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Old 04-12-2009, 10:54 AM   #11
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I'm bookmarking this thread. Its a VERY good one.

David? I know the recipe you used is likely just out of your head, but I'd really love to try it out. Good Ukrainian prairie girl here.
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Old 04-12-2009, 12:20 PM   #12
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All great tips, that hopefully will keep your cheesecake from cracking! Nothing left to add.
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Old 04-12-2009, 01:46 PM   #13
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Smile Going out of my mind perhaps!

Quote:
Originally Posted by Alix View Post
I'm bookmarking this thread. Its a VERY good one.

David? I know the recipe you used is likely just out of your head, but I'd really love to try it out. Good Ukrainian prairie girl here.
Oh no, it's tried and true and I've seen it referenced in several places - identical or very close and all say that it authentic Ukrainian. As a matter of fact CharlieD showed photos of practically the same recipe but more as a "pudding" he called it. Shall I post the recipe I used?

Thanks to everyone about bringing my cheesecake baking back into good shape.
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Old 04-12-2009, 03:50 PM   #14
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Originally Posted by David Cottrell View Post
Oh no, it's tried and true and I've seen it referenced in several places - identical or very close and all say that it authentic Ukrainian. As a matter of fact CharlieD showed photos of practically the same recipe but more as a "pudding" he called it. Shall I post the recipe I used?

Thanks to everyone about bringing my cheesecake baking back into good shape.
I would love it if you posted it. Can you please post it with your instructions/method? Thanks!!
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Old 04-12-2009, 04:40 PM   #15
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I never over-bake a cheesecake, and yet I still can get a crack or two. It's because the cheesecake has no crust up the sides, and as the cake puffs, it clings to the side of the pan. When it cools and contracts, well, something has to give. Hence the cracks. Here's another trick to try, but only if you use a springform pan.

Make a collar of parchment paper, and butter it on both sides. Place it above the crust line before adding the filling. When the cake is done, and as it cools, it will not stick to the side of the pan and the collar will expand and contract with it.

Et voilą...
my cheese cake never cracks and pulls away from the side of the
springform pan nicely, so i never leave any on the sides. this is how i prevent the side sticking and cracks.
Butter the bottom and all the way up the sides of a large springform pan and dust with graham cracker crumbs, on bottom and all the way up the sides, discarding what doesn't stick. then i use the water bath as i stated above.
Bake at 350˚ 1 hour (NO MORE). Turn off oven (DO NOT OPEN OVEN), let sit in oven 1 hour. Remove from oven and cool on rack 1 hour then refrigerate 6 - 12 hours.
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