Julie in CA Posted September 16, 2011 Share Posted September 16, 2011 (edited) What kind of crust would you like with a lemon cheesecake? Edited September 16, 2011 by Julie in CA Quote Link to comment Share on other sites More sharing options...
thescrappyhomeschooler Posted September 16, 2011 Share Posted September 16, 2011 You don't have an "all of the above" choice! They all sound good. I can't choose one. Quote Link to comment Share on other sites More sharing options...
tearose Posted September 16, 2011 Share Posted September 16, 2011 I tend to like shortbread. Quote Link to comment Share on other sites More sharing options...
Hunter's Moon Posted September 16, 2011 Share Posted September 16, 2011 :drool: Quote Link to comment Share on other sites More sharing options...
justamouse Posted September 16, 2011 Share Posted September 16, 2011 (edited) there are these Italian cookies-amaretti, that i use for crusts (when there are any left!) http://www.amazon.com/Amaretti-Saronno-Cookies-Window-Lazzaroni/dp/B0001K5LTY/ref=sr_1_1?ie=UTF8&qid=1316195572&sr=8-1 As long as it's a fresh lemon with grated zest, they would taste great. Ohh I like the idea for shortbread-gingersnap is great with pumpkin. I've been making The Barefoot Contessa's chocolate cheesecake (the one that sold for 40 bucks an inch) and it is UTTERLY amazing. I use Ghiradelli (yes, there is better, I know, but I like their bittersweet) and then use the 70% to make a ganache. A Freaking Mazing. Edited September 16, 2011 by justamouse Quote Link to comment Share on other sites More sharing options...
AuntieM Posted September 16, 2011 Share Posted September 16, 2011 I voted graham, but I make it with a "loaded" Graham cracker crust: Graham cracker crumbs, ground almonds, a dash of cinnamon, brown sugar and butter. I just use a hint of lemon in the filling, though. Maybe you'd leave out the cinnamon with a more lemony filling? Quote Link to comment Share on other sites More sharing options...
Cinder Posted September 16, 2011 Share Posted September 16, 2011 My first thought was shortbread, so I voted "other." Quote Link to comment Share on other sites More sharing options...
Lara in Colo Posted September 16, 2011 Share Posted September 16, 2011 I make a graham cracker, coconut, almond crust. Grind it all up in the food processor (yes with a lemon cheescake) I would think shortbread would be yummy too. Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted September 16, 2011 Share Posted September 16, 2011 I voted vanilla - but it could be either that or graham crackers. Quote Link to comment Share on other sites More sharing options...
IATeachingMom Posted September 16, 2011 Share Posted September 16, 2011 I make an oatmeal crust and it's great! It's still "normal" because it's just oatmeal but different. Most people love it! It's kinda like a thin oatmeal cookie! Quote Link to comment Share on other sites More sharing options...
smillard00 Posted September 16, 2011 Share Posted September 16, 2011 I was watching a cooking show last week (maybe Cook's Country?) and they used lemon sandwich cookies for their crust. It was like a vanilla oreo with lemon filling. That sounded really good! Quote Link to comment Share on other sites More sharing options...
stripe Posted September 16, 2011 Share Posted September 16, 2011 I think I read in a cooking magazine that they used some sort of lemon cookie(is there a lemon cream cookie?) and liked it a lot. Eta: Oh! Good! smillard00 is referring to the same thing. That being said, I love the taste of a graham cracker crust! Quote Link to comment Share on other sites More sharing options...
Tap Posted September 16, 2011 Share Posted September 16, 2011 I say pecan because I don't like crust on cheesecake. That would be different enough that I would try it. I especially dislike graham cracker crust. Quote Link to comment Share on other sites More sharing options...
6packofun Posted September 16, 2011 Share Posted September 16, 2011 My "other" is also for shortbread. Flavored or not, with nuts or not. Quote Link to comment Share on other sites More sharing options...
