Cheesecake?!
Cheesecake?
I've asked loads of people
Half say cheesecake is made with cream cheese
Half say it isnt
I say it isnt.. its made with a different cheese called mascarpone, which is really sweet.
What do you think? If you think its cream cheese, please note recipes or sources
and cream cheese is probably just the cheating option that tastes icky
1 week ago
Yeah well I guess proper expensive cheesecake is made with mascarpone
Cheap and DIY are cream cheese
Answers:
1 week ago
Yeah well I guess proper expensive cheesecake is made with mascarpone
Cheap and DIY are cream cheese
You can use either, depending on the recipe. The first cheesecakes I ate had Mascarpone in them but I know many use other cheeses instead. You have to adjust the other ingredients in the recipe to cope with the type of cheese you use - texture, sweetness, etc.
My favorites are made with cream cheese. Its all relative i guess.
Cream cheese:
CHEESE CAKE
4 pkgs. Philadelphia cream cheese
18 zwieback or graham crackers
2 tablespoons butter
2 tablespoons sugar
1 cup plus 2 tablespoons sugar
2 tablespoons flour
a pinch of salt
1/2 vanilla bean, finely cut
4 egg yolks, beaten
1 cup sour cream
4 beaten egg whites
Crush the crackers finely and makes with two tablespoons each of butter and sugar.
Allow cream cheese to soften at room temperature. Beat softened cream cheese together with 1 cup plus 2 tablespoons of sugar. Add to level tablespoons flour, a pinch of salt, and finally chopped vanilla bean.
Stir in beaten yolks of four eggs. Combine and add 1 cup of sour cream. Fold in four stiffly beaten egg whites and pour into the crumb lined pan.
Bake at 350°F for about one hour.
Mascarpone:
ITALIAN CHEESECAKE
1 1/2 lb. (24 oz.) part-skim ricotta
8 oz. mascarpone (or cream cheese)
3 egg yolks, lightly beaten
1/2 c. sugar
2 tbsp. cognac or brandy
2 tbsp. vanilla extract
2 (9 inch) prepared crumb pie crusts
Prepared chocolate sauce (optional)
Cream the cheeses together; add egg yolks, sugar, cognac and vanilla. Pour into prepared pie crusts and drizzle with chocolate sauce, if desired. Bake at 375 degrees for 30 minutes or until a tester inserted in the center comes out clean. Makes 2 pies.
NOTE: Amaretto, frangelica or other liqueurs may be substituted for the cognac. For a plain cheesecake, use only the vanilla. Chopped pecans or other nuts may be added.
Either way!
well, i think that it is made with cream cheese, it may not taste like it but im pretty sure about it, you should probably google the words "cheese cake recipe" to find out if its true or not.
http://en.wikipedia.org/wiki/cheesecake...
The ones I eat are made with cream cheese.
It really is made with cream cheese.
Really easy recipe
1lb cream cheese(softened)
2 eggs
1 tsp vanilla extract
11/2 cup sugar
mix with an electric beater until smooth
pour into a gramcracker crust (i sometimes use the pre made nilla wafer crust)
bake at 350 for about 45 minutes. check it often because ovens differ. when the top gets golden, insert a tooth pick, it should come out clean.
cool and top with whatever you'd like and refridgerate
good luck
mmmmm chesse cake ......
It can be made with both.
=]
Cheesecake, especially New York style cheesecake is made with cream cheese. I checked all my cheesecake recipes and they don't use Mascarpone as a main ingredient.
Here are 3 great cheesecake recipes!
Dr. Ruth's Almost as Good as Sex Cheesecake
Ingredients:
Jo Ferry cmsj69b
-----CRUST-----
5 ounces Graham cracker crumbs
3 tablespoons Sugar
5 tablespoons Butter, melted
-----FILLING-----
16 ounces Cream cheese, softened
1/2 cup Sugar
1/2 teaspoon Vanilla
1 pinch Salt
2 Eggs, large
3 tablespoons Chambord liqueur(blackberry)
-----TOPPING-----
8 ounces Sour cream
1 tablespoon Sugar
1/2 teaspoon Vanilla
1 tablespoon Chambord liqueur
1 cup Raspberries, fresh
Directions:
Preheat oven to 350. To prepare crust, mix graham cracker crumbs,
sugar and butter. Press mixture firmly into bottom of 9" springform
pan. To make filling, mix cream cheese, sugar, vanilla, and salt at
medium speed with electric mixer. Add eggs, and mix until well
blended. Using a fork, gently fold Chambord into batter. Pour mixture
into crust. Bake for approximately 40 minutes or until golden brown.
