home made cheese cake? What should I do?

Question

My family bugs me all the time about making home made cheese cake I make them about 1 ever month and a 1/2 as much as they ask me should I charge them or keep making them beg.Because they are not cheep to make but I still make then.Remember I make then from scratch not a box.

I`m the baker in the family,my husband and his friends have told me I need to start a business but I only like doing it for fun I think if I had to do it on a full time base I won`t injoy it anymore.

Answer 1

hand over the recipe (if it's not a big secret) and tell them that you wish someone would make YOU one once in awhile.

Answer 2

Strawberry Vanilla Cheesecake (Fruit Filled Cheesecake): 1 hour 15 min prep 8 servings 2 cups graham crackers, crushed 1/2 teaspoon cinnamon 2 tablespoons sugar 5 tablespoons butter, melted 3 (8 ounce) packages cream cheese, softened 3 large eggs 3/4 cup granulated sugar 1 tablespoon flour 1/4 teaspoon salt 1 teaspoon vanilla 1/4 cup whipping cream 3 cups strawberries (fresh or frozen) 1 tablespoon lemon juice 1/4 cup sugar (omit if using sweetened, frozen berries) 1 tablespoon cornstarch 2-3 drops red food coloring 1 cup berries (fresh or individually frozen, cleaned and hulled use whole or if preferred, cut into smaller pieces) 1. Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping. 2. Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool. 3. Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat. 4. Pour one half of the cream cheese filling into the crust. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce. 5. Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.) 6. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours. 7. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

Answer 3

COUNTRY CHEESECAKE

DOUGH:

1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream

FILLING:

4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract

To make the dough, combine flour, sugar, baking powder, and salt in a bowl. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps).
In a separate bowl, beat egg yolks into the sour cream. Stir the beaten egg yolks into the dough mixture. Knead in the bowl until mixture begins to form a dough and is well mixed. Wrap dough in plastic wrap and refrigerate one to two hours.
Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle.
Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan.
For the filling, beat the eggs and egg white at high speed of electric mixer until thick. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form.
Press the cheese through a sieve or potato ricer or pulse in food processor. Fold gently into beaten egg white mixture.
Add the remaining ingredients. Mix thoroughly, but gently so as not to deflate the egg whites.
Turn the cheese filling into the dough lined pan.
Bake at 350F for 40 minutes or until set.
Cool and cut into squares.

Answer 4

I know cheesecakes are not only rather expensive but a lot of work when you make them yourself. But remember - you are under no obligation to make them. I think you should make them only when you want to out of love for family and friends.

Don't let them pressure you or make you feel guilty. How about telling them they will appreciate them more if they don't get to have them so often. Or if money is really an problem, just tell them so.

Answer 5

How about if you decide you will make cheese cake once a month...the last Saturday of the month.
You make 1 ( one) cheesecake, and make the slices as big or small as necessary depending on the number of guests (free loaders).

Does everyone in your family have a specialty??? Perhaps it could be pot luck and everybody brings a dish...

Answer 6

I think you should take your family's begging as just a compliment, and I think you're right that you might not enjoy it if it was a full-time job. Right now, you are enjoying it, and so are they - they have something to look forward to, when you're not making the cheesecake every day.

Answer 7

Can you say something like - "Tell you what, I'm a little short on cash this week, but if you'll buy the ingredients for me, I'll whip one up for you, no problem!"

It's unfair for them to expect you to make these often & pay for all the ingredients all the time.

Answer 8

Ok, if you can manage it, make them a cheesecake, using a different recipe. Other wise, go to the store, and get a tub of cheesecake filling and use it, according to directions. Add to it, if you want to.

Answer 9

If you are worried about the cost, when they ask and you feel you can't afford to but would like to make one, tell them you'll make it if they'll buy the ingredients. Just a thought.

Answer 10

Yea i'd say hand the reciepe over help the 1st time and let them pay and make themselves