Mrs Markowitzs Cheesecake Recipes

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MRS. MARSHALL'S CHEESECAKE



Mrs. Marshall's Cheesecake image

Categories     Cake     Cheese     Dairy     Egg     Dessert     Bake     Mother's Day     Engagement Party     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For crust
1 1/2 cups crushed zwieback toasts
1 cup sugar
1 teaspoon cinnamon
8 tablespoons unsalted butter, melted
For filling
2 (8-oz) packages cream cheese, softened
4 large eggs, separated
1 cup sugar
1 cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F and butter a 10-inch springform pan.
  • Make crust:
  • Stir together crust ingredients. Reserve 1/4 cup for topping and press remainder onto bottom and 1 1/2 inches up side of springform pan.
  • Make filling:
  • Beat cream cheese with a wooden spoon in a large bowl until smooth and creamy and add yolks 1 at a time, beating well after each addition. Beat in sugar, cream, flour, and vanilla. Beat whites with an eggbeater in another large bowl until they just hold stiff peaks and fold into cream-cheese mixture gently but thoroughly. Spoon filling into crust, smoothing top, and sprinkle evenly with reserved crumb mixture. Put springform pan in a shallow baking pan and bake cake on lowest rack of oven 1 hour. Turn oven off and open oven door 5 to 6 inches. Cool in oven 1 hour. Chill, covered, at least 3 hours. Remove side of pan and let cheesecake stand at room temperature 30 minutes before serving.

MRS. MARKOWITZ'S CHEESECAKE



Mrs. Markowitz's Cheesecake image

This is a heavy, rich cheesecake. It makes its own crust that is perfect for topping with cherries, strawberries, raspberries etc.

Provided by AngelianMickie

Categories     Cheesecake

Time 3h15m

Yield 24 serving(s)

Number Of Ingredients 10

4 (8 ounce) packages cream cheese
1 cup sugar
4 eggs
1/4 lb butter, melted
1 1/2 tablespoons lemon juice
1 teaspoon vanilla
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1 pint sour cream

Steps:

  • preheat oven to 325 degrees.
  • Mix cream cheese, 1 cup sugar and eggs until well blended.
  • Add lemon juice and vanilla.
  • Blend in melted butter and mix until smooth.
  • Sift together 1/2 cup sugar, cornstarch and flour.
  • Add to cream mixture.
  • Blend in sour cream.
  • Pour mixture into spring form pan and bake for 1 hour
  • Turn off heat and let cake cool with door closed (no peeking) for 2 hours.
  • **keep your blender on a low speed this cake doesn't turn out well if you aerate it. Don't rush it.
  • **this is a pretty large cake and it rises a lot before it settles so i suggest using a large pan.
  • **this cake makes its own crust and it leaves a it leaves a ridge around the top that is perfect for holding your toppings on.
  • ** the cook time includes the 2 hour cooling period.

Nutrition Facts : Calories 275.6, Fat 21.9, SaturatedFat 13.5, Cholesterol 95.4, Sodium 161.1, Carbohydrate 16.1, Sugar 12.7, Protein 4.7

MRS. MARKOVITZ'S SWEET NOODLE KUGEL



Mrs. Markovitz's Sweet Noodle Kugel image

When I lived in Pittsburgh, Mrs. Markovitz was my downstairs neighbor and landlord and a great cook. The smells from her house were amazing. This was one of her specialities especially around the Jewish New Year. The topping makes this irresistable!

Provided by Caryn Gale

Categories     Dessert

Time 1h40m

Yield 20 square pieces

Number Of Ingredients 11

1 lb medium noodles, boiled and drained
6 eggs, well beaten
1 can pineapple tidbits, drained
1 tablespoon lemon juice
1 cup sugar
1 teaspoon vanilla
1/2 cup margarine, melted
1 pinch salt
1 tablespoon margarine, melted
3/4 cup corn flake crumbs
1/3 dark brown sugar

Steps:

  • Boil and drain noodles.
  • In a large bowl, mix all ingredients except the topping.
  • Pour into greased rectangular pan.
  • Mix topping and spread in an even layer over kugel.
  • Bake at 350 for 1 hour.

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