Getting a Whole Cheesecake Off a Springform Base
Damaeus
springform pan and onto something that allows slicing? My springform pan
is a nonstick version and it's in immaculate condition. I don't want the
cutting instrument to scratch the pan base, and I'm not sure a plastic
cutting tool will be thin enough to cut it gracefully.
This is my second time making the cheesecake at this link...
http://allrecipes.com//Recipe/chantals-new-york-cheesecake/Detail.aspx
...and I tell you it's amazing. Also the first comment, the one that
starts with...
OK - I don't want to be rude, but this is the deal: this is a
perfect recipe, and if it fails...
...was a great help. I had cheesecake perfection the first time, and I
feel like this one will be even better, but I would like to get the
cheesecake onto some kind of serving plate without creating a localized
cheesequake. The springform base is recessed about an eighth of an inch
where the graham cracker crust is, and the cream cheese part comes up to
about 3/8" below the rim of the pan. I feel like it's going to be nearly
impossible to get it out of there as a whole piece without doing some kind
of damage to it.
This is being made for Thanksgiving tomorrow. It's setting up in the oven
for the next seven hours or so and will be ready to come out at 1:15am.
Then I'll move it to the fridge to chill, and by sometime tomorrow
afternoon, which is about when we'll be having lunch, it should be chilled
all the way through and settled perfectly.
After baking it looked absolutely fantastic. I can't wait to see how it
turns out. If the method looks too dangerous, I may just serve it off the
springform base this time since about seven people will see it tomorrow,
then make another one sometime to practice on. I'm not opposed to eating
cheesecake casserole, but I want tomorrow's version to be perfect.
Thanks,
Damaeus
--
"Marijuana inflames the erotic impulses and leads to revolting sex
crimes"
-Daily Mirror (1924)
Aussie
news:568re6pjd07prc5n9...@4ax.com:
> What's the best method for getting a cheesecake off the base of a
> springform pan and onto something that allows slicing?
You're screwed.
You should have asked *BEFORE* you made the cheesecake and put it in the
oven.
Use a knife to slice it, then next time you use your springform pan, use
baking paper on the base.
--
Peter Lucas
Hobart
Tasmania
The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.
Kalmia
Can't you slide a flat, long spreader under it and jar it loose?
Next time, use was paper or parchment maybe? I'd just remove the base
from the spring side and serve it right off the metal base. Who will
care?
ImStillMags
Just leave the cheesecake on the metal base of the spring form pan.
Put it on a pretty plate with a nice paper doily or something. No one
will even notice.
sf
<no-...@damaeus.earthlink.invalid> wrote:
> What's the best method for getting a cheesecake off the base of a
> springform pan and onto something that allows slicing? My springform pan
> is a nonstick version and it's in immaculate condition. I don't want the
> cutting instrument to scratch the pan base, and I'm not sure a plastic
> cutting tool will be thin enough to cut it gracefully.
Did you make that cheesecake already or are you thinking ahead?
If you don't have a cake spatula (those long skinny ones), cut out a
round of waxed paper, foil or parchment to put on the bottom of your
springform before you make the crust.
--
Never trust a dog to watch your food.
Pete C.
Cheesecake doesn't have a crust, that's why you use a springform pan.
Parchment on the bottom helps a lot, but even with it I've had
difficulties. Two layers of parchment and/or making the parchment come
up the side of the pan slightly helps.
Dan Abel
<1cc1ae3c-b553-4b57...@c39g2000yqi.googlegroups.com>,
Kalmia <tween...@mypacks.net> wrote:
> On Nov 24, 6:46 pm, Damaeus <no-m...@damaeus.earthlink.invalid> wrote:
> > What's the best method for getting a cheesecake off the base of a
> > springform pan and onto something that allows slicing? My springform pan
> > is a nonstick version and it's in immaculate condition. I don't want the
> > cutting instrument to scratch the pan base, and I'm not sure a plastic
> > cutting tool will be thin enough to cut it gracefully.
> Can't you slide a flat, long spreader under it and jar it loose?
> Next time, use was paper or parchment maybe? I'd just remove the base
> from the spring side and serve it right off the metal base. Who will
> care?
How do you do that without scratching the non-stick coating?
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Paco
"Pete C." <aux3....@snet.net> wrote in message
news:4cedc401$0$30622$ec3e...@unlimited.usenetmonster.com...
Although the OP didn't state if it had a crust or not, many cheesecake
recipes call for crushed graham crackers or ginger snaps, mixed with melted
butter & brown sugar, for a crust.
Paco
"ImStillMags" <sitar...@gmail.com> wrote in message
news:9b07fcd4-7840-459d...@q36g2000prh.googlegroups.com...
He is concerned about damaging the non stick surface.
Pete C.
"cheeseCAKE"
Pie = crust
Cake = no crust
JeanineAlyse
> "ImStillMags" <sitara8...@gmail.com> wrote in message
leaving the base on, then cut your servings with a water-heated and
dried knife in a rocking motion (rather than sawing). The I'd
carefully wiggle-slide the thinest serving blade (of whatever sort)
possible under each slice as served.
When it's still refer-cold you may be able towrap your hands around it
to "pull" the whole cake off the base, and directly onto your serving
plate provided your base is very good non-stick. Then for each of
your next times, be sure to well spray your pan as well as use a
parchment roound over the bottom spray.
...Picky
Aussie
news:ickhl2$m74$1...@news.eternal-september.org:
>
> Although the OP didn't state if it had a crust or not,
Yes, he did.
"The springform base is recessed about an eighth of an inch
where the graham cracker crust is, and the cream cheese part comes up to
about 3/8" below the rim of the pan"
He also posted the recipe...........
http://allrecipes.com//Recipe/chantals-new-york-cheesecake/Detail.aspx
Ingredients
* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch
springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter.
Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in
milk, and then mix in the eggs one at a time, mixing just enough to
incorporate. Mix in sour cream, vanilla and flour until smooth. Pour
filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake
cool in oven with the door closed for 5 to 6 hours; this prevents
cracking. Chill in refrigerator until serving.
Aussie
Well, he should have thought of that before he made it.
Too bad, soo sad. He'll learn from this 'mistake' and will know better next
time.
Wayne Boatwright
> What's the best method for getting a cheesecake off the base of a
> springform pan and onto something that allows slicing? My
> springform pan is a nonstick version and it's in immaculate
> condition. I don't want the cutting instrument to scratch the pan
> base, and I'm not sure a plastic cutting tool will be thin enough
> to cut it gracefully.
If it hasn't been suggested before, use a length of waxed dental floss
to cut all the pieces of cheesecake. Wrap the ends of the floss around
your fingers the same as if you were going to floss your teeth. Press
the floss across the whole cheesecake all the way down to the bottom.
When you cut all the way to the bottom, pull the length of floss all
the way out of the cheesecake. Do not try to pull the floss upwards.
Repeat cuts all the around the cake. Using floss gives you the most
perfect slices.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
atec77
simplest option run a plastic spatula under or a cheese cutting wire ,
next time get it right way up and use some grease proof and several layers
--
X-No-Archive: Yes
Robert
"Damaeus" <no-...@damaeus.earthlink.invalid> wrote in message
news:568re6pjd07prc5n9...@4ax.com...
Make it stiff enough for the transfer by wrapping pan in foil and place in
freezer till partly frozen.
Robert
Paco
"Aussie" <Aus...@home.upstairs.in.brissie.aus> wrote in message
news:Xns9E3B858A890B2P...@61.9.134.55...
> "Paco" <pa...@taco.not> wrote in
> news:ickhl2$m74$1...@news.eternal-september.org:
>
>>
>
>> Although the OP didn't state if it had a crust or not,
>
>
> Yes, he did.
>
>
> "The springform base is recessed about an eighth of an inch
> where the graham cracker crust is, and the cream cheese part comes up to
> about 3/8" below the rim of the pan"
>
> He also posted the recipe...........
>
> http://allrecipes.com//Recipe/chantals-new-york-cheesecake/Detail.aspx
>
<snip recipe>
> Peter Lucas
> Hobart
> Tasmania
You are absolutely correct. My bad. I stopped reading his post at the
recipe link (and didn't check out the recipe) and thought the same as you,
he should have thought it through beforehand. The OP isn't one of my
favorite posters, due to his "antics" the last he was here.
Paco
"Pete C." <aux3....@snet.net> wrote in message
news:4cedcfcc$0$30607$ec3e...@unlimited.usenetmonster.com...
"Boston Cream PIE"?
You're just being persnickety because the recipe title refers to "that
festering cesspool of humanity", New York City.
Aussie2
news:icl3j9$j6n$1...@news.eternal-september.org:
>
> You are absolutely correct.
As I usually am :-)
> My bad. I stopped reading his post at
> the recipe link (and didn't check out the recipe) and thought the same
> as you, he should have thought it through beforehand. The OP isn't
> one of my favorite posters, due to his "antics" the last he was here.
>
Didn't see him the last time.
--
_________
Peter
Hobart
Tasmania
Australia
"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."
Mr. Bill
>> springform pan and onto something that allows slicing? My springform pan
>> is a nonstick version and it's in immaculate condition. I don't want the
>> cutting instrument to scratch the pan base, and I'm not sure a plastic
>> cutting tool will be thin enough to cut it gracefully.
Parchment paper is worth its weight in gold!! I use it for
everything. Sounds like you have an issue this time...but don't
forget it with your next cooking or baking adventure!
Join me....a little fun, some ramblings and good recipes
Damaeus
2010 02:35:07 -0500 the following:
> You are absolutely correct. My bad. I stopped reading his post at the
> recipe link (and didn't check out the recipe) and thought the same as you,
> he should have thought it through beforehand. The OP isn't one of my
> favorite posters, due to his "antics" the last he was here.
