Cooking For Engineers

[Guest]

I asked 2 months ago about adding flavors, and have yet to see a response. I was hoping to be able to make a Bailey's cheesecake for Thanksgiving, and need to know how much to put in and whether or not it would unbalance the recipe.

[Guest]

My guess is that no one on this board has tried to modify this recipe with Bailey's and that's why no one has responded - what you shoul dhave done in the last two months is made a cheesecake with a couple tablespoons of Baileys to see the effect and then do it again if you don't like the results - if you didn't like the results but don't know how to adjust to make it how you like, you probably could have asked here to get suggestions, but expecting random people on the internet to test a recipe for you is asking to be disappointed. With a day and a half left, you may still have enough time to make a cheesecake with Baileys and report on your results in time to get some reponses on how to adjust it if you dislike what you created.

[valerie]

IK.

Dbo J vtf bo fyusb dsfbn difftf jotufbe pg ifbwz dsfbn

[Dilbert]

[Guest]

have made this 4 times now with varying results(appearance, used differant ovens) but bottomline is it still gets," its the best cheesecake i ever tasted" from everyone that tastes it. My neighbor has told me her sister prides herself on her cheesecake and mine blows hers away. Not bad for a truckdriver.

[Loves2Bake..]

Hi ,

Does anyone know how long a cheesecake lasts in the frig until it goes bad? Can you freeze one until ready to serve ? If so how long can it be frozen before it goes bad. If anyone can help me with either questions i would greatly appriciate it !! Hope everyone has a Happy Holiday !! Thanks any info. will be great....

[Dilbert]

yes you can freeze it. wrap it well in plastic, then foil (prevent drying out)

time in the fridge depends on fridge temp, covering, how many bugs are floating around in the fridge - perhaps a week - fuzzies will grow on the surface - then you know it's a goner.

[Guest]

Could I just use Nestle canned cream? Or maybe even all-purpose cream? I really can't find any whipping cream or heavy cream or double cream here.

[Mike]

I have made 3 cheesecakes without any cracking. I do use a water bath. My problem is that there is too much moisture in the cake when done. I cook it at 325 for 70 minutes and the results are much to creamy. Is this and ingredient, mixing technique or cooking temperature/time problem?

[Isabella]

So, I bought one of those nested three packs of spring form pans. And, I decided to make a double recipe. using a 9 inch and an 11 inch pan.

Well, after several "perfect" single 10 inch pan results in the past, tonight's cheesecakes were full of large cracks. The 9 inch cracked right away during the 500 degree stage. I was relieved with the 11 inch holding strong. But, it cracked almost as soon as I took it out of the oven.

New pans, new oven... forgot the extra pan of water, and didn't cover it during cooling.

Next time I will pay more attention and follow the recipe.

[rachel]

this is the best cheesecake recipe i've ever tried. it's delicious. my family inhaled it and it was gone within 30 minutes. thanks!

[pulsefire]

Tried this recipe for Christmas. The first one went to my stepdaughter's family (including my grandchildren) who pronounced it excellent. The second went to my lady friends family (two daughters and two grandchildren) who also pronounced it excellent, except for one grandchild who refused to eat anything that night.
Regarding comments about splitting the cheesecake top--does anyone REALLY care?? If this is a concern, cover the thing with strawberries or chocolate sauce. Whoever gets the piece(s) with the cracks will have some extra topping. Consider it a plus.
All in all, an excellent recipe, easy to make.
Question-- has anybody tried this recipe in the cupcake form? I know there's a cheese/cup/cake recipe on site but I seem to like this one quite a bit.

[Guest]

Someone asked this above, but I didn't see a response. Is it OK to cook this cheesecake without a crust at all? I have celiac disease and cannot eat gluten. It is possible to get gluten-free graham crackers of a sort, but actually I like the cheesecakes better that don't have crusts. Any modifications necessary or just leave it out?

[Dilbert]

you can just omit it entirely - some 'styles' have crust on the bottom only, some bottom and sides, but their absence won't affect the filling proper.

if using a spring form, you probably want to give a look at the bottom-to-side junction to be sure it won't leak.

[Rita]

Just purchased an 11" kaiser Springfrom pan which is made in Germany. It is so well constructed I highly recommend it. The bottom rim on this thing is amazingly tight so leakage would be difficult. Nice closure on this pan as well. I purchased mine at Chef Resource. com because they had the best price and free shipping. Cost was $50.00 but should last a lifetime if not longer.

I made this cheesecake twice and both times it came out cracked. The first time I followed the recipe for time as state and my internal temperature reached over 170 degree. The cake still tasted amazing and set up really well. The second time I made this was last night. Left cake in oven for one hour only and internal temperature tested 160 F. Top cracked like crazy though.

Things I may have done wrong: Did not have any moisture in oven, may have overbeaten slightly but not sure since I was aware to not overbeat, my ingredients may have been to cool and not completely at room temperature, and I substituted sour cream for the heavy cream.

Question: can I substitute sour cream for heavy cream????
I used sour cream twice in each cheese cake and maybe that is what caused the cracking? Would anyone happen to know what proportion of sour cream I really needed to replace the heavy cream I did not use?

Any ideas are appreciated. This is the best cheese cake I have ever made.