This post is about cheesecake. If you don’t like cheesecake, please go away and never come back. If you’re diabetic or lactose-intolerant you can stay, but if you simply don’t care for cheesecake or feel that it isn’t your cup of tea, then beat it. Also, if you use that phrase, “It isn’t my cup of tea,” you should also beat it. Enjoy your pumpkin pie or lemon meringue or whatever hideous excuse for a dessert you prefer.
Now for the rest of you, my dear friends, welcome. I’m going to teach you how to make the most delectable cheesecake in the world. I discovered it long ago in a book called The Best Recipes from New England Inns, under “Melissa’s Prize-Winning Cheesecake.” Melissa is Melissa Lippke, who, at the time the book was published (1984), had a “thriving catering business” in Huntington, New York. I tried to find Melissa because I thought it would be nice to get a quote from her and let her know that her recipe is still attracting attention and making people happy. However, unlike the instant success online searches always generate in television dramas, I found no one with that name who could be the woman I was seeking. I did locate other people named Lippke, and was surprised to see how many of them were in their late nineties; a few were well over a hundred. Clearly, the Lippkes have longevity. It could be genetics, but I’m hoping it’s the cheesecake.
This recipe is not difficult, but you need to do what I tell you. Don’t think you can substitute ingredients or skip a step. And be careful, for crying out loud. Don’t repeat my mistake from back in ’86, when I made a Swedish apple pie and unknowingly used two cups of salt instead of sugar. The results were less than satisfactory, as you can imagine. If you were there, you no doubt still remember that first and only bite, and the nightmares it caused for many weeks afterward. Mistakes in the kitchen sometimes produce happy results — potato chips and popsicles come to mind — but as a general rule, if you don’t do it right, nobody is going to eat it. I implore you: please pay attention.
Speaking of paying attention, here’s one more little incident from my culinary past that may prove instructive. I have a ceramic pie plate that I received as a gift many years ago. It has a cheesecake recipe printed on the plate itself. This seems as though it would be a convenient thing, because in order to lose the recipe, I’d have to lose the plate, which is hard to do. If you want to lose a pie plate, you have to take it somewhere and then leave it behind. And then you have to forget where you took it. This could never happen to me, because when I offer to bring people a pie, they almost always tell me not to. “Just bring yourself,” is what they say. In fact, they insist. And ever since the apple pie incident with the salt, many of them beg. And so I still have this ceramic plate. Here’s what happened. As I said, the recipe is actually part of the plate’s design. The second step in the instructions, after “Heat oven,” is to press a graham cracker crust into the pan, which I did. This created a problem, one that is probably clear to you already, but which took me almost a full minute to recognize. The rest of the recipe was now hidden under the crust, and because I hadn’t written it down, I had no choice but to scrape everything out and put it into a bowl. I never made that cheesecake again, but I still like the plate.
This brings us to an important point. You’ll need a nine-inch springform pan to make Melissa’s cheesecake. If you don’t have a springform pan or don’t know what it is, stop right here. You can make this cake in a regular pan, but you won’t be able to slice and serve it. You’ll find yourself resorting to prying the cake out in a crumbled mess and no one will be impressed. (Please reread the third paragraph above, if necessary.) Either get a springform pan or just forget the whole thing.
And be sure to start the day before; this cheesecake has to chill in the refrigerator overnight.
* * * * *
Here are the ingredients you’ll need:
1 cup of graham cracker crumbs
1 stick of butter
2 pounds of cream cheese (or 900 grams)
1¾ cups of sugar (Make sure it’s sugar.) (No, really.)
1 teaspoon of vanilla
4 eggs
3 tablespoons of lemon juice
1 cup of sour cream
3 tablespoons of sugar
Preparation: Take all of the ingredients out and put them onto the counter. Then as you use each one, put it away. If you do this, you won’t have to stand there scratching your head, wondering if you put the lemon juice in already. Also, get out the pan, some butter, a hand mixer, a large bowl, a spatula, a knife, and your measuring cups. You’ll also need a regular cake pan to fill with hot water. Leave the cream cheese out to soften. Depending on how warm it is in your house, this could be an hour or more.
