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Old 08-31-2006, 12:36 PM   #41
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Quote:
Originally Posted by Andy M.
...and 4 times the flour I use in my recipe.
I know Andy, that's why mine is an actual cake
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Old 08-31-2006, 12:38 PM   #42
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Yes cornstarch i use... so that it doesnt crack and cogulation etc.. but i only use like 20 grams
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Old 08-31-2006, 12:42 PM   #43
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Quote:
Originally Posted by Chef_Jen
Yes cornstarch i use... so that it doesnt crack and cogulation etc.. but i only use like 20 grams
ew, metrics again. This cake is a 5 pounder so it's mass dictates its requirements.

BTW, I stack two pans to accommodate the height. I like tall cheeseCAKEs
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Old 08-31-2006, 12:45 PM   #44
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what a sec.. you put all that in one pan

Ok see.. now you have peaked my pastryness.. i need to make this tonight cause my experience tells me this is like a sponge cake with cheese
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Old 08-31-2006, 12:46 PM   #45
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See reading your recipe and comparing it to mine.. really you dont need that much cornstarch you have WAYYYY amounts of flour.
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Old 08-31-2006, 01:02 PM   #46
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Quote:
Originally Posted by Chef_Jen
See reading your recipe and comparing it to mine.. really you dont need that much cornstarch you have WAYYYY amounts of flour.
Ok, I do like simplification. I guess you noticed no heavy or whipping cream added. I also stopped separating eggs. I do suggest that eggs be strained to pulverize the glutinous whites to promote thorough incorporation into the batter. Your plastic wrap suggestion worked like a champ. I used it on the bottom only tho. I use an oil spray with flour to help the graham and brown sugar to adhere and I fade it out close to the top leaving an airbrushed appearance. I will continue to use glazes for the top. I'ts perfect.

Cheesecake baking time - first 15 min @ 450 then reduce to 275 for 1 hr. 15 min. Apply glaze while still cooling.

This cake will deflate to a substantial degree. I'm hopeful to find a remedy. I recommend that the tsp of baking soda not be eliminated but add it just seconds before sliding the cake into the oven. Adding humidity to the baking environment is a good idea. I wish I could be with you to watch you eat it.

Lemon glaze - 1 1/2 cups powdered sugar, 6 tbsp lemon juice(I don't squeez lemons anymore), 2 tbsp corn starch, 1/4 in pad of butter. Boil it long-n-hard.
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Old 08-31-2006, 01:52 PM   #47
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So do you bake it in a waterbath??? Cheesecake should ALWAYS be bakedin a waterbath or a tray of water underneath it.

and Umm deflation is SUPPOSE to happen.. the baking soda added just b4 the oven wont help..

Ill skip the glaze as you have 1/4c of lemon juice in the cake

ive never seperated eggs for a cheesecake!


Like i said to me.. your recipe resembles a sponge or pound cake.. with cheese added
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Old 08-31-2006, 01:52 PM   #48
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let me list the order I used to combine ingredients.

Mixture#1 - cream cheese + ricotta cheese + sour cream + eggs

Mixture#2 - mixture#1 + corn starch(to bind eggs)

Mixture#3 - mixture#2 + flour

Mixture#4 - mixture#3 + vanilla + lemon juice

Mixture#5 - mixture#4 + baking soda
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Old 08-31-2006, 01:58 PM   #49
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Old 08-31-2006, 01:59 PM   #50
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Quote:
Originally Posted by Chef_Jen
Like i said to me.. your recipe resembles a sponge or pound cake.. with cheese added
Jen, if you expect me to come over for cheesecake you must add the glaze

I just put water well below it on the floor of the oven.

A custard pound cake would be an apt description yet a true n faithful cheesecake. Please don't say I'm not making a cheesecake when I've just started to like you.
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