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Old 10-08-2011, 03:50 PM   #1
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Crustless cheesecake?

I'm toying with the idea of a crustless cheesecake in a high sided pie plate. Anyone ever tried this? Think it would work?

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Old 10-08-2011, 04:08 PM   #2
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I'm toying with the idea of a crustless cheesecake in a high sided pie plate. Anyone ever tried this? Think it would work?
Yes, I do this all the time to reduce the carbs...hey! priorities
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Old 10-08-2011, 04:12 PM   #3
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I decrust everything. I would imagine you'd have to grease the pan up pretty well?
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Old 10-08-2011, 04:15 PM   #4
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I decrust everything. I would imagine you'd have to grease the pan up pretty well?
lightly buttered, same as you would do the sides of of the springform pan
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Old 10-08-2011, 04:39 PM   #5
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I love you guys. Done and waiting its turn for oven space.
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Old 10-08-2011, 04:43 PM   #6
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I love you guys. Done and waiting its turn for oven space.

You could also use individual ramekins or creme brulee dishes.
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Old 10-08-2011, 04:47 PM   #7
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I might do that next time. Oven space and timing is at a premium at the moment. I have a roast in the oven right now. I'm going to interrupt it and put in the cheesecake and pumpkin pie. I have little shortcake type molds. I thought it might be neat to try those with a cheesecake batter and fill the little centers with berries and sauce. Next time.
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Old 10-08-2011, 06:13 PM   #8
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That sounds good.
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Old 10-08-2011, 10:05 PM   #9
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You could also use individual ramekins or creme brulee dishes.
I came in to say that.

How was your end result, Alix?
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Old 10-09-2011, 10:27 AM   #10
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I came in to say that.

How was your end result, Alix?
I haven't served it yet Tatt, its in the fridge awaiting the strawberry topping I made and the whipped cream too. I'll try to remember to take a picture but I'm going to be running again today. It looks perfect. I overbrowned the very edges of the cheesecake, but the consistency and everything else looks perfect. I'll post about the taste after dinner tonight.
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