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Old 08-31-2006, 08:45 AM   #31
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The reason baking powder or baking soda are NOT ingredients in a cheese cake/pie (you guys argue about what you want to call it - it's still cake in my book) is because they (chemical leveners) will not provide enough "lift" to lighten a batter as thick and dense as cheesecake. The purpose of a levening agent is to intoduce "air" into a mass of something ... to lighten it ... and cheesecake has it's own method which does not require acidifiers, reactants, or yeast .... it just requires a little time .... the method is called "creaming" - which whips air into the batter. As the batter heats up (during baking) the little trapped bubbles of air expand - they make the final product lighter!
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Old 08-31-2006, 09:06 AM   #32
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The truth is, "Cheesecake" is a very vague terminology, there are many different versions of "cheesecakes" around the world, and each people have different impressions when they hear the word "cheesecake". Those who are accustomed to those with graham cracker base or similar shell, it is true that the style looks more like a pie rather than a cake. But there are many other versions of cheesecake which are not accompanied by shells, and look and taste definetely like cake.
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Old 08-31-2006, 09:08 AM   #33
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Quote:
Originally Posted by ChefJune
hmmmmm the Italian version is called Ricotta PIE!
Actually I use about 1/2-1/2 ricotta and mascarpone, though it could be made solely with ricotta, too, mascarpone gives the extra richness and sinfulness!!
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Old 08-31-2006, 10:53 AM   #34
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Yes in Italy they have a very beautiful soft cheese when i went to the markets the owner of the cheese stall gave me a scoop of it to eat off my hand.. it was gorgeous.. as the only cream cheese i could find was LIGHT.. which isnt as nice..

so i made my cheesecake with full fat soft cheese, ricotta, and mascarpone let me tell you it was HEAVEN
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Old 08-31-2006, 12:23 PM   #35
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Quote:
Originally Posted by urmaniac13
Actually I use about 1/2-1/2 ricotta and mascarpone, though it could be made solely with ricotta, too, mascarpone gives the extra richness and sinfulness!!
I used 24 ounces of cream cheese, 1 1/2 cup of ricotta, 1 cup sour cream, 1 cup flour, 1/4 cup cornstarch, 1 tsp baking soda, 5 whole eggs(no extra yolks), 1/4 cup lemon juice, 1 tbsp vanilla, 2 1/2 cups sugar, graham bottom mixed with 2 tbsp brown sugar, completed cake topped with a thick lemon glaze that drools down the sides when cut. I pre-cut and wrap individual slices with wax paper. Makes 20 slices.

The baking soda didn't really help with anything other than the quality in flavor I'm used to from my grandma's wonderful pastries. Also, the bubbles left the most beautiful appearance and texture I've ever seen for a cheeseCAKE.

Your mentioning of mascarpone excites my sense of exploration. I've got to try it !!!!

All the best
Robert
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Old 08-31-2006, 12:26 PM   #36
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Woah.. You use a 1/4c of Lemon juice?? your making lemon cheesecake right?
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Old 08-31-2006, 12:28 PM   #37
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Side note why so much cornstarch as well?
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Old 08-31-2006, 12:34 PM   #38
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Quote:
Originally Posted by Chef_Jen
so i made my cheesecake with full fat soft cheese, ricotta, and mascarpone let me tell you it was HEAVEN
I haven't been so terribly bad, well, I've repented for most of it. Will I make it to your cheeseCAKE heaven Jen ?
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Old 08-31-2006, 12:34 PM   #39
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...and 4 times the flour I use in my recipe.
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Old 08-31-2006, 12:35 PM   #40
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Quote:
Originally Posted by Chef_Jen
Side note why so much cornstarch as well?
Not sure, other than you had mentioned it as a worthy ingredient
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