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Old 02-03-2016, 12:20 PM   #1
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How to make the topping stabilize on cheesecake

Hello
I want to make slices of cheesecake like this, but I wonder how to make the caramel and strawberry topping to be stable layer like this and not be spilled on the side of my slices?
regards


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Old 02-03-2016, 12:33 PM   #2
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I'm just guessing as I'm no pastry chef. Gelatin?

I doubt you would need anything for the caramel topping as it will set pretty hard once cooled off.
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Old 02-03-2016, 09:38 PM   #3
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I use arrowroot to thicken the sauce and gelatin to stabilize. Caramel should be cooked longer and then placed on a cold refrigerator.

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Old 02-03-2016, 10:54 PM   #4
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The strawberry topping can be stabilized with gelatine, or pectin. You simply need more than if you were making a jam or jelly. For the caramel, use corn starch, as if you were making a thick caramel pudding. You could also add egg yolks as if you were making a caramel custard. That would also stabilize the caramel without making it too chewy. Also, if you made a caramel mousse, it would stand tall and hold its shape.

Just some thoughts.

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Old 02-04-2016, 04:23 AM   #5
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thank you all for these great tips, I will try Gelatin now, hope it works well
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Old 02-04-2016, 04:44 AM   #6
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Do let us know and show pictures.
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Old 02-04-2016, 05:04 PM   #7
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This looks nice!

Sent from my SM-T320 using Tapatalk
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Old 02-04-2016, 06:12 PM   #8
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In addition to above suggestions I would guess freezing it solid and then cutting it while still hard would help. Use unflavored dental floss to cut slices when possible. Cut through then pull floss though bottom of pan (DON'T pull floss up) to avoid messy sides.
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Old 02-06-2016, 05:28 AM   #9
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Lightbulb

My family love Strawberry caramel, so I usually make this at my home. I have recently purchased OXO’s new berry huller for this also. I usually use this book for topping purpose.
http://doclibrary.com/MFR2808/DOC/st...e_Book5127.pdf
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Old 02-09-2016, 07:57 AM   #10
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i made it
a 4 seasons cheesecake

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