My antics were stating what I believe and doing unto others as it seems
they are doing unto me. I'm sorry you found that offensive.
Damaeus
posted on 25 Nov 2010 04:25:04 GMT the following:
> If it hasn't been suggested before, use a length of waxed dental floss
> to cut all the pieces of cheesecake. Wrap the ends of the floss around
> your fingers the same as if you were going to floss your teeth. Press
> the floss across the whole cheesecake all the way down to the bottom.
> When you cut all the way to the bottom, pull the length of floss all
> the way out of the cheesecake. Do not try to pull the floss upwards.
> Repeat cuts all the around the cake. Using floss gives you the most
> perfect slices.
That sounds fantastic. I'll use that method. I've got a plastic pie
server that'll complement the floss.
Damaeus
posted on 25 Nov 2010 04:25:04 GMT the following:
> If it hasn't been suggested before, use a length of waxed dental floss
> to cut all the pieces of cheesecake. Wrap the ends of the floss around
> your fingers the same as if you were going to floss your teeth. Press
> the floss across the whole cheesecake all the way down to the bottom.
> When you cut all the way to the bottom, pull the length of floss all
> the way out of the cheesecake. Do not try to pull the floss upwards.
> Repeat cuts all the around the cake. Using floss gives you the most
> perfect slices.
Using cinnamon-flavored dental floss might give the cheesecake that final
magic touch.
Damaeus
24 Nov 2010 20:02:42 -0600 the following:
> Cheesecake doesn't have a crust, that's why you use a springform pan.
> Parchment on the bottom helps a lot, but even with it I've had
> difficulties. Two layers of parchment and/or making the parchment come
> up the side of the pan slightly helps.
I would see if I could get the parchment to extend outside the springform
pan, then when I remove the tube, I would hopefully have one sheet. The
only problem is that the springform pan makes a pretty tight seal as it
is, and I'm not sure if it would seat properly if parchment paper was set
up that way. Plus there's the water bath to consider, and wrapping the
whole assembly in foil could just turn out to make a big mess.
Mr. Bill
<no-...@damaeus.earthlink.invalid> wrote:
>I would see if I could get the parchment to extend outside the springform
>pan, then when I remove the tube, I would hopefully have one sheet.
You are TRYING to make this more difficult. Cut your parchment the
size of the bottom removable. ...nothing will be overlaping anything.
sf
<no-...@damaeus.earthlink.invalid> wrote:
> In news:rec.food.cooking, Wayne Boatwright <waynebo...@xgmail.com>
> posted on 25 Nov 2010 04:25:04 GMT the following:
>
> > If it hasn't been suggested before, use a length of waxed dental floss
> > to cut all the pieces of cheesecake. Wrap the ends of the floss around
> > your fingers the same as if you were going to floss your teeth. Press
> > the floss across the whole cheesecake all the way down to the bottom.
> > When you cut all the way to the bottom, pull the length of floss all
> > the way out of the cheesecake. Do not try to pull the floss upwards.
> > Repeat cuts all the around the cake. Using floss gives you the most
> > perfect slices.
>
> Using cinnamon-flavored dental floss might give the cheesecake that final
> magic touch.
>
Actually, dental floss is a good idea. We buy a bakery cheesecake
that is like angel food only it's some kind of cheese instead of flour
and the package has a length of fishing twine on it to use for cutting
because a knife is too messy and could possibly squish it.
Pete C.
What does an incorrectly named cake have to do with things?
>
> You're just being persnickety because the recipe title refers to "that
> festering cesspool of humanity", New York City.
Nope, it doesn't matter where it's from, cheesecake does not have a
crust. Indeed I just baked a proper crust free cheesecake last night.
Wayne Boatwright
That's pure bullshit. The vast majority of cheesecakes from
virtually everywhere have some type of crust, whether it be crumb,
pastry, or shortbread, etc.
Just because *some* cheesecakes have no crust is irrelevant.
Goomba
> I would see if I could get the parchment to extend outside the springform
> pan, then when I remove the tube, I would hopefully have one sheet. The
> only problem is that the springform pan makes a pretty tight seal as it
> is, and I'm not sure if it would seat properly if parchment paper was set
> up that way. Plus there's the water bath to consider, and wrapping the
> whole assembly in foil could just turn out to make a big mess.
>
> Damaeus
Research how to take a sheet of parchment and fold it up and cut it so
that it turns in to a circle to fit the bottom of the pan. It is a cool
baking trick to know.
Dan Abel
Wayne Boatwright <waynebo...@xgmail.com> wrote:
> On Thu 25 Nov 2010 11:09:38a, Pete C. told us...
> >> > "cheeseCAKE"
> >> >
> >> > Pie = crust
> >> > Cake = no crust
> >>
> >> "Boston Cream PIE"?
> >
> > What does an incorrectly named cake have to do with things?
> That's pure bullshit. The vast majority of cheesecakes from
> virtually everywhere have some type of crust, whether it be crumb,
> pastry, or shortbread, etc.
Just for Pete's benefit, we're having a pumpkin cheesepie after our
Thanksgiving dinner. We'll see what else there is. I'll let you know.
No cakes in the past.
Jean B.
>>>>
>>>> "cheeseCAKE"
>>>>
>>>> Pie = crust
>>>> Cake = no crust
>>>
>>> "Boston Cream PIE"?
>>
>> What does an incorrectly named cake have to do with things?
>>
>>>
>>> You're just being persnickety because the recipe title refers to
>>> "that festering cesspool of humanity", New York City.
>>
>> Nope, it doesn't matter where it's from, cheesecake does not have
>> a crust. Indeed I just baked a proper crust free cheesecake last
>> night.
>>
>
> That's pure bullshit. The vast majority of cheesecakes from
> virtually everywhere have some type of crust, whether it be crumb,
> pastry, or shortbread, etc.
>
> Just because *some* cheesecakes have no crust is irrelevant.
>
--
Jean B.
Pete C.
Quantity does not equate to legitimacy.
>
> Just because *some* cheesecakes have no crust is irrelevant.
Just because *some* people improperly put crusts on their attempts at
making cheesecake does not make it correct.
Pete C.
Well there you go, hopefully it will be good. I never add any flavors to
my cheesecake, I prefer to provide a couple different toppings on the
side for people to choose from if they want toppings.
Wayne Boatwright
Cheesecake
From Wikipedia, the free encyclopedia:
"Cheesecake is a dessert consisting of a topping made of soft, fresh
cheese on a base made from biscuit, pastry or sponge."
Call it what you will. It's not worth arguing over.
To distinguish those which are commonly accepted as cheesecakes from
cheesecakes that have no type of crust, most cookbooks specifically
call them "crustless cheescakes".
Pete C.
Damaeus wrote:
>
> In news:rec.food.cooking, "Pete C." <aux3....@snet.net> posted on Wed,
> 24 Nov 2010 20:02:42 -0600 the following:
>
> > Cheesecake doesn't have a crust, that's why you use a springform pan.
> > Parchment on the bottom helps a lot, but even with it I've had
> > difficulties. Two layers of parchment and/or making the parchment come
> > up the side of the pan slightly helps.
>
> I would see if I could get the parchment to extend outside the springform
> pan, then when I remove the tube, I would hopefully have one sheet. The
> only problem is that the springform pan makes a pretty tight seal as it
> is, and I'm not sure if it would seat properly if parchment paper was set
> up that way. Plus there's the water bath to consider, and wrapping the
> whole assembly in foil could just turn out to make a big mess.
Water bath??? For a cheesecake??? I've never heard of that in any
cheesecake recipe, even the screwy ones that use a crust. Are you baking
cheesecake or a creme brulee???
sf
> No cakes in the past.
I had Boston Cream cheesecake today... I have no idea if this is the
recipe or not, but it looked pretty much like this (and it was yummy)
http://hubpages.com/hub/Boston-Cream-Cheesecake
Wayne Boatwright
Apparently there's a lot that you *don't* know about cheesecake.
There are many cheesecake recipes that call for baking them in a
water bath.
You might want to read this short article:
<http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cheese
cakes/Cheesecakes.cfm>
You really should pick up a book entitled "Joy of Cheesecake" by
Bovbjerg & Iggers. It would truly broaden your knowledge, if not
your opinion.
Pete C.
The cheesecake recipe I use has proven to be superior to pretty much
every cheesecake I have tried, and I've tried quite a few, so I don't
need to spend time investigating inferior recipes for something I
already have the perfect recipe for. I'll spend my time searching out
recipes for new items I haven't tried or haven't found the perfect
version of.
Wayne Boatwright
>> ese cakes/Cheesecakes.cfm>
>>
>> You really should pick up a book entitled "Joy of Cheesecake" by
>> Bovbjerg & Iggers. It would truly broaden your knowledge, if not
>> your opinion.
>
> The cheesecake recipe I use has proven to be superior to pretty
> much every cheesecake I have tried, and I've tried quite a few, so
> I don't need to spend time investigating inferior recipes for
> something I already have the perfect recipe for. I'll spend my
> time searching out recipes for new items I haven't tried or
> haven't found the perfect version of.
>
Okay, stick to what you know, but don't try to cram it down everyone
else's throat as the only real or proper cheesecake. It might be for
you, but not everyone shares your opinion or taste.
Stu
<waynebo...@xgmail.com> wrote:
>Apparently there's a lot that you *don't* know about cheesecake.
>There are many cheesecake recipes that call for baking them in a
>water bath.
The only joy of cheesecake I want is a cherry cheesecake, a spoon and
a cup of Columbian coffee, and of course a quiet place to enjoy it ;-)
--
Stu
Recipe of the week "Pesarattu Pulusu"
http://foodforu.ca/recipeofweek.html
Christmas at Foodforu.ca
http://foodforu.ca/christmas/
Janet Wilder
coating on the bottom.