Ready?
1. Grease the bottom and insides of the pan. I use butter, but you can also use a non-stick spray.
2. Melt some butter and add it to the graham cracker crumbs. Mix the two until the crumbs are moistened enough to hold together as a crust. Add more melted butter, if needed. Then press the mixture onto the bottom and sides of the pan.
3. Now comes the tricky part. Put the cream cheese into the bowl and, using an electric mixer, churn it until it’s smooth. This is why I told you to leave it out to soften. We’ve reached the hardest step in the whole thing, and if you have a family, you may want to send them outside. This will be less frightening for them, and will free you up to utter whatever obscenities might relieve your spiraling stress. You see, even when soft, the cream cheese will keep clogging up the beaters and you’ll have to push it back out with the knife or the spatula. As soon as you start up the mixer, the beaters will clog up again, with half of the cream cheese stuck inside. You’ll want to kill someone at this point, so it’s just as well that you sent your loved ones away. After removing and mixing a couple of times, the cream cheese will begin to cooperate and will assume a smooth consistency.
4. Now heat the oven to 350 degrees. That’s 350 degrees Fahrenheit. If you heat your oven to 350 degrees Celsius, it will melt into the floor and burn down your house, and making a nice cheesecake will be the last thing on your mind.
5. Pour the 1¾ cups of sugar into the bowl a little at a time and mix completely, either by hand or with the electric mixer. Put in the vanilla and do the same.
6. Add one egg at a time and mix until the egg is blended in. After one or two eggs, everything will be much easier to deal with, and you may now invite your family back into the house if you wish. However, if any of them tries to taste the batter, kick them out again or threaten them with pumpkin pie.
7. Pour in the lemon juice and stir.
8. Make sure the springform pan is locked closed with the bottom of the pan in place. If the pan isn’t assembled correctly, it may leak in the oven. Don’t ask me how I know this or what kind of maniacal thoughts such a development would cause; just take my word for it.
9. Pour the mixture into the springform pan and place it on the rack in the center of the oven.
10. Immediately below the cheesecake, on the lower rack, place a larger pan filled with hot water. I have no idea what this is for, but if Melissa told me to put a cinderblock under that cheesecake, I’d do it.
11. Bake for 90 minutes. That’s one and a half hours. Do not open the oven door to see how things are going. Also, do not leave the area. You don’t have to stay in the kitchen the whole time, but don’t go upstairs to watch a movie or play games on the computer. Don’t start making phone calls or cleaning out your bedroom closet. Don’t go bowling. Remember the number one rule of baking: Nothing burns until you leave the room.
12. At minute 85, mix the three tablespoons of sugar into the sour cream and spread it over the top of the cake. (Keep in mind that the pan is very hot. Again, I’m speaking from experiences I don’t wish to go into right now.) Put the cake back into the oven for the remaining five minutes.
13. Let the cake cool on the counter, then cover with plastic wrap and put it into the refrigerator for 24 hours. (Hint: If the plastic wrap melts onto the pan, you didn’t wait long enough.)
14. When you’re ready to serve the cake, run a butter knife around the edge to make sure it separates from the pan. Then unlatch the sides and remove it. If you like, make some fresh whipped cream and drop a couple of spoonsful on top of each slice.
15. Invite your loved ones into the room and get ready to be thanked and praised.
16. I’m sorry. Did I say thanked and praised? Prepare to be worshipped.
For a great selection of reproducible cartoons, visit Ron Leishman’s website.
kimberlybbert
June 8, 2011
Bwahahaha! I’m so glad I subscribed; If there is one thing that truly isn’t “my cup of tea” it’s long winded bloggers who go on about how to bake things–but you can even make that a good read!
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bronxboy55
June 8, 2011
Thanks, Kimberly. I fear being long-winded almost as much as I fear coming across as a know-it-all. I’m glad you subscribed, too.
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comingeast
June 8, 2011
Sounds like a great recipe. I plan on making it next time my son comes to visit, because cheesecake (GOOD cheesecake) is his favorite dessert. I love the funny commentary, too!
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bronxboy55
June 8, 2011
Thanks, comingeast. I hope you will, and I hope your son likes it.
