I have to bake cheesecakes today. And for some odd reason I went blank on how to do it. I have done them before but I jsut can't remember it. But I was wanting to know when you put the filling in do you fill it all the way to the top and also when removing them from the pan whats the easiet. I remember doing something with water. Any help would be nice! Thanks!
What kind of CC are you making? If one with fruit I would put the flavoring in while mixing, and swirl the fruit in after I poured into pan. An easy way to get the bottom off. Wrap in foil and put in upside down. The water is for the water bath. Some use it some don't. I have, I haven't.
it is a new york style plain cheese cake. so do i put the filling to the top??? and if i put parchement on the bottom for release do i need to put anything on the sides or they going to come out easy?
I remember on the food network channel a cheese cake owner said she takes the cheese cakes and puts them in water while baking so that they can bake even. I thought that idea was so cool.
You use a water bath when you need to achieve a creamier, custard-like texture. You do not use a water bath for New York style cheesecakes.
I use a roasting pan and fill it with about an inch of water.
I also use a spring form pan where the sides come off.
Fill out how full you want it. After it bakes it will level out a little.
Fill the pan about 2/3 the way up. You can grease the sides it won't hurt. After it gets done baking run a small spatula around to free it.
If you go to the Food Network website, look up Tyler's Ultimate cheesecake. There are instructions there for the waterbath.
As soon as the cheesecake comes from the oven, I go around it with a knife or small spatula to release it from the sides.
I use parchment paper for the bottom of the pan, which is removed after the cake sets up.
Also it's best to let the cheesecake rest in the oven after the baking time is up, it eliminates the cracks on the top. Just bake according to the recipe and turn off the oven, crack it open just a bit, let the cake rest for 1 hr. then cool it completely in the refrigerator.
Chef_Shanita's post made me laugh. I'm sure she meant something like a bakery owner or cheesecake shop owner Just the idea of a cheesecake owner. I am the proud owner of one NY style strawberry cheesecake Sorry, brain going in weird places.
I too, have used the 'tylers Ultimate' recipe. It states that the bath is to eliminate the cracks in the top. It's always worked for me. Also, Mike for the fruit i. Gonna have to try that one.
yea bakery owner but her specialty was doing cheese cakes
The water bath keeps the outer part from getting done to fast beofre the cetner is done. Water can only get to 212. It's the same as putting a bake even strip around a cake. CCs crack for two major reasons. Over mixed, over cooked.