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Old 09-21-2015, 07:52pm   #1 (permalink)
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Default Any CHEESECAKE recipes or tips?

I haven't made one in years, but I'm looking for the mile high Montreal style, (same as NYC style) scratch recipe.

OR

Tips when baking one to avoid those cracks in the top?
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Old 12-07-2016, 10:00pm   #2 (permalink)
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Quote:
Originally Posted by Kerrmudgeon View Post
Tips when baking one to avoid those cracks in the top?
The cause of the cracks is over-beating the batter...too much air gets whipped in, and when it bakes, it has to escape somehow, so it escapes out the top, thus creating those unsightly cracks.

The way to ameliorate this is to make certain the ingredients (esp the cheese) are room temperature so that less beating is required to combine all the ingredients without lumps.

Less beating = less air whipped into the batter = less cracking
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Old 12-12-2016, 07:45pm   #3 (permalink)
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also, try putting the container you bake in,
into a separate pan of water ( like "hot water cornbread"...)

this helps with 2 things--it controls localized
'hot spots' , and also adds moisture into the hot
air in the oven. dry things tend to crack more
than moist things...

personally i love me a nasty 'no bake'
chocolate/coconut cheesecake.
super fast and easy to make, and they disappear
very quickly once put out.

2 premade chocolate crumb crust pie shell
(like keebler oreo crust or similar), baked for 10 minutes
to set the shell.

2 blocks neufschatel cheese room temp.
( just like cream cheese but 1/2 the fat
& calories, cant taste difference.)

1 tub coolwhip

1 can thailady (or whatever brand you like)
frozen coconut milk, thawed

1/2 cup hersheys or similar chocolate syrup.

mix all ingredients together till smooth, if its
not sweet enough for you gradually add sugar
1 teaspoon at a time--however, i like it as is.

divide evenly between the 2 pre-prepped pie shells.
garnish with shredded baking coconut, chocolate chips,
whatever... maybe even sub the coconut milk for
peanut butter to make a "reese's" pie....

chuck em in the freezer for at least 3 hours, or
overnight in the fridge.

set em out and watch them get hoovered.

prep time maybe 15-20 minutes, plus chilling time.
they taste great, at least to me. havent had
any complaints from the peanut gallery either...
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Old 12-14-2016, 03:03pm   #4 (permalink)
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My scratch made came out perfect, and supposedly the cracking is because of too fast cooling. I opened the oven door for 20 minutes at the end to slow down the cooling and had no cracks in the top. Topped it with some apricot preserves and it was soooooooo good!
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Old 01-12-2017, 08:31pm   #5 (permalink)
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Quote:
Originally Posted by Kerrmudgeon View Post
My scratch made came out perfect, and supposedly the cracking is because of too fast cooling. I opened the oven door for 20 minutes at the end to slow down the cooling and had no cracks in the top. Topped it with some apricot preserves and it was soooooooo good!
It will also taste exceptional if you pour on a shot of Amaretto instead of the apricot preserves.
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Old 01-13-2017, 08:03pm   #6 (permalink)
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It will also taste exceptional if you pour on a shot of Amaretto instead of the apricot preserves.
At my restaurant we used to top them with toasted sliced almonds and a shot of Amaretto DiSaronno....
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Old 06-15-2017, 07:08am   #7 (permalink)
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Oh jeez, how did you manage to make such a perfect cheesecake?! Mine is a real disaster in comparison
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Old 06-18-2017, 04:15am   #8 (permalink)
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Originally Posted by paulet View Post
Oh jeez, how did you manage to make such a perfect cheesecake?! Mine is a real disaster in comparison
I don't bake very often but I just followed the recipe on this one. It's very specific on how to cool the cake etc. Plus, I've found that most ovens are off on the temps indicated. Buy an oven thermometer for 8 or 10 bucks to be sure.
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