Which is, naturally, the best part of eating real cheesecake. 
A friend of mine and I used to go to a restuarant where they sold cheesecake at about $4 a sliver - it was called “Chocolate Orgasm”. They weren’t kidding.
Since the OP is about New York Cheesecake, and you’re spouting off about how much you know about making cheesecakes, I would like to point out that traditionally New York cheesecake is baked.
Partly depends on what size cheesecake you’re making; you note yours were large. I’ve got two recipes, one for an 8-inch cake (3 8-oz. packages of cream cheese, 1 cup of sour cream, 3 eggs) and one for a 10-incher (5 cream cheese, 2 cups of sour cream and 6 eggs). I usually make the smaller one, since having a lot of leftover cheesecake around is a baaaaad idea. Not that it’s around long, mind you. I’ll be making one this weekend, as my husband is nuts about them and Monday is his birthday. It’s the least I can do, which is what I generally aim for. 
I’ll have to see how much I shell out for it.
You’re right, I got thinking after I posted that the reason I remember thinking it would be that much cheaper is because right now, I only own one springform pan, and it’s an 8-incher.
So yes, if I made them as large as I used to, I would have used my old 10-12" pans, depending on how large a crowd I was baking them for. The 10" usually took about five packages of cream cheese, and it just went up from there.
I’ll have what she’s having…
Stranger
Now I come to think of it, since I’m going to be making one anyway… my esteemed Exploding Kitchen, is the recipe for your orgasmic creation a proprietary secret, or would you mind sharing? I feel a sudden urge to expand my culinary knowledge.
Oh shit. :smack:
This thread is going to be emasculated to Cafe Society.
My first Pit thread in my 6 1/2 years on the board and it gets downgraded.
Story of my life.
Want a Chocolate Orgasm?
$30. 
I don’t think I’ve ever seen a mod have to move his own thread before. What is the world coming to.
This is the Pit? Oops. Sorry, Mr. Rico, sir. If you’d like to come back in and toss some more swear words and vicious invective around, do feel free. We’ll just wait over here. It is your thread, after all.
Psst… Kitchen… about that recipe…?
I, too, want to see the $3.00 cheesecake, without baking.
I’ve made some very successful cheesecakes, but I baked 'em all.
I’d also like to know the recipe for the orgasm inducing cheesecake. Please?
Surely a move from the Pit to Café Society is an upgrade to the finer things in life?
Dang, I bet they were heavy. I made mine with (I think; it’s been a while, and we can’t figure out where my recipe went) three packages of cream cheese and taking the baked product out of the oven was always fun. I use an 8" springform pan.
Oh hell yeah, they were heavy. After I learned to make “New York Style” dense cheesecakes, I never went back. They had this texture to them that was just sooo… can something be heavy and creamy at the same time? I suppose I shouldn’t say I “never went back”, since I did, upon request. But I got the most requests for the dense stuff.
This stuff was not for someone watching their waistline. This stuff was gooooooooooood!
Actually it’s $25.93
In what will probably be a futile gesture, I will attempt to save this poor threads genitalia!
Fuck cheesecake, what kinda shitty cake is made out of cheese!
If fucking Bush hadn’t stolen the election and invaded Iraq, cheesecake would be free!
It’s all fuckin’ Clinton’s fucking fault, if he hadn’t fucked a cheesecake in the fucking oval office and lied about it.
Cheesecake is proof that God exists.
Cheesecake is proof that God does not exist.
Fred Phelps says God hates cheesecake, can you fucking believe it?
Fuck people who say they have a great fucking recipe for some delicious fucking foodstuff shit and don’t immediately post it.
Fuck people who ask for fuckin’ recipes.
Fuck people who complain when their fucking thread gets moved.
Fuck people who complain about the fucking price of cheesecake.
Fuck Fuck Fuck Fuck Fuck Fuck Fuck Fuck Fuck
Well I tried Rico, and I’m sorry I have to do this but,
now about this cheesecake, recipes would be cool, but I think some baking hints might be even better! Whisk or mixer. Mixer, hand-held or stand? Any tricks in the prep? Secret ingredients? How do you keep it from cracking?
I love to bake, but cheesecake has always intimidated me.
Todey, maybe. Tomorrow, probably $27.47. It won’t be too long before the exchange rate goes the other way.
Fuck you, man, you cannot make a first-class cheesecake for less than three dollars using stuff at the grocery store; you wouldn’t know a first-class cheesecake if someone stuffed it down your gullet piece by creamy, delicious piece. I bake cheesecakes that approach first class (if I made them more than once every year or so, they might become first-class eventually), using Insanity Rose Beranbaum’s “Cordon Rose” recipe from The Cake Bible. I can verify that the ingredients cost between $15-$20, or more if I make it a chocolate cheesecake (using superb chocolate, of course) or use fresh fruit.
And Rico? You can piss off: thirty bucks for a good cheesecake is a bargain. Assuming that the kitchen gets a discount on ingredients, that’s about what it should cost: to make ends meet, bakeries generally charge triple the cost of ingredients for each confection. At least, that was the rule of thumb we used in the bakeries I worked at. This pays for labor (and bakers aren’t rolling in the dough – ha, ha!), power, floor space, and so forth. But if you’re getting imported New York Cheesecakes, you’re not getting something good anyway: chances are you’re getting frozen mass-produced overpriced shit, and the only reason it’s thirty bucks is because its cornstarch-and-gelatin-filled corpus is elephantine. A real $30 cheesecake should be maybe 9" across, and pure heaven in every bite, not a trace of filler.
There, how’s that? Can it stay in the pit?
Daniel
With all due respect, there is no such thing as a “first class” cheesecake that isn’t baked.
And I refuse to believe that you’re making a “first class” cheesecake for under three dollars.
At my local Safeway, the store-brand cream cheese is $0.99 for eight ounces. Two packages, minimum, for an 8-inch cheesecake. Grade A/Aa Medium Eggs - 12 Count - are $1.29. Let’s say four eggs – forty-three cents. Graham cracker crumbs for the crust – buy a package of Safeway Honey Grahams and crumble them yourself - 28.8 Oz for $3.49 and use half: $1.75.
That’s the MINIMUM needed for something that could approach a “First class” cheesecake. And I use “approach” advisedly. A “first class” cheesecake uses high end cream cheese, heavy cream, more eggs, melted butter in the crust, etc.