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Old 03-09-2008, 01:39 PM   #11
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WOW!! This is why I love DC so much-great people willing to help out just for the sake of helping out!!

By all means shortchef, post your recipe-I would love to try it!! (I'll likely wait a while though)

Thanks to each and every one of you-I sincerely appreciate your encouragement and your help-You guys/gals are great!!!

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Old 03-14-2008, 05:12 PM   #12
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Please don't give up. There is nothing like a homemade cheesecake and the satisfaction one gets when it is devoured.
Why not just leave the cake on the insert of the springform pan instead of having to move it around? Then when it's all done, take back the bottom?
Maybe you should try another recipe? If the cheesecake batter is leaking into the water even if it's wrapped, it sounds like the batter may be too thin especially when it has to go through a crust layer as well.

Delicious Recipes!
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Old 05-16-2008, 10:21 AM   #13
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This recipe has good instructions:


Cake dough:
butter for the pan or grease-proof paper
1/4 C. almonds, walnuts or hazelnuts (or both)
1/4 C. butter
1/3 C. wholemeal Rusk/Zweiback
1/4 C. sugar

Cheese filling:
6 C. cream cheese
1 1/2 C. sugar
1/4 C. sour cream
1/8 C. flour
zests of 1 orange and 1 lemon
1 Tbs. lemon juice
2 tsp. vanilla essence
2 egg yolks
5 eggs (medium size)

1 C. sour cream
1 tsp. sugar

1 3/4 C. strawberries
1 3/4 C. strawberry mousse


Grease a springform pan with smooth butter. Roast the nuts in a pan without any oil, leave them to cool down, and chop them in a food processor. Melt the butter. Chop the rusk in the food processor and mix it with sugar, the nuts and the melted butter. Coat the bottom of the pan with this mixture evenly, apply a foil and press on with your fingers. Remove the foil.

Preheat your oven to 275 degrees with air circulation (fan assisted/convection oven).

Stir the cream cheese and add sugar, sour cream, flour, lemon- and orange zests, lemon juice and vanilla essence one thing at a time. Stir in the eggs and egg yolks one by one. Fill this batter into the pan and smooth down. Insert the pan on the bottom-most grid of your oven.

Bake it for 20 minutes, then remove it from the oven. Loosen the batter's border around the pan by using a thin knife. Leave the pan outside the oven for about 20 minutes, then carry on baking it for just under 2 hours. The interruption makes the cheesecake more even. Keep its color light by covering the pan with an oiled baking foil after 50 minutes. Rotate the pan on the grid if your oven doesn't keep the temperature evenly.

After the second baking period, remove the cake from the oven and let it rest for 20 minutes
Increase the temperature to 320 degrees with air circulation (fan assisted/convection oven).

Mix sour cream and sugar, pour over the cake, smooth down and bake it for another 15-20 minutes. Then remove from the oven and leave it to cool down in the springform pan.
Chill it in the fridge until the following day.

Before serving, heat the pan's bottom on a hotplate for just a few seconds. This makes it easier to let it slide on to a serving plate.

Top with strawberries, and pour strawberry mousse over each slice.
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Old 05-16-2008, 11:38 AM   #14
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Location: Bucerias, Nayarit, Mexico
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I guess a cheesecake is a matter of personal preference. DH and I like our cheesecake creamy and not so dense, so I use this recipe that includes not so much cream cheese and some sour cream instead. The last time I made it (last week), I swirled some mango puree through it and topped it with mango as well, then dollops of whipped cream around the edges. I've also made it with caramel and chocolate...very good. Before I put the pan together, I cut a circle of parchment about an inch larger than the pan and put that in the bottom.Then, the bottom comes off easily for plating. I don't use a water bath and have no problems with cracking, but that is probably because our climate here is so humid and the gas oven generates more humidity as well. Here is the recipe I use:


1 1/2 cups graham cracker crumbs (or other cookie/biscuit crumbs)
3 tablespoons sugar
1/3 cup melted butter

3 (8 ounce) packages cream cheese
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups sour cream

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.

In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream. Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

Let cool at room temp for about an hour, then run knife around sides to loosen.Chill in refrigerator until serving and/or decorating.
Saludos, Karen
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Old 05-30-2008, 03:49 PM   #15
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Location: parks, az
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I was recently told to leave the cheesecake in the oven overnight to avoid cracking. This seemed crazy to me but I was desperate to have an uncracked cheesecake. It actually worked. I turned the oven off after an hour of baking and did not open the oven at all overnight. This was the hardest part, i think its human nature to want to open the oven and poke at your creation. In the morning, i put the cheesecake in the fridge and we ate it that night. It was so pretty i almost didnt want to cut into it.
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Old 05-30-2008, 04:43 PM   #16
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Location: Bucerias, Nayarit, Mexico
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Gosh, it seems to me that a gradually cooling oven for that length of time would provide a great incubator for bacteria in a product that is rich in dairy and eggs. I'm glad you didn't get sick, Court-cakes, but I would never do that. Oh - and welcome to DC! You are going to like it here.
Saludos, Karen
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Old 05-30-2008, 05:23 PM   #17
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Location: Southern coast of Oregon
Posts: 253
Smoke King,
Next time don't throw it out I saw an episode where they had halved
strawberries added a little sugar (can add a little liquor) and then
scooped cheesecake on top of it like ice cream. A little of the sauce on
top. It looked great. It was a little odd to see him scoop the cheesecake
but I bet the dessert was good.
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Old 06-22-2008, 06:59 PM   #18
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Location: Aliso Viejo, CA
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I originally bought one of these silicone cake pans for my cheesecakes, but they were too flimsy. Now I use the removable bottom cake pan and I slip it into the silicone one so I can set it in the waterbath without water getting into it. I'm not bragging (well, maybe just a bit), but my cheesecake took the blue ribbon at the Orange County Fair 2 years ago.
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Old 06-22-2008, 07:34 PM   #19
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Location: Long Island, New York
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I take the easy way out. I make a vanilla/ chocolate marble cheesecake and just use a premade graham crust. Very simple, few ingredients and is a hit every time, without the hassle of wrestling it out of the spring pan.

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