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Recipe File: Cheesecake, Plain New York Style
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Michael Chu



Joined: 10 May 2005
Posts: 1635
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 Delete this post

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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