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Old 12-07-2009, 12:52 PM   #11
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The Philly Cream Cheese site has some great recipes Cheesecake | Love My Philly

My favorite recipe: Chocolate Cheese Cake Chocolate Cheesecake

Liz
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Old 12-07-2009, 04:20 PM   #12
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Here is some advice I have gathered from my years of cheesecake making.

1. Always use name brand cream cheese (like Philly) and not the low fat kind. THERE IS A DIFFERENCE!
2. To keep the outer edge from browning, cover loosely with foil. I saved a foil ring from another dessert. Works great!
3. When pressing the crust/butter mixture against the sides of the springform pan, wrap your hand in saran wrap (this tip is from my cheesecake cookbook).
4. Wrap the bottom of the pan in foil to prevent leaks.
5. Pampered Chef has a very good springform pan, with handles and a glass bottom for about $35.
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Old 12-07-2009, 04:40 PM   #13
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For a perfect cheesecake cook in moist heat. Fill a 9x13 pan 1/4 way with water, place on bottom rack, place cheesecake on middle rack. It helps with cracking.

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Old 12-07-2009, 04:58 PM   #14
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I helped with the entire presentation. I made the platter. And it would be a tremendous tragity not to have another piece of that cheesecake. :)

Slightly random but, back in the day, we used to have parties called the [fill-in-the-blank] and cheesecake parties. Like Chinese food and cheesecake. Or Chicken wings and cheesecake. I love to cook, but hate to bake. Frank's cheesecake makes me want to revisit those parties.

~Kathleen
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Old 12-07-2009, 05:48 PM   #15
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Yum. Can I come to one of those parties? I'll bring whatever you want...main course OR cheesecake. Sounds like my kind of shindig.
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Old 12-07-2009, 11:53 PM   #16
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Originally Posted by recipedirect View Post
For a perfect cheesecake cook in moist heat. Fill a 9x13 pan 1/4 way with water, place on bottom rack, place cheesecake on middle rack. It helps with cracking.

Liz
I get cracks in my plain cheesecake, which I think it due to improper cooking temp or time. In any case, I usually get some white chocolate and milk chocolate and shave both until the crack are filled in. No one complains!
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Old 12-07-2009, 11:55 PM   #17
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I get cracks in my plain cheesecake, which I think it due to improper cooking temp or time. In any case, I usually get some white chocolate and milk chocolate and shave both until the crack are filled in. No one complains!

Cheesecake spackle... I like it.
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Old 12-08-2009, 09:55 AM   #18
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LOL, spackle! I love that. And vagriller, thanks for the idea, I'll be using that one at Christmas.
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Old 12-08-2009, 10:06 AM   #19
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I make a 10" NY style cheesecake. I put the springform into 12" diameter saute pan and put boiling water in it.

Not overbeating the batter and moderating heat changes prevents cracks. The water bath helps moderate the heat during cooking. When the cheesecake is done, I shut off the oven and leave it in there for an hour to cool slowly. Then it sits on the counter on a cooling rack for several hours before I refrigerate. Never had a crack.

I wrap the springform in HD foil.

I use a flat-bottomed measuring cup or glass to tamp down the GC crumbs and press them into side of the pan.
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Old 12-08-2009, 11:05 AM   #20
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LOL, spackle! I love that. And vagriller, thanks for the idea, I'll be using that one at Christmas.
Hey, any excuse to add chocolate works! I once sliced fresh strawberries and arranged them in a ring. I put white chocolate outside the ring and milk chocolate inside the ring, and the cake sold for $70 at a charity auction!
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