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Post by berlyn on Jul 27, 2007 21:03:00 GMT -5
Ok guys while running errands today I talked hubby into cruising the isles and racks at Ross. Finally, I came across a 9" springform pan. Now that I have one I'm ready to attempt a cheesecake. Does anyone have a simple fool proof recipe??? Also, does one need to have a water bath or as my friend calls it a "bain-marie". Any suggestions on how to do this too?? Damnoldhippie, I looked for the recipe you posted and can not find it. Thanks everyone ;D
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Post by treatmaker on Jul 28, 2007 15:09:17 GMT -5
Berlyn,
Beleive it or not the recipe on the inside of the philadelphia cream cheese package is pretty good. The water bath is a good idea - keeps it from cracking. You could also look up Alton Browns recipes. He did a whole episode on cheesecake.
Treatmaker
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Post by damnoldhippie on Jul 29, 2007 11:52:23 GMT -5
Haven't found it yet, Berlyn...it's probably buried in a box due to all the remodeling. I've got a good idea of where, and I'll let ya know when I find it!
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Post by scottielass on Jul 30, 2007 8:23:50 GMT -5
Water baths are pretty simple...Wrap the outside of your springform with foil. This will prevent water from seeping into it. While your oven is preheating, boil water in a teakettle. After everything is preheated, place the springform into a casserole dish or cake pan (these should have taller edges, at least halfway up the springform pan). Place this onto the baking rack in the oven. Pour your hot water in to the casserole dish/cake pan to about 2'' deep. CAREFULLY push rack into the oven (water will slosh about). When the cheesecake is done, just lift the spingform out instead of trying to take both pans out of the oven. Pull the casserole/cake pan out after the water has cooled to prevent accidental burns.
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Post by pacific on Jul 30, 2007 20:04:59 GMT -5
Berlynn This cheesecake is really easy to make-true NY style-try it you won't be disappointed!! You can also add canned strawberries,blueberries, etc to top if you want after the cake cools down Mary
1 pound ricotta cheese (or cottage cheese) 1 pound cream cheese 1 1/2 cups sugar (1 1/4 cups works just as well) 4 eggs lightly beaten juice of 1/2 lemon 1 teaspoon vanilla 3 tablespoons cornstarch 3 tablespoons flour 1/4 pound sweet butter (melted) do not substitute salted 1 pint sour cream (2 cups)
Cream together the two (2) cheeses in a bowl. Add sugar gradually, beating. Add eggs and beat well. Stir in lemon juice, vanilla, cornstarch and flour. Add butter and mix until smooth. Blend in sour cream. Pour into greased spring form pan. BAKE 325 degrees oven until formed about an hour. TURN OFF HEAT and let cake remain in oven three hours or longer.
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Post by berlyn on Jul 31, 2007 21:56:18 GMT -5
I went to the store today & got my ingredients. Will try the Phili Cream Cheesecake recipe, then the one Pacific added. When damnoldhippie posts his, I will then try that one too. ;D I will let hubby be the "official cheesecake judge". If I can find a pan big enough to use as a bain marie, will do. If not, bought fresh strawberries to cover any cracks. One really stupid question........ When all is said and done, do I serve it on the bottom part of the springform pan or try to remove it??? Told you guys I was not a baker ;D
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Post by tux_sf on Jul 31, 2007 23:24:44 GMT -5
I went to the store today & got my ingredients. Will try the Phili Cream Cheesecake recipe, then the one Pacific added. When damnoldhippie posts his, I will then try that one too. ;D I will let hubby be the "official cheesecake judge". If I can find a pan big enough to use as a bain marie, will do. If not, bought fresh strawberries to cover any cracks. One really stupid question........ When all is said and done, do I serve it on the bottom part of the springform pan or try to remove it??? Told you guys I was not a baker ;D Just leave the bottom on. You can always put the pan on a cake plate/stand before you remove the ring if you want to be fancy. I find doing it that way a bit easier than sliding something under the pan bottom & moving it on to a serving piece without the ring. Unless you have one of those pans that demands you slide the ring off downwards because they don't open wide enough to clear the cake sides, in which case you can put the pan on something taller than the sides, but smaller than the diameter of your pan, & take the ring off downwards (does that make sense? Have I handled too many springform pans that I've encountered these oddities??). Most springforms are made with slightly recessed bottoms so it would be really hard to slide the finished cake off if you wanted it without the bottom, unless you put something between the bottom & the crust like a cardboard round--and even then I'd be worried about trying to move it off. Cheescake is dense and heavy, after all, as IT SHOULD BE ! I'm sure it will taste great in any case.
