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Drudge Retort: The Other Side of the News
Saturday, December 04, 2021

All over New York City, bagel makers say, a schmear shortage is threatening one of the most treasured local delicacies: a fresh bagel with cream cheese. "This is bad. This is very bad," said Pedro Aguilar, a manager at the Pick-a-Bagel chain, which has several Manhattan locations.

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Oddly, my local supermarket had cream cheese on sale the week before Thanksgiving, as they usually do each year.

Price was the same as usual, two 8 ounce bars of Philly Cream Cheese for $4.00.


#1 | Posted by LampLighter at 2021-12-04 01:25 PM | Reply

There's a Wegmans down in Columbia MD that is currently selling a family pack of 4 8 oz bars for $3.50. My mom loves that store- I just went there last weekend. I wish it didn't take 45 minutes to get there-- it gives my Mom too much time to pry into my personal life ;-)

#2 | Posted by NerfHerder at 2021-12-04 02:26 PM | Reply

Cream cheese shortage during Hanukkah?

This is no mere coincidence.

#3 | Posted by ClownShack at 2021-12-04 02:30 PM | Reply

Obviously this is a Demonrat conspiracy against fat rwingers!

#4 | Posted by Corky at 2021-12-04 03:02 PM | Reply

If you're in MD you need to buy your cream cheese from Aldi.

#5 | Posted by RightisTrite at 2021-12-04 04:05 PM | Reply

OK, I'm gonna try a cut 'n' paste from a PDF.

This is an awesome cheesecake to make with all that cream cheese that is hard to find......

OK, apparently I blew through the posting limit, so I will split it into two parts.

Part 1 of 2

Lemon Icebox Cheesecake

Serves 12 to 16 (recipe derived from America's Test Kitchen)

WHY THIS RECIPE WORKS:

In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven. For the Lemon Icebox Cheesecake, we needed to dial back the lemon juice to compensate. Lemon curd, a rich, tangy spread made from eggs, butter, cream, sugar, and lemon juice, added crisp lemon flavor without the undesirable "chew" of zest or the processed flavor of lemon extract. Using lemon cookies instead of graham crackers for the crust created an additional layer of lemon flavor.

Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling.

INGREDIENTS

CRUST
21 lemon cookies, broken into pieces (see "Layers of Lemon Flavor," below)
4 tablespoons unsalted butter, melted
2 teaspoon grated lemon zest

CURD
1 large egg plus 1 egg yolk
cup sugar
Pinch salt
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream

FILLING
1 envelope (2 teaspoons) unflavored gelatin (be sure to measure, envelope contents vary)
cup lemon juice (2 or 3 lemons, depending upon the lemons)
1 pounds cream cheese, cut into 1-inch pieces and softened
cup sugar
Pinch salt
1 cups heavy cream, room temperature

INSTRUCTIONS

MAKE CRUST
Adjust oven rack to middle position and heat oven to 350 degrees.
Process cookies in food processor until finely ground.
Add butter and zest and pulse until combined.
Press mixture lightly into bottom of 9-inch springform pan. I use a fork to spread and press down the crust. If you press too hard, the crust will be tough to cut through.
Bake until lightly browned and set, about 10 minutes.
Cool completely on wire rack, at least 30 minutes.

MAKE CURD
Read all the steps of this section before starting
While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan.
Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding like, about 3 minutes.
Remove from heat and stir in butter and cream.
Refrigerate until needed in a few minutes.

SOFTEN GELATIN
Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes.
Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.
Set aside and let cool, about three or four minutes.

MAKE FILLING
With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes.
Slowly add cream and beat until light and fluffy, about 2 minutes.
Add gelatin mixture and cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.

CHILL CHEESECAKE
Pour filling into cooled crust and smooth top.
Pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance.
Refrigerate until set, at least 6 hours.
Remove sides of pan.
Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.)

end of part 1 of 2

#6 | Posted by LampLighter at 2021-12-04 07:40 PM | Reply

part 2 of 2

LAYERS OF LEMON FLAVOR

An extraordinary icebox lemon cheesecake requires more than a squeeze of lemon.

LEMON COOKIES - Instead of the standard graham cracker crumbs, lemon cookies (pulverized to crumbs in a food processor) were used for the crust. I prefer Pepperidge Farm, there are 21 cookies to a package.

LEMON JUICE AND ZEST - Divide and conquer " freshly squeezed lemon juice for the filling and lemon zest for the crust.

LEMON CURD " A tangy, homemade lemon curd was mixed into the batter and swirled on top of the cheesecake.

CHEATER'S CHEESECAKE - Homemade lemon curd can't be beat. Don't have the 15 minutes it takes to make it, though? You can find jarred curd in the jam section of the supermarket. But be forewarned: all brands are not created equal. The only one recommended is Wilkin and Sons, which captures the taste of real lemons and is creamy enough to use in our lemon icebox cheesecake (you will need cup). Just so you know: it costs about $9.

Enjoy!!!

end of part 2 of 2

#7 | Posted by LampLighter at 2021-12-04 07:41 PM | Reply

Ingredients, without any special characters...

INGREDIENTS

CRUST
21 lemon cookies, broken into pieces (see "Layers of Lemon Flavor," below)
4 tablespoons unsalted butter, melted
2 teaspoon grated lemon zest

CURD
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch salt
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream

FILLING
1 envelope (2 3/4 teaspoons) unflavored gelatin (be sure to measure, envelope contents vary)
1/4 cup lemon juice (2 or 3 lemons, depending upon the lemons)
1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
3/4 cup sugar
Pinch salt
1 1/4 cups heavy cream, room temperature

#8 | Posted by LampLighter at 2021-12-04 07:47 PM | Reply

I lost a hundred pounds. You want me to gain it all back huh?

#9 | Posted by LauraMohr at 2021-12-04 07:53 PM | Reply

@#9

Absolutely not.

But let me say, when I make that cheesecake, I slice it into 1/8 portions and freeze them

It freezes quite well.

I eat one slice per week..


#10 | Posted by LampLighter at 2021-12-04 09:36 PM | Reply

Good job Laura that's a heck of an accomplishment.
Be proud of yourself. :)

#11 | Posted by a_monson at 2021-12-05 03:32 AM | Reply | Newsworthy 1

Cream cheese shortage during Hanukkah?
This is no mere coincidence.
#3 | POSTED BY CLOWNSHACK

The space lasers are melting the cream cheese peaks around the Dead Sea. Oy vey!

#12 | Posted by Doc_Sarvis at 2021-12-05 08:43 AM | Reply

Good job Laura that's a heck of an accomplishment.
Be proud of yourself. :)

#11 | POSTED BY A_MONSON AT 2021-12-05 03:32 AM | REPLY

From grief loss to losing a foot and half of my sigmoid colon I actually feel physically better than I have in a couple decades. Thanks for the encouragement

#13 | Posted by LauraMohr at 2021-12-05 05:51 PM | Reply

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