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Old 07-15-2006, 06:57 PM   #1
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Cool The Cheesecake Experiment

I love baking cheesecakes. The kind with all the most unhealthy ingredients. Fatty cream cheese, heavy cream, real butter, plenty of eggs and liquors ! Nothing is more fun than to tinker with new recipes but I really don't know what I'm doing.

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Old 07-15-2006, 07:18 PM   #2
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ok, so I don't know much about baking but I make a fairly mean cheesecake when I follow directions. My burning question right now is, how does more or less egg whites and egg yolks have on the end product ?
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Old 07-16-2006, 03:28 AM   #3
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I searched the Internet all day for a chat room or forum to answere that question. It might seem stupid but i wanted to build a better cheesecake with what I found out. Where's Grandma when I need her ?
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Old 07-16-2006, 08:41 PM   #4
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I spend a lot of time looking for the perfect Cheesecake Recipes.. I love the extremely rich Cheesecakes, but my wife prefers the simple plain or White Chocolate recipes with a fruit topping.. Can't say I blame her..

I'll let you know if I find any news ones up your alley..

My only trick for Cheesecake is using a 3" wide strip of Parchment and lining it all the way around my Springform pan. It just helps me get "perfect" edge with no sticking to the pan. I generally even re-use the parchment until it cracks..
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Old 07-16-2006, 10:54 PM   #5
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Quote:
Originally Posted by candelbc
I spend a lot of time looking for the perfect Cheesecake Recipes.. I love the extremely rich Cheesecakes, but my wife prefers the simple plain or White Chocolate recipes with a fruit topping.. Can't say I blame her..

I'll let you know if I find any news ones up your alley..

My only trick for Cheesecake is using a 3" wide strip of Parchment and lining it all the way around my Springform pan. It just helps me get "perfect" edge with no sticking to the pan. I generally even re-use the parchment until it cracks..
That was fantastic and I so appreciate it. Your wife should understand that there is no such thing as white chocolate but represents a flavored lard. The fruit toping is the right stuff and I share that thought with her. Thank you for you secret. You are now my friend.
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Old 07-16-2006, 11:14 PM   #6
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I am sure you already know this, but I also always cook Cheesecakes in a water bath. I'm not sure if this is the general opinion, but I always seem to notice the difference..

-Brad
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Old 07-16-2006, 11:19 PM   #7
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yes, that is a certainty. Even I like a water bath
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Old 07-16-2006, 11:22 PM   #8
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Do you have to use tin foil to keep the water out of your Spring Form or do you have another trick?

-Brad
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Old 07-17-2006, 08:24 AM   #9
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I've never had a problem with leakage, though many seem to share a common fear of the dreaded seam. I like wrapping the base insert with foil making the seal tighter and simpler to remove from the cake.

Thanks Brad

All the best,
Robert
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Old 07-21-2006, 09:48 AM   #10
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What exactly does the water bath do? I've never done the water bath thing.
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