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Margie
June 8, 2011
Step 10 – the water – I think it keeps the cake from drying out, perhaps?
Step 13 – wait until it cools before covering with plastic wrap. Also really, really good advice for a cake that you intend to put candles in…
You clearly have a long list of cooking advice learned by trial and error!
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bronxboy55
June 8, 2011
You’re probably right about the water, Margie. It may also keep the cake from cracking. As for the plastic wrap, I sometimes use aluminum foil instead, because then it doesn’t matter if the pan is still warm.
Yes, a lot of trial and error. Mostly error.
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Allan Douglas
June 8, 2011
Well done, Charles. And I LOVE cheesecake, we have a (well-used) spring-form pan, and lemon juice.
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bronxboy55
June 8, 2011
I’m not surprised, Allan. You and Marie seem to have all the essentials. I hope you’ll try this recipe.
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Lenore Diane
June 8, 2011
Best recipe post, ever! Yum!
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bronxboy55
June 8, 2011
Thank you, Lenore. It really is easier than I made it sound, and definitely worth the effort.
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She's a Maineiac
June 8, 2011
I love your tip about encouraging your family to go away for awhile. Sound advice in my household as well. You should write a cookbook, I’d buy it. I’m in need of some serious help. I once left a pan of tomato soup on high on the stove for my son and walked away. After about 30 minutes, I noticed the smell of burnt charcoal and returned to find a lovely red/black sludge at the bottom of my pan. Thank god my husband can cook.
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bronxboy55
June 8, 2011
I’ve thought about doing a cookbook, but really, does the world need another one? I’m glad that tomato soup incident didn’t turn into something worse. But see? It’s the walking away that’s the problem. I’m sure you can cook. I’ve made red-black sludge, too. And I’m still on probation for the pancake thing. I say everybody makes mistakes. And if we almost poison our families and burn the house to the ground in the process, well, that’s how you learn. Isn’t it?
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notesfromrumbleycottage
June 8, 2011
I like your cheese cake recipe better than one I have. It requires wrapping the bottom of the springform pan in aluminum foil and placing the springform in a roasting pan of water before placing in the oven. Still, there is nothing like a good – make that great – cheese cake.
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bronxboy55
June 8, 2011
I agree, Rumbly. There isn’t even anything like a pretty good cheesecake. I can’t think of too many I haven’t liked, but this one is great. (That recipe you have sounds a little dangerous, though, especially the part about putting the cake pan directly into the hot water. How do you get it out?)
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Diane Henders
June 8, 2011
I’m worshipping you already, and I haven’t even tried the cheesecake. But my cream cheese is softening on the counter as we speak. Mmmmm!
BTW, congrats on being Freshly Pressed! I thought I’d mention it here instead of getting lost in all the love on your “What I Needed To Hear” post. 🙂
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bronxboy55
June 8, 2011
Really? Are you going to make the cheesecake? Do you think you might post about it? I was hoping you’d create a flow chart.
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Diane Henders
June 9, 2011
The cheesecake was so good, I’m afraid to post about it because my description would exceed the bounds of a PG-rated blog.
The flow chart is fairly simple:
Read blog post ->Salivate uncontrollably -> Print recipe -> Rush downstairs to take cream cheese out of freezer (yes, I keep cream cheese on hand in case of cheesecake-related emergencies such as this) -> Wait impatiently for cream cheese to soften -> Make cheesecake ->Wait impatiently for cheesecake to cool -> Ignore admonition to chill 24 hours before eating -> Eat cheesecake -> Worship Charles.
Heck, I even worshipped myself for making it. (It is actually better the second day, but it was really darn good as soon as it was cool, too.) Thanks for a delicious recipe!
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bronxboy55
June 10, 2011
Don’t thank me. Thank Melissa (wherever she is). I’m just glad it worked and I didn’t leave out an important step. Thanks, Diane.
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carldagostino
June 8, 2011
I had a triple by-pass 2006. I’m alcohol abstinent but I am eating the cheese cake, the ice cream, the cream cheese and the cottage cheese. Not to mention pizza…
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bronxboy55
June 8, 2011
Sounds like you’re doing great, Carl. I think I’d cut back on the cottage cheese, though. Just because, I mean, what the heck is that stuff?
