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Thread Number: 75695
/ Tag: Recipes, Cooking Accessories
Classic cheesecake recipe |
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Post# 995268 , Reply# 1 5/26/2018 at 13:59 (2,155 days old) by appnut  (TX) |
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| Post# 995270 , Reply# 2 5/26/2018 at 14:22 (2,155 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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Bob, you beat me to the ask... also a springform pan? This sounds really good! | ||
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Post# 995282 , Reply# 3 5/26/2018 at 17:49 (2,155 days old) by ea56 (Cotati, Calif.) |
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Not to infringe upon Matt’s recipe, but I did recall a similar recipe for a cheesecake in copy of the San Francisco Examiner’s Prudence Penny Regional Cookbook from 1947. I haven’t made this recipe, but I wonder if this is the method meant for Matt’s recipe. The ingredient amounts are a little different, and it calls for cream, rather than sour cream and only cottage cheese, no cream cheese. This recipe used zwieback crumbs to line the 9” springform pan.
But, I can also imagine that Matt’s recipe could maybe form it’s own crust by leaving it in the oven for 2 hours after the 1 hr. baking time. Here is a photo of the Prudence Penny recipe, its in the Wisconsin Dutch section of the cookbook. Eddie This post was last edited 05/26/2018 at 18:10 | ||
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Post# 995290 , Reply# 4 5/26/2018 at 19:50 (2,155 days old) by DADoES (TX, U.S. of A.) |
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| Post# 995295 , Reply# 5 5/26/2018 at 21:47 (2,155 days old) by norgeway (mocksville n c ) | ||
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Well I would put it in a crust, I might try this | ||
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Post# 995558 , Reply# 8 5/29/2018 at 16:11 (2,152 days old) by Kevin313 (Detroit, Michigan) |
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Post# 995560 , Reply# 9 5/29/2018 at 16:15 (2,152 days old) by appnut (TX) |
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| Post# 995564 , Reply# 10 5/29/2018 at 16:57 (2,152 days old) by twintubdexter (Palm Springs) | ||
I get an "F" in baking 3 different homes, 4 different ovens, the latest one very pricey...and every attempt at making a cheesecake comes out looking like this. Now I just buy and lie.
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