David Cottrell
Head Chef
Hi folks, before I start chasing around I hope someone can help me. Cheese cake baking and those cracks that form. I know there is a way to reduce or eliminate them. Standard recipe using a farmer's cheese (made my own from buttermilk and it is excellent). Standard Ukrainian taste with lemon zest and juice and some raisins. Butter, Sugar, Vanilla, 3 eggs, a bit of flour. Standard crust procedure uses some finely chopped almonds. Made in a standard pie pan. Oven temp 300 degrees F for 1 and a half hours. Deep cracks. What is the secret?
The pie is excellent in taste and very smooth. But those cracks!! I can't brag on it to someone like CharlieD with those deep cracks. I have a facebook album going - Slavic foods I love and this one is authentic but not camera worthy. Any help?? Please?
The pie is excellent in taste and very smooth. But those cracks!! I can't brag on it to someone like CharlieD with those deep cracks. I have a facebook album going - Slavic foods I love and this one is authentic but not camera worthy. Any help?? Please?