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magsx2
June 8, 2011
Hi,
Well I’m not a cheesecake lover (kept reading anyway 🙂 ) Hubby loves cheesecake, and I might give your recipe a go. I love your plate with the recipe, and the story that went with it, I just had to have a laugh. Great post.
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bronxboy55
June 9, 2011
Thanks, Mags. If you decide to make the cheesecake, maybe you could do a video and put it on your blog. It could even just be the cake sitting on a table. I’d watch it.
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Marie M
June 8, 2011
I was eating a stupid little container of fat-free yogurt when I read the first half of this post. You know the kind, right? The one that used to be 8 oz for one price and is now 6 oz for one and a half times the old price. Plus, the container shape is narrower on the top than it is on the bottom, making it hard to get all the yogurt onto a spoon. Not to mention that the base of the container is circular, so the whole thing looks like a dunce cap with the top cut off. Who comes up with these things??
Nonetheless, my mouth was watering and I was smiling when I had to stop reading for a while. I smiled more as I finished reading. Then I remembered that this time last year, I contributed a cheater’s cheesecake (don’t ask) to a school Teachers’ Luncheon, and SOMEONE TOSSED THE BOTTOM OF MY SPRINGFORM PAN. Yes, I’m still annoyed and dismayed and heartbroken about that. And today those emotions are surely made worse by the fact that my yogurt earlier was fat free. What is my world coming to?
Thanks for a good read!
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bronxboy55
June 9, 2011
It would seem that the world is trying to tell you something, that springform pans will lead only to heartache and that you should stick to fat-free foods. I would tell you the opposite, though. Go out and buy yourself a new springform pan. Or better yet, get one for your husband for Father’s Day. Knowing him, I think he’d love it. And forget the fat-free stuff. Buy the large containers of yogurt and have as much as you want.
But still, I’m troubled. What is a cheater’s cheesecake? (I’m asking.)
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Marie M
June 9, 2011
Our cheesecake pan actually came in a set of two: a 9.5 inch and a 10.5 inch. But I don’t think I’ve ever seen a recipe for a 10.5-inch cheesecake. Any idea how to adapt your recipe, or one I might already have?
I like your advice much better. Could I sometimes get ice cream instead of yogurt?
Please don’t be troubled. But never mind about the cheater’s cheesecake. Details might give you nightmares!
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bronxboy55
June 10, 2011
The original recipe actually uses an 8-inch pan. I use a 9-inch, and the 90 minutes still seems like the correct baking time. If your pan is 10.5 inches, I think I might reduce the time a little. It’s tricky because when the cake is in the oven, it swells like a loaf of bread, but then collapses as it cools and gets dense, so it’s not so easy to tell when it’s done. A little undercooked is probably better than overcooked, I would say. And yes on the ice cream. In fact, get rid of the yogurt completely if you want — let me know if you need me to forge a doctor’s note.
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souldipper
June 8, 2011
Charles, it is very dangerous for a husband to do anything in the kitchen that would put him on a pedestal higher than the one who does all the yukky stuff. If I were you, I’d watch what seasoning is going into your favourite dinner.
Seriously, I just delivered the best Banana Bread to a friend who helped with my plumbing. If he doesn’t worship me as much as I worship him, I will be calling him to fix a broken heart! 😀
I can’t believe I’m itching to try this recipe. Or is it the fun of a buying a new pan?
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bronxboy55
June 9, 2011
This cheesecake is for special occasions — a once or twice a year thing. We husbands deserve our place on the pedestal at least that much.
Amy, buy the pan and try the recipe. Then invite your friend back. You might get free plumbing for a year.
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heidit
June 8, 2011
I don’t know what’s better, that you shared the recipe or the thought of all the little events that had to happen for your “don’t do this” comments to have such authenticity.
In fact, I’m going to just say it–I think you need to write a cookbook in exactly the style of this post. I guarantee it would be a best seller. I would buy multiple copies of it.