Loosen cake from rim of pan. Let cool and remove rim of pan. To
prepare topping, mix sour cream, sugar, vanilla, and Chambord and
spread evenly over cheesecake. Refrigerate for 4 hours or until firm.
Top with fresh raspberries just before serving.
Jack Daniel's Upside Down Double Chocolate Cheesecake
Ingredients:
1 cup semisweet chocolate chips
1/3 cup milk
24 ounces cream cheese, at room temperature
1 cup sugar
4 eggs
2 tb Jack Daniel's whiskey
Fudge Brownie Batter
2 ounces unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/4 cup walnuts, chopped, optional
Chocolate Ganache
1 1/2 cups chocolate chips
1/3 cup whipping cream
2 tablespoons Jack Daniel's whiskey
2 tablespoons corn syrup
Directions:
In microwave-safe glass bowl, melt chocolate chips with milk in
microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth
when stirred.Set aside.
Meanwhile, in large bowl of electric mixer, beat cream cheese and
sugar until smooth. Beat in eggs until well blended. Beat in melted
chocolate mixture and whiskey until thoroughly blended. Spoon into
buttered 9-inch springform pan.
Bake in preheated 400-degree oven 15 minutes; reduce oven temperature
to 350 degrees and continue baking 15 minutes.
Remove from oven and carefully spoon on Fudge Brownie Batter evenly,
starting at edges and working toward center. Return to 350- degree
oven and bake another 35 to 40 minutes or until toothpick inserted in
center comes out almost clean. Cool completely; refrigerate until
thoroughly chilled.
Remove sides of pan from cake. Spread Chocolate Ganache evenly over
top of cake. Return to refrigerator and chill until ganache is set.
Makes 1 cheesecake, 10 to 12 servings.
Fudge Brownie Batter In large microwave-safe glass bowl, combine
unsweetened chocolate with butter. Microwave on high (100%) power 1 to
1 1/2 minutes or until smooth when stirred. Beat in eggs, sugar and
vanilla until thoroughly blended. Stir in flour, blending well. Stir
in walnuts, if desired. Spread evenly over partially baked cheesecake.
Chocolate Ganache In large microwave-safe glass bowl, combine
chocolate chips and whipping cream. Microwave on high (100%) power 1
to 1 1/2 minutes or until smooth when stirred. Stir in Jack Daniel's
whiskey and corn syrup. Refrigerate until mixture thickens to
spreading consistency. Spread evenly over top of brownie topped
cheesecake.
Olive Garden Peaches 'n Cream Cheesecake
Servings: 1
Ingredients:
SPONGE CAKE BASE
1 Egg
1/3 cup Sugar
1/4 teaspoon Vanilla
1/4 cup All-purpose flour
1/4 teaspoon Baking powder
1 pinch Salt
2 tablespoons Water
FILLING
2 pounds Cream cheese, softened
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1/4 cup Peach liqueur or schnapps
2 cups Canned peaches, drained and sliced
TOPPING
1 pint Whipping cream
Directions:
1. BASE-Preheat oven to 375F. Lightly grease base of 10" springform pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.
2. FILLING-Preheat oven to 325F. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach liqueur and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, leave door ajar about 3 inches (broil position), and let cake remain 40 minutes. Cool to refrigerated temperature. 3. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.
It technically depends on what style cheesecake you're making. New york style cheesecake uses cream cheese, ricotta cheese, and sour cream with sugar while many other styles do use marscapone and sugar to make a sweeter cheesecake.
It can and is made with both, the mascarpone is of the Italian recipe. both are good it is a matter of preference.
I make a no bake with cream cheese and eagle brand
(pretty sweet)
but I see alot of shows ,recipes,etc that make it with
mascarpone & Id like to try it. german cheesecakes
great not to sweet at all if youre looking for less sweet.
Cream cheese, I make cheese cake often. You should try pumpkin cheese cake....Mmmmmmm.
Below is a link to the Kraft website for cheese cake. they also have the recipe for other types of cheese cake...
Enjoy....
I have made cheescakes several times and they are made with cream cheese.
