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Old 12-21-2015, 03:44 PM   #1
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Question My Very First Cheesecake And There's Too Much Batter

So, I decided to use Martha Stewart's recipe for New York-Style Cheesecake.
I own a 9 inch springform pan, rather than the 10 inch size Martha says to use.
Her recipe calls for seven, yes, I said 7 eight ounce chubs of Cream Cheese, a cup of Sour Cream and 5 eggs, along with some sugar, flour and vanilla.
MAN!
That made ALOT of batter!

So here's my question as my cake is in the oven and I've got probably enough batter in the `fridge to make another one...

Can I put the rest of that ginormous recipe in to an airtight container and save it til tomorrow?

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Old 12-21-2015, 04:01 PM   #2
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Quote:
Originally Posted by Kaneohegirlinaz View Post
So, I decided to use Martha Stewart's recipe for New York-Style Cheesecake.
I own a 9 inch springform pan, rather than the 10 inch size Martha says to use.
Her recipe calls for seven, yes, I said 7 eight ounce chubs of Cream Cheese, a cup of Sour Cream and 5 eggs, along with some sugar, flour and vanilla.
MAN!
That made ALOT of batter!

So here's my question as my cake is in the oven and I've got probably enough batter in the `fridge to make another one...

Can I put the rest of that ginormous recipe in to an airtight container and save it til tomorrow?
I'd go with yes. No reason for there to be a problem. Let it come to room temperature tomorrow, then bake.
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Old 12-21-2015, 04:09 PM   #3
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Wow, that's a LOT of cream cheese for one cheesecake!

Like Jim said, I think it would be OK until tomorrow. Or, maybe you could bake another one in a pie pan, and just extend the crust up the edges of the pan...?
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Old 12-21-2015, 04:27 PM   #4
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Do you have any little ramikin dishes, or custard cups Kgirl? I'd put some crust crumbs on the bottom, and have little individual servings.
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Old 12-21-2015, 05:17 PM   #5
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Just thinking out loud - the water in the eggs will mix with the flour and cause some gluten formation. I wonder if that might make the cake a little tough if you wait to bake it.
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Old 12-21-2015, 09:07 PM   #6
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Quote:
Originally Posted by Bigjim68 View Post
I'd go with yes. No reason for there to be a problem. Let it come to room temperature tomorrow, then bake.
I'll give it a go manana Bigjim

Quote:
Originally Posted by Cheryl J View Post
Wow, that's a LOT of cream cheese for one cheesecake!

Like Jim said, I think it would be OK until tomorrow. Or, maybe you could bake another one in a pie pan, and just extend the crust up the edges of the pan...?
I thought of that too Cheryl, but my pie pan is still up in Northern Arizona with Mrs. DF after Thanksgiving, left the last of the Pumpkin Pie with her, so...

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Quote:
Originally Posted by Kayelle View Post
Do you have any little ramikin dishes, or custard cups Kgirl? I'd put some crust crumbs on the bottom, and have little individual servings.
... and sadly, K, I only have a couple of custard cups and WAY too much filling...

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Quote:
Originally Posted by GotGarlic View Post
Just thinking out loud - the water in the eggs will mix with the flour and cause some gluten formation. I wonder if that might make the cake a little tough if you wait to bake it.
Lastly, GG, this is my fear, so, we'll see what happens.

Thank goodness I have a freezer chest to stash TWO cheesecakes
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Old 12-21-2015, 09:12 PM   #7
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... AND Miss Martha said that if I baked my Cheesecake in a Bain Marie, I wouldn't have any cracks ...

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YEAH RIGHT!

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...this is how much batter I have leftover, probably a good 4 cups, if not more than that! GEEZ
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Old 12-21-2015, 09:49 PM   #8
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That sounds like a double batch to me. I do have quit a few spring form pans too, even 5" SF pans just for the extra batter.
As far as the cracking. I mix in 3 TBSP of flour to the batter, which helps to avoid cracking. I use between 4 & 5 - 8oz pks of cream cheese. and that's for a 10" pan & still have left over batter.
I would find another recipe and work from there. The bottom line is? How did it taste?
I would like to know what temp you cooked it at?
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Old 12-21-2015, 09:58 PM   #9
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Quote:
Originally Posted by salt and pepper View Post
That sounds like a double batch to me. I do have quit a few spring form pans too, even 5" SF pans just for the extra batter.
As far as the cracking. I mix in 3 TBSP of flour to the batter, which helps to avoid cracking. I use between 4 & 5 - 8oz pks of cream cheese. and that's for a 10" pan & still have left over batter.
I would find another recipe and work from there. The bottom line is? How did it taste?
I would like to know what temp you cooked it at?
S&P, I followed Martha's recipe
New York-Style Cheesecake Recipe & Video | Martha Stewart
so there is flour and you bake at 350 for 45 minutes and then lower the heat to 325 for the last 30 minutes or so...
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Old 12-21-2015, 10:00 PM   #10
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... oh and we'll taste it tomorrow, much to DH's chagrin
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cake, cheese, cheesecake, cream cheese, recipe

My Very First Cheesecake And There's Too Much Batter So, I decided to use [URL="http://www.marthastewart.com/332755/new-york-style-cheesecake"]Martha Stewart's recipe for New York-Style Cheesecake[/URL]. I own a 9 inch springform pan, rather than the 10 inch size Martha says to use. Her recipe calls for seven, yes, I said 7 eight ounce chubs of Cream Cheese, a cup of Sour Cream and 5 eggs, along with some sugar, flour and vanilla. MAN! That made ALOT of batter! So here's my question as my cake is in the oven and I've got probably enough batter in the `fridge to make another one... Can I put the rest of that ginormous recipe in to an airtight container and save it til tomorrow? 3 stars 1 reviews
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