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Old 06-05-2005, 11:28 PM   #11
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yeah i'll edit that and change it right now
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Old 06-06-2005, 12:36 AM   #12
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Quote:
Originally Posted by masteraznchefjr
i think we should change that to like 450 or maybe 400

That's actually what i was thinking.... I ended up having a lot of leftover "batter" and I was going to try making another cheesecake at a lower temperature. Only thing is, I don't know if my "batter" will still be good by the time I get to use it, probably 4 or 5 days, as my week is filling up fairly quickly. I have it stored in the fridge, sealed, it should keep well till the end of the week right? If I do get a chance to remake it, I'll keep track of the oven temps I use.

Btw, I took a little bite out of the edge, and besides being a little too firm, nothing was wrong with it. Flavor was good, IMO, and the texture seemed to improve about 1 1/2 cm away from the edge. All in all, I think I can chalk this up to my first baking victory!
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Old 06-06-2005, 09:04 AM   #13
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It probably had to do with the type of pan you used, too. It looks from your pictures that you used a disposable foil pie pan. The recipe calls for a 10" springform pan. That would have thicker walls, plus it would fit all of the batter so the heat of the oven wouldn't penetrate the cake as quickly as it did on yours. I know it's hard when you don't have all the equipment a recipe requires, but it usually calls for it for a reason!

Also, if you want to do something with your leftover batter, I'd do it quickly. 4-5 days is probably too long to have it sitting around.
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Old 06-06-2005, 10:39 AM   #14
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You can't cook half the batter for the same amount of time called for when cooking all the batter and expect it to cook properly. Half the batter will be overdone and dry and too firm as you discovered. That's not the fault of the recipe. I would try the recipe as written once before making changes to the temps.

On the other hand, cheesecakes frequently call for cooking at much lower temps and sometimes in a waterbath to moderate the temps for even cooking. I'm not saying the 500 F won't work, just that it's unusual.
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Old 06-06-2005, 12:10 PM   #15
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PA Baker has a great point - the springform pan!

By the way, college - your presentation is really nice. It looks beautiful!
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Old 06-06-2005, 05:55 PM   #16
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so maybe i should leave it at 500 like it said originally?
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Old 06-06-2005, 06:00 PM   #17
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Quote:
Originally Posted by middie
so maybe i should leave it at 500 like it said originally?
middie:

Have you used this recipe with success? If so, I wouldn't change it.
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Old 06-06-2005, 06:09 PM   #18
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no i didn't try it. saw it thought it sounded really good. i did think about making it for my cousin's house warming party though. but that's not for another 3 weeks or so.
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Old 06-06-2005, 06:12 PM   #19
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Because collegecook altered the recipe by using half the batter (no offense), his results are not a fair measure of the recipe.

If you got it from a reputable source, it might be worth a try as is.
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Old 06-06-2005, 06:17 PM   #20
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okay i'll change it back to 500. thanks andy
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