 1 \u00bd cups sugar, beating well.
\nAdd eggs, 1 at a time, beating just until yellow disappears.
\nStir in remaining 2 teaspoons vanilla. (Do not overmix.)
\nPour half of batter into prepared crust; sprinkle with chocolate morsels to within \u00be inch of edge.
\nPour in remaining batter, starting at outer edge and working toward center.
\nPlace cheesecake on a baking sheet.
\nBake at 350\u00b0 for 1 hour or until set.
\nCool cheesecake on a wire rack 1 hour.
\nServe slightly warm with sweetened whipped cream, if desired.
\nGarnish, if desired.<\/p>\n

\n

CHEESECAKE\u00a0 –\u00a0 FOLEYS-DOLORES<\/strong><\/p>\n

Graham Cracker Crust \u2013 MIX together:
\n1-1\/2- cups cracker crumbs
\n1\/2 – t cinnamon
\n\u00bc c butter<\/p>\n

Butter 10-inch spring form pan and pat the crumbs on bottom and up the side a little.\u00a0 Chill in refrigerator.<\/p>\n

Mix in mixing bowl:
\n3 \u2013 large (8-oz) bricks of Philadelphia Cream Cheese
\n4 – whole eggs
\n1 – cup sugar
\n2 – t vanilla<\/p>\n

Preheat oven to 325.\u00b0
\nHave cream cheese at room temperature and break up with a fork.
\nCream the cheeses and add one egg at a time, beating well (5 Minutes or so) after each egg addition.
\nAdd sugar slowly.\u00a0 Add vanilla.
\nBeat until is smooth as possible, 15 or 20-minutes.
\nPour batter over crumbs and bake 50-minutes.
\nRemove from oven and cool for 10-15-minutes and then add topping.<\/p>\n

TOPPING<\/strong>:
\n2-cups sour cream
\n6\u00a0 T sugar
\n1-1\/2 to 2 t vanilla.<\/p>\n

Beat together until well blended.
\nCarefully pour over top of cake and return to 375\u00b0oven for another 10-minutes.
\nCool in refrigerator no less than 5 to 6-hours before removing from pan.\u00a0 Freezes well.<\/p>\n

\n

WANDA\u2019S CHEESECAKE \u00a0\u00a0 \u00a0(Wanda Fulkerson-Katy RR)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

CRUST: \u00a0<\/strong>
\n2 cups fine graham cracker crumbs
\n1\/2 c oleo, melted
\n\u00bd c sugar
\nCombine all ingredients and press into bottom and sides of 9″ springform pan.
\nBake at 325\u00b0 for 10 minutes. Cool.<\/p>\n

FILLING:<\/strong>
\n3-8 oz. pkg cream cheese
\n4 eggs
\n1 c sugar
\n1\/2 c milk
\n1\/2 c flour
\nl t vanilla<\/p>\n

Combine softened cream cheese, sugar, flour and mix well.
\nAdd eggs, one at time, beating well. Blend in milk and vanilla.
\nPour into pan over crumbs.
\nBake at 350\u00b0 for 50-60 min., or until center is done.
\nSometimes takes 75 min.
\nRemove from oven and cool to room temperature then refrigerate.
\nDo not invert! Serve on bottom of spring form pan.
\nCan chill an hour in freezer.<\/p>\n

CHERRY TOPPING:\u00a0\u00a0 Blend 1 can cherry pie filling and serve in pitcher.<\/p>\n

\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

CHEESECAKE TIPS BAKING:\u00a0 Bake cheesecake in moist oven.\u00a0 When preheating oven, place half-filled 9 x 13 pan of hot water on bottom rack.\u00a0 Bake cheesecake on middle rack above pan of water.\u00a0 Don’t peek in oven during baking; Don’t over bake.\u00a0 When done, edges should be slightly puffed; Center should appear soft and moist and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":22,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-39","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/39","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=39"}],"version-history":[{"count":6,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/39\/revisions"}],"predecessor-version":[{"id":1118,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/39\/revisions\/1118"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/22"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}