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Old 03-22-2005, 04:41 PM   #1
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WOOT i made cheesecake without a recipe

After days of spring break experimentation i've created a cheesecake that not eww tasting.

so you take 2 lbs of cream cheese left out until room temp
1 1/4 cup of sugar
1 tablespoon or less of flour
2 eggs
1/2 cup of milk i used 2%
1/4 teaspoon of salt

crust: er do w/e you want with grahmn crackers
I took 9 whole crackers and smashed em and added sugar and cinnomin and butter and pressed firmly to spring thing pan/

1st you atke cream cheese put in mixer. mix until it becomes not sticking to whisk attatchment.

2nd you add in sugar and mix until you think its well mixed in
add in salt and flour

3rd add in eggs one at a time and slowly well mix them

4th add in milk

5. put in pan and voila bake at 450 for 15 minutes then 250 for like 50 minutes

6. turn off oven and leave in for 1 hour

7 referigerate.

o ytea i forgot how do you get rid of cracks i used a water dish thingy. while baking


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Old 03-22-2005, 08:58 PM   #2
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There is some controversy about how well done cheesecake is supposed to be done. The purists say that a great cheesecake is still very soft, almost semi-liquid when done. This helps prefent any cracks. Most people accept that the filling should be firm all the way through. Even then, if cooled with great care, the end product will remain uncracked.

Cracks are difficult to avoid, with or without a water bath. I have had flawless cheesecakes without a water bath. I have had severe cracks as well. I think that if the cheesecake is overcooked, it will crack.

And if it cracks, merely top it with fruit such as raspberry, strawberry, cherry, or blueberry pie filling, or with a sweetened sour cream topping.

And congrats on your success.

Seeeeeya; Goodweed of the North
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