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Post by damnoldhippie on Aug 1, 2007 10:11:02 GMT -5
Also, if you put parchment paper in the bottom of the springform, and a layer round the sides, you can place some waxed paper on top of the finished and cooled cheesecake, place an upside down plate on top, flip the thing upside down, take off your springform bottom, and replace it with a cake plate, and then flip the whole mess back over, remove the top plate and waxed paper and there ya go....
ps...I'm STILL LOOKIN' for the little book that the recipe is in...
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Post by berlyn on Aug 1, 2007 14:10:07 GMT -5
I used the Philadelphia Classic Cheesecake recipe. In the bain marie, ready to go in the oven. My el cheapo roaster worked well for this. Fresh out of the oven. Oh it smells so good. No cracks too!! I got this off Food Network webpage and tried it too. ¼ cup of sour cream ¼ cup of sugar 1 tbsp vanilla extract or paste Stir together the sour cream, sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheese cake. It does give the cheesecake a "finished" look. I will post pics of the finished cheesecake in several hours. Oh the darn wait!!
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Post by scottielass on Aug 1, 2007 15:15:16 GMT -5
Berlyn, Run a knife along the side of the springform to allow easy release of the ring. Hippie's suggestion works really well for getting the cheesecake totally out of the pan. The only addition I may suggest is lightly spraying the wax paper with Pam. Sometime the top of the cheesecake will stick to the wax paper.
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Post by treatmaker on Aug 1, 2007 16:03:52 GMT -5
Berlyn,
Nice looking cheesecake....are you sure you're not a baker!
Treatmaker
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Post by damnoldhippie on Aug 1, 2007 16:07:46 GMT -5
Woooo-HOOOOOO! You GO, grrrl!
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Post by berlyn on Aug 1, 2007 16:43:58 GMT -5
Well guys, hubby told me hurry up with the damn pics so he can try it. I sliced up some fresh California strawberries and topped it with that. Thanks Danny for quickly answering all my stupid questions. The first bite is for you!! ;D ;D ;D Yes, guys it was easy easy. Waiting for the darn thing to chill is the hardest part!!!
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Post by pacific on Aug 1, 2007 22:22:57 GMT -5
So-how does it taste? ?
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Post by berlyn on Aug 2, 2007 7:08:58 GMT -5
So-how does it taste? ? darn good and darn rich!!! Very cream and "fluffy" ;D I'm going to have to be careful not to make too many of these and eat them all. ;D ;D
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Post by tux_sf on Aug 2, 2007 12:42:32 GMT -5
So-how does it taste? ? darn good and darn rich!!! Very cream and "fluffy" ;D I'm going to have to be careful not to make too many of these and eat them all. ;D ;D You did such a nice job of decorating your cheesecake that I think you should consider investing in some single serving sized pans: www.fantes.com/springform.htmalthough a 4" individual cheesecake would be A LOT if it were tall, you could just use less batter to make it shorter ;D. Oh, and the pumpkin cheesecake recipe on the bottom of the page looks pretty good too. See, I knew you could bake.
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Post by berlyn on Aug 2, 2007 16:58:12 GMT -5
Danny, Thanks, it was those beautiful big red sweet juicy California strawberries that makes it look so pretty. I actually wanted to do a "sash of strawberries" across it. Hubby wanted a "design" with the berries. Guess who won or so he thinks he did!! I thought if it were July 4th, strawberries/cherries and blueberries would be so festive.
He cracked up each time I grabbed the camera and took a pic. I told him if something goes wrong someone will be able to diagnose my screw up.
Has anyone tried freezing cheesecake?? What did you store it in??? This would be so easy to do a batch of them cause the hardest thing is waiting the hours and hours to chill.
Oh did I tell ya'll I also bought a pie pan the same time as the springform. I'm getting brave enought to try my own pie crust too. ;D
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Post by berlyn on Aug 10, 2007 21:35:16 GMT -5
Today we went to my Aunt and Uncles for dinner. I happily took a cheesecake along for dessert. I used the same recipe but Adam's vanilla extract & flavor, not pure vanilla. Uncle commented he liked the flavor with a hint of vanilla and it sure was pretty. I must admit I really like to make cheesecakes!! ;D Thanks damnoldhippie for reminding me of the vanilla brand we grew up on. I now know to stick with Adams!! And thank you guys for all the encouragement to try !!
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Post by chipperhiker on Aug 11, 2007 12:37:01 GMT -5
Beautiful cheesecakes, Berlyn!!
I like to make orange cheesecake with chocolate hearts around the outer edge. The hearts are just made by dropping spoonfuls of chocolate batter, and then running a knife through them. It's quite pretty, but I never thought to take any pictures. It does like to crack a bit, though.
I'll have to try the water bath again. The one and only time I tried a water bath I was pretty intimidated by all that sloshing hot water. Being a genuine klutz, I imagined myself coming to harm pretty easily! The roaster trick looks to be just the ticket for safety. Thanks a lot for that great idea.
