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Recipe File: Cheesecake, Plain New York Style
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Michael Chu



Joined: 10 May 2005
Posts: 1639
Location: Austin, TX (USA)

PostPosted: Mon Sep 23, 2013 7:30 am    Post subject: Reply with quote

I would not be surprised if hand mixing reduced the trapping of air. I'm not entirely convinced that it is the air that causes the cracking instead of uneven contraction of the cake as it cools, but it might be the cause. I'd be interested in hearing anyone's results on this.
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osomiel@aol.com
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PostPosted: Thu Oct 24, 2013 6:18 pm    Post subject: cheesecake Reply with quote

If I use a 12 inch springform pan do I need to change the cooking times?
If so to what?
Do you run a knife around the edge of the springform pan or is it ok without that?
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Aussie
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PostPosted: Sun Oct 27, 2013 10:49 am    Post subject: Do not use with ovens with element at top of oven Reply with quote

Fyi. I am in Australia and it is common that the ovens have the elements at the top of the stove instead of the bottom.

I tried these temperatures in this sort of oven and by the time I got to 7 minutes at 500 deg F (250 C) the top of the cake had burned even though the cake was placed on the middle-bottom rack of the oven.
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ccgabbie
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PostPosted: Tue Dec 23, 2014 6:19 am    Post subject: High Altitude Urgent Question Reply with quote

Any idea what to do at high altitude? I am at 4108 feet
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Dilbert



Joined: 19 Oct 2007
Posts: 1037
Location: central PA

PostPosted: Tue Dec 23, 2014 12:43 pm    Post subject: Reply with quote

there's a couple messages throughout the thread - the consensus is it works the same but it will take a bit longer to bake finished at altitude.
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ccgabbie
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PostPosted: Wed Dec 24, 2014 5:21 am    Post subject: burnt? Reply with quote

I just took my cheesecake out of the oven, first off, I cooked it as long as it is suppose to be baked, I am at high altitude. Right after I tested the temperature and shut the oven (It took another 30 minutes to finish cooking) It cracked really bad, so it looks terrible, because at 500 degrees for the 10 minutes on the 2nd rack from the bottom, the top is really brown and the sides are almost black. I was frustrated from 4 minutes into baking because I watched it get darker and darker and I could not do anything about it for fear of completely ruining my cheesecake.
Anger
So, after 10 minutes I turned it down to 200 degrees and never opened the door (that was torture while I watched it burn)
It was still gooey and 130 degrees at 1 hour and 40 minutes. I had to test the temp several times so I didn't overcook (did it anyways, the temp went from 140 up to 160 degrees in probably 5 minutes. Grrr.
I haven't tasted it, but I am really worried. I don't have time to make another one. I used an amazing recipe for my first one, and messed it up, so I decided to try yours. I had to substitute lemon peel for the lemon juice because I didn't expect to make another cheesecake
I increased the vanilla to 2 tbsp and our business has huckleberries, so either I will make my own sauce, or use our Huckleberry syrup or preserves on it.
I will let you know how it tastes tomorrow. Crossing my fingers for it to taste as amazing as everyone else's. I also scraped vanilla seeds into it for the flecks because we can't sell the drier vanilla. I make my own vanilla extract to use these pods we cannot sell anymore. I use distilled vodka and make everlasting vanilla extract. It is thick and very flavorful. Anyways, I put my own twist on it, because I LOVE my vanilla extract so anytime I bake, I have to use the vanilla seeds and/or the seeds. I hope that didn't ruin the cheesecake flavor.
Out of curiousity, can any of these changes ruin the cheesecake? I am not a scientist. Did I mess up the cheesecake by tweeking the recipe? Like the cracking and burning?
Sorry for the lengthy post. I wish you would make a 2nd recipe for high altitude. No one has any high altitude recipes.
PS, if it turns out really good, can I post this recipe on my website? I would need to tweek the recipe, to add the vanilla. Always looking for recipes using our products! Even if the huckleberry syrup or preserves taste good.
Do you have a great recipe for candy cap mushrooms? Or using vanilla that I can use on - Or any other products that would work with our products? How to make a sauce with huckleberries? Huckleberries are sweet and tart! So a recipe that would cut some of the tart and bring out the sweet?
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ccgabbie
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PostPosted: Wed Dec 24, 2014 5:28 am    Post subject: High Altitude Reply with quote Delete this post

Dilbert wrote:
there's a couple messages throughout the thread - the consensus is it works the same but it will take a bit longer to bake finished at altitude.

I wish there was more information on line that was the same. Some say that we increase this and decrease that, and then ones that say not to change anything and bake longer. I wish more people that would post recipes that are good, such as the New York Style cheesecake. I would like to know that exact baking time that you would need to make it work. Cheesecake is very time consuming and not cheap to ruin. The first one I made, I made the mistake of putting very little sugar because of the way it is written. Imagine using 3/4 cup of sugar when it calls for 1 3/4 Cups! It is very very dense, you cannot cut the crust, and okay tasting, just not as strong.
Looking forward to drizzlingover it, it may make it perfect since I didn't put enough sugar over it.
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