Light And Airy But Too Delicate

[rdcast]

By using almond "flour", will it absorb moisture in the cake while baking ? Or does it absorb only during mixing ???

 

[lulu]

I am not sure it will work at all, RD, don't bank on it ; its just a suggestion.

I am not a food scientist or a chef or a trained cook. All I can tell you is, I make what seems to be a very wet batter with my almond cakes and it comes out a cake! It is the perfect "moistness" for me in the recipes I use it in.

I really strongly suggest that to evaluate ther properties of it you try making the recipe I PMed you both as it is written and with flour instead. That will give a clear indication of how it works and if you want to incorperate it into your cheesecake.

You are a great experimenter so experiment!

Besides which its a nice cake and will make a good change and if you like cheesecake I think you'll like this. Just try it!

 

[rdcast]

I'm making your cake and naming it "lulucake" as a family favorite !!!

 

[jkath]

Trader Joe's has a great ground almond, rd.
If you don't already shop there, here are some locations near you:

• Commack
• Hartsdale
• Hewlett
• Lake Grove
• Larchmont • Merrick
• Oceanside
• Plainview
• Scarsdale
• Union Square (Manhattan)​

 

[lulu]

RD you are very sweet, but it can't be a family favourite unless you make it and like it first.

 

[rdcast]

aww, that which comes from the is always a family favorite

"lulucake", who could resist and iffin it tastes good then all the better !!!

 

[rdcast]

you're soooooo kewl jkath !!!

I was on the phone with Ness not 20 minutes ago, asking where it might be purchased. God bless you for your efforts.

 

[rdcast]

ok, I admit, I don't know what the heck I'm doing. The only thing I know how to do is observe.

What I just did:

In a bowl I mixed at high speed

1. 2 egg yolks + 4 egg whites
2. 1 tbsp powdered buttermilk
3. 2 cups sugar

It bulked up with air to twice its volume. To this I will now mix in 4 cream cheese bars. Done !

Bake 15 min @ 350, 45 min @ 300 and 1 hr @ 250 for a total of 2 hours. Should be enough.

I'm not happy with all the air but too late for that.

 

[jkath]

I'll tell you what I told you in another thread.
Send your cheesecakes to me and I'll tell you if they're good.

 

[rdcast]

haha, you gotz a deal. When I can with confidence, I will send out some to anyone who wants it.

 

[Chef_Jen]

hahah tell Ness shes welcome!

and you cant see this but im doing my "i told you so dance"

 

[rdcast]

I'm dancin with you, ill thank all later, be at a lil place called NUMC BYE

 

[auzzi]

Try cutting your cheesecake with a cheese wire - the one that is "piano wire" stretched between two small wooden handles...

 

[rdcast]

Yes, I've heard of that and I have used floss. It wanted to work but it can't create a razor edge at the point of a wedge of cheesecake. My favorite is to heat the blade of a stainless butcher knife over an open flame. It then will slice through any cheesecake beautifully leaving that perfect razor edge I mentioned and has the advantage for being able to hold the slice as it's transfered to a serving plate. It's so cool to hear the sizzle as the blade effortlessly sinks into the cake ! Warning tho, have hot water to scrub the blade immediately after each slice or the cake bakes onto the blade.