Best Granny Barras Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRANNIE'S CHEESECAKE - OMA'S KäSEKUCHEN



Grannie's Cheesecake - Oma's Käsekuchen image

This old cheese cake came from Lithuania. My grannie told me her oma said they used to make this with cheese made from Reindeer milk. Grannie adjusted these for todays markets. I still make it occasionally.

Provided by Renate

Categories     Cheesecake

Time 3h

Yield 16 serving(s)

Number Of Ingredients 16

3/4 cup flour
1 teaspoon baking powder
1/4 cup sugar
2 egg yolks
1 tablespoon water or 1 tablespoon milk
2 tablespoons unsalted butter
2 (3 1/2 ounce) packages vanilla pudding mix, the boiling kind
2 cups milk, separated
1/4 cup sugar
1/4 teaspoon lemon extract or 1/4 teaspoon bitter almond extract
2 -3 lbs cottage cheese, uncreamed works best,but no ricotta
1/4 cup sultanas or 1/4 cup raisins
3 egg whites
4 tablespoons sugar
1 egg yolk
1 tablespoon water

Steps:

  • Crust: Sift flour, baking powder and sugar together on a flat surface.
  • Make a well in the center.
  • Add egg yolks, and liquid.
  • Mix with some of the flour to make a thick paste.
  • Cut butter into small pieces, put on top of paste, cover with flour and quickly mix into a smooth dough.
  • Pat about 1/2 of the dough on bottom of 9" spring form pan.
  • Knead one tbsp flour into the remaining dough.
  • Attach side of pan to bottom.
  • Shape dough into a roll and lay on side of pan and work up the side about 1 1/4 to 1 1/2".
  • Prick dough several times with a fork.
  • Bake at 400ºF for about 10 minutes or till lightly golden brown.
  • Filling: Place cottage cheese in solid weave straining bag.
  • Drain overnight or squeeze as much liquid as possible from cheese to make about 3 1/4 to 3 1/2 cup cheese.
  • Mix the pudding mixes with 1/2 cup milk, set aside.
  • Bring remaining milk and sugar to boil, stirring constantly.
  • Remove from heat.
  • Add pudding/milk mix and bring back to boiling, stirring constantly until thick.
  • Remove from heat.
  • Add cheese and extract and bring to a boil, stirring constantly.
  • Remove from heat.
  • Add sultanas.
  • Beat egg whites into snow, slowly adding sugar beating well after each addition.
  • Fold egg white into cheese mix and turn into crust lined pan.
  • Smooth out surface.
  • Brush: Mix egg yolk and water.
  • Gently brush top of cheese mixture.
  • Bake at 275ºF to 300ºF for 45 to 60 minutes.
  • This cake should not rise very much during the baking.
  • It seems that it gets too tall reduce the heat.
  • To tell if the cake is done, shake the form gently, the center should jiggle just a little.
  • Remove cake from oven and, unlatch the side and gently remove crust from side.
  • Leave sides in place and let cake cool completely.

Nutrition Facts : Calories 215.9, Fat 6, SaturatedFat 3.5, Cholesterol 52, Sodium 373.5, Carbohydrate 30.6, Fiber 0.3, Sugar 20.9, Protein 10

THE BEST NEW YORK-STYLE CHEESECAKE



The Best New York-Style Cheesecake image

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.

Provided by Food Network Kitchen

Categories     dessert

Time 12h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
  • Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
  • Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
  • Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
  • Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

Related Topics