I put the cake with the bottom still under it in a pretty, glass footed
cake server with a dome lid. When it came time to serve it, I used a
pie server and had no problems removing the slices without scratching
the no-stick disk on the bottom.
If the cheesecake has a crust, which mine did, letting it sit in the
holder outside of the fridge for 15 minutes or so, the butter in the
crust softens enough to make the slices slide off the bottom of the pan.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Wayne Boatwright
> On 26 Nov 2010 03:29:09 GMT, Wayne Boatwright
> <waynebo...@xgmail.com> wrote:
>
>>Apparently there's a lot that you *don't* know about cheesecake.
>>There are many cheesecake recipes that call for baking them in a
>>water bath.
>
> The only joy of cheesecake I want is a cherry cheesecake, a spoon
> and a cup of Columbian coffee, and of course a quiet place to
> enjoy it ;-)
You mean a quiet place where you don't have to share it. :-)
Cherry cheesecake is one of my favorites.
Stu
<waynebo...@xgmail.com> wrote:
>On Fri 26 Nov 2010 07:37:14a, Stu told us...
>
>> On 26 Nov 2010 03:29:09 GMT, Wayne Boatwright
>> <waynebo...@xgmail.com> wrote:
>>
>>>Apparently there's a lot that you *don't* know about cheesecake.
>>>There are many cheesecake recipes that call for baking them in a
>>>water bath.
>>
>> The only joy of cheesecake I want is a cherry cheesecake, a spoon
>> and a cup of Columbian coffee, and of course a quiet place to
>> enjoy it ;-)
>
>You mean a quiet place where you don't have to share it. :-)
>
>Cherry cheesecake is one of my favorites.
exactly ;-)
sf
> On 26 Nov 2010 15:33:30 GMT, Wayne Boatwright
> <waynebo...@xgmail.com> wrote:
>
> >On Fri 26 Nov 2010 07:37:14a, Stu told us...
> >
> >>
> >> The only joy of cheesecake I want is a cherry cheesecake, a spoon
> >> and a cup of Columbian coffee, and of course a quiet place to
> >> enjoy it ;-)
> >
> >You mean a quiet place where you don't have to share it. :-)
> >
> >Cherry cheesecake is one of my favorites.
>
If you two like boston cream pie, you need to try boston cream
cheesecake. I looked at several recipes on the net last night and it
seems like they're all the same one. My gosh it was *good*! Wish I'd
brought some home now. I just didn't think about taking dessert (not
a big dessert eater at home), but I thought about it all last night
and feel like I need to make one now just to get it out of my brain.
<kicking self now>
Nunya Bidnits
Then literally everyone who ever baked a cheesecake which came into my view
was wrong? Hmm. Probably not.
I've never seen a cheesecake with no crust and wouldn't want one anyway. Why
eliminate a very nice part of the texture?
.
MartyB
--
-
Wayne Boatwright
I figured as much, as that would also be myu strategy. :-)
merryb
>
> - Show quoted text -
You must be reading something other than recipes. It is a fact that
cheesecake bakes much better in a water bath than not. Also, less
chance of cracking...
Goomba
> Then literally everyone who ever baked a cheesecake which came into my view
> was wrong? Hmm. Probably not.
>
> I've never seen a cheesecake with no crust and wouldn't want one anyway. Why
> eliminate a very nice part of the texture?
> .
> MartyB
I prefer mine crustless also.
I dislike graham cracker crusts.
Stu
wrote:
Mom made it with crushed saltines, especially her lime cheesecake.
--
Stu
Recipe of the week "Pesarattu Pulusu"
http://foodforu.ca/recipeofweek.html
Foodforu's Christmas for your Family
http://foodforu.ca/christmas/
Wayne Boatwright
Sounds good, sf!
Nunya Bidnits
Janet Wilder <kellie...@yahoo.com> wrote:
> My pumpkin cheesecake was made in a springform pan with a non-stick
> coating on the bottom.
>
> I put the cake with the bottom still under it in a pretty, glass
> footed cake server with a dome lid. When it came time to serve it, I
> used a pie server and had no problems removing the slices without
> scratching the no-stick disk on the bottom.
>
> If the cheesecake has a crust, which mine did, letting it sit in the
> holder outside of the fridge for 15 minutes or so, the butter in the
> crust softens enough to make the slices slide off the bottom of the
> pan.
Parchment would prevent scratching the nonstick coating provided one was
slightly careful cutting the slices. As already noted it would also allow
the entire cheesecake to be removed.
--�
-
Nunya Bidnits
Now water baths are bad too?
I think you're the one who is not making cheesecake.
Wayne Boatwright
There are yeast based crusts, shortbread crusts, ginger snap crumb
crusts, ground hazelnut or pecan crusts, etc.
I don't like any crustless cheesecakes, quiches, our pies.
Goomba
> There are yeast based crusts, shortbread crusts, ginger snap crumb
> crusts, ground hazelnut or pecan crusts, etc.
>
> I don't like any crustless cheesecakes, quiches, our pies.
>
All the crusts you mention are improvements over graham cracker crusts,
IMO. NY style cheesecake is often sans crust, but I've never heard of a
crustless quiche or pies.
I liked the wafer Oblaten we could get in Germany. Have you ever seen or
used them?
Wayne Boatwright
> Wayne Boatwright wrote:
>
>> There are yeast based crusts, shortbread crusts, ginger snap
>> crumb crusts, ground hazelnut or pecan crusts, etc.
>>
>> I don't like any crustless cheesecakes, quiches, our pies.
>>
> All the crusts you mention are improvements over graham cracker
> crusts, IMO. NY style cheesecake is often sans crust, but I've
> never heard of a crustless quiche or pies.
A quick Google search for "crustless" will give you plenty of recipes
for crustless quiche, crustless pumpkin and custard pies, etc. I
also recall a recipe for a crustless apple pie that had a crumb
topping.
> I liked the wafer Oblaten we could get in Germany. Have you ever
> seen or used them?
>
Yes, I was able to buy Oblaten when we lived in Cleveland. There
were many ethnic markets there. I like them, too.
Pete C.
If you haven't had a crust-free cheesecake, you don't know what you're
missing in terms of texture and flavor, it's much better than any crust.
Pete C.
Wayne Boatwright wrote:
>
> On Fri 26 Nov 2010 07:37:14a, Stu told us...
>
> > On 26 Nov 2010 03:29:09 GMT, Wayne Boatwright
> > <waynebo...@xgmail.com> wrote:
> >
> >>Apparently there's a lot that you *don't* know about cheesecake.
> >>There are many cheesecake recipes that call for baking them in a
> >>water bath.
> >
> > The only joy of cheesecake I want is a cherry cheesecake, a spoon
> > and a cup of Columbian coffee, and of course a quiet place to
> > enjoy it ;-)
>
> You mean a quiet place where you don't have to share it. :-)
>
> Cherry cheesecake is one of my favorites.
I frequently put cherry topping on my cheesecake, but I don't ever
flavor the cheesecake beyond the basic bit of vanilla in the recipe.
Pete C.
Not necessarily bad, but I haven't heard of their use with cheesecake. I
suppose I might consider using one if I wanted a very uniform
cheesecake, without the more-baked sides that are so delicious on a
crust-free cheesecake.
Jim Elbrecht
Flavor or texture? I remember a cheesecake that took crushed Oreo
cookies & butter for a crust.
Jim
Goomba
> Flavor or texture? I remember a cheesecake that took crushed Oreo
> cookies & butter for a crust.
>
> Jim
Sweetness actually. Sometimes people make things so unnecessarily sweet
that you lose the other flavor components (dairy; lemon or vanilla;
fruit, etc).
Oreos would pretty much ruin it for me, I imagine? It would overtake any
subtle flavors.
Wayne Boatwright
Vanilla is the only flavoring I use, too, when I'm planning on using
a fruit topping.
BTW, Pete, crust or crustless aside, did you post your cheesecake
recipe? I came into this thread late, but I'd be curious to compare
cheesecake filling recipes with the one I often use.
Ema Nymton
My cheesecake is made without crust, because my husband likes it like
that. I can take it either way, but I have come to enjoy cheesecake
without a crust.
Becca
Ema Nymton
> Flavor or texture? I remember a cheesecake that took crushed Oreo
>
> Jim
One of my favorite crusts for a cheesecake is the Maria cookies that are
sold in the Hispanic section. They have a mild flavor that is not too
vanilla-ey, like vanilla wafers, or too strong like graham crackers. I
do happen to like Maria's, though.
Becca
Pete C.
Wayne Boatwright wrote:
>
> On Fri 26 Nov 2010 01:03:26p, Pete C. told us...
>
> >
> > Wayne Boatwright wrote:
> >>
> >> On Fri 26 Nov 2010 07:37:14a, Stu told us...
> >>
> >> > On 26 Nov 2010 03:29:09 GMT, Wayne Boatwright
> >> > <waynebo...@xgmail.com> wrote:
> >> >
> >> >>Apparently there's a lot that you *don't* know about
> >> >>cheesecake. There are many cheesecake recipes that call for
> >> >>baking them in a water bath.
> >> >
> >> > The only joy of cheesecake I want is a cherry cheesecake, a
> >> > spoon and a cup of Columbian coffee, and of course a quiet
> >> > place to enjoy it ;-)
> >>
> >> You mean a quiet place where you don't have to share it. :-)
> >>
> >> Cherry cheesecake is one of my favorites.
> >
> > I frequently put cherry topping on my cheesecake, but I don't ever
> > flavor the cheesecake beyond the basic bit of vanilla in the
> > recipe.
> >
>
> Vanilla is the only flavoring I use, too, when I'm planning on using
> a fruit topping.
>
> BTW, Pete, crust or crustless aside, did you post your cheesecake
> recipe? I came into this thread late, but I'd be curious to compare
> cheesecake filling recipes with the one I often use.
