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Old 06-05-2004, 10:31 PM   #1
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Brown Cheesecake?

I have tried using several recipes to make cheesecake. Every time I make one when I take it out of the oven the top is brown. It tastes great, but how do I get the creamy looking top I am so accustomed to seeing? Thanks for your help.



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Old 06-06-2004, 04:05 AM   #2
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A baked cheesecake is always going to have some browning. A sourcream topping once it is baked would disguise it. I am not sure if you could top the cheesecake with a disk of greaseproof/silicon baking paper halfway through cooking, I would imagine that would work, though I haven't tried it.

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Old 06-06-2004, 09:36 AM   #3
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Or Parchment paper?
You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 06-06-2004, 09:40 AM   #4
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I knew someone would help me out with American terminology ;) We don't call it that here! Thanks SpongeBobAlix!
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Old 06-06-2004, 04:39 PM   #5
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It can take some pretty major experimentation to get it right, but I've successfully lowered the oven temps/increased the baking times and gotten pale cheesecake tops in the process. It did take a lot of undercooked/overcooked cakes to achieve this though.

The only thing you're doing when you bake a cheesecake is cooking the raw egg in the batter. Eggs by themselves cook in the 150-160 range but when you dilute them in batter, it takes temperatures in the 1170-180s (or so I've been told). Maillard browning doesn't occur with much speed/intensity until you reach temps of 250+. So, bake your cake at low temps and you should get a nice pale top. Don't go too low though or you might end up with food safety issues.
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