He Wants Cheesecake, Oy Vey

Decorating By Auryn Updated 7 May 2009 , 12:07am by bakingkat

Auryn Posted 5 May 2009 , 7:05pm
post #1 of 15

Hi guys.

Well I was all excited this month because I was going to start practicing making a football helmet cake for my boyfriend's birthday in July.
I've been planning on it since last year while he was still deployed.

This will be the first time we get to spend his birthday together.

Well guess what he told me on saturday.
He wants a chocolate cheesecake for his birthday.

He has never had a chocolate cheesecake (the man has never been to cheesecake factory, its crazy I know) and he knows I have never made a cheesecake but in his words "its sounds delicious and I'm sure you are up to the challenge since everything else you make is fantastic".

Great
so now I have barely 2 months to learn to make cheesecake.

If you guys could point me in the right direction of instructions and great recipes I would greatly appreciate it.
I've gone through the recipes here but I am sure there are tips and tricks that the pros know that would greatly improve my odds of success.

Thanks in advance.

14 replies
Rylan Posted 5 May 2009 , 8:20pm
post #2 of 15

I've made hundreds of cheesecakes and in my exprience, an oven thermometer is a must. Some cheesecakes sink and some cracks. Sometimes the oven preheats longer even if it says it has reached the actual temperature. I'm just speaking from exprience and whenever I don't check the temperature and just pop my cheesecake in the oven, I get cracks or some sinking afterwards-- So I suggest you use an oven thermometer. I bake my cheesecakes at 450 for 10 minutes and 225 for 90 mins. When done, I turn the oven off and leave the cheesecake in the oven for an hour (remember oven is off). Once the hour has passes I let the cheesecake cool and once its cool I let it settle in the refrigerator.

I always use eggs in room temperature and softened cream cheese.

If you do get cracks, you can alwayse use a topping that can cover it.

You can see a cheesecake I made at:




And no I am not a kid, I just sound like one haha.

crystalina1977 Posted 6 May 2009 , 4:37pm
post #3 of 15

check allrecipes dot com, they have lots of awesome recipes with customer reviews. you shouldn't have any problems making something he will love!

Auryn Posted 6 May 2009 , 7:00pm
post #4 of 15

thanks guys
im gonna go hit up all those links
i have a few weekends to practice- this next one doesnt count cause im swamped.

I guess my fellow coworkers will be eating a lot of cheesecake between now and july

crystalina1977 Posted 6 May 2009 , 7:02pm
post #5 of 15

well they will either love you or hate you very much!

Auryn Posted 6 May 2009 , 7:08pm
post #6 of 15

let me ask you
when you make cheesecakes
can you half a recipe so as to make only a small cheesecake??

Seems sill to spend lots of money on ingredients making test cakes that might need to be tossed

pouchet82 Posted 6 May 2009 , 7:29pm
post #7 of 15

You can also try the kraft website I have made a lot of their cheesecakes and they always turn out fatastic

foxymomma521 Posted 6 May 2009 , 7:38pm
post #8 of 15

http://www.kraftfoods.com/kf/recipes/philadelphia-double-chocolate-cheesecake-61703.aspx
I made this- (first cheesecake ever) and it was outstanding! The only thing I didn't add was the blueberries...

cakeschmake Posted 6 May 2009 , 7:54pm
post #9 of 15
Quote:
Originally Posted by Auryn

let me ask you
when you make cheesecakes
can you half a recipe so as to make only a small cheesecake??

Seems sill to spend lots of money on ingredients making test cakes that might need to be tossed




I used allrecipes.com to teach myself recently. There are several links there to useful tips on making them without cracks, sinking, etc. I made one that turned out horrible then went back and read all of the advice. The next ones have all been perfect.
I have also cut down one recipe by 1/4 and made a really small 6 inch round so I wouldnt waste a lot of ingredients. thumbs_up.gif So I know it can be done.

BlissKitchen Posted 6 May 2009 , 9:26pm
post #10 of 15

I'm a member of a blogging/baking community - The Daring Bakers, and last month's challenge was a fabulous cheesecake recipe! It was incredibly delicious and when you follow the directions, the result is a supremely creamy cheesecake with no cracks. The daring baker community (thousands of us) adjusted the original recipe to include whatever flavors they wanted, and while mine was caramel applejack so I can't speak about doing it chocolate style, several people made chocolate part of their recipe! I will never look for another cheesecake recipe myself, so I thought I would pass this on, the options are endless!

Here is the base recipe: http://thedaringkitchen.com/recipe/abbeys-infamous-cheesecake

Here are a couple that feature chocolate, as created by bloggers: http://www.blisstree.com/bakingdelights/daring-bakers-reveal-day-cheesecake/

http://tartelette.blogspot.com/2009/04/recipe-cheesecake-daring-bakers-one.html

http://dinneranddessert.wordpress.com/2009/04/27/chocolate-peanut-butter-cheesecake-daring-bakers/

http://cupcakerehab.com/?p=1151

http://www.sketchyskitchen.com/sk-blog/2009/04/daring_bakers_do_cheesecakes.php

http://userealbutter.com/2009/04/27/cheesecake-recipe/

http://www.canelaycomino.com/2009/04/db-chocolate-cheesecake/

http://charchechaukeke.wordpress.com/2009/04/27/daring-bakers-layered-chocolate-amaretto-cheesecake/

Enjoy!