Not in this thread, but I did some time ago. I'm sure it's in the vast
Google wasteland somewhere, it's the one with ricotta, cream cheese and
sour cream in equal 16oz parts.
Damaeus
posted on Thu, 25 Nov 2010 03:09:06 GMT the following:
> "Paco" <pa...@taco.not> wrote in news:ickhmn$md0$1...@news.eternal-september.org:
>
> > He is concerned about damaging the non stick surface.
>
> Well, he should have thought of that before he made it.
If my name was God, I probably would have.
Damaeus
--
"Marijuana inflames the erotic impulses and leads to revolting sex
crimes"
-Daily Mirror (1924)
Damaeus
Nov 2010 14:38:58 +1000 the following:
> If the non stick was working we wouldn't be having this discussion ,
> simplest option run a plastic spatula under or a cheese cutting wire ,
> next time get it right way up and use some grease proof and several layers
Actually it turned out not to be a problem. The nonstick stuff seems to
adhere better to the springform pan than it did to the $25 WearEver 8"
sauté pan I have that a woman guest ruined in one use. Before she got a
hold of it, it was in perfect condition. This is what it looked like
after she got through with it, cooking scrambled eggs and scraping the
surface with a metal spoon.
http://home.earthlink.net/~damaeus/images/8in-saute-top.jpg
Fascinating, isn't it, how a woman wouldn't know better than to use a
metal spoon in a pan like this. And it's literally the best nonstick pan
in the house. Out of the dozens of pots and pans we have to cook in, she
picked this one to abuse, my favorite of our small pans. Maybe she's just
not an experienced cook, but I later found out she's an experienced
prostitute. She wouldn't have even been in the house if I'd had my say,
but it isn't MY house, but my friend's, and he wanted them (her and her
friend) to come here. The man ended up stealing a bunch of stuff before
my friend kicked him out after calling him a piece of shit.
Someone else later got a hold of the pan and tried to use it to deep fry
something. He put too much oil in the pan and tried to pour some off,
slopping grease down the side of it, getting it under the pan, and then
setting it back on the glass-top range to burn the oil and stain the
bottom. Well, staining the bottom isn't the end of the world, but I
simply can't get over the nonstick surface.
Maybe some would ridicule me for being so nitpicky, but *I* know how to
make things like cookware and CDs last. My oldest CD is in as good a
condition as my newest CD. And I looked forward to decades of pleasure
using my little pan until *she* came along and destroyed the poor little
thing. Yes, I could buy a new one, I suppose. But I don't make a lot of
money, so when I do spend money on something extra, I like to go
high-quality if I can and that pan was one of those purchases. It just
sizzles my butter every time I think about it.
I need a sedative.
Damaeus
Nov 2010 16:53:03 GMT the following:
> On 24-Nov-2010, atec77 <ate...@hotmail.com> wrote:
>
> > If the non stick was working we wouldn't be having this discussion ,
> > simplest option run a plastic spatula under or a cheese cutting wire ,
>
> If cheese cutting wire isn't available, dental floss (unflavored) may also
> work.
I used that method using Glide dental tape, which is all I have. I think
even something like fishing line would work, too, and it would be less
expensive than using the dental floss. I only use that as a concern
because I would want to get a fresh piece of floss for each cut, and I
think you can get a lot more fishing line per dollar than dental floss.
But it's not like I make cheesecake every week, or even every month, so
dental floss wouldn't even be bad.
Wayne Boatwright
I found it, Pete. Thanks. I like cheesecakes that contain ricotta.
Damaeus
Nov 2010 08:12:42 -0500 the following:
> On Thu, 25 Nov 2010 06:35:05 -0600, Damaeus
> <no-...@damaeus.earthlink.invalid> wrote:
>
> > I would see if I could get the parchment to extend outside the
> > springform pan, then when I remove the tube, I would hopefully have
> > one sheet.
>
> You are TRYING to make this more difficult. Cut your parchment the
> size of the bottom removable. ...nothing will be overlaping anything.
Making the parchment the same size as the springform base would defeat the
purpose. The problem is getting something under the cheesecake to hoist
it off the pan. That said, however, after handling this one just in
slices, the cheesecake is a lot more durable than I thought it was. If I
get a plastic spatula wide enough, and with a handle that's sturdy enough
(not something a squirrel would use as a diving board), then getting it
off the base without parchment shouldn't be a problem.
I originally thought about having the parchment extend outside the
springform pan so I could just remove the tube, then slide the cake off
onto a plate using the large, rectangular sheet of parchment paper.
Damaeus
25 Nov 2010 19:48:55 -0600 the following:
> Water bath??? For a cheesecake??? I've never heard of that in any
> cheesecake recipe, even the screwy ones that use a crust. Are you baking
> cheesecake or a creme brulee???
Does a creme brulee have a crust? I've never had a cheesecake without a
crust, or I'd call it cheesecake pudding. And I'm not talking about some
Keebler pie crust in a pan. I'm talking about the layer of graham cracker
crumbs and butter that is pressed into the bottom of the springform pan
that gives the cheesecake some kind of base to sit on. I would probably
like a cheesecake without a crust, however, but just because the one I
made has a crust, I don't consider it screwy, bad, wrong, evil or sinful.
The cheesecake I baked for Thanksgiving was my second using this recipe.
It didn't call for a water bath, but some of the comments under the recipe
did call for one. Plus a discussion I had over instant messaging has
become clearer now. A water bath will keep the sides of the springform
pan from exceeding 212 degrees. That will result in a cheesecake which
has the same creaminess on the sides as it has in the center. And while
the cheesecake I brought to dinner made everyone moan in ecstasy like no
other food that was on the table, I noticed a difference in texture as I
ate toward the outside edge of the cheesecake. The center was so creamy
that it had no texture at all that my tongue could detect, but the outside
edge did have a texture. It wasn't gross or inedible or anything, but
there *was* a texture and I didn't like the mouth feel of the outside inch
of cheesecake as much as the center. A water bath is supposed to keep the
outside edge as creamy as the center where it was absolutely perfect.
Damaeus
Fri, 26 Nov 2010 09:21:58 -0600 the following:
> If the cheesecake has a crust, which mine did, letting it sit in the
> holder outside of the fridge for 15 minutes or so, the butter in the
> crust softens enough to make the slices slide off the bottom of the pan.
The crust I use only had two tablespoons of butter for the crumbs from 15
graham crackers, so the crust never even hardened after baking and sitting
in the fridge overnight. It was actually a crust that was a little bit
soft without being mushy.
Damaeus
08:17:08 -0800 the following:
> Actually, dental floss is a good idea. We buy a bakery cheesecake
> that is like angel food only it's some kind of cheese instead of flour
> and the package has a length of fishing twine on it to use for cutting
> because a knife is too messy and could possibly squish it.
Yes, I carried a tube of Glide dental floss with me, but told everybody I
really wanted to practice that method on another cheesecake, even after
assuring them the dental floss was not used dental floss. Anyway, after
cutting and serving with a pie server, I wanted to send a fourth of it
home with one family and leave some for the family whose house we were at,
so they wanted to see me use the dental floss. It made a perfect cut,
indeed. I just want to get a fresh stretch of floss after each cut.
Stu
wrote:
This it??
http://allrecipes.com//Recipe/italian-cream-cheese-and-ricotta-cheesecake/Detail.aspx
Italian Cream Cheese and Ricotta Cheesecake
Prep Time: 15 Min
Cook Time: 2 Hrs
Ready In: 6 Hrs 15 Min
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 1/2 cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
springform pan.
2.Mix the cream cheese and ricotta cheese together in a mixing bowl
until well combined. Stir in the sugar, eggs, lemon juice, vanilla,
cornstarch, flour, and butter. Add the sour cream last and stir. Pour
the mixture into the prepared spring form pan.
3.Bake in the preheated oven 1 hour; turn oven off and leave in oven 1
hour more. Allow to cool completely in refrigerator before serving.
Nutritional Information
Amount Per Serving Calories: 703, Fat: 50.1g, Cholesterol: 241mg
sf
<no-...@damaeus.earthlink.invalid> wrote:
> Making the parchment the same size as the springform base would defeat the
> purpose. The problem is getting something under the cheesecake to hoist
> it off the pan.
Parchment is the easiest way. You must have a pancake turner/spatula.
Slide it under your cheesecake and slip the cheesecake onto your
serving plate. It's not that hard.
--
Never trust a dog to watch your food.
sf
<no-...@damaeus.earthlink.invalid> wrote:
> In news:rec.food.cooking, Janet Wilder <kellie...@yahoo.com> posted on
> Fri, 26 Nov 2010 09:21:58 -0600 the following:
>
> > If the cheesecake has a crust, which mine did, letting it sit in the
> > holder outside of the fridge for 15 minutes or so, the butter in the
> > crust softens enough to make the slices slide off the bottom of the pan.
>
> The crust I use only had two tablespoons of butter for the crumbs from 15
> graham crackers, so the crust never even hardened after baking and sitting
> in the fridge overnight. It was actually a crust that was a little bit
> soft without being mushy.
>
Use more butter or fewer graham crackers next time. I'd ease up on
the graham crackers and make the crust thinner and not as high. You
don't need a hard crust when you're making cheesecake in a spring
form. You don't even need it to go all the way up. Butter the spring
form and scatter crumbs on it so there's just a hint of crust (you can
make the bottom thicker if you wish).
Pete C.
Damaeus wrote:
>
> In news:rec.food.cooking, "Pete C." <aux3....@snet.net> posted on Thu,
> 25 Nov 2010 19:48:55 -0600 the following:
>
> > Water bath??? For a cheesecake??? I've never heard of that in any
> > cheesecake recipe, even the screwy ones that use a crust. Are you baking
> > cheesecake or a creme brulee???
