Posted on 09/24/2024 12:13:52 PM PDT by Red Badger
Sept. 24 (UPI) -- An annual Cream Cheese Festival in Lowville, N.Y., hosted a successful Guinness World Record attempt featuring a 15,008-pound cheesecake.
The Kraft-Heinz plant in Lowville set the record for the world's largest cheesecake at the festival in 2013, but was beaten by a team from Russia who made a 9,347-pound cheesecake in 2017.
Derrick Langdon, quality manager at Kraft-Heinz, said he and his team decided to smash the previous record at this year's festival.
"If you're going to beat it, might as well go big," Langdon told WWNY-TV. "We decided we're going to smash that record, make it almost twice as big as the last one. If they were going to beat it, they'd have to go really big. It was go big."
A Guinness World Records adjudicator was present for the cheesecake's unveiling and confirmed it weighed in at 15,008 pounds, more than enough to reclaim the title.
"This is just unbelievable," Cream Cheese Festival Chair Jeremiah Papineau said. "To have a record in 2013, and to win the record again this year, it just shows how this community comes together, and we couldn't be more proud."
The cheesecake was sliced and served to festival attendees. The leftovers were donated to local food banks.
Cheesecake challenge!.................
Wish I could have had a go at this when I was a teenager.
Cheesecake with Oreo crust and raspberries. My favorite.
The total calories has how many zeroes? Not that it matters to me. Yum!
“mmmmm...CHEEEEEEZZZZZcake”
Kraft-y (John Kerry)-Heinz
Philadelphia No Bake Cheesecake
Creamy and delicious and incredibly easy to make.
Ing Crust 2 cups Grahams or tea biscuits 1 tablespoon sugar ½ cup Butter melted, unsalted Cheesecake filling 15.87 oz Cream cheese Philadelphia ⅓ cup Sour cream 12 oz Cool whip or whipped cream 2 teaspoon Vanilla 1 cup Powdered sugar 1 teaspoon Lemon zest
Instructions Processor pulse grahams or tea biscuits to fine crumbs. Mix jn sugar, add butter to coat crumbs. Place in sprayed 9-inch cake pan, pressing evenly and firmly. Freezer pan to let crust firm up while you make the filling. Add the softened room-temperature cream cheese, powdered sugar, vanilla extract, sour cream, and lemon zest, and mix with an electric hand mixer for about 1-2 minutes or until it's smooth and creamy. Add the cool whip and fold it with a rubber spatula scraping the sides and the bottom of the bowl to ensure your mixture is well combined.
Pour the cheesecake batter over the crust, saran over, and let set in the fridge for at least 5-24 hours. Top with whipped cream rosettes at edges. Serve and enjoy.
Notes Make sure you use room-temp cream cheese, makes it easier to mix with no unnecessary lumps. Thaw cool whip but make sure its cold.
Use a nonstick springform pan; cheesecake will be easy to release. Use high-fat Philadelphia cream cheese, ensures cheesecake will be stable and set properly.
Let cheesecake set in fridge for at least 5-24 hours; set in fridge overnight.
Don’t overbeat mixture, one of the most common mistakes. Scrape down sides and bottom of bowl frequently to ensure a homogeneous mixture.
ditto. guy looks like he’s fishing in it, though.
No bake. Doesn’t count.
Don’t eat it — yet.
Just save in an ice box in northern Alaska and next year smash two of them together for an even more ridiculous waste of cream cheese.
Then eat it? “Probably” OK.
My mother made the best cheesecake and would use nothing but Philly Cream Cheese.
Sounds like a challenge. Oh wait, I had to give up eating contests. Damn GERD.
raspberries?!? I’ve never had cheesecake with raspberries before but the thought of raspberries makes my mouth water in anticipation. Thanks for a great idea!
Last one I made, I added chocolate chips and pecans. Yum
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