Monday, February 23, 2009

Experimenting with Cheese--Neufchatel Results!

Cheesecake


Well, I finally dipped my finger in the neufchatel today, and tasted it. Still a little sour, but not nearly so much as before I salted it. It has mellowed out over a couple of days in the fridge. I started researching cheesecake recipes looking for something really basic to showcase the cheese. I also wanted to stay away from anything with sour cream in it, since I already had a somewhat sour cheese!

I was really influenced by the Pennsylvania Dutch cheesecake recipes because they used farmer's cheese.
Another thing that I pulled from the Pennsylvania Dutch recipes, was the separation of the eggs. Mixing all the ingredients with the egg yolks, and then folding in the stiffened egg whites, gave it a rich yellow color and an airier texture--almost like a souffle.

It is fitting that I should post up a cheesecake recipe today, because it is my birthday, and traditionally my mother has made me a cheesecake as a birthday cake since I was old enough to pick out what I wanted.


Mel's Basic Cheesecake


Shortbread Crust:

  • 1/4 cup butter
  • 2 TB sugar
  • 1/2 cup flour
  • 1/2 tsp vanilla

Filling:



Directions:


  • Preheat the oven to 400 degrees.
  • Beat together the ingredients for the crust--it should be crumbly like a graham cracker crust.
  • Press the crust mixture into the bottom of a springform pan.
  • Bake in the oven for 10 minutes and then cool.
  • Turn the oven down to 350 degrees.
  • Meanwhile beat together the cheese, sugar, vanilla, and egg yolks.
  • Beat the egg whites until stiff peaks form.
  • Fold the egg whites into the cheese mixture.
  • When the crust has cooled, pour the filling into the pan.
  • Bake the cheesecake for an hour.
  • Let cool on the counter and then put in the fridge overnight.

2 comments:

  1. Are you eating it today? Did you get some strawberries or cherries or something to put over the top for a sweetener? Happy Birthday - I haven't gotten to make your cheesecake for you for several years now but I sure am glad that you can make you own :)
    love mom
    http://karensquilting.com/blog/

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  2. We had a slice last night. I'm planning on freezing the rest since Ric made me a cake for my birthday. I told him he didn't have to since I was making the cheesecake to use up the neufchatel, but he insisted. We're going to have enough sweets up in the freezer that I won't have to make any for awhile!

    We just ate it plain this time, to really enjoy the homemade cheese.

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