More entries can be found on the Blogroll link from http://www.thedaringkitchen.com

G_Cakes Posted 6 May 2009 , 9:50pm
post #11 of 15

[quote="Auryn"]let me ask you
when you make cheesecakes
can you half a recipe so as to make only a small cheesecake??

I make cheese cake tartlet's and boy are they yummy.

I will include a really simple and basic recipe that I use and it comes out great every time.

2 packages of cream cheese (room temp)
1 large egg
1/2 to 1 cup of sugar (depending on how sweet you want it)
1 Tbsp. Vanilla Extract (or what ever flavor you like)

to make it chocolate you can add cocoa powder or melted chocolate your choice. Add as much as you need to get the right chocolate flavor. Add chocolate at the end after creaming everything else together.

Cream together all the ingredients until batter does not feel gritty from sugar. It will be light and fluffy.

Line a muffin pan with muffin cups (foil lined works best) and place your favorite cookie at the bottom of each muffin cup.

I use a coconut oatmeal cookie but you can use any store bought cookie you like.

Fill muffin cups 2/3's full with batter (about 1 heaping tbsp) and bake at 325 for about 20 min's or until edges are golden brown.

You can top this off with any pie filling or fresh fruit or leave it plain.

This are loved by everyone I know and are soooo simple to make.

Now you can pass them out to friends and family and get their opinions so that you can tweak it to be just right for your hubby's birthday.

Hope this helps and if you have any questions feel free to pm meicon_smile.gif

Miss Lizzy

Jayde Posted 6 May 2009 , 10:58pm
post #12 of 15
Quote:
Originally Posted by BlissKitchen

I'm a member of a blogging/baking community - The Daring Bakers, and last month's challenge was a fabulous cheesecake recipe! It was incredibly delicious and when you follow the directions, the result is a supremely creamy cheesecake with no cracks. The daring baker community (thousands of us) adjusted the original recipe to include whatever flavors they wanted, and while mine was caramel applejack so I can't speak about doing it chocolate style, several people made chocolate part of their recipe! I will never look for another cheesecake recipe myself, so I thought I would pass this on, the options are endless!

Here is the base recipe: http://thedaringkitchen.com/recipe/abbeys-infamous-cheesecake

Here are a couple that feature chocolate, as created by bloggers: http://www.blisstree.com/bakingdelights/daring-bakers-reveal-day-cheesecake/

http://tartelette.blogspot.com/2009/04/recipe-cheesecake-daring-bakers-one.html

http://dinneranddessert.wordpress.com/2009/04/27/chocolate-peanut-butter-cheesecake-daring-bakers/

http://cupcakerehab.com/?p=1151

http://www.sketchyskitchen.com/sk-blog/2009/04/daring_bakers_do_cheesecakes.php

http://userealbutter.com/2009/04/27/cheesecake-recipe/

http://www.canelaycomino.com/2009/04/db-chocolate-cheesecake/

http://charchechaukeke.wordpress.com/2009/04/27/daring-bakers-layered-chocolate-amaretto-cheesecake/

Enjoy!

More entries can be found on the Blogroll link from http://www.thedaringkitchen.com




TeeHee that is the same group that Sharon Zambito aka Sugarshack belongs to I think!

All of those recipes look simply scrumptious, and since I have found a newfound appreciation for cheesecake, since I have to eat gluten free icon_cry.gif , I am always looking for new cheesecake recipes to try with my special, weird and great tasting GF crust recipe.

To the OP: Cheesecakes arent hard, I promise. No matter what recipe you use, water baths are the way to go for avoiding cracking. Although a nice crack in the middle just means that you have to eat that one icon_biggrin.gif. Seriously, you can disguise a crack in the middle with a chocolate decoration or some flowers. Maybe even a tiny football helmet made out of the small ball pan!!!

Mini cheesecakes can be made if you 1/4 or quarter the recipe for taste testing purposes. I bake those in small rammekins well greased. Refridgerate until cold at least overnight, and eat for breakfast, I mean dessert that night. Have the BF taste test for you. My DH is the best garbage disposal, I mean taste tester ever, unless I am making spaghetti sauce, then he sucks.

Good Luck!

Auryn Posted 6 May 2009 , 11:12pm
post #13 of 15

you guys are fantastic.
I need to lose about 20 pounds so this sure isnt gonna help.
Im glad I can make little ones that way I can pawn them off to coworkers and ppl in my volleyball team

Guess I got my work cut out for me.

thank you all so very much, I will definitely be posting any progress I make

Rylan Posted 6 May 2009 , 11:26pm
post #14 of 15

By the way, if you are going to bake in high temperature, make sure you put your springform pan on top of a cookie sheet or a flat pan to prevent burning the crust.

bakingkat Posted 7 May 2009 , 12:07am
post #15 of 15

I've found that I love cheesecakes made in cupcake pans/liners. You can bake a couple, tweak the recipe, and bake some more, until you get it right. If you're using a springform pan it is also a good idea to put it on a cookie sheet so the butter that might seep out from your crust doesn't end up starting a fire in the bottom of your oven (eeEK!) I've had the best luck baking at 275 for about 80 minutes, without a high temp. Good Luck with your project!

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