Tag Archives: cheesecake

Limburger Cheesecake… only for the strong of heart or if you have a cold!

limburger cheesecake with onions

Limburger Cheese! OH the wonderful smell of this cheese.

Limburger is one of the cheeses that belongs to the “washed-rind” category. It is a real cheese, albeit not the most popular, at least in places where many Germans do not congregate.  This is the cheese that my great grandfather loved on rye bread with raw onions and mustard, but only after it sat on top of the “ice box” for a few weeks.

It’s taste is not as bad as it’s smell (thank god!). Once you trim away the rind, it has a slightly sweet, spicy flavor and is much milder than you’d expect.

Washed-rind cheeses tend to be some of the highest regarded cheeses, at least amongst cheesemongers and other industry professionals and fanatics. Their complexity and richness of flavor even in pasteurized form makes them a satisfying group of cheeses for the table, to be enjoyed simply as a snack, with no embellishments or further preparation necessary. I however, love to turn them into wonderful deserts.  So at the end of this article is a savory limburger cheesecake with a sweet onion, apple cayenne pepper chutney topping.

Limburger is a “washed-rind” and this is the key to understanding the character of this type of cheese, Limburger included.

During the cheese’s production and aging, the exterior (the rind) is washed, smeared, rinsed, or submerged in a liquid that alters its insides and outsides. (That’s why, in the cheese world, sometimes this category is known as “smear-ripened.”)

Depending on the recipe for the specific cheese, this liquid can be brine (sometimes salt water) with herbs, beer, wine, aquavit, etc. Its effect on the cheese is to decrease its acidity.

This step makes the rind a welcome place for the growth of Brevibacterium linens,or B. linens, a friendly, beneficial bacterium that causes the interior to soften during ripening (just like in the bloomy-rind cheeses), the rind to turn sticky and pinkish-orange, and the aroma to be illustrated by wavy green lines. This cheese smells bad.

If you relied on smell alone, you might never eat this cheese but then you’d be missing out. While flavor varies by individual cheese, some common taste experiences of washed-rind cheeses are: eggy, sweet, beefy, pungent, creamy, spicy, buttery, and mustardy.

It’s rare that a washed-rind cheese tastes as assertive as it smells, and if it does, it often means the cheese is past its peak and is no longer good.

For those with a highly sensitive palate, I recommend trimming the rind. It can not only taste overwhelming, but its texture is often gritty. Then again, some people love the rind, so do what you like.

NOW for those of you who are BRAVE of heart and love a challenge….

Limburger Cake

1 Envelope Gelatin
1/2 c Mini-white chocolate Chips
1/4 c Milk cold
1 Graham Cracker Pie Crust, 9 Inch
1 c Milk boiling
2  6-Oz Pkgs Limburger Cheese
1/2 c Sugar
1 tsp Vanilla Extract

In blender, sprinkle gelatin over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add limburger cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatin mixture.

Chill until firm, about 2 hrs.

Onion, Apple, Cayenne Pepper Chutney

1 tablespoon light olive oil
4 apples, peeled and cut into 1/2 inch cubes
1 small onion, sliced
1 inch fresh ginger root, peeled and minced finely
1/4 cup white wine vinegar
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 teaspoon ground nutmeg

Directions

  1. In a saucepan over medium hight heat, sweat the onion in olive oil for 3-5 minutes.
  2. Add in rest of ingredients and stir very well. Bring to a boil and then reduce to a simmer.  Ingredients might appear a little dry at first but as the apple cooks it will throw water and become “saucy.”
  3. Reduce the heat to medium and cook covered for 30 minutes, stirring often to help break up the apples.
  4. For best results, chill overnight and serve cool to room temperature and place on cheesecake just before you serve.

 

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Ubriacone Cheese and Ricotta Cheesecake

By Chef Lippe

ubriacone cheese

Ubriacone is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called “drunken cheese”, it is bathed in gallons of red wine along with skins, seeds, and leftovers from the wine making process  to extract the unique sweet, delicate aroma of the wine and complex flavors.

An unpasteurized cow’s milk cheese, Ubriacone is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly red wine.

I have added the sweetness of this wine flavored cheese to my favorite cheese cake recipe for a very addictive dessert that will have your guests begging for more!

