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Cheesecakes - Page 3

post #31 of 50
Thread Starter 
homecook, thanks for that explanation.
post #32 of 50
I don't use springform pans for my cheesecakes. I just use regular pans. I don't even wrap them in foil. My water baths are just cake pans the next size up (for example, if I'm making an 8" round cheesecake, my water bath pan is a 10" round pan). I find that much easier than having to use foil and buy separate springform pans. Just how I do it! icon_smile.gif
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #33 of 50
"don't use springform pans for my cheesecakes. I just use regular pans. I don't even wrap them in foil."

CakesbyJess:

How do you get the cheesecakes out of the pans? Do you freeze them and invert? I'm stymied!

--Knox--
post #34 of 50
My cheesecakes don't have a crust, so I think that's where the difference lies. That means that there isn't a "top" and a "bottom" like there is when there is a crust. So, I'm able to invert the pans on the cake board to get the cakes out. I grease/flour the pans (on the bottom and sides), then put wax paper on the bottom of the pan, then grease and flour the wax paper. I also scoot the pan around on top of the stove burner right before I take the cheesecake out. Also, I let the cheesecakes set up (in the pans) in the fridge for at least 24 hours before I take them out. Any sooner, and they will not come out of the pans in one piece!! icon_cry.gif
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #35 of 50
when i use cheesecake as my filling i have it the same height as my cake, which i have on the thicker side so the entire cake only has 2 cakes and the cheesecake... and i use the whole cheesecake.. so if its a 8" cake i use a 8" cheesecake and so on.
post #36 of 50
All right you secretive girls.

Come on. Give it up. Please tell us what your recipes are.

Thanks for all the tips you guys give up to all us beginners!!!
post #37 of 50
I only use one recipe for my cheesecakes. I think I may have gotten it from a copycat website. It is very dense like Cheesecake factory is.
I love it.
Note about water baths: If you have to use a water bath, make sure you get a roaster pan. When I first made this recipe years ago, I used my Wilton sheet pan, (didn't know any better!) and my pan was destroyed because the water burned it! I wasn't able to clean it, tried everything. Oh well, live and learn!
post #38 of 50
Thread Starter 
Ok, guys...I made my first cheesecake last night. I took it to work to use my co-workers as guinea pigs and they LOVED it. I was so happy and worried but now I know I can make them so now I need to spread the word about an addition to my menu. I won't do this until I've tried a few more flavors. Some of them suggested strawberry, turtle, chocolate and caramel as some great flavors. I'll probably make more this Sunday. I can't wait to start selling these. icon_smile.gif
post #39 of 50
Hi guys.....I love crustless cheesecake...for some reason, I don't find the textures of cake and cheesecake together very appealing.....so I bake my cheesecakes without a crust in a regular pan. I start by greasing the pan with a lot of butter....putting it in the fridge until I finish the cake ingreadients and then butter it again....

after I bake it...in a water bath and it had THOROUGHLY cooled....I heat the pan over the burner for a few seconds and invert it into my serving plate. The bottom is perfect in shape and color...so that is now the top!

For those who are interested, I have a really cool way to decorate cheesecakes, but only for the ones where the top remains the top....

Reserve a cup of the cheesecake batter. Pour the rest into the pan. Take half of the reserved batter, add a drop of green food color.....make the other half red....

use a spoon or a parchment cone to pipe the shape of a flower with some petals...right on top...carefully so that it stays on top....(or any other design, border, or even a message)

It will bake right in and you will have a lovely design.
post #40 of 50
adven68.. that's what I do when I make mini/bite sized cheesecake... I tint the reserved batter in what ever colors I want to use and make flowers or other decoration on top... I've even piped basketballs....depending on the occassion..
post #41 of 50

Where would you suggest a person look to find those good recipes to prevent the cracking?

post #42 of 50
Everyone please pm me your recipes! I make a mean chocolate cheesecake, but would love other recipes!
post #43 of 50

ttylesmommy, what is your chocolate cheesecake recipe? 

post #44 of 50

A good New York style Cheesecake.  Heaven, pure heaven.  But the idea of decorating the top of the cheesecake with colored batter is brilliant.  Have to try that.

The nice thing about a cheesecake is that you can cut it up into servings, freeze them, then put them in the seal a meal bags. (yes I use that machine a lot).

I don't worry much about adding different flavors in the actual cheesecake, as you can top it with everything under the sun and make it spectacular.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Halloween
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Cupcakes!
(13 photos)
Fishing / Hunting
(11 photos)
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Halloween
(4 photos)
Cupcakes!
(13 photos)
Fishing / Hunting
(11 photos)
Reply
post #45 of 50

Thanks for the tips everyone, i'm going to start making my cheesecake and will post pics once I finish. I'm going to actually make little cupcake cheesecakes.  www.MyCupcakeBoxes.com

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