Cooking For Engineers

[an anonymous reader]

I am new in cooking ... and I have a stupid question
I don't have an electric mixer... do I HAVE to use an electric mixer for mixing the cream cheese and stuff? Would it be a nightmare to mix those ingredients just by simple tools such as... spoons?

[Michael Chu]

[Stacey]

I have been trying to figure out what makes a cheesecake dense or fluffy...I love fluffy cheesecake but it seems I always come out with a pretty dense one. I have read quite a few recipes that call for whipping the egg whites into soft peaks and then folding them in...will this help?

And what ratio of ingredients help make a cheesecake fluffy?

thanks! - Stacey

[fwendy]

[cookies_gal]

[Spec8472]

Bit of a late post (going through the archives).

In Australia, you can use Arnotts Milk Arrowroot biscuits (or a generic brand alternative) to achieve the same result.

This has been a fairly standard recipie for biscuit bases in my family for as long as I can remember.

[Cheshire Cat]

Hi, I'm a great cheesecake fan, but I prefer the set European cheesecakes to the baked American cheesecakes. Any chance of posting a recipe for a European cheesecake? The flavour and texture is different, and of course it is set in therefrigerator rather than the oven.

[Hydraulic]

This recipe for the cheesecake worked perfectly. I made 3 cheesecakes with the amount of ingredients in this recipe becasue I used store-bought crusts.
I served the cheesecakes at a party that my fraternity was having and the females said that the cheesecake was "orgasmic." Thanks to you, i got a few numbers that night, lol. I also used the strwaberry topping from the angel food cake recipe and that also turned out lovely.

My one question would be, coul I possibly replace the heavy cream with egg nog for the holiday season? It was something that came to my mind while making the cheesecake.


I will take this opportunity to introduce myself. I'm 19 years old and I'm a sophomore at the University of Pennsylvania. I'm studying mechanical engineering. When I discovered this website I was quite surprised because I figured that this website would suit me perfectly. However, I have done a lot of thinking and I am now trying to transfer schools so that I may pursue a career in Hospitality Management or Culinary Arts. I love engineering, but my passion for cooking is greater. Once again, I'd like you to know that I'm glad I found this site and these forums and I'm looking forward to staying around.

[Michael Chu]

[el]

hello,
i would love to try your receipe of the New york style cheese cake but i live in france and don't know what would be equivalent to cream cheese ? Would ricotta be ok ? I read a receipe that mentionned neufchatel but find it very surprising...
thank you, el.

[from venezuela]

Very happy to read this article and loved a lot all the experiencie put it by the people. Thank a lot. I will do it and hope get it ok at the first time thanks to all.

[Guest]

Hi,

I can't wait to try this recipe!
One question though, I have a fan-assisted oven and was was wondering how this will affect the cooking times?

M

[Michael Chu]

[Samantha]

Great recipe, I made it for Thanksgiving and everyone loved it!

I had one possible problem, though. When I took the cake out of the oven to check its temperature it was slightly over 160°F (about 170-180°F). With having no previous experience with cheesecakes I did not know what to do so I just ignored the high temperature and carried on with the rest of the recipe. I followed your directions exactly, what could I have done wrong and if I were to try again what should I do differently?

[Michael Chu]