LarlaB Posted September 16, 2011 Share Posted September 16, 2011 Gingersnap, because its not expected and oh-so-good!!! Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted September 16, 2011 Author Share Posted September 16, 2011 Thanks everyone! For today, it'll be graham crust. Tomorrow? Who knows...;) Quote Link to comment Share on other sites More sharing options...
jplain Posted September 16, 2011 Share Posted September 16, 2011 For cheesecake crust I use almond meal, shredded coconut, granular sweetener, and melted butter. :) Quote Link to comment Share on other sites More sharing options...
iamrachelle Posted September 16, 2011 Share Posted September 16, 2011 I voted graham, but I make it with a "loaded" Graham cracker crust: Graham cracker crumbs, ground almonds, a dash of cinnamon, brown sugar and butter. I just use a hint of lemon in the filling, though. Maybe you'd leave out the cinnamon with a more lemony filling? It's official. I'm starving now. :D Quote Link to comment Share on other sites More sharing options...
SweetMissMagnolia Posted September 16, 2011 Share Posted September 16, 2011 I've done both graham cracker and cookie crumb (separate pies of course)..... Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted September 17, 2011 Share Posted September 17, 2011 I have an amazing recipe that calls for a shortbread crust with lemon zest. YUM. Quote Link to comment Share on other sites More sharing options...
KatieJ Posted September 17, 2011 Share Posted September 17, 2011 My MIL's cheesetorte is heavy with lemon and her crust is Zweibach toast instead of graham crackers. It is unusual but very good. Quote Link to comment Share on other sites More sharing options...
IsabelC Posted September 17, 2011 Share Posted September 17, 2011 Are Graham crackers a plain, sweet biscuit? oops maybe I mean cookie? Because when I do lemon cheesecake I get Marie biscuits (which I'm thinking are probably a similar thing), crush them, add a heap of lemon zest and a bit of butter, and press it into the cake tin. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted September 17, 2011 Author Share Posted September 17, 2011 I have an amazing recipe that calls for a shortbread crust with lemon zest. YUM. Care to pass the recipe along? :bigear: Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted September 17, 2011 Share Posted September 17, 2011 (edited) Care to pass the recipe along? :bigear: Sure! I love all things lemon (as you may have guessed from my SN ;)) This cheesecake is A LOT of work, but worthy of it's name. Also, when they say a 10" springform pan, they MEAN a 10" pan and don't try it with a 9". Ask me how I know (it was ugly, but still tasted good :lol:). Best-Ever Lemon Cheesecake Crust 1 cup flour 1/4 cup sugar 1 t. lemon zest 8 Tbsp. butter 1 egg yolk, slightly beaten 1/4 t. vanilla extract Cheesecake Filling 5 (8-oz) pkg cream cheese, softened 1 3/4 cup sugar 3 Tbsp. flour 1 t. lemon zest 1/4 t. salt 1/2 t. vanilla 5 whole eggs (or 1 cup in volume) 2 egg yolks 1/4 cup cream Topping 2 cups sour cream 3 Tbsp sugar 1 t. vanilla extract Lemon Glaze 1/2 cup sugar 1 1/2 Tbsp cornstarch 1/4 t. salt 3/4 cup water 1/3 cup fresh lemon juice 1 egg yolk 1 Tbsp butter 1 t. lemon zest Crust: Preheat oven to 400. Combine flour, sugar, and lemon zest. Cut in butter with a pastry blender or food processor. When mixture is crumbly, add egg yolk and vanilla. Blend well. Pat into bottom and up sides of a 10" springform pan. Bake about 10 minutes, until crust is just golden. Set aside. Turn oven up to 500. Filling: In mixer bowl, beat softened cream cheese until smooth. In a separate bowl, combine sugar, flour, lemon zest, and salt. Gradually blend dry ingredients into the cheese. Stir in vanilla. Add eggs and yolks, one at a time, stirring well after every addition. Gently stir in cream. Pour into crust. Bake at 500 for 5-8 minutes. Reduce heat to 200, bake for 1 hour. 10 minutes before it comes out, make sour cream topping. Topping: Stir together sour cream, sugar, and vanilla. When cheesecake has finished it's hour baking, spread sour cream mixture over hot cake, smoothing the top with a spatula. Return to oven and bake for an additional 12 minutes. Turn off oven and leave cheesecake in for another 30 minutes. Meanwhile, make lemon glaze. Glaze: In a heavy saucepan, mix sugar, cornstarch, and salt. In a large liquid measuring cup or bowl, combine water, lemon juice and egg yolk. Stir into sugar mixture in saucepan. Cook over low heat, stirring constantly, until mixture comes to a slow simmer and is thickened. Stir in butter and lemon zest. Allow to cool slightly, but spread over cheesecake before the glaze sets. Chill in refrigerator 4 hours or preferably over night. Edited September 17, 2011 by LemonPie Quote Link to comment Share on other sites More sharing options...
