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Cheesecake recipe

post #1 of 6
11/5/05 at 10:45pm
Thread Starter 
A long since lost family friend made this cheesecake and I have yet found a recipe that comes close. I remember the cheesecake was not made with cream cheese it may have been ricotta or cottage and maybe sour cream too. It was very tall (about 4 inches )and once cut the texture was almost flakey,you could pull pieces off with your fork but melt in your mouth creamy. It did not have a graham cracker crust, it was like a basic pie crust. I was told this is similar to German cheesecake. But all the recipes I have found add raisins and not to chill it. There were no raisins but a faint hint of lemon and I could never imagine it anything but very chilled. Also how do you keep from spilling over edges since will rise during cooking and the end product is the height of the springform pan? Please help! :O
Aimeeboz
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post #2 of 6
11/6/05 at 7:28am
Hmmm. Interesting. There are a lot of recipe out there for ricotta cheesecakes but I've never made one so I have no idea if they would be what you're looking for. Not having a graham cracker crust doesn't really help figure it out, I never use a graham cracker crust for cheesecake and I'm sure I'm not the only one. I usually do no crust, a shortbread crust or a sweet tart dough. With the tart dough I prebake the bottom in the springform then line the sides with uncooked dough, fill and bake. The uncooked dough kinda melds with the filling as it bakes.
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post #3 of 6
11/6/05 at 8:41am
I don't know of any recipe that fits this description, but if you're able to play around with it a bit, maybe we can reproduce it based on your description. If the crust was not sweet, then just use a pie dough, and pre-bake it in the pan.

For the filling, I would try a ricotta cheesecake, and jut omit the raisins if they're in the recipe. Add lemon zest if you want. As for the filling spilling over, just don't fill the pan more than 2/3, and it should be fine. If your recipe says not to chill, you still have the option of doing so. It certainly won't hurt the final result.

Sour cream will make the final cake softer in texture (or even runny, depending how much you add.

Why don't you post your recipe, and tell us how you'd like to change the result, and we can weak it to your liking.
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post #4 of 6
11/6/05 at 9:05am
Aimeeboz,
German Cheesecake leads me to guess Whole Grain Pie. Did it have crossed latice?
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post #5 of 6
11/9/05 at 8:21pm
Thread Starter 

cheesecake recipe

No it didn't have any crust on top. I think I will use the ricotta cheesecake recipe, but add a sweet dough crust instead. The recipe that I have calls for 1/2 cup of flour and beaten egg whites and the german cheesecake has 1/2 cup cornstarch and baking soda. What is the difference in the texture (corn starch vs flour) and height given the difference and if I were to add baking powder to the ricotta recipe would that give me the additional height or just a mess?
Also since the amounts are different ricotta 3lbs and german 1.5lbs (the recipe calls for 1 tsp baking powder for the German cheesecake) would I double the amount or does the different cheese make a difference?
Aimee
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post #6 of 6
11/10/05 at 6:20pm
The flour has gluten, which will help support the structure of the cake as it rises. Cornstarch is drier, with a lot less protein, therefore, will not support a big rise the way that flour can. There isn't a lot of either in this recipe, which is why I would opt for egg whites vs. baking soda/powder. I think you'd end up with a more delicate product with whites.
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