Regarding the cheesecake–growing up, I HATED cheesecake. I thought it was a lie. Anything with the word cake in it had to have icing or it didn’t count. As an adult, I LOVE cheesecake. My favourites are a kahlua chocolate cheesecake that I make at home or a cookies and cream cheesecake from a restaurant I just had the good fortune of featuring for a local website.
But seriously, write that cookbook.
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bronxboy55
June 10, 2011
Thank you for the encouragement, Heidi, but my diet is so pathetically limited that I doubt anyone would be interested. I don’t eat meat, chicken, or fish, and I don’t like most vegetables. Pasta, pizza, and desserts — would that work?
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heidit
June 10, 2011
I would absolutely still buy that cookbook.
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Jac
June 8, 2011
Here is the secret to baking anything better – a KitchenAid stand mixer. Trust me. My cookies would make you fall down at my feet in homage. I will try this recipe soon, since the “good” cream cheese is on sale this week.
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bronxboy55
June 10, 2011
We need to get a KitchenAid, but they’re so expensive. Still, if you think people would fall down at my feet in homage, it might be worth it. Somehow we ended up with Mom’s old stand mixer, the one with the dented bowl and two speeds — Slow and Struggling.
By the way, I’ve made this cheesecake with no-name cream cheese and didn’t notice any difference.
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Michelle
June 8, 2011
Sounds and looks DELICIOUS!!
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bronxboy55
June 10, 2011
It really is, Michelle. (See Diane’s report above.) I just hope you’re not allergic to any of the ingredients.
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Michelle
June 10, 2011
I double checked the ingredient list. They are all safe! 😉 I just need to get a spring form pan.
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Margaret Reyes Dempsey
June 8, 2011
You’re still sounding a tad bitter about the pumpkin pie. 😉 And what’s wrong with lemon meringue??? (yes, multiple question marks).
Your delivery of what could have been a rather straight-forward recipe post was awesome. The part about covering the pie pan with the graham cracker crumbs and realizing you couldn’t read the rest of the steps made me howl.
Charles, I finally figured out who you remind me of. You’re like the Italian Ziggy. 😉
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Jac
June 9, 2011
As soon as I saw the photo of the pie plate, I knew that Charles would have a problem in not seeing that dilemma ahead of time. He’s REALLY smart with the complex issues in life, but these simple things – not so much. Ask him about his ball point pen issues…
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Margaret Reyes Dempsey
June 10, 2011
Ooooo, I want to hear about the ball point pen issues.
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bronxboy55
June 10, 2011
Lemon pie is okay. That meringue stuff, though — it’s the texture I don’t like.
The Italian Ziggy. I’m flattered. (Which proves your point, I guess, doesn’t it?)
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Margaret Reyes Dempsey
June 10, 2011
Snort. Yes, it does. 🙂
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bronxboy55
June 11, 2011
I may do an entire post on ball point pens. My life is that exciting.
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Earth Ocean Sky Redux
June 8, 2011
17. Post home address with Google map directions from New York.
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bronxboy55
June 10, 2011
I’ll send the directions privately, EOS. You bring the egg creams.
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Snoring Dog Studio
June 8, 2011
Nice try with that first paragraph, Charles, but you didn’t chase off this pumpkin pie lover. Hah! I’m here and I read every word! And was delighted as usual. See – other people want you to write a book using your stuff here – you’re brilliant! You must! I love cheesecake but I couldn’t possibly make one here. How would I decide, anyway, between a pumpkin pie and cheesecake??
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Marie M
June 9, 2011
BronxBoy, don’t read this or it might ruin everything for you: Snoring Dog Studio, around here, especially at Thanksgiving, we see pumpkin cheesecake. So you don’t have to decide between them. Find a recipe, make one, and give us a report.
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Snoring Dog Studio
June 10, 2011
OOH, OOH – What a heavenly combination! C’mon, Charles, you know you want to try that one!
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bronxboy55
June 10, 2011
Pumpkin cheesecake for dessert. What’s for dinner, spinach lasagna?
