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Old 09-05-2006, 05:33 PM   #41
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Quote:
Originally Posted by mudbug
I think you'll have a mess, rd.
please explain
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Old 09-05-2006, 05:40 PM   #42
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what do you think about this ? All changes are in green text.

Still using stacked 10"springforms
  • 7 cream cheese bars
  • 1/2cup cornstarch
  • cocoa powder per Jen's instructions
  • 2 cups sugar
  • vanilla
  • 3 eggs
  • 2 hour total baking time, first 15 mins @ 350, remainder @ 250
  • water tray
The eggs are the big enigma for me. For that last cake I eliminated 3 whites, representing a large amount of lost moisture. It was my impression that whites also creams the final baked texture, something I try to avoid. Yolks, I believe increases the breading of the final texture which I want. In any event, I'm at a loss to figuring out which if not both are aiding to the cracking of the top. It just might be, the best cheesecakes must crack !
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Old 09-05-2006, 06:51 PM   #43
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no you dont need that much i dont put ANY flour or cornstarch in my chocolate cake.. cause when it cools the chocolate helps with setting

BUT your tall cheesecake concerns me

the oven tends to cook outside in.. and you will get a rubbery cheesecake as it will be trying to cook the centre

ever make a cake and put too much batter in the pan and the middle is underdone edges are overdone????
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Old 09-05-2006, 06:53 PM   #44
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and NOT enough eggs i use 4 eggs for 24 oz of cheese especially when im not using flour.

My best advice to you.

TRY a recipe thats been done. and then double it.
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Old 09-05-2006, 07:04 PM   #45
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Quote:
Originally Posted by Chef_Jen
the oven tends to cook outside in.. and you will get a rubbery cheesecake as it will be trying to cook the centre
ever make a cake and put too much batter in the pan and the middle is underdone edges are overdone????
Maybe smaller diameter pans would fix that cause there has been a little toughening of the side but not the bottom
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Old 09-05-2006, 07:10 PM   #46
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I used 3/4cup of flour + 1/4cup cornstarch and it cracked badly. Where cornstarch adds density and flour adds the less dense, break away texture I want, maybe I should keep with the 3/4cup flour and do away with the cornstarch.

goodweed said yolks makes it creamier and whites cracks the top due to its protein. What else does whites do for the cake ?
What would be the effect if I lessen the amount of yolks ?
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Old 09-05-2006, 07:14 PM   #47
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Quote:
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...Don't reinvent just yet, Go with TNT recipies, that will give you a basic understanding of the components and outcome, then double the recipie if you want the towering cake of goodness. Once you feel comfortable, then experiment.

Quote:
Originally Posted by Chef_Jen
and NOT enough eggs i use 4 eggs for 24 oz of cheese especially when im not using flour.

My best advice to you.

TRY a recipe thats been done. and then double it.
Get good and comfortable with your roots, if you don't know where you are coming from, then you don't know where you are going.
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Old 09-05-2006, 07:17 PM   #48
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Get good and comfortable with your roots, if you don't know where you are coming from, then you don't know where you are going.
and this from a guy with egg on his face
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Old 09-05-2006, 07:22 PM   #49
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Their is only one way to make a decent cheesecake to my liking, add flour. It never fails. The better the cheesecake, the deeper the cracks. I may change mah name from "The Drunken Cheesecake" to "The Cracked Cheesecake". Adding air only causes it to collapse beneath the weight of the heavy ingredients.
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Old 09-05-2006, 07:24 PM   #50
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I must go out n pick up some beer. I'll post the results.
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