Ingredients:

8 eggs

2 cups sugar

½ cup flour

½ cup heavy cream

1 teaspoon pear extract

3 pound of ricotta

1 cup crumbled Ubriacone cheese

½ cup sweet wine such as Adytum Honey & Pear Mead

cheesecake pink

Directions:

Preheat oven to 350 degrees.

Beat eggs with a mixer until foamy. Add the sugar while beating eggs continuously with the mixer. Once the sugar is dissolved, beat in the flour, followed by the heavy cream, one by one, add in the pear extract, ricotta, Ubriacone and the wine.

Butter and flour a 9” springform pan. Pour in the mixture and sprinkle the top with cinnamon. Bake for 1 hour and 15 minutes, check to see if done with a toothpick, Once toothpick comes out clean, shut off the oven and leave the cheesecake in there to settle for 10 to 15 minutes more.

Once cool (this will take a few hours), sprinkle with powdered sugar and serve.

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Filed under Artisan Cheese, cheese cake, Chef Lippe, Food, Food blog, recipes, Ricotta, Ubriacone Cheese

Lemon Curd Cheese Cake

By Chef Lippe

Lemon-Curd-Cheese-Cake

Ingredients:

 Lemon Curd

1 teaspoon lemon zest

½ cup fresh lemon juice

¾ cup sugar

3 eggs

¼ cup soft butter

The Crust

1 cup graham cracker crumbs

¼ cup sugar

¼ teaspoon salt

¼ cup soft butter

 

The filling

2 ½ cups cream cheese

½ cup sour cream

½ cup sugar

3 eggs

1 teaspoon vanilla

Directions:

Lemon Curd

Mix the lemon juice, the zest, the sugar and the eggs in a medium pot on low heat. Keep stirring with a whisk. Slowly add the butter and keep stirring until the mixture turns creamy. Once the whisk leaves traces on the bottom of the pan remove from the stove and put aside.

 

The Crust

Crush the gram crackers until they are a fine powder. Stir in salt and sugar, mix well. Melt the butter and mix with dry ingredients. Press into bottom of a spring form pan and flatten out with about 1” on the sides. Bake for 10 minutes at 350. Let cool.

The Filling

Beat together the cream cheese and sugar in a bowl. When well mixed add the eggs one by one beating after each one. Add the sour cream and vanilla extract and mix until you have a smooth cream.

Pour half the filling into crust. Spread out evenly. Now add half the lemon curd mixture. Swirl the curd into the filling with a small knife or chopstick.

Repeat this step with the remaining filling and lemon curd.

Bake the cake for 50 to 60 minutes at 350. When taking the cake from the oven the center may still feel soft, it will set while cooling down.

After the cake has cooled 2 to 3 hours refrigerate.

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Gluten Free NY style Cheesecake with peaches

Gluten Free NY style Cheesecake with peaches

By Chef Lippe

When I was a little boy I was always in the kitchen bugging the cook, there were a few things that I learned:  1) that this was Cook’s secret family recipe for cheesecake, and 2) that she always cut the end off the ham because that is the way Cook’s Grandma made the ham taste so good.

Well now that I am a Chef I have found out a few things about Cook’s idea of cooking: 1) Yes it may have been Cook’s recipe, and yes it came from her head but that did not mean it was a family invented recipe, and 2) she cut the end off the ham bone all those years because her mom did, only to find out that she did it to make it fit in a smaller pan.  The point of the story is to say that: 1) In cooking few things are new…usually just a twist on something already tried, and 2) just because it’s always been done that way does not mean that we can’t change it. So feel free to add or change the ingredients in a recipe and make it your own.

So here are my changes on a typical NY style cheesecake.

Ingredients

  • ½ to 1 box of gluten free gingerbread cookies, crushed (depends on how much crust your family likes)
  • 4 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup gluten free almond flour
  • 1 large can of sliced peaches
  • ½ cup white sugar
  • ¼ teaspoon almond extract
  • 1 tablespoon butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix cookie crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Topping

Over medium heat melt butter in large pan, add peaches, stirring until warm. Add sugar, bringing to a boil. Remove from heat, add extract. Serve warm over cheese cake or cool in refrigerator and serve cold. It taste good both ways.

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Filed under cheese cake, Chef Lippe, Food, gluten free, recipes