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Which is your perferred CHEESECAKE Pan? Springform or Removable bottom. - Page 2

post #16 of 40

All of the many different recipes are so amazing to me.  I wish I had time to try them all...and knew what makes them different.

 

My recipe is a little different MB...i have 4 blocks of cream cheese, 5 eggs and a cup of sour cream (plus all the other usual stuff).

 

I wasnt' sure to go with the recipe using the heavy whipping cream....or sour cream, but I went with the one using sour cream.  I think the extra block of cream cheese and cup of sour cream gave me the height I wanted.   I wanted a TALL cheesecake. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #17 of 40

I absolutely love the Fat Daddios pans! They last so long, and have removable and springform. The removable bottom ones are so easy to use. I've always ordered from http://cooksdream.com. They have the entire Fat Daddios line on their website and great customer service! 

 

http://www.cooksdream.com/store/category/Fat_Daddios_Removable_Bottom_Pans.html 

post #18 of 40
Thread Starter 
Quote:
Originally Posted by Goreti View Post
 
Mbalaska has given you some good points on making cheesecakes.  I actually leave mine in the oven a little longer so that the temperature drop is very gradual.  I make cheesecakes all the time since it is a family favorite and I do find it much easier than regular cakes.  A few things I find helps also.  First of all, make sure everything (especially cream cheese) is room temperature to avoid over beating.  I also treat this as I do any other cake and grease the pan.  Rarely do I have any cracking on top.  They usually come out picture perfect. 

Goreti: yes of course I should have added that!  EGGS and CREAM CHEESE room temp.

 

Ddaigle: A cup of SOUR CREAM gave me the height I wanted.   I wanted a TALL cheesecake.

               does this make it tall and fluffy - less dense?  The flour info is interesting.

 

MimiFix:  I use LIQUORS  instead of heavy cream and only vanilla extract. I love cheesecake!

                (so many great ideas and I felt dangerously brave just putting dark chocolate in mine)

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post #19 of 40

MB...It was more dense than fluffy.   Maybe that extra egg did it...I dunno.   The basic easy recipe on the Kraft website called the  "Philadelphia Classic Cheesecake" was more dense...but too short for me.   I really liked that cheesecake....just not tall enough.   Talk about easy peasy!

 

4pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1cup  sugar
1tsp.  vanilla
4 eggs
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #20 of 40
I never use a waterbath or flour.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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post #21 of 40
Thread Starter 

you know what all these cheesecake differences mean - it's a pretty versatile item.

diff pans, diff recipes, diff methods of baking.  And it's still a delicious cheesecake.

 

**now for toppings. Pie fillings - cherry, raspberry, blueberry, strawberry, yummmmmm

~~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  
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post #22 of 40
Quote:
Originally Posted by MBalaska View Post
 

**now for toppings. Pie fillings - cherry, raspberry, blueberry, strawberry, yummmmmm

 

Don't forget my favorite, pineapple!

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post #23 of 40

Turtle topping or Praline!   Woop Woop!

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #24 of 40

I watched something one day, not sure where or when, but they stated that when you do a water bath the item does not have to sit in water.  It stated to take a 9x13 cake pan and fill bout 1/2 full with hot water and allow it to get to the baking temp as you make your cheesecake. I bake as usual and have let it cool with the door open and also have take it right out of the oven with no problems.  I use a cheesecake pan or it the cheesecake is to be large I use a cake pan with no problems.  I will freeze the cheesecakes enough to take them out of a cake pan by turning it over and my hand will hold it.  Put your plate or whatever is to hold it , on the bottom and turn over. I find that without the water bath I get cracked tops and with the baths, none.

Cake brings out the inner child in you.
 

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Cake brings out the inner child in you.
 

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post #25 of 40
Thread Starter 

When my chocolate swirl cheesecake cracked in the chocolate part, I cheated!  I made a cup of dark chocolate ganache and poured it over the top. Crack disappears.

too bad I didn't have any caramel :P

~~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  
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post #26 of 40

Sounds like a better recipe with the ganache anyway MB!       I haven't had a crack since I changed recipes...but if I do, you can bet there will be some sort of topping...even if its graham cracker crumbs sprinkled on top!

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #27 of 40

So coming from somebody who absolutely DESPISED making cheesecake before, I have been converted! I used MBs recipe in this thread and its much much easier than anything I have ever used. I would recommend it to any of you who avoid cheesecake because of all the trouble with water baths and what have you!

post #28 of 40
Thread Starter 

You inspired me to make a cheesecake today!  tried something a little different to go with a chocolate ganache topping.  I substituted the lemon flavoring (which goes perfectly with all the fruit flavors) and put orange flavoring in it.  Orange and Chocolate are a tasty marriage.  the sweetness of the orange with the bite of the Chocolate.    yummy.

~~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  
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post #29 of 40
Mmmmm that sounds good. I have an orange ganache recipe ppl to black flips over. I like that combo as well
post #30 of 40
I think I'm going to try it too. I need a "knock your socks off" kind of yummy cheesecake recipe before Monday. icon_biggrin.gif
Quote:
Originally Posted by morganchampagne View Post

So coming from somebody who absolutely DESPISED making cheesecake before, I have been converted! I used MBs recipe in this thread and its much much easier than anything I have ever used. I would recommend it to any of you who avoid cheesecake because of all the trouble with water baths and what have you!
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