>
> Does a creme brulee have a crust?
I've certainly never heard of a creme brulee with a crust, normally it
is cooked and served in a ramekin and of course had the caramelized
sugar crust added to the top before serving.
> I've never had a cheesecake without a
> crust, or I'd call it cheesecake pudding.
I'm not sure why you'd call it that, pretty much any cheesecake recipe
has a relatively firm texture, vs. puddings which have a very soft
texture.
> And I'm not talking about some
> Keebler pie crust in a pan. I'm talking about the layer of graham cracker
> crumbs and butter that is pressed into the bottom of the springform pan
> that gives the cheesecake some kind of base to sit on.
Cheesecake doesn't need a base to sit on, it has a firm enough texture
to stand on it's own.
> I would probably
> like a cheesecake without a crust,
I expect you would, it lets you focus on the flavor of the cheesecake
without a crust to distract.
> however, but just because the one I
> made has a crust, I don't consider it screwy, bad, wrong, evil or sinful.
I do :)
>
> The cheesecake I baked for Thanksgiving was my second using this recipe.
> It didn't call for a water bath, but some of the comments under the recipe
> did call for one. Plus a discussion I had over instant messaging has
> become clearer now. A water bath will keep the sides of the springform
> pan from exceeding 212 degrees. That will result in a cheesecake which
> has the same creaminess on the sides as it has in the center.
That would be the theory for a water bath, and is why one is used for
creme brulee.
> And while
> the cheesecake I brought to dinner made everyone moan in ecstasy like no
> other food that was on the table, I noticed a difference in texture as I
> ate toward the outside edge of the cheesecake. The center was so creamy
> that it had no texture at all that my tongue could detect, but the outside
> edge did have a texture.
It sounds like it didn't quite get evenly done. What was the oven temp,
and what temp was the water bath? Usually you use boiling or close to
boiling water to start the water bath, possibly you could have used a
bit cooler water to delay the outside cooking to give the center a
chance to catch up.
> It wasn't gross or inedible or anything, but
> there *was* a texture and I didn't like the mouth feel of the outside inch
> of cheesecake as much as the center.
The cheesecake I bake has a definite texture and "crumb" to it since it
contains ricotta cheese. That texture is one of the features I like
about the recipe vs. something like NY style which I find is often
rather "gluey".
Since I don't use a water bath, the outside gets a bit more done which
intensifies the "crumb" and flavor, something I find very appealing.
> A water bath is supposed to keep the
> outside edge as creamy as the center where it was absolutely perfect.
Sounds like you just need to adjust the balance between water bath
starting temp and oven temp to find the point where everything is baked
to the same point when it's done.
Pete C.
That's pretty much it. My recipe has "juice of half a lemon" which is
probably closer to 3 tablespoons, bakes at 325 for 1:10, then continues
in the cooling oven for at least 2 hours. It also "matures" if you
refrigerate it for a couple days before eating and is even better.
Janet Wilder
> Nunya Bidnits wrote:
>
>> Then literally everyone who ever baked a cheesecake which came into my
>> view was wrong? Hmm. Probably not.
>>
>> I've never seen a cheesecake with no crust and wouldn't want one
>> anyway. Why eliminate a very nice part of the texture?
>> .
>> MartyB
>
> I prefer mine crustless also.
> I dislike graham cracker crusts.
I use ground pecans, gingersnaps, butter and a little sweetener.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Damaeus
17:07:10 -0800 the following:
Actually the crust was fine the way it was. I wasn't complaining about
it. A harder crust might have required more force to cut through it. The
crust was like a soft-baked cookie. It was pleasant.
One thing I've noticed about some pie if the crust is too hard -- the
force required to cut through the crust creates a chance that your fork
could slip and send the rest of your cheesecake or pie flying off the
plate and onto the floor. It's happened to me before.
Damaeus
Wayne Boatwright
Thanks, Stu. I found Pete's and this recipe is almost identical.
Copied both!
Damaeus
26 Nov 2010 19:21:22 -0600 the following:
> Damaeus wrote:
>
> > In news:rec.food.cooking, "Pete C." <aux3....@snet.net> posted on Thu,
> > 25 Nov 2010 19:48:55 -0600 the following:
> >
> > > Water bath??? For a cheesecake??? I've never heard of that in any
> > > cheesecake recipe, even the screwy ones that use a crust. Are you baking
> > > cheesecake or a creme brulee???
> >
> > Does a creme brulee have a crust?
>
> I've certainly never heard of a creme brulee with a crust, normally it
> is cooked and served in a ramekin and of course had the caramelized
> sugar crust added to the top before serving.
I wasn't asking that question seriously. I just found it odd that you'd
ask me if I was making creme brulee since I already said I was making a
cheesecake with a crust.
This reminds me of that movie, The Million Dollar Duck. Sandy Duncan's
character was cooking something out of a cookbook, and every time she
turned her back to add more ingredients to the food, a fan nearby would
blow the cookbook to a different page, messing up the recipe.
> > I've never had a cheesecake without a
> > crust, or I'd call it cheesecake pudding.
>
> I'm not sure why you'd call it that, pretty much any cheesecake recipe
> has a relatively firm texture, vs. puddings which have a very soft
> texture.
/sigh, yes I know that. Maybe it's a custard-style pudding. If Yoplait
can get away with making a yogurt you can slice with a knife, can't I make
cheesecake pudding you can slice with a knife?
> > And I'm not talking about some Keebler pie crust in a pan. I'm
> > talking about the layer of graham cracker crumbs and butter that is
> > pressed into the bottom of the springform pan that gives the
> > cheesecake some kind of base to sit on.
>
> Cheesecake doesn't need a base to sit on, it has a firm enough texture
> to stand on it's own.
I know. I just thought maybe a crust, while optional, was accepted as
part of cheesecake.
> > I would probably like a cheesecake without a crust,
>
> I expect you would, it lets you focus on the flavor of the cheesecake
> without a crust to distract.
Sometimes I like pizza without crust so I can focus on the taste of the
toppings without a crust to distract, but I'm not sure I'd call it pizza
if it didn't have a crust. I think that might be a casserole. Still, I'm
not offended by the idea of cheesecake still being called "cheesecake"
even without a crust.
Hmmm... I wonder what it would be like if I used 3/4 cup of heavy cream
instead of 3/4 cup of milk in the cheesecake.
> > however, but just because the one I
> > made has a crust, I don't consider it screwy, bad, wrong, evil or sinful.
>
> I do :)
I'm tempted to surprise them with a crustless cheesecake. Honestly when I
eat cheesecake, sometimes I like to slice away the crust and eat just the
cream cheese part. I noticed my friend's mom... She had an amount toward
the end of her slice that would make two bites. She sliced away the
crust, ate that, then saved a crustless hunk for her last bite. If she
thinks like I do, she wanted her last bite to be the best one. I think a
crustless cheesecake might go over quite well.
> > The cheesecake I baked for Thanksgiving was my second using this
> > recipe. It didn't call for a water bath, but some of the comments
> > under the recipe did call for one. Plus a discussion I had over
> > instant messaging has become clearer now. A water bath will keep the
> > sides of the springform pan from exceeding 212 degrees. That will
> > result in a cheesecake which has the same creaminess on the sides as
> > it has in the center.
>
> That would be the theory for a water bath, and is why one is used for
> creme brulee.
I'm going to make creme brulee tonight.
> > And while the cheesecake I brought to dinner made everyone moan in
> > ecstasy like no other food that was on the table, I noticed a
> > difference in texture as I ate toward the outside edge of the
> > cheesecake. The center was so creamy that it had no texture at all
> > that my tongue could detect, but the outside edge did have a texture.
>
> It sounds like it didn't quite get evenly done. What was the oven temp,
> and what temp was the water bath?
I didn't use a water bath, and that's why I posted about the difference in
texture between the center and the outside edge. My third cheesecake will
be made in a water bath. My friend's mom put in an order for a cheesecake
for Christmas. Anyway, I baked it at 350 degrees for an hour, then turned
the oven off without closing the door and left it there for eight hours. I
then took it out of the oven and chilled it in the fridge for the next
fourteen hours.
I took a picture of it after it had been setting up for five hours in the
cooling oven. Notice there are no cracks in it. There were no cracks
after eight hours, and no cracks after chilling for fourteen hours:
http://home.earthlink.net/~damaeus/images/cheesecake.jpg
I did put a pan of water in the oven on the bottom rack. I used the same
method for the first attempt at this cheesecake and had a very small crack
on each side. I think the added moisture from the steam of the lower pan
kept the cracks from forming at all this time. Next time I'll put the pan
directly into the water bath.
> > It wasn't gross or inedible or anything, but there *was* a texture and
> > I didn't like the mouth feel of the outside inch of cheesecake as much
> > as the center.
>
> The cheesecake I bake has a definite texture and "crumb" to it since it
> contains ricotta cheese. That texture is one of the features I like
> about the recipe vs. something like NY style which I find is often
> rather "gluey".
Gluey is the adjective I'd use to describe the cheesecake made with a
Jell-O cheesecake kit.
> Since I don't use a water bath, the outside gets a bit more done which
> intensifies the "crumb" and flavor, something I find very appealing.
I found that the outside inch of mine made me think it was about 80%
cheesecake, 20% bread pudding. I don't find that texture appealing. I
want the edge to be exactly like the center; the water bath should
accomplish that.
> > A water bath is supposed to keep the outside edge as creamy as the
> > center where it was absolutely perfect.
>
> Sounds like you just need to adjust the balance between water bath
> starting temp and oven temp to find the point where everything is baked
> to the same point when it's done.
Yes, on my third attempt, I should get cheesecake perfection because (a) I
will use a water bath, and (b) I already planned to pour the water boiling
hot, straight off the pot on the stove into the pan holding the springform
pan. I may need to get another pan, come to think of it, because I don't
think I have one deep enough to hold a springform pan unless I use one of
the big soup-type pots I'd use on the stove.