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Marie M
June 12, 2011
Even though I brought it up, I don’t think I’d try the pumpkin cheesecake. Mashed buttered hot pumpkin as a veggie is fine, but I can’t imagine it would be better than regular old cheesecake (or cherry cheesecake, or pineapple cheesecake, or amaretto) . . . . . and I’d eat spinach lasagna in a minute. Guess we’ll just have to change the menu if we’re inviting BronxBoy to dinner!
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Sarah
June 9, 2011
This sounds delicious, Charles. Makes me want to invest in a springform pan. Thanks for writing about something that you WILL eat. This post reminds me: a small bakery in my town bakes cheesecakes that have won some prestigious culinary awards and have been named CT’s best cheesecakes for 9 years running. Perhaps I’ll send you one. I’d love to know how it stacks up against Melissa’s recipe. (I would run this experiment myself, but I would just end up devouring two cheesecakes, with the sugar rush causing me to forget to compare and contrast them.) Finally, it goes without saying that I’m totally with you on the pumpkin pie thing.
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bronxboy55
June 10, 2011
Don’t send the cheesecake. They’ll open it up in customs and it’ll never get here. You’ll have to deliver it yourself. (Is the bakery Stockbridge’s?)
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Melinda
June 9, 2011
The first time I used a spring form pan I didn’t lock it well and it all dripped out the sides before even making it to the oven. Then the next time I stood watch over the oven convinced it would leak out again. They are cool pans. I’m laughing at the covering the recipe on the plate. 🙂
“Take all of the ingredients out and put them onto the counter.” Ha ha I do this too because some kid always comes in to have an extensive conversation about something and then I can’t remember where I was.
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bronxboy55
June 10, 2011
There’s nothing worse than getting that batter all made and then watching it emerge from someplace unexpectedly. Blame it on the kids, that’s what I say. Even if they weren’t there.
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Melinda
June 15, 2011
I’m laughing at all the great comments. I’m putting my vote in for the ballpoint pen story.
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icedteawithlemon
June 9, 2011
I consider myself a cheesecake aficionado, and I will defintely be adding this recipe to my repertoire. Rather than just copying down the ingredients, though, I will have to print out the entire post because your instructions are what make the recipe especially appealing!
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bronxboy55
June 10, 2011
You’ll forget all about the post once you taste that cake. Let me know!
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Noreen
June 12, 2011
Is it really better than Mom’s cheesecake?? Joe has won prizes for making Mom’s cheesecake. I don’t know if I should trust you anymore? If you can’t be loyal to a family tradition, what next?? Are you going to find a better recipe than Mom’s butter cookies? I don’t know if I’ll be able to sleep tonight.
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bronxboy55
June 13, 2011
For some things, there can be more than one best. With a really good cheesecake, as with a really good pizza, the one l like best is the one that happens to be in front of me at that moment. (This makes me fickle, maybe, but falls just short of disloyalty.) Also, Mom’s is an Italian cheesecake, so it’s the best in that category. I’ve never made butter cookies, so that one is safe. How did you sleep?
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Jessica Sieghart
June 12, 2011
Well, I LOVE cheescake (and pumpkin pie, but I know that’s not allowed here 😉 With my lack of culinary skills, I wouldn’t even attempt this, but since I read your post the other day, I’ve been dreaming of cheescake and picked up all the necessary items at the store. The hubby is making it for me today, although, I can’t guarantee I’ll be waiting the 24 hours to eat it. It’s amazing how much we have in common. People beg me not to bring food I’ve cooked to parties, as well. I think it might have something to do with the time I tried to fry Italian Sausage in water, but go figure!
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bronxboy55
June 13, 2011
You probably didn’t have that much confidence in your writing skills at one time, and now you have a popular blog and your own column. It may be too late, but I wish you’d try making this on your own. (I was going to say I wish you and your husband would make the cheesecake together, but that could be bad advice, similar to suggesting that the two of you wallpaper a small bathroom together.)
Let us know how it turns out.
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writerwoman61
June 12, 2011
Oh, Charles…I was literally crying when I got to the part about you putting the graham cracker crust over the recipe…I was laughing so hard, Jim thought I’d lost my mind!
I’ve passed a link to your post to my friend, Clouded Marble, in South Africa, who was looking for the ultimate cheesecake recipe earlier this week…
Thanks for my Sunday afternoon giggle!