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Post by ahappycamper on Aug 11, 2007 13:37:35 GMT -5
Boy do they look good. I LOVE cheesecake.
We have a lady at work who makes them. Any flavor you can come up with or topped with just about anything you want.
I got a pumpkin one for last Thanksgiving but might try my hand at making one myself this year.
Janice
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Post by treatmaker on Aug 11, 2007 14:34:14 GMT -5
Berlyn,
You're becoming quite the cheesecake maven! Once again, a beautiful job.
Treatmaker
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Post by damnoldhippie on Aug 11, 2007 15:38:37 GMT -5
Thanks damnoldhippie for reminding me of the vanilla brand we grew up on. I now know to stick with Adams!! And thank you guys for all the encouragement to try !! You're welcome! Adams' is the best...can't imagine baking without it! Now that you've proven yourself at Cheesecake, maybe it's time to try PIE?!?!?!?!! ;D ;D ;D ;D
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Post by berlyn on Aug 11, 2007 19:50:58 GMT -5
Thanks damnoldhippie for reminding me of the vanilla brand we grew up on. I now know to stick with Adams!! And thank you guys for all the encouragement to try !! You're welcome! Adams' is the best...can't imagine baking without it! Now that you've proven yourself at Cheesecake, maybe it's time to try PIE?!?!?!?!! ;D ;D ;D ;D I'm really into cheesecake with this hot HOT weather. When it cools down I'll be ready to try my hand with pies. Funny thing is when my mom saw the cheesecake she mentioned I should take her brand spankin new Kitchen Aid since I would use it more than her. Smart lady ;D
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Post by damnoldhippie on Aug 11, 2007 21:38:25 GMT -5
Total scoreage on the KA! What great tools they are...I bought mine back in 1988...RED, of course! ;-)
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Post by treatmaker on Aug 12, 2007 0:18:25 GMT -5
Berlyn,
You'll love the kitchen Aid. Makes baking a snap.
treat
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Post by ahappycamper on Aug 12, 2007 8:19:34 GMT -5
My mom bought my daughter one as a wedding present. My daughter absolutely loves hers. She's a baker and gets a lot of use from hers. The first time she used it she & her husband fought over who was going to "control" the mixer.
If you decide to make some blueberry cheese cake please invite me and let me know what I can bring!
Janice
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Post by berlyn on Aug 12, 2007 9:25:02 GMT -5
Janice, Does your co-worker use any special cheesecake recipe book to get various types and flavors?? I'd love to try different flavors. I thought I could always dip a the stawberries in chocolate for a little flare. Also learned placement of the berries can help or hender cutting it.
Mom's KA is black and will go just great in my kitchen. My brother got it for Mom and a damn good deal on it!! He had to battle for it and he won. His hand were bigger and faster than the other lady grabbing it. ;D ;D
Before trying pies, I do want to try baking bread. So, if anyone bakes, please take pics and post them and your recipes. Also what type and size pans would I need?? So, I can be on the look out for them at Ross.
Thanks everyone
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Post by ahappycamper on Aug 12, 2007 15:47:05 GMT -5
She has her own "secret" recipe but she makes them in marble (part regular & part chocolate), pumpkin, chocolate, mint, peanut butter (she puts peanut butter in it and then puts broken peanut butter cups on top) and then the usual fruit toppings (strawberry, blueberry, cherry & pineapple). The kind she makes is quite large diameter wise but not very tall. Really a very good cheesecake.
Janice
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Post by berlyn on Aug 14, 2007 16:45:43 GMT -5
Just got back from Mom's with the KA in tow. ;D Darn that is booger is heavy!! Could not get over it, so I weighed it when I got home, 24 lbs!! No wonder they last and last and last. It's staying on the kitchen counter!!
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Post by antheat on Aug 14, 2007 17:00:50 GMT -5
Has anyone tried freezing cheesecake?? What did you store it in??? This would be so easy to do a batch of them cause the hardest thing is waiting the hours and hours to chill. ;D www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cheesecakes/Cheesecakes.cfm Cheesecakes can be frozen. Careful wrapping is very important. To freeze, place a fully cooled cheesecake in the freezer, uncovered, for 1 hour. If it's in a springform pan, remove sides of pan and freeze with the pan bottom in place. After 1 hour, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil-wrapped piece of heavy cardboard. Wrap in plastic wrap, then carefully place it inside a large freezer bag or wrap it in heavy duty aluminum foil. Label and date. Freezing for more than a month is not recommended to retain the best quality. For a cheesecake with topping, such as fruit, always freeze cheesecake WITHOUT the topping and add the topping before serving. Always thaw a cheesecake overnight in the refrigerator. When partially thawed, transfer it from the cardboard bottom to a serving plate.
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