Damaeus
Pete C.
Damaeus wrote:
>
> In news:rec.food.cooking, "Pete C." <aux3....@snet.net> posted on Fri,
> 26 Nov 2010 19:21:22 -0600 the following:
>
> > Damaeus wrote:
> >
> > > In news:rec.food.cooking, "Pete C." <aux3....@snet.net> posted on Thu,
> > > 25 Nov 2010 19:48:55 -0600 the following:
> > >
> > > > Water bath??? For a cheesecake??? I've never heard of that in any
> > > > cheesecake recipe, even the screwy ones that use a crust. Are you baking
> > > > cheesecake or a creme brulee???
> > >
> > > Does a creme brulee have a crust?
> >
> > I've certainly never heard of a creme brulee with a crust, normally it
> > is cooked and served in a ramekin and of course had the caramelized
> > sugar crust added to the top before serving.
>
> I wasn't asking that question seriously. I just found it odd that you'd
> ask me if I was making creme brulee since I already said I was making a
> cheesecake with a crust.
I'd never heard of using a water bath with cheesecake before, and creme
brulee always uses a water bath.
>
> This reminds me of that movie, The Million Dollar Duck. Sandy Duncan's
> character was cooking something out of a cookbook, and every time she
> turned her back to add more ingredients to the food, a fan nearby would
> blow the cookbook to a different page, messing up the recipe.
No fans or cookbooks here, modern technology - I print a copy of just
the recipe I'm using.
>
> > > I've never had a cheesecake without a
> > > crust, or I'd call it cheesecake pudding.
> >
> > I'm not sure why you'd call it that, pretty much any cheesecake recipe
> > has a relatively firm texture, vs. puddings which have a very soft
> > texture.
>
> /sigh, yes I know that. Maybe it's a custard-style pudding. If Yoplait
> can get away with making a yogurt you can slice with a knife, can't I make
> cheesecake pudding you can slice with a knife?
I'll have a slice of that gravy please...
>
> > > And I'm not talking about some Keebler pie crust in a pan. I'm
> > > talking about the layer of graham cracker crumbs and butter that is
> > > pressed into the bottom of the springform pan that gives the
> > > cheesecake some kind of base to sit on.
> >
> > Cheesecake doesn't need a base to sit on, it has a firm enough texture
> > to stand on it's own.
>
> I know. I just thought maybe a crust, while optional, was accepted as
> part of cheesecake.
It's not accepted as part of a cheesecake in my kitchen.
>
> > > I would probably like a cheesecake without a crust,
> >
> > I expect you would, it lets you focus on the flavor of the cheesecake
> > without a crust to distract.
>
> Sometimes I like pizza without crust so I can focus on the taste of the
> toppings without a crust to distract, but I'm not sure I'd call it pizza
> if it didn't have a crust. I think that might be a casserole. Still, I'm
> not offended by the idea of cheesecake still being called "cheesecake"
> even without a crust.
Bad analogy, a cheesecake doesn't require a crust to hold it together,
while pizza toppings do.
>
> Hmmm... I wonder what it would be like if I used 3/4 cup of heavy cream
> instead of 3/4 cup of milk in the cheesecake.
Richer no doubt. My recipe doesn't use any milk or cream, sour cream is
the closest match.
>
> > > however, but just because the one I
> > > made has a crust, I don't consider it screwy, bad, wrong, evil or sinful.
> >
> > I do :)
>
> I'm tempted to surprise them with a crustless cheesecake. Honestly when I
> eat cheesecake, sometimes I like to slice away the crust and eat just the
> cream cheese part. I noticed my friend's mom... She had an amount toward
> the end of her slice that would make two bites. She sliced away the
> crust, ate that, then saved a crustless hunk for her last bite. If she
> thinks like I do, she wanted her last bite to be the best one. I think a
> crustless cheesecake might go over quite well.
They always go over well when I make them.
>
> > > The cheesecake I baked for Thanksgiving was my second using this
> > > recipe. It didn't call for a water bath, but some of the comments
> > > under the recipe did call for one. Plus a discussion I had over
> > > instant messaging has become clearer now. A water bath will keep the
> > > sides of the springform pan from exceeding 212 degrees. That will
> > > result in a cheesecake which has the same creaminess on the sides as
> > > it has in the center.
> >
> > That would be the theory for a water bath, and is why one is used for
> > creme brulee.
>
> I'm going to make creme brulee tonight.
I just made pumpkin creme brulee here, part of my T-Day menu (my T-Day
is Sunday).
>
> > > And while the cheesecake I brought to dinner made everyone moan in
> > > ecstasy like no other food that was on the table, I noticed a
> > > difference in texture as I ate toward the outside edge of the
> > > cheesecake. The center was so creamy that it had no texture at all
> > > that my tongue could detect, but the outside edge did have a texture.
> >
> > It sounds like it didn't quite get evenly done. What was the oven temp,
> > and what temp was the water bath?
>
> I didn't use a water bath, and that's why I posted about the difference in
> texture between the center and the outside edge.
Ok, that makes more sense. Whether that difference in texture is
desirable or not would depend on the recipe I guess. With the recipe I
use and without a crust in the way, the more-baked outside has a nice
character.
> My third cheesecake will
> be made in a water bath. My friend's mom put in an order for a cheesecake
> for Christmas. Anyway, I baked it at 350 degrees for an hour, then turned
> the oven off without closing the door and left it there for eight hours. I
> then took it out of the oven and chilled it in the fridge for the next
> fourteen hours.
Presume you mean without opening the door. That long cooling down
extended bake is essential, but a bit of a pain when you have other
items competing to get into the oven.
>
> I took a picture of it after it had been setting up for five hours in the
> cooling oven. Notice there are no cracks in it. There were no cracks
> after eight hours, and no cracks after chilling for fourteen hours:
>
> http://home.earthlink.net/~damaeus/images/cheesecake.jpg
>
> I did put a pan of water in the oven on the bottom rack. I used the same
> method for the first attempt at this cheesecake and had a very small crack
> on each side. I think the added moisture from the steam of the lower pan
> kept the cracks from forming at all this time. Next time I'll put the pan
> directly into the water bath.
I'm not sure that's really it, sometimes I get cracks and sometimes I
don't, with no changes in recipe or technique. The cracks may be related
to the phase of the moon or something.
>
> > > It wasn't gross or inedible or anything, but there *was* a texture and
> > > I didn't like the mouth feel of the outside inch of cheesecake as much
> > > as the center.
> >
> > The cheesecake I bake has a definite texture and "crumb" to it since it
> > contains ricotta cheese. That texture is one of the features I like
> > about the recipe vs. something like NY style which I find is often
> > rather "gluey".
>
> Gluey is the adjective I'd use to describe the cheesecake made with a
> Jell-O cheesecake kit.
I'll take your word for it, since I try to avoid those.
>
> > Since I don't use a water bath, the outside gets a bit more done which
> > intensifies the "crumb" and flavor, something I find very appealing.
>
> I found that the outside inch of mine made me think it was about 80%
> cheesecake, 20% bread pudding. I don't find that texture appealing. I
> want the edge to be exactly like the center; the water bath should
> accomplish that.
Mmmm, bread pudding, that's on my production schedule for tomorrow...
>
> > > A water bath is supposed to keep the outside edge as creamy as the
> > > center where it was absolutely perfect.
> >
> > Sounds like you just need to adjust the balance between water bath
> > starting temp and oven temp to find the point where everything is baked
> > to the same point when it's done.
>
> Yes, on my third attempt, I should get cheesecake perfection because (a) I
> will use a water bath, and (b) I already planned to pour the water boiling
> hot, straight off the pot on the stove into the pan holding the springform
> pan. I may need to get another pan, come to think of it, because I don't
> think I have one deep enough to hold a springform pan unless I use one of
> the big soup-type pots I'd use on the stove.
I use a big Calphalon roasting pan when I make creme brulee, it's around
4" deep, so it should work for a water bath for most any pan.
sf
<no-...@damaeus.earthlink.invalid> wrote:
> Yes, on my third attempt, I should get cheesecake perfection because (a) I
> will use a water bath, and (b) I already planned to pour the water boiling
> hot, straight off the pot on the stove into the pan holding the springform
> pan. I may need to get another pan, come to think of it, because I don't
> think I have one deep enough to hold a springform pan unless I use one of
> the big soup-type pots I'd use on the stove.
We discussed cheesecakes and water baths yesterday. I don't do water
baths, period. Others do and say their cheesecake will crack anyway.
Not during baking, but during the cooling down process. The tip was
to loosen your cheesecake from the pan ASAP. If you do that, then no
cracked crust.
sf
<no-...@damaeus.earthlink.invalid> wrote:
> It made a perfect cut,
> indeed. I just want to get a fresh stretch of floss after each cut.
Why? You just pulled it straight out and not back up, right? It's a
capital L motion, straight down and then out.
Paco
"Pete C." <aux3....@snet.net> wrote in message
news:4ceea6a4$0$32189$ec3e...@unlimited.usenetmonster.com...
>
> Paco wrote:
>>
>> > Pie = crust
>> > Cake = no crust
>>
>> "Boston Cream PIE"?
>
> What does an incorrectly named cake have to do with things?
>
You know exactly what my point was.
>>
>> You're just being persnickety because the recipe title refers to "that
>> festering cesspool of humanity", New York City.
>
> Nope, it doesn't matter where it's from, cheesecake does not have a
> crust. Indeed I just baked a proper crust free cheesecake last night.
Just because you say it is so, does not make it so, Sheldon. Good day.
Paco
"Goomba" <Goom...@comcast.net> wrote in message
news:8lab68...@mid.individual.net...
