New York Cheesecake, help please

wrote: You went to Japan, and took a picture of a cheesecake container... Did you take the picture with you, or did you take it once you got there, or... or... ? And now you want to bake it???
If anyone can provide some help here, please do. My advice, however, is to buy one ready-made. I'm still laboring over the part about the cheesecake picture, and now the 1/6 and 1/5 cup measurements and 2.2p lemon are giving me a headache in my eye.
I made a lovely Red Velvet cake for my birthday this week -- moist, tender, chocolately... [insert Homer Simpson salivation effects here]. I recommend it! You could use the cream cheese to make frosting for it. There's no picture taking involved so it would be far easier for a novice baker than a cheesecake would.

If the party is tomorrow, the cake should have been done by now. Cheesecake needs a full day to chill. Your recipe befumbles me. Good luck "cooke"ing it.

Will all due respect, the list of ingredients is quite strange and nothing like any dessert type cheesecake that I have ever seen. Here is the recipe for a good cheesecake from Junior's bakery in NY. If you don't want to make the sponge layer either omit it or substitute a crumb crust -----------------------------------
Junior's Cheesecake Sponge Cake Layer Preheat oven to 350° Grease a 9 inch springform pan.
1/2 cup sifted cake flour 1 teaspoon baking powder pinch of salt 3 eggs, separated 1/3 cup sugar plus 2 tablespoons 1 teaspoon vanilla extract 3 drops lemon extract 3 tablespoons melted butter 1/4 teaspoon cream of tarter
Sift the flour, baking powder and salt into a medium bowl and set aside. Beat egg yolks with an electric mixer on high for 3 minutes. Gradually add the sugar and beat until the mixture is light and lemon colored - about 5 more minutes. Beat in the vanilla and lemon extracts. Sift the flour mixture over the beaten egg yolks and stir by hand until well blended. Then blend in the butter. In a clean bowl with clean beaters, combine the egg whites and cream of tarter. Beat until foamy and then gradually add the reserved 2 tablespoons of sugar. Continue beating until the egg whites form stiff peaks. Combine about ¼ of the beaten egg whites with the flour mixture and mix until well combined. Then gently fold in the remaining egg whites. Carefully spread the batter on the bottom of the pan and bake for about 10 minutes or until the cake springs back when pressed with your finger. Set aside to cool.
Cheesecake Layer (Plain) 4 8oz packages of cream cheese (not low fat) 1 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon vanilla 2 eggs 3/4 cup heavy whipping cream
Preheat Oven to 350F Combined one package of cream cheese, 1/3 cup sugar, and the cornstarch in the bowl of an electric mixer and beat on low speed until creamy, about 3 minutes. Add the remaining cream cheese, one package at a time and beat until smooth. Increase the speed to high and add the remaining sugar and eggs, one at a time. Beat thoroughly after each addition. Stop the mixer and blend in the cream and vanilla by hand. Pour the batter over the baked cake in the springform pan. Wrap the bottom of the pan with heavy duty foil. Set the foil lined pan in another slightly larger pan. Pour enough boiling water into the outer pan to submerge 1 inch of the springform pan. Bake for about 1 hour or until the center of the cake barely jiggles when it is shaken. Let the cake cool in the oven for about an hour with the door ajar. Let the cake cool for another hour outside the oven on a wire rack. Slide a knife between the cake and the pan and then release the sides of the pan. Wrap with plastic film and chill in the refrigerator over night.
Pumpkin Cheesecake 1 recipe of sponge layer 1 recipe cheesecake layer
1 cup solid pack pumpkin 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves
Preheat the oven to 350° Mix the pumpkin with the spices and set aside. Make the cheesecake as above. Beat in the spiced pumpkin mixture after the addition of the eggs. Mix in cream and bake as directed above. Chocolate Marble Cheesecake 1 recipe sponge layer 1 recipe cheesecake 3/4 cup store bought fudge ice cream topping
Preheat the oven to 350F Prepare cheesecake. Pour half the batter over the sponge layer. Melt the fudge ice cream topping in a double boiler or microwave. Combine with the remaining batter. Pour over the plain batter and draw a table knife through the cake to create a marble patter. Bake as directed above. Cover the pan with foil after about 45 minutes of baking to prevent over browning.
Apple Crumb Cheesecake 1 recipe of sponge layer 1 recipe of cheesecake layer
Apple layer 1/2 cup granulated sugar 1/2 cup light brown sugar, packed 2 tablespoons all purpose four 1 tablespoon cornstarch ½ teaspoon cinnamon 1 ½ pounds tart-sweet apples 1 tablespoon fresh lemon juice
Crumb topping 1 cup all purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon ground cinnamon 6 tablespoons unsalted cold butter, cut into small pieces 1/4 cup shortening 1/4 teaspoon lemon extracts 1/3 cup sifted confectioner's sugar
Preheat the oven to 350F For the apples layer, mix the sugars, flour, cornstarch and cinnamon and set aside Peel, core, and slice the apples 1/4 inch thick (you will need 4 cups of apples). Drizzle with the lemon juice and toss with the sugar mixture. Spread about 2/3 of the apples over the baked sponge layer. Spread the cheesecake batter over the apples. Starting about 2 inches from the edge of the pan, push the remaining apples into the batter until they are almost completely submerged. Bake as directed above in the water bath for about 1 1/4 hours or until the center barely jiggles when you shake the pan, When top sets and starts to brown, (about 50 minutes) cover the pan with foil for the remainder of the baking time. While the cake is baking prepare the crumb topping. Mix the flour, brown sugar, and cinnamon together in a medium bowl. Work the butter and shortening into the mixture with your fingers or a pastry blender until the mixture looks like coarse crumbs about the size of small peas. Stir in the lemon extract. After the cake is completely cooled, top with the crumb topping and sprinkle with the confectioner's sugar. Cover the cake with plastic wrap and refrigerate it until serving time.

