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Old 09-07-2006, 09:43 AM   #31
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* drum roll *

NOW FOR THE WINNER OF THE RDCAST "FAMOUS CHEESECAKE"
MOST STUPID TRICK CONTEST

Envelope please?




YES !!! YOU GUESSED IT !!!

VeraBlue






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Originally Posted by VeraBlue
did you get soup?


I know how to get to Long Island, pal

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Old 09-07-2006, 11:27 AM   #32
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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
Did I somewhere miss the reason you want to do this expensive experimentation rather than use the myriad number of excellent cheesecake recipes there are available?

And no, I don't think melting caramels and putting them in a cheesecake will result in anything but perhaps a lump in the bottom.
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Old 09-07-2006, 11:49 AM   #33
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Do you have any advice for keeping the melted caramel emulsified in the batter opposed to it falling to the bottom ? I would be interested ?
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Old 09-07-2006, 12:12 PM   #34
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Do you have any advice for keeping the melted caramel emulsified in the batter opposed to it falling to the bottom ? I would be interested ?
Put half your batter in the pan, then cook it for a 10 minutes or so (just long enough to set the top) then put in the rest of the batter and finish cooking!
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Old 09-07-2006, 12:35 PM   #35
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Originally Posted by vagriller
Put half your batter in the pan, then cook it for a 10 minutes or so (just long enough to set the top) then put in the rest of the batter and finish cooking!
Thanks so much Verdana, I would have said that earlier but I was in the middle of melting the caramels.
So I followed your advice but baked the first batch for 5 mins @ 400 then added the swirled second half to begin the baking of the entire cake.

Thank you again,
Robert (I'll post the results) *fingers crossed*
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Old 09-07-2006, 01:13 PM   #36
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I have tried the swirling technique (with raspberry not caramel) and the raspberry just settled to the bottom. I'll keep my fingers crossed here in Virginia for you!

BTW, what's with the Verdana thing?
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Old 09-07-2006, 01:30 PM   #37
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LMBO !!! I have no idea wher I got Verdana. I'm just really busy right now trying my best not to make a mistake with this cake. My apologies vagriller.
I followed your advice and Jen's " Next time mix the caramel with a bit of cheesecake filling to get a good swirl and prevent seperation and butter leakage ". She instructed me oh how to marble chocolate with great results.
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Old 09-07-2006, 01:32 PM   #38
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LMBO !!! I have no idea wher I got Verdana. I'm just really busy right now trying my best not to make a mistake with this cake. My apologies vagriller.
I followed your advice and Jen's " Next time mix the caramel with a bit of cheesecake filling to get a good swirl and prevent seperation and butter leakage ". She instructed me oh how to marble chocolate with great results.
No prob Bob! Looking forward to hearing how this cake turns out. I'm on the edge of my seat! Got a digital camera? Pics are good.
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Old 09-07-2006, 01:41 PM   #39
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Danggit, I wish I did. I have a new digital camera that the cables have gone missing.
This process of experimenting is so exciting I can barely contain myself. Gretchen is at a loss for why I would bother. I have discovered many things by not following the paths set by others. We owe so much to the sacrifices paid by all the trailblazers whom we've learned from. That's how I would hope to see myself and in doing so I have discovered something so impressive I hesitate publishing it. Are trade secrets permissible ? I feel like such the scamp !
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Old 09-07-2006, 01:46 PM   #40
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Yes it works with caramel like it does with chocolate..

it also works for ANY compound flavour..

raspberry, coffee, mint strawberry etc etc
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