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Old 06-22-2008, 04:17 PM
 
1,994 posts, read 2,625,431 times
Reputation: 584
Default Lou and Hy's Deli in Akron

I know that the deli is no longer in Akron. I would love to have a menu from the old Lou and Hy's on West Market Street. If anyone has one or knows where I can get one, send me a private message. Actually, I would like to have two menus, but I can settle for one.
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Old 06-22-2008, 07:20 PM
 
3 posts, read 14,159 times
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I don't have a menu, but I loved their cheesecake. My husband and I were sad when they closed.
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Old 06-22-2008, 08:06 PM
 
1,994 posts, read 2,625,431 times
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They probably went out of business because I left town. I lived on their cheesecake.
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Old 09-09-2008, 10:37 AM
 
1 posts, read 7,061 times
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Default Lou & Hys Deli

We used to drive 1 1/2 hours just to eat at Lou & Hy's Deli and miss it very much. Great family restaurant. If anyone knows a family member, ask if they would print a cookbook. If advertised on the web, I would think it would sell like hotcakes.
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Old 12-03-2008, 09:15 AM
 
1 posts, read 6,863 times
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I have been told that the famous recipe for Lou and Hy's cheesecake has been printed in the akron beacon journal sometime last year. I would love to have this recipe to surprise my 85 year old mother and father for christmas dinner. If you have this please send me a copy to [email]swisher1953@aol.com[/email] thank you and have a merry and safe holiday.
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Old 12-03-2008, 10:18 AM
 
Location: Barberton, OH
436 posts, read 1,035,480 times
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Default recipe

....currently looking into this - should know relatively soon....
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Old 12-04-2008, 08:12 AM
 
Location: Barberton, OH
436 posts, read 1,035,480 times
Reputation: 186
Default Lou & Hy's infamous cheesecake recipe

---Straight from one of the folks at the ABJ...seems like it will make a lot but I'm sure that you can cut the recipe atleast in half. ---


LOU & HY'S CHEESECAKE
Crust:
4 cups graham cracker crumbs
10 tbsp. melted butter
Cake:
8 packages (8 oz. each) cream cheese, at room temperature
1 1/2 cups plus 2 tbsp. flour
2 3/4cups plus 2 tbsp. sugar
1/2 tsp. salt
1 pint sour cream
9 eggs
2 half-pint containers whipping cream
1/2 cup powdered sugar
1 tbsp. vanilla
1 tbsp. lemon juice
Cherry, blueberry or pineapple pie filling
Whipped cream if desired
For the crust: Stir and toss crumbs with melted butter. Press equal amounts into the bottoms of four 8- or 8 1/2-inch-round springform pans, or a 9 1/2-, 8 1/2- and 7 1/2-inch pan. Set aside.
For the cake: In a 5-quart mixer bowl, beat cream cheese with an electric mixer until fluffy. Slowly beat in flour, then sugar. Add salt and sour cream and beat until smooth, scraping down sides occasionally with a rubber spatula.
Add eggs one at a time, beating on low speed after each addition just until egg is incorporated. Bowl will be very full. Turn off mixer. Scrape bowl and stir with a rubber spatula until batter is uniformly mixed.
In a very large bowl, beat whipping cream until slightly thickened. While beating, slowly add sugar, vanilla and lemon juice until soft peaks form.
Pour one-fourth of the cream cheese mixture into the bowl with the whipped cream and fold until incorporated. Add half of remaining batter and fold again, then fold in remaining batter.
Pour over crusts in springform pans. Place in a boiling water bath and bake in a preheated, 325-degree oven for about 2 1/2 hours; or place pans directly on oven shelves and bake in a preheated, 350-degree oven until cheesecakes are almost set. To test for doneness, gently shake pans. The cheesecakes should still wiggle slightly. Without the water bath, baking time will be about 40 minutes for a 7 1/2-inch cake, 50 minutes for an 8- to 8 1/2-inch cake, and 60 minutes for a 9 1/2-inch cake.
Cool to room temperature, then refrigerate. Before serving, run a sharp knife between the cake and sides of the pan. Release the clamp, spread the sides and lift the sides off the cake. Top with pie filling and decorate with whipped cream, if desired
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Old 12-07-2008, 02:14 PM
 
Location: Raleigh, NC
122 posts, read 287,693 times
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Thank you CityGrrl....I cannot wait to make this for Christmas. I need to take 4 desserts to four different functions, so this recipe is perfect!
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Old 12-08-2008, 08:27 AM
 
Location: Barberton, OH
436 posts, read 1,035,480 times
Reputation: 186
No problem - hope you enjoy it
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Old 02-04-2009, 06:48 AM
 
Location: Barberton, OH
436 posts, read 1,035,480 times
Reputation: 186
Default Recipe In ABJ Again

For anyone who is interested in having an actual copy, the cheesecake recipe from Lou & Hy's is in the Akron Beacon Journal again today, 2/4/09, on the second page of the FOOD section. It was brought back around because widow of the owner (of the deli) is setting up a culinary scholarship, in his name, at the University of Akron. The story actually starts on D1 of the paper.
It is also on the Beacon Journals' website for the time being: Ohio.com - Lisa Abraham: Scholarship to honor Lou & Hy's Hojfeldt (http://www.ohio.com/lifestyle/abraham/38919242.html - broken link)

Apparently a lot of people had been requesting it
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