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Old 09-04-2006, 03:56 PM   #1
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Cool Chocolate Hijacked My Cheesecake. Help Please.

What makes chocolate want to make a cake turn to pudding and what can be done to prevent this ? Any nice ppl out there want to help lil-O-me ?

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Old 09-04-2006, 04:26 PM   #2
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details, details, please. what kind of chocolate, how many eggs/cheese, temps, etc etc
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Old 09-04-2006, 04:42 PM   #3
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this thread needs details!
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Old 09-04-2006, 05:34 PM   #4
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ok, it contaned:

7 8oz bars cream cheese
7 whole eggs
7 1oz squares of semi-sweet Baker's chocolate(1/4 cup amoretto added)
2 cups sugar
1 tbsp vanilla
1/2 cup flour

It was an exceedingly deep cake. Baking time may not have been enough at 1hr 30min.
first 20mins @ 450 then reduced to 275 for 1hr 10min
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Old 09-04-2006, 05:59 PM   #5
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Holy cow! what size pan was this in? sounds like at least 3 cheesecakes' worth of stuff.
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Old 09-04-2006, 06:04 PM   #6
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Aren't you the cheesecake meister who is supposed to help US with cheese cake problems??

Just kidding, even a maestro get into problems now and then!!

Yes, it looks like quite a large amount but...

I think you went overboard with the chocolate. Cut it down just to give a flavour, and some additional quality cocoa powder (like the one from Lindt) would have improved the situation.
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Old 09-04-2006, 06:06 PM   #7
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Just a tad bit more flour may have helped, but then it has been so long since I made a chocolate cheesecake of these dimensions, too.
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Old 09-04-2006, 06:14 PM   #8
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Quote:
Originally Posted by mudbug
Holy cow! what size pan was this in? sounds like at least 3 cheesecakes' worth of stuff.
I like tall cakes, the taller the better ! So, I use two spring form pans staked. The first pan is 10 in and the second is just a tad larger and clamps onto the rim of the bottom pan. It works out very well and provides a beautiful mushroom head for the cake.
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Old 09-04-2006, 06:18 PM   #9
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so we're talking 20 inches vertical? sounds to me like the innnards didn't cook too well, given all that height - long way to the center and all. But apparently you've done this before so that may not be the problem.

I agree with urmaniac in that I don't think you needed that much chocolate. An egg or two less probably would have helped too.

edited to add: just realized you were probably talking about 10 inches across (duh). still, that's a pretty tall cake.
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Old 09-04-2006, 06:23 PM   #10
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Quote:
Originally Posted by urmaniac13
I think you went overboard with the chocolate. Cut it down just to give a flavour, and some additional quality cocoa powder (like the one from Lindt) would have improved the situation.
That's what I'm thinking too. It's funny, but we have a Lindt store across the way.
What can I say? Jen says I'm trying to reinvent the wheel(evil that gurl). I just need to understand the process that people had to go through to arrive at their findings so I might understand better how to take the next step.
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