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Old 09-06-2006, 11:00 PM   #21
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You sure are a for punishment Robert!!! Nearly made another cake?? At bedtime?
I admire such dedication. It has been interesting as always and keep up the good work experimenting.
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Old 09-06-2006, 11:15 PM   #22
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Quote:
Originally Posted by VeraBlue
say good night, Gracie



Good Night, Gracie.
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Old 09-06-2006, 11:19 PM   #23
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keep up the good work experimenting.
He does that, pretty soon he's gonna invent......... New York Cheesecake!!!!!!!

Oh, wait.... someone already did that....
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Old 09-07-2006, 04:22 AM   #24
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hehe, haha, hoho, this is so true ChefJune. But notice, u didn't win mah contest

love ya
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Old 09-07-2006, 04:32 AM   #25
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Quote:
Originally Posted by Lynan
You sure are a for punishment Robert!!! Nearly made another cake?? At bedtime?
I admire such dedication. It has been interesting as always and keep up the good work experimenting.
"where there is crying in the evening, laughter comes in the morning" I FEEL WONDERFUL !! TODAY, I STAND ON THE SHOULDERS OF GIANTS. LET'S GO FOR THE GOLD !!!

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Old 09-07-2006, 04:40 AM   #26
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cheese cake

Oh, i love cheesecake. I made a delicious one, last Satureday, with ground almonds, in it.
And that coffee and cocao idea is great. I am going to put them in, in future.
I dont know many famous cooks. Who owns this recipe?
Mel
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Old 09-07-2006, 04:58 AM   #27
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The fact is Mel, even tho I mucked it up by putting a lid on it while baking, it still came out delicious. The height of this cake is difficult to handle so just scale it to a more conventional size. The marbling came from Jen. But remember, powdered cocoa is bitter and unsweetened so add sugar before folding it into the batter and the coffee was put in to replace liquid the cocoa powder removed. Also consider I haven't posted it as a concise recipe as of yet. So proceed with caution. It's still on the drawing board. If you want to try aspects of it then you might want to keep me online to ponder along with you as you go through the process. I do have a rule of thumb, "The better the cheesecake, the deeper the cracks". Good fortune !

All the best,
Robert
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Old 09-07-2006, 07:54 AM   #28
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ok ok, let me give you a hand before I lose mah audience. jpmcgrew was right about it concerning the lid. Not that I knew, tho I know now, what effect would develop by putting a lid on your springform pan while your cheesecake batter baked ?
Don't know. Never saw a recipe for cheesecake (and I have a recipe book titled 50 best cheesecakes) that called for a "lid".
And that sure is a lot of flour, something else I've never seen in that amount in a cheesecake recipe--up to and including Lindy's famous.
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Old 09-07-2006, 08:00 AM   #29
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Thanx Rdcast, for those tips. I like to experiment, while cooking, so no problem, if u have not yet perfected.
Mel
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Old 09-07-2006, 09:13 AM   #30
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My pleasure Mel

Gretchen, the lid is what did the damage by preventing moisture from escaping the batter. For cheesecake recipes calling for flour, as some New York style cheesecakes do, it's rare to see more than a couple Tbsp used. I've never seen a cheesecake recipe to contain the amount of flour I insist on incorporating. Eventually, I will have discovered both the desirable minimum and maximum amounts. Either way, it's not an ingredient that harms a cheesecake in practical usage.

With gratitude for your input,
Robert

P.S. I posted the overall effect from using the lid in post #18. Your quote is from post #10
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