> Nunya Bidnits wrote:
>
>> Then literally everyone who ever baked a cheesecake which came into my
>> view was wrong? Hmm. Probably not.
>>
>> I've never seen a cheesecake with no crust and wouldn't want one anyway.
>> Why eliminate a very nice part of the texture?
>> .
>> MartyB
>
> I prefer mine crustless also.
> I dislike graham cracker crusts.
Which is your preference. However, you do admit to the existence of
cheesecakes with crusts, correct? And as such, still can be called
cheesecakes, right?
Paco
"merryb" <msg...@juno.com> wrote in message
news:bf3ae1a6-ac48-4294...@v17g2000prc.googlegroups.com...
> On Nov 25, 5:48 pm, "Pete C." <aux3.DO...@snet.net> wrote:
>> Damaeus wrote:
>>
>> > In news:rec.food.cooking, "Pete C." <aux3.DO...@snet.net> posted on
>> > Wed,
>> > 24 Nov 2010 20:02:42 -0600 the following:
>>
>> > > Cheesecake doesn't have a crust, that's why you use a springform pan.
>> > > Parchment on the bottom helps a lot, but even with it I've had
>> > > difficulties. Two layers of parchment and/or making the parchment
>> > > come
>> > > up the side of the pan slightly helps.
>>
>> > I would see if I could get the parchment to extend outside the
>> > springform
>> > pan, then when I remove the tube, I would hopefully have one sheet.
>> > The
>> > only problem is that the springform pan makes a pretty tight seal as it
>> > is, and I'm not sure if it would seat properly if parchment paper was
>> > set
>> > up that way. Plus there's the water bath to consider, and wrapping the
>> > whole assembly in foil could just turn out to make a big mess.
>>
>> Water bath??? For a cheesecake??? I've never heard of that in any
>> cheesecake recipe, even the screwy ones that use a crust. Are you baking
>> cheesecake or a creme brulee???- Hide quoted text -
>>
>> - Show quoted text -
>
> You must be reading something other than recipes. It is a fact that
> cheesecake bakes much better in a water bath than not. Also, less
> chance of cracking...
I do agree with Pete's point of a "stronger" texture on the sides, sans a
water bath. My method uses a pan of boiling water on the rack below the one
the cheesecake is on. This adds moisture to the oven's interior, thus
reducing the risk of cracking.
Nunya Bidnits
Goomba <Goom...@comcast.net> wrote:
> Sweetness actually. Sometimes people make things so unnecessarily
> sweet that you lose the other flavor components (dairy; lemon or
> vanilla; fruit, etc).
> Oreos would pretty much ruin it for me, I imagine? It would overtake
> any subtle flavors.
Then how about a shortbread crust?
Wayne Boatwright
> Jim Elbrecht wrote:
>
>> Flavor or texture? I remember a cheesecake that took crushed
>> Oreo cookies & butter for a crust.
>>
>> Jim
>
> Sweetness actually. Sometimes people make things so unnecessarily
> sweet that you lose the other flavor components (dairy; lemon or
> vanilla; fruit, etc).
> Oreos would pretty much ruin it for me, I imagine? It would
> overtake any subtle flavors.
>
When I want a chocolate crumb crust for a cheesecake or some type of
pie, I use Famous Chocolate Wafers. They are not particularly sweet,
if fact the crust recipe on the box has additional sugar in it, but I
either use none or just a bit. The wafers are harder to find these
days, but I can still get them in one of our suparmarkets. They are
intensely chocolatey.
<http://www.amazon.com/Famous-Chocolate-Wafers-9-Ounce-
Boxes/dp/B000FA38ZE>
Damaeus
19:03:13 -0800 the following:
I didn't loosen my cheesecake from the pan ASAP and it developed no
cracks. I did that eight hours after it recuperated in the oven and there
were no cracks in it when I loosened it, and no cracks after sitting for
14 hours in the fridge. The edges of the pan were sprayed with food
release and the cheesecake shrank away from the edges of the pan. I
imagine if I hadn't used food release, it might have cracked. And my
springform pan is nonstick on top of that.
Research shows that cracks in cheesecakes are caused by overbeating,
overbaking, or cooling too quickly.
Damaeus
Damaeus
> Damaeus wrote:
>
> > Sometimes I like pizza without crust so I can focus on the taste of
> > the toppings without a crust to distract, but I'm not sure I'd call it
> > pizza if it didn't have a crust. I think that might be a casserole.
> > Still, I'm not offended by the idea of cheesecake still being called
> > "cheesecake" even without a crust.
>
> Bad analogy, a cheesecake doesn't require a crust to hold it together,
> while pizza toppings do.
LOL
> > Hmmm... I wonder what it would be like if I used 3/4 cup of heavy cream
> > instead of 3/4 cup of milk in the cheesecake.
>
> Richer no doubt. My recipe doesn't use any milk or cream, sour cream is
> the closest match.
The one I use has a cup of sour cream, as well as 32 ounces of cream
cheese, 3/4 cup of milk, four eggs, vanilla and sugar.
> > My third cheesecake will be made in a water bath. My friend's mom put
> > in an order for a cheesecake for Christmas. Anyway, I baked it at 350
> > degrees for an hour, then turned the oven off without closing the door
> > and left it there for eight hours. I then took it out of the oven and
> > chilled it in the fridge for the next fourteen hours.
>
> Presume you mean without opening the door. That long cooling down
> extended bake is essential, but a bit of a pain when you have other
> items competing to get into the oven.
That's what's nice about having two ovens.
> > I took a picture of it after it had been setting up for five hours in
> > the cooling oven. Notice there are no cracks in it. There were no
> > cracks after eight hours, and no cracks after chilling for fourteen
> > hours:
> >
> > http://home.earthlink.net/~damaeus/images/cheesecake.jpg
> >
> > I did put a pan of water in the oven on the bottom rack. I used the
> > same method for the first attempt at this cheesecake and had a very
> > small crack on each side. I think the added moisture from the steam
> > of the lower pan kept the cracks from forming at all this time. Next
> > time I'll put the pan directly into the water bath.
>
> I'm not sure that's really it, sometimes I get cracks and sometimes I
> don't, with no changes in recipe or technique. The cracks may be related
> to the phase of the moon or something.
From what I've researched, overbeating, overbaking, and cooling too
quickly will all cause a cheesecake to crack. And I imagine if you don't
grease the sides with something, as the cheesecake shrinks, the sticking
to the side while shrinking toward the middle will also cause cracks.
Cracks don't taste bad, but I like the way it looks without them.
> > The cheesecake I bake has a definite texture and "crumb" to it since
> > it contains ricotta cheese. That texture is one of the features I
> > like about the recipe vs. something like NY style which I find is
> > often rather "gluey".
> >
> > Gluey is the adjective I'd use to describe the cheesecake made with a
> > Jell-O cheesecake kit.
>
> I'll take your word for it, since I try to avoid those.
I don't have to try to avoid them. I nearly hiss like a vampire when I
see them. I've had them before, years ago before I made my first
cheesecake, but I don't think I could eat one today without a lot of
dissatisfaction. I would only eat something like that at someone else's
house, and just to be nice.
Anyway, I didn't use ricotta in mine, but I think if I had, the whole
thing would have had the same texture as the edges.
> > Yes, on my third attempt, I should get cheesecake perfection because
> > (a) I will use a water bath, and (b) I already planned to pour the
> > water boiling hot, straight off the pot on the stove into the pan
> > holding the springform pan. I may need to get another pan, come to
> > think of it, because I don't think I have one deep enough to hold a
> > springform pan unless I use one of the big soup-type pots I'd use on
> > the stove.
>
> I use a big Calphalon roasting pan when I make creme brulee, it's around
> 4" deep, so it should work for a water bath for most any pan.
I made creme brulee tonight. I've only had creme brulee once before and
it was made by the "executive chef" at an Italian restaurant where I used
to work. It wasn't on the menu, but he made it for the staff. Anyway his
creme brulee left me thinking creme brulee was something other than what
most recipes seem to produce. His had a very sweet, brown syrup of some
type on the top of it that was very tasty. His creme brulee was more
"custardy" than what I ended up with. Mine turned out to be creamier like
a pudding. It was still pretty jiggly when I took it out of the oven,
leaving me wondering if it had cooked properly.
I used Alton Brown's recipe here with a few modifications.
http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html
Since I didn't have a vanilla bean, I used a teaspoon of Mexican vanilla.
I probably should have used a little bit more. And I added two
tablespoons of rum. And I was about 1/3 cup short on heavy cream so I
made up for it with 1/3 cup of whole milk. And I didn't have "vanilla
sugar" so I used plain old sugar. And my ramekins are smaller than his so
I was able to get eight servings instead of six. I did use a water bath,
too, though I think I got the water a bit higher than halfway up the
ramekin.
Well, I can't really say all this was a failure. I was a little squeamish
thinking I might not have gotten the egg yolks in it cooked completely. I
wanted to give a couple of these to an elderly couple across the highway,
but if the eggs aren't cooked completely, I'd hate to be the one that
makes them sick.
And finally I have to say that these might "custardize" some more, I
suppose. I admit not being able to help myself. I went and got one and
ate it an hour before the chilling time was complete, and without
scorching the sugar on top. I may be able to reply later and say they
actually turned out great.
I don't have a torch so I'll have to use the broiler to scorch the sugar.
Hopefully the 30 minutes they sit out before being scorched will give the
glass time to warm up so they won't crack under the broiler. I don't know
how much ambient heat glass can stand when it's been chilled in a fridge.
I'm probably worried over nothing.
Damaeus
Damaeus
> On Fri, 26 Nov 2010 18:46:44 -0600, Damaeus
> <no-...@damaeus.earthlink.invalid> wrote:
>
> > It made a perfect cut, indeed. I just want to get a fresh stretch of
> > floss after each cut.
