Hello, everyone. I recently went to Japan with my wife and took a
picture of one ofe the nice New York cheesecake containers and got the
ingredients for it, now I am trying to make it for my birthday party
and need to know how to mix and bake this thing. Below is what I got
off the picture.
Gramercy Newyork cheese cake
1 - 1/2 cups cream cheese
1/6 cup camembert cheese ?
1/5 cup edam cheese
1/2 cup sour cream
1 cup milk
2/3 cup sugar
1/3 cup butter
1 teaspoon cornstarch
I have all the stuff now but I just need to know how mix it and cooke
it. Thanks a lot, my party is tomorrow. :)
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
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
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
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
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.
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
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
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
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
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
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
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.
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.
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
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
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.
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
I've eaten a sweet desert cheesecake that contained bleu cheese and it
was delicious. Unfortunately, I don't have the recipe.