Wendy
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bronxboy55
June 13, 2011
Thanks for sending the link to clouded marbles, Wendy. There’s a comment from her below.
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aubrey
June 12, 2011
VERY important to let the cream cheese soften. It’s a messy business anyway, but un-softened cream cheese makes it even more so. I have found pieces of cream cheese on the ceiling; all due to my impatience.
I serve cheesecake every Thanksgiving – usually Oreo or pumpkin. I’m usually inclined to make the Oreo one, as that usually leaves me with 1/2 bag of cookies when the cooking is done. I don’t think it’s right, but I’m already looking forward to Thanksgiving.
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bronxboy55
June 13, 2011
Thank you, aubrey, for the corroboration about the cream cheese. I’ve never had Oreo cheesecake, but it sounds tempting. And to still have half a bag of cookies left when the cheesecake has been devoured is a consolation of sorts. I’m ignoring your mention of pumpkin entirely.
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aubrey
June 13, 2011
I’m going to take up the pumpkin gauntlet and say that I have also been known to make pumpkin bread for T-Giving.
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clouded marbles
June 13, 2011
LOL. A few years back the same thing would’ve happened with me and that pie plate.
Thanks for sharing the recipe and the how-to. I have some shopping to do (#1. buy springform pan). I’ll also have to improvise a little (keeping in mind the dire warning about substituting ingredients and skipping steps 😉 ) because my oven has only one rack.
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bronxboy55
June 13, 2011
I just looked it up and the pan of water seems to be there to keep the moisture level high, which is supposed to prevent cracks in the cake. I don’t see why you couldn’t put the water next to the cheesecake, rather than under it. Leave some space in between if you can, in case the water boils. (At 350 degrees, it should boil, but for some reason I don’t think it does.)
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clouded marbles
June 13, 2011
wow, okay. But now I wonder if it is necessary to use the water in a conventional oven? In my experience, because there is no circulation like with a thermo fan, moist things tend to sweat a little all by themselves (which is probably not the same as staying moist). What type of oven do you use, if you don’t mind me asking?
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bronxboy55
July 1, 2011
It’s possible that the pan of water is unnecessary, but I’d be a little nervous about going through all the trouble of making this cake and then ruining it by skipping a simple step. Our oven is electric.
Sorry I took so long to reply!
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journeytoepiphany
June 13, 2011
Looks wonderful..can’t wait to try it.
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bronxboy55
June 13, 2011
I hope you will try it, and report back to us.
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charlywalker
June 13, 2011
Here’s my recipe for Cheesecake:
1) call Cheesecake Factory
2) have them deliver
It all sounds so good, but I can’t cook worth beans…..
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bronxboy55
June 15, 2011
If I had a Cheesecake Factory nearby, I’d be working there, not for money but just to be able to take home the leftovers. Maybe they’d even let me sleep upstairs. You obviously live near a Cheesecake Factory, and I can feel you taunting me.
Anyway, beans aren’t worth cooking.
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slightlyignorant
June 15, 2011
Okay, so I confess – I don’t like cheesecake. BUT – and bear with me here, please! – I did enjoy reading the post and your anecdotes, and I do like being able to bake things for other people, so having this recipe is good, because most sane people DO love a good cheesecake.
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bronxboy55
June 15, 2011
Okay, you can stay — but only because I like the name of your blog, and because you bake for other people.
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slightlyignorant
June 15, 2011
AND I adore the Cheesecake Factory, so that’s another point in my favor.
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Linda Paul
June 15, 2011
Oh no. Now my ice cream craving has morphed into a cheesecake craving. I think I’ll be finding those 5 pounds I lost recently.
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bronxboy55
June 21, 2011
If you make the cheesecake, invite your friends over for dessert. Then you’ll be even more popular than you already are, and you’ll gain a pound or two at the most. Three pounds, tops.
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Val
June 16, 2011
Yeah, good post, Charles! I don’t understand how anyone can not like cheesecake. I love cheesecake. And one day I shall try your recipe… one day, when I have another springform pan to replace the one that died. But… one thing I don’t understand… what sort of cream cheese needs to be left out to soften? I think maybe the cream cheese you have there is different from the cream cheese we have here: ours is already soft.
