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Old 08-30-2006, 04:44 PM   #11
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Quote:
Originally Posted by jennyema
I don't think I've seen a recipe for cheesecake with a chemical leavener in it. For a reason, I am sure.
I'm getting ready to find out Jenny. Having added the baking soda last, the think I found striking was the instant effervescent behavior of the millions of small bubbles throughout the batter. It was fasinating but concerning as well. As they say, "experience is its best teacher". Once It's all said and done, I well, at least be in the position of giving practical advice on the topic as it relates to the baking of cheesecakes.
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Old 08-30-2006, 04:50 PM   #12
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If you would like to give your cheese cake a little lighter, fluffier feel, mix some corn flour or potato starch with the flour, up to 1/2 - 1/2 proportion. Works on mine.
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Old 08-30-2006, 04:54 PM   #13
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A chef I knew at a restaurant in suburban Denver fluffed his up fabulously by beating the bejeezus out of it with the wire whisk on the KitchenAid mixer. Best cheesecake I ever ate!
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Old 08-30-2006, 04:57 PM   #14
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Originally Posted by urmaniac13
If you would like to give your cheese cake a little lighter, fluffier feel, mix some corn flour or potato starch with the flour, up to 1/2 - 1/2 proportion. Works on mine.
Gosh, thanx urmaniac !!, awesome suggestion. I love trying hopeful, new ideas. I guess you could read between the lines for what I'm trying to achieve. I once saw some kind of white cake or something that had the appearance of lace swiss. The texture was so compelling but unattainable based on my level of expertise.
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Old 08-30-2006, 05:00 PM   #15
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Quote:
Originally Posted by ChefJune
A chef I knew at a restaurant in suburban Denver fluffed his up fabulously by beating the bejeezus out of it with the wire whisk on the KitchenAid mixer. Best cheesecake I ever ate!
WOW ChefJune, that just goes against every thing I've read about how much you can whip cheesecake batter. I always feel like I've gone too far because I do pretty much the same thing. I tried mixing with only a wooden spoon once and it came out dense dung. ew

Thank you soooo much for your input. It really sounds like where I'm headed.
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Old 08-30-2006, 05:03 PM   #16
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R- what have i told you LOL

you dont listen do you
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Old 08-30-2006, 05:04 PM   #17
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I whip mine to death.. but never put Bking soda or powder in your cheesecake its got a bad taste and no reason for it

PLUS the amount you added wouldnt have done anything to it!
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Old 08-30-2006, 05:21 PM   #18
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Originally Posted by Chef_Jen
I whip mine to death.. but never put Bking soda or powder in your cheesecake its got a bad taste and no reason for it

PLUS the amount you added wouldnt have done anything to it!
Yes-em, I tried to recall all that you said but I get lazy. The batter tasted real nice so can I expect the flavor to change during baking? Also, the top formed a lovely pattern of bubbles that turned a glorious bronze. It probably will turn out to be a dome atop an airbag.
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Old 08-30-2006, 05:22 PM   #19
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I know I cracked a joke about your pic making you too popular, but now I miss it Jen. Why did you take it from us ???
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Old 08-30-2006, 05:44 PM   #20
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LOL no reason

the bubbles will break and turn a wee bit gooey
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