linguistmama Posted September 17, 2011 Share Posted September 17, 2011 That recipe looks fabulous! I don't have a 10 in spring form pan only a 9 in square pyrex. Any tips on modifying it? Using a little less crust and filling? Quote Link to comment Share on other sites More sharing options...
Farrar Posted September 17, 2011 Share Posted September 17, 2011 Where can I vote for just give me lemon cheesecake with any one of those crusts? :drool5: Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted September 17, 2011 Author Share Posted September 17, 2011 Where can I vote for just give me lemon cheesecake with any one of those crusts? :drool5: You can place your vote (in person) at: http://www.farwoodbarandgrill.com/index2.html :tongue_smilie: We will be serving lemon cheesecake next week. :D Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted September 18, 2011 Share Posted September 18, 2011 That recipe looks fabulous! I don't have a 10 in spring form pan only a 9 in square pyrex. Any tips on modifying it? Using a little less crust and filling? Honestly, unless you're making it for something like a HUGE Thanksgiving gathering, I'd probably halve it and make it in a 6" or your 9" Pyrex (just watch it while it's baking because it will bake faster if the filling is spread thinner). It makes a ton and it's very rich! I made a full recipe here once and DH and I were so sick of cheesecake by the time we finished it. . . and it takes a lot to make me sick of cheesecake :D Julie--I didn't realize you were so close to me! I was wondering recently when I saw where your oldest is attending college, though. I almost asked you about it. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted September 18, 2011 Author Share Posted September 18, 2011 Julie--I didn't realize you were so close to me! I was wondering recently when I saw where your oldest is attending college, though. I almost asked you about it. Ds is very, very happy where he is. :001_smile: Thanks so much for posting the recipe. I made a lemon cheesecake yesterday that called for a 9" springform. I put it in a 10" springform because I knew it just looked like too much. As it was baking, it rose above the height of the pan, but didn't actually run over. When sampled today, it was good, but I'm never happy with good--it has to be spectacular! I'll try your recipe next. It sounds like a show-stopper. :drool5: Thank you for posting it. Quote Link to comment Share on other sites More sharing options...
linguistmama Posted September 18, 2011 Share Posted September 18, 2011 Honestly, unless you're making it for something like a HUGE Thanksgiving gathering, I'd probably halve it and make it in a 6" or your 9" Pyrex (just watch it while it's baking because it will bake faster if the filling is spread thinner). It makes a ton and it's very rich! I made a full recipe here once and DH and I were so sick of cheesecake by the time we finished it. . . and it takes a lot to make me sick of cheesecake :D Good to know, thanks! Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted September 18, 2011 Share Posted September 18, 2011 Butter shortbread. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted September 18, 2011 Share Posted September 18, 2011 I'll try your recipe next. It sounds like a show-stopper. :drool5: Thank you for posting it. It's gotten rave reviews for me a few times :) Hope you like it! Quote Link to comment Share on other sites More sharing options...
Lovedtodeath Posted September 18, 2011 Share Posted September 18, 2011 I LOVE graham cracker crust. It is my favorite part of cheesecake. If I was expecting cheesecake and didn't get graham cracker crust, I'd be smurfed. Quote Link to comment Share on other sites More sharing options...
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