And one day, if you like, I’ll fish out my own cheesecake recipes for you! 🙂
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bronxboy55
June 21, 2011
The cream cheese here has a texture similar to that of cold butter. It isn’t hard, but still difficult to blend with other ingredients. I’d love to try your recipe, Val.
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arborfamiliae
June 28, 2011
I have to admit that I’m not a huge cheesecake fan. Nevertheless, I took my wife to the Cheesecake Factory, where they make every imaginable variety of cheesecake, last week. While there, I did partake and found it tasty, but I still don’t gravitate toward cheesecake.
So I’m probably not qualified (if even allowed) to comment on this post. Maybe I’ll see if I can get my wife to give your recipe a try–then I can judge cheesecake after tasting one of the best.
But then I would have to worship her more than I already do…and I don’t think that’s possible.
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bronxboy55
July 1, 2011
Maybe you’re just not a cheesecake person. If you try this cheesecake and don’t like it, then you can stop wondering. I’ve never had better.
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Melissa Lippke Gould
September 3, 2011
Well this is certainly a sweet treat – both literally and figuratively, to find musings about my cheesecake recipe – and my longevity!
It’s good to hear that this recipe lives on as well.
While I no longer provide catering services – other than for my own family gatherings, I do continue to make cheesecake and other sweet treats, including my other specialty: chocolate éclairs.
I’d like to add that it is best to bake this cheesecake recipe multiple days before it is to be served, as the flavor gets even better and it becomes slightly easier to cut.
I have also made this cheesecake as a wedding cake for my own wedding 27 years ago…and for my daughter’s in 2007. I baked multiple recipes in varying sized tiers, leaving off the sour cream topping. For my wedding I used a cream cheese frosting and on my daughter’s I made a white chocolate ganache.
Having read your blog, I am now hoping that my son and his fiancée will continue this tradition for their 2012 wedding.
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bronxboy55
September 3, 2011
What an amazing surprise it was to get your comment, especially after the many hours I spent searching in vain for you. The recipe definitely lives on. Whenever I want my daughter and her boyfriend to come over for dinner, I have to say just one word to seal the deal: cheesecake. And now that a few people have read this post, I’m hoping your cake will become part of their lives, too. It really is a work of art.
Thank you, Melissa, for taking the time to write. Hearing from you directly was the one ingredient missing in all of this. I only wish I’d published this post sooner — maybe you would have invited me to your daughter’s wedding. Or at least saved me a piece of cake.
http://www.Hugzfromheaven.com/
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Melissa Lippke Gould
September 7, 2011
I’m glad that I was able to surprise You.
I do agree that offering cheesecake is a great way to keep the family showing up at your door and I hope your readers will discover the same.
Thanks, too, for listing my Hugz from Heaven website.
It is a work in progress but something I am as passionate about as Cheesecake.
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An Idealist Thinker
September 9, 2011
I am glad I found this post. Recently, we saw how to make a ‘Classic Baked Cheesecake’ on MasterChef Australia by Donna Hayes. They cook up amazingly fabulous stuff on that show especially desserts. My husband tried the ‘Gooey Centered Brownie’ recipe from them and it was better than from the best bakeries here! He is going to try their classic baked cheesecake next. But Melissa’s recipe here sounds simpler. I am saving it for him.
P.S. – No matter what other stuff husbands goof up, they do cook better.. wayyy better. As far as I am concerned, my husband can have the high pedestal in the kitchen all days of the year!
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bronxboy55
October 13, 2011
AIT, I have no idea how a month has gone by since you left this comment, and I apologize. Has your husband tried the recipe? I’d love to hear about it.
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Sue
October 8, 2011
This was hilarious! I laughed till I had tears running down my face! You are a great writer! Loved it! Will try the cheesecake and will follow instructions. I tend to tweak recipes. But I will behave in this case. Thanks!
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bronxboy55
October 13, 2011
Thanks, Sue. If you want to let Melissa herself know what you think, you can reach her at the link in my reply to her comment (above).
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