>
> Why? You just pulled it straight out and not back up, right? It's a
> capital L motion, straight down and then out.
Right, I pulled it straight out, not back up. I just didn't want to get
cheesecake all over my fingers.
Damaeus
Damaeus
posted on 26 Nov 2010 18:39:00 GMT the following:
> On Fri 26 Nov 2010 11:04:51a, Goomba told us...
>
> > I prefer mine crustless also.
> > I dislike graham cracker crusts.
>
> There are yeast based crusts, shortbread crusts, ginger snap crumb
> crusts, ground hazelnut or pecan crusts, etc.
Ooooo, a pecan crust sounds good. In fact, a crust made from finely
ground pecans, almonds and walnuts sounds good. Seems like it would need
something to bind it together, like some flour. Perhaps the oils from the
nuts are enough to replace the butter. I want to try something like that,
but the recipes for "pecan crusts" have lots of varieties on the internet.
One thing that bugs me about recipes on the web is the variance. Naturally
I stay away from recipes calling for Cool Whip, canned fruit cocktail,
canned biscuits or Minute Rice. I actually WANT recipes that get things
going from scratch.
Cooks.com is a disappointing website. I have found a few things there
that look pretty good, but there's a lot of garbage there, too. I would
like to find a website that actually has some chef(s) who actually review
the recipes for certain standards.
Damaeus
Damaeus
26 Nov 2010 13:58:00 -0600 the following:
> If you haven't had a crust-free cheesecake, you don't know what you're
> missing in terms of texture and flavor, it's much better than any crust.
I definitely know what you mean there. Sometimes I make cream cheese
icing out of cream cheese and powdered sugar, maybe a little vanilla or
lemon juice. Then I keep it in the fridge. Every now and then when I get
a sweet tooth, I'll get a teaspoon and swipe a dip of it, then enjoy it
like a spoon of peanut butter. Fantastic flavor.
I've got some more cream cheese I need to use. I've got some avocados,
sour cream, the cream cheese (about 4 ounces for three avocados), some
fresh cilantro, salt, a little garlic powder and lime juice. Dump it all
in a food processor and there's a fantastic dip for chips. I don't have
any measurements. I just start with three avocados and keep adding the
other ingredients until it tastes right. I think the lime juice keeps the
color from turning dark too quickly. I don't know for sure it works. I've
never made this stuff without lime or lemon juice and I didn't have a
recipe to go by. I just assumed I should do it since guacamole looks very
nasty at Mexican restaurants if it sits on a plate too long.
Damaeus
Janet Wilder
> I do agree with Pete's point of a "stronger" texture on the sides, sans
> a water bath. My method uses a pan of boiling water on the rack below
> the one the cheesecake is on. This adds moisture to the oven's interior,
> thus reducing the risk of cracking.
That's a good idea!
Janet Wilder
Here's one:
* Exported from MasterCook *
Nut Crust for Cheesecake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : cakes desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups raw Brazil nuts or macadamia nuts
4 Tbsp. unsalted butter
2 tsp. Brown Sugar (or brown sugar substitute)
1 pinch cinnamon
1 pinch salt
Preheat the oven to 350 F. Line the bottom of a 9-inch springform pan
with parchment paper and coat the inside of the pan with soft butter.
If you are using raw Brazil nuts, spread them on a baking sheet and
roast for 10-15 minutes until they are lightly golden. If using roasted
macadamia nuts, omit the roasting. Let cool.
While the nuts are toasting, melt the butter. Transfer the nuts to a
food processor and pulse until finely chopped. Add the remaining
ingredients and pulse to combine. Pat evenly into the bottom of the
springform pan. Place in the fridge.
Pete C.
I have two, I need more :) The stove has a large main convection oven
and a smaller regular side oven, but when I do a big dinner like my
T-Day I could really use an additional double wall oven... also an
additional refrigerator, but I can use coolers and ice for that.
>
> > > I took a picture of it after it had been setting up for five hours in
> > > the cooling oven. Notice there are no cracks in it. There were no
> > > cracks after eight hours, and no cracks after chilling for fourteen
> > > hours:
> > >
> > > http://home.earthlink.net/~damaeus/images/cheesecake.jpg
> > >
> > > I did put a pan of water in the oven on the bottom rack. I used the
> > > same method for the first attempt at this cheesecake and had a very
> > > small crack on each side. I think the added moisture from the steam
> > > of the lower pan kept the cracks from forming at all this time. Next
> > > time I'll put the pan directly into the water bath.
> >
> > I'm not sure that's really it, sometimes I get cracks and sometimes I
> > don't, with no changes in recipe or technique. The cracks may be related
> > to the phase of the moon or something.
>
> From what I've researched, overbeating, overbaking, and cooling too
> quickly will all cause a cheesecake to crack. And I imagine if you don't
> grease the sides with something, as the cheesecake shrinks, the sticking
> to the side while shrinking toward the middle will also cause cracks.
> Cracks don't taste bad, but I like the way it looks without them.
Yea, they are also a pain if you want to decorate the top. Of course a
nice fruit glaze can smooth out the top.
>
> > > The cheesecake I bake has a definite texture and "crumb" to it since
> > > it contains ricotta cheese. That texture is one of the features I
> > > like about the recipe vs. something like NY style which I find is
> > > often rather "gluey".
> > >
> > > Gluey is the adjective I'd use to describe the cheesecake made with a
> > > Jell-O cheesecake kit.
> >
> > I'll take your word for it, since I try to avoid those.
>
> I don't have to try to avoid them. I nearly hiss like a vampire when I
> see them. I've had them before, years ago before I made my first
> cheesecake, but I don't think I could eat one today without a lot of
> dissatisfaction. I would only eat something like that at someone else's
> house, and just to be nice.
Yep.
>
> Anyway, I didn't use ricotta in mine, but I think if I had, the whole
> thing would have had the same texture as the edges.
Possibly, it definitely has a different texture, and interesting
combination of "cream" and "crumb" that I really like.
>
> > > Yes, on my third attempt, I should get cheesecake perfection because
> > > (a) I will use a water bath, and (b) I already planned to pour the
> > > water boiling hot, straight off the pot on the stove into the pan
> > > holding the springform pan. I may need to get another pan, come to
> > > think of it, because I don't think I have one deep enough to hold a
> > > springform pan unless I use one of the big soup-type pots I'd use on
> > > the stove.
> >
> > I use a big Calphalon roasting pan when I make creme brulee, it's around
> > 4" deep, so it should work for a water bath for most any pan.
>
> I made creme brulee tonight. I've only had creme brulee once before and
> it was made by the "executive chef" at an Italian restaurant where I used
> to work. It wasn't on the menu, but he made it for the staff. Anyway his
> creme brulee left me thinking creme brulee was something other than what
> most recipes seem to produce. His had a very sweet, brown syrup of some
> type on the top of it that was very tasty. His creme brulee was more
> "custardy" than what I ended up with. Mine turned out to be creamier like
> a pudding. It was still pretty jiggly when I took it out of the oven,
> leaving me wondering if it had cooked properly.
Odd, every creme brulee I've had or made has been very soft and creamy
and the caramelized sugar crust on top crunchy. The one you describe
sounds more like creme caramel.
>
> I used Alton Brown's recipe here with a few modifications.
>
> http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html
>
> Since I didn't have a vanilla bean, I used a teaspoon of Mexican vanilla.
> I probably should have used a little bit more.
I nearly always add more vanilla than a recipe calls for. It's mostly
alcohol so it will cook off any not really affect consistency.
> And I added two
> tablespoons of rum. And I was about 1/3 cup short on heavy cream so I
> made up for it with 1/3 cup of whole milk. And I didn't have "vanilla
> sugar" so I used plain old sugar. And my ramekins are smaller than his so
> I was able to get eight servings instead of six. I did use a water bath,
> too, though I think I got the water a bit higher than halfway up the
> ramekin.
I frequently make banana creme brulee with some banana liquor, and
garnish with some fresh banana slices and a dab of whipped cream.
>
> Well, I can't really say all this was a failure. I was a little squeamish
> thinking I might not have gotten the egg yolks in it cooked completely. I
> wanted to give a couple of these to an elderly couple across the highway,
> but if the eggs aren't cooked completely, I'd hate to be the one that
> makes them sick.
>
> And finally I have to say that these might "custardize" some more, I
> suppose. I admit not being able to help myself. I went and got one and
> ate it an hour before the chilling time was complete, and without
> scorching the sugar on top. I may be able to reply later and say they
> actually turned out great.
It does continue to cook as it cools. Mine normally come out looking not
quite set and end up fine after cooling and chilling. You can always use
Pasteurized eggs to make it if you're worried.
>
> I don't have a torch so I'll have to use the broiler to scorch the sugar.
> Hopefully the 30 minutes they sit out before being scorched will give the
> glass time to warm up so they won't crack under the broiler. I don't know
> how much ambient heat glass can stand when it's been chilled in a fridge.
> I'm probably worried over nothing.
I use ceramic ramekins and haven't cracked any yet. I also use a
Bernz-o-Matic TS4000 trigger start torch with a MAPP gas cylinder, don't
bother with the little "creme brulee torches", get the big 'un at Depot
or Lowe's for the same price and more power and flexibility.
Jean B.
> On Thu, 25 Nov 2010 11:28:28 -0800, Dan Abel<da...@sonic.net> wrote:
>
>> No cakes in the past.
>
> I had Boston Cream cheesecake today... I have no idea if this is the
> recipe or not, but it looked pretty much like this (and it was yummy)
> http://hubpages.com/hub/Boston-Cream-Cheesecake
>
Hmmmm. I can imagine such a thing.... If I make cheesecake, I'll
wait until one of my daughter's friends is back from college. She
LOVES cheesecake. I basically like cheesecake that is low-carb.
--
Jean B.