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Old 05-16-2004, 09:16 PM   #1
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Cheesecake thread

too dry

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Old 05-19-2004, 05:24 PM   #2
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It would help if you told us some of what you used and did, then we can make a better guess at what happened.
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Old 05-20-2004, 12:49 AM   #3
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my recipe

1 1/2 c Fine graham cracker crumbs
1/4 c Granulated sugar
1/2 c Butter -- softened
FILLING-----
16 oz PHILADELPHIA Cream cheese
1 c yought
2 tb Cornstarch
1 c Granulated sugar
2 tb Butter -- softened

Preheat oven to 375 F. For crust combine crumbs, sugar
and butter and mix well. Press firmly into 9" pie-pan
covering bottom only. Bake for 8 min., or until the
edges are slightly brown. Reduce oven to 350 F. For
filling, combine cheese, yought, cornstarch, and
sugar in bowl of mixer. Mix until sugar has disolved.
Add the butter .Pour the filling
over the crust. Bake for 1hr., or until knife
inserted 1" from edge comes out clean. Cool 1 hr.
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Old 05-20-2004, 01:35 PM   #4
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Here are a a few suggestions.

First I have never used cornstarch in a cheesecake, the reason for this is corstarch absorbs ALOT of moisture from anything that you are making.

Second, whenever I make a baked cheesecake I ALWAYS use a spring form pan. I guess you could use a a pie pan but a spring form pan is always a good investment.

Third, when a cheesecake is taken out of an oven the sharp decrease in temperature ruins the texture of the cheesecake, making it dry. If you shave off a few minutes off of the baking time and instead of taking the cake out of the oven WAIT until it cools down, be sure to crack the oven door once you do this so it cools off just right.

Hope I helped!

-Thyme

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Old 05-20-2004, 09:20 PM   #5
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thank u so much

thank u so much ,so hows u cheesecake recipe?pls!
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Old 05-20-2004, 10:54 PM   #6
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This is my favorite New York style cheesecake.

INGREDIENTS

1 3/4 cups finely ground graham cracker crumbs
1/4 cup finely chopped walnuts (Optional, able to substitute for 1/4 cup of crumbs)
1/2 teaspoon ground cinnamon
1/2 cup melted butter
3 eggs
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups sour cream

DIRECTIONS

1 Preheat oven to 375 degrees F (190 degrees C).
2 Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
3 Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
4 Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.

(Recipie from www.allrecipies.com. I have tried it and it is WONDERFUL!)

Hope it turns out good!

-Thyme
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Old 05-21-2004, 10:15 AM   #7
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In another one of your posts you asked about a yogurt substitute for the sour cream. Personally I would avoid using yogurt, I have tried it and it just dosent work as good. I have found that the best substitute for the sour cream is cottage cheese, just be sure to blend it VERY well to get out all of the lumps. The lumps should also even out in baking so dont worry if there are a few.

-Thyme
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Old 05-24-2004, 11:25 PM   #8
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Thyme:Dry Cheesecake

Yes, use a springform pan but even if you use a pie pan (store bought graham cracker crumb crust] , just before putting into shell add 2 Tabelspoons of butter into the filling. When using a springform pan grease the whole pan, lightly before adding anything!

regards, Jack :)
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Old 06-01-2004, 10:23 PM   #9
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chinachef,

You need some eggs in your recipe and a bit of heavy cream to make it moist. I can post some great cheese cake recipes with a twist of raspberry and strawberry baked right in them. Let me know if you'd like them.

Dina
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Old 06-01-2004, 11:47 PM   #10
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hi DINA,i need u recipe,send me pls.batter with pic,thanks a lot
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