Posts Tagged ‘Cheesecake’

A smooth creamy filling in a hard crust makes a great breakfast

Dec 17, 2010 Uncategorized

photo 12 A smooth creamy filling in a hard crust makes a great breakfast
I love cheese danish. The fruit filled kind are great, but something about that cheesecake-y filling is just so comforting and sweet.
Danish pastries come in all kinds of textures and layers and levels of sweetness. 
I like the soft, multi-layered croissant like kind. But I recently discovered a kind of danish that is more like a hard loaf with the filling baked inside. It’s not what you think of as Danish, but it’s darned good.
This would be really good with a more savory cheese filling (brie?), some fresh fruit and a nice bottle of wine. But for breakfast, which is what I made it for, it’s delish with the cream cheese filling and a strong cup of coffee. You decide…maybe both.
Cream Cheese Breakfast Danish
1 pound of butter, melted
2 packages of active dry yeast (2 1/2 teaspoons)
1 cup of warm water
2/3 cups of sugar
1 1/2 cups of cold milk
4 eggs
2 teaspoons of vanilla
8 1/2 cups of flour
  • Dissolve the yeast in warm water; set aside until raised. Mix together rest of ingredients. Add yeast mixture to egg mixture. Refrigerate. Dough will be sticky. Leave in refrigerator about 30 minutes.
  • Remove from refrigerator and gently roll dough out to an 18 x 13 inch rectangle.
  • Gently spread a generous amount of butter across the dough.
  • Fold over and again roll out to about 24 x 12 inches. Spread with more butter.
  • Fold the ends in half, making the fourth layer. Spread with butter.
  • Repeat rolling, buttering and folding twice more.
  • Return the dough to refrigeration for another hour. The dough will rise slightly in refrigerator
  • Divide the dough into eight pieces and return it to the refrigerator while preparing each one with the cheese filling (see below)

Cheese Filling

8 ounces of cream cheese
1 egg
2 egg yolks
3/4 cups of sugar
2 teaspoons of vanilla

  • This is enough to fill all 8 pieces. 
  • After filling them, allow the dough to rise for about 30 minutes, then bake. Brush the top with some beaten egg.
  • Bake at 400 degrees for 20 to 25 minutes. Watch carefully that the bottom doesn’t burn.
Vegetarian.
227828340027171526 8869325308911238967?l=vegetarianonabudget.blogspot A smooth creamy filling in a hard crust makes a great breakfast

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Libby’s Gourmet Desserts Bananas Foster Cheesecake 

Nov 14, 2010 Gourmet Bakery

41GV6H6QG6L. SL160 Libbys Gourmet Desserts Bananas Foster Cheesecake 

  • 10 inch – 4.5 pounds (16 pre-cut slices)
  • Quality Ingredients – No Preservatives
  • Baked fresh and then frozen to ensure quality
  • Free Cheesecake on a Stick with purchase

Product Description
We combined bananas and brown sugar and blended them into our classic cheesecake on a graham crust. We then topped it with buttercream dollops and added a banana chip to each slice as the finishing touch!

Libby’s Gourmet Desserts Bananas Foster Cheesecake 

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New York Cheesecake and Beyond

Nov 11, 2010 Style Bakery

In this article we’re going to cover the more modern era of cheesecake making, starting off with the most popular New York Cheesecake, which many people say is to die for. You can come to your own conclusions on that comment.

New York cheesecake is cheesecake that is as pure as it gets with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. Everybody has his or her own ideas and visions of New York Style Cheesecake. If you ask New Yorkers, only the great cheesecake makers are located in New York, and the only people who really know what a good cheesecake is are also in New York. In the 1900s, cheesecakes were all the rage in New York. Every restaurant had their special recipe. The actual name “New York Cheesecake” came from the fact that New Yorkers referred to the cheesecakes made in New York as “New York Cheesecake.” If you’re a New Yorker, your motto is that “If it’s not a cheesecake made in New York, then it’s not a cheesecake.” There are probably many who will disagree with that.

In 1929, a gentleman by the name of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. While there is no actual proof that this is true, nobody has stepped forward as of yet to refute that claim. All the other bakeries used cottage cheese. The legend of cream cheese cake goes something like this.

Reuben was served a cheese pie in a private home and he just fell in love with the dessert. He used the recipe for the pie and some ingredients that he provided and began to work on his own recipe for the perfect cream cheese cake. In time, he began to serve this cake at his restaurant at 49th and Broadway. In no time this cheesecake became popular with everyone who went to his restaurant and eventually word of this wonderful dessert spread all over New York. Well, at least that’s what the legend says.

But how is it that we were even able to make a cake out of cream cheese? Well, to answer that question you have to go back to the year 1872. American dairymen made an amazing breakthrough that brought about the Modern Age of cheesecakes. In attempting to duplicate the popular Neufchatel cheese of France, they came up with a formula for an un-ripened cheese that was even richer and creamier. They decided on the name, cream cheese. The method for producing cream cheese was actually discovered by William Lawrence of Chester, New York.

It wasn’t until 1880 however, that the biggest manufacturer of cream cheese ever, Kraft, got into the business of producing what was called Philadelphia Brand Cream Cheese for a distributor in New York by the name of Reynolds. In 1912, James Kraft came up with a method to pasteurize cream cheese and soon after that other manufacturers began to make dairy products with this new kind of cream cheese, including cheesecake.


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