Well as far as I know, here in America most people make it with cream cheese. An Italian cheesecake is usually made with marscapone and cream cheese, or ricotta. Marscapone is an Italian cream cheese, and whether its sweet or not I couldn't tell you. I haven't heard of making cheesecake with just marscapone. Me personally I think combining the two makes a really nice cheesecake though I haven't made a cheesecake using marscapone before. I just use straight cream cheese. I have a lot of different cheesecake recipes. I found a recipe on the website allrecipes.com for a toffee chunck cheesecake. I tried it and it is really really really good!
bithc look it up on the damn internet this isn't no damn cooking recipe website, so ***** stay off
Its made with Cream Cheese and its to die for mmmmmmmmm I think you are a spoiled rich kid. And its probably just me. But I eat cream cheese cheesecake. I'm poor, but I don't give a sh*t
As far as I know it is made with cream cheese, but that may explain why I have had some cheese cake that taste better than others. Some times the cheese cake is bitter and other times it taste a lot better (sweeter)
All the cheesecake recipes we have used are made with cream cheese. I have never heard of mascarpone before. We get the recipes from my moms cookbooks I am not sure what they are called though but all the cheese cakes have been really good so far.
well i have to tell you that your wrong in this, it doesn't have to do with being expensive or not.
cheesecake is made of fresh cheese and cream-fresh. tiramisu is an itlian pastery thats made of mascarpone.
Yes it is made with cream cheese. Here is a recipe . Try it.
Preparation Method
CRUST
8 1/2 ounces Chocolate wafer pkg.
1/3 cup Butter -- melted
2 tablespoons Sugar
1/4 teaspoon Nutmeg
FILLING
3 Eggs
1 cup Sugar
24 ounces Cream cheese -- softened
12 ounces Semi-sweet chocolate pieces
1 teaspoon Vanilla extract
1/8 teaspoon Salt
1 cup Sour cream
Whipped cream
CRUST - Crush chocolate wafers into fine crumbs. Combine with butter, sugar
and nutmeg. Press evenly over bottom and sides, to 1/2 inch from the top of a
9-inch springform pan. Refrigerate.
FILLING - Beat eggs and sugar until light. Add softened cream cheese and beat
until smooth. Blend in melted chocolate, vanilla, salt and sour cream
thoroughly. Pour batter into crumb crust. Bake at 350 for 1 hour, until
cheesecake is just firm when pan is jiggled slightly. Cool in pan on wire
rack.
Refrigerate, covered, overnight. If desired, top with whipped cream when
served.
1 1/4 cups graham cracker crumbs
1/4 cup unsalted butter melted
1 1/4 cups sugar
4 eggs separated, at room temperature
1 cup sour cream
2 tbsp. flour
1 tsp. vanilla extract
1 lb. cream cheese at room temperature
12 to 16 walnuts halved
Directions:
In a small bowl, combine the graham cracker crumbs, butter, and 1/4 cup of sugar. Mix well.
Butter a 9-inch springform pan and then press the crumb mixture over the bottom and about an inch up the sides of the pan. Wrap the bottom of the pan with a double layer of aluminum foil to prevent leaking during baking. Chill the pan to firm up the crust.
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer, beat the egg yolks until thick and pale colored. Add the sour cream, flour, vanilla, and 3/4 cup of the sugar. Beat until smooth.
Add the cream cheese and beat only until the mixture is smooth and soft. Do not overbeat.
In a separate bowl, beat the egg whites until they begin to hold soft peaks. Slowly add the 1/4 cup sugar, and beat to stiff peaks. Fold the egg whites into the cream cheese batter.
Scrape the batter into prepared pan. Set the pan in a larger pan and add enough water to come about an inch up the side of the pan.
Bake for about 1 hour until golden brown and the cake is puffy and the center does not jiggle. Turn off the oven and let the cheescake cool in the oven for 50 to 60 minutes. Remove the cheesecake from the waterbath and let it cool completely on a wire rack.
Cover and refrigerate for 8 to 24 hours. Remove the sides of the springform pan and garnish the cake with walnut halves before serving.
i make mine with cream cheese
they are all different, some choose to use cream cheese, some dont
i think it's made with cream cheese, but you do have a very unarguating answer by saying that it's mascarpone, your smart!!!!!
does it really matter? u can make it either way, it just depends on ur budget, time and taste. alot of ppl say u have to bake a cheesecake, but some ppl can make it w/out baking (not including the no bake cheescake mixes in the grocery store) ppl make things different ways, so what? it may taste good to one person and bad to another. thats the way it is. drop it.
cream cheese
i make it all the time!