LOL, sorry I wasn't too clear on what I meant. The cheese cake box had a list of the ingredients but not the exact steps to mix them together, tempature, baking time etc. etc. The picture showed what was needed and how much was needed of each item. Remember, this is Japan, they have a bit of a different style for desserts in Japan than the US.
The cheese cake turned out great though, we bought a graham cracker crust mix in a box, and all of the ingredients, mixed them together in what seemed like the best way and baked it according to the other recipe. The only thing we missed was letting it chill for a day. We put Cherry pie topping on it and it was gooood. I think the lemon ended up being a teaspoon or two, the camembert and edam cheeses gave it a nice......chessy flavor. I think the only thing I would have changed is maybe add vanila and a little bit more sugar to make it sweeter, other than that it worked great.

It sounds like something from the Iron Chef!

What's Iron Chef?

Iron Chef is a crazy ass TV show from Japan where a contestant faces off with a master chef in a stadium setting. They use ingredients that can make your stomach turn. It wouldn't be unusual for them to make a mouse out or eel eyes and garnish it with a sauce that included bodily fluids from amphibians. They will start with an ice-cream that includes anchovies and carob followed by a course featuring fried insects.

Wow, if you all think edam and camembert cheese is crazy you need to crawl out of the rock you live under.

I think you might want to rephrase that a bit. It comes off as more than a bit snarky. (If you want tolerance, you need to show a little yourself, eh?)
Now, to reply to the sentiment. Edam and Camembert as food stuffs are not crazy. Using them in a dessert dish is a little bit out of the mainstream....
Most people think of cheesecakes as sweets, using fairly bland cheese like ricotta or cream cheese. Both Edam and Camembert have a bit more cheese flavor than many people expect to find.
jenn -- Jenn Ridley snipped-for-privacy@chartermi.net

Wow, if you think that's what I said, you need to take a remedial reading course.

Exactly. The OP posted the recipe for the cheesecake, which had a normal (read: significant) amount of sugar. In fact, the recipe was fairly standard up to the point where the Edam and Camembert cheese was specified. I would have no issues with a savory cheesecake made with a substantial amount of either of these cheeses, but with no sugar. I have had a salmon cheesecake that was terrific as an offering with cocktails.

"Vox Humana" wrote in news:yD%Lb.124238$ snipped-for-privacy@fe3.columbus.rr.com:
I've eaten a sweet desert cheesecake that contained bleu cheese and it was delicious. Unfortunately, I don't have the recipe.