Cooking For Engineers

[tjprice]

While baking the cake in the first stage (10 minutes at 500) it had a couple of small very brown spots rise up, like it was burning. I thought this temperature might be too high but continued. After 10 minutes, I reduced to 225 for 1 hour and removed to find a large crack in middle of cake. After cooling I cut off the dark spots (and wanted to cut off the crack but didn't), Should I have lowered my oven rack to keep the top from over browning? Thanks for the suggestions on cracking. Judy

[Michael Chu]

[Guest]

I read/heard somewhere that using a waterbath will prevent the cheesecake from cracking? So why not use it? I tried this recipe without the waterbath and the cake cracked but the texture was perfect so I don't think it's my oven.

[Michael Chu]

[rayne83]

I've tried making the cheesecake several times and they've all turned out pretty okay... But my crust always turns out crumbly and falls to pieces when I cut the cake. Could it be because I didn't crush the biscuits thoroughly? I use digestives, put then in a bag and hammer away at it... Can anyone help?

Oh... and to Stacey [August 15th], for a fluffy-type cheesecake, you use a lot less cream cheese (about 200gm or 1 tub of Philly's) and yes, you do beat the egg whites... There should be some recipes on the Net that can be of help. ^_^

Michelle

[sarahwoo]

I have made quite a few American cheesecakes in France - I always use a combination of Ricotta, Saint Moret, and Mascarpone. Sometimes the grocery store is out of one of the three and it hasn't seemed to make a difference when I just use one or two. Now, my cheesecakes have all cracked so far but they have tasted great. (I have one in the over right now actually...there is the timer!)

I use Petite Beurre for the crust...

[Kyungabu]

Thanks a lot. I would recommend going easy on the heavy cream because it was still quite creamy and delicious with less than 1/3 cup of it... and I think it helps maintain stability of the final product if you reduce the amount of cream

[john H]

in the beginning of the recipe you stated the ratios of the ingredients determine dense or fluffy and sweet or tangy.
A guest, Stacy, asked on Aug 15, 2005, what ratios would make it more fluffy. I saw no reply.
I have been trying to figure out how to make it less fluffy, very creamy, yet firm enough to cut and stay on a fork.

[Pickles]

To the individual who asked about the low fat/diet cheese cake..
Well, I sorta know why your question has been ignored.

I have tryed a few "lower fat" cheese cakes in the past (cooked by me and prefessional chefs) and I can tell you, the best you will get is a dense, tastless, dry cardboard texture and it aint nice!

The best you can do is have a smaller serving or just let your self splurge and have a nice scoop of home made white chocolate ice cream a strawberry compot and a big slice of cheese cake!

[Guest]

i just want to say that i tried the recipe, absolutely amazing. it seems so obvious to me now that i know it, but i have been trying to figure out how to get the texture so light and fluffy for years without any luck. thanks for posting it!

[Souplad]

I have tried preheat n bake at 500F. I have a smoking oven! Is that okay?

Gradually decrease from 500F to 200F?

[Michael Chu]

[souplad]

Thnx for the prompt reply.

I was wondering whether the smoke could have been a result of the oven temp surpasses the smoke point of the butter used in the cheesecake.

And yes, you are correct, my oven needs a major neat scrub.

[Michael Chu]

[Darklyndsea]

I tried the cheesecake and it was great, even though it was my first cheesecake, our oven's temperature is inaccurate, and I have no thermometers. Supposedly it is better than my mom's, and the cat begged for it.