On Thu, 08 Sep 2005 20:13:20 GMT, "Vox Humana" >
wrote:

>
>"Chuck" > wrote in message
.. .
>> On Wed, 07 Sep 2005 10:51:34 -0000, Mr Libido Incognito
>> > wrote:
>>
>> >>Vox Humana wrote on 06 Sep 2005 in rec.food.baking
>> >
>> >>
>> >>>Chuck" > wrote in message
>> >> ...
>> >>>> For cheesecakes I've made in past, I've always used a
>> >>>> flour-sugar-butter and one egg yoke dough for the crust. Keeping
>> >>>> spring form pan, and dough chilled, the dough could be sliced and
>> >>>> formed to thickness needed to go up side of pan and stay there till
>> >>>> filling was added.. (makes a "plain cookie" type crust..)
>> >>>>
>> >>>> Today (for the first time) I'm making a graham cracker crusted
>> >>>> cheesecake. The recipe called for crumbs, sugar and melted butter.
>> >> > Even tried chilling "dough" I couldn't get it to stick to side of
>> >> > chilled or room temperature pan. I instead settled on "ramping"
>> >> > crumbs up to side of pan.. I think a higher butter content would
>> >> > have helped.. Any ideas?
>> >> > (It's still in the oven.. so I don't know results yet..)
>> >> > Thanks
>> >> > Chuck
>> >>
>> >> The crumbs don't make a dough. It looks like you figured out how to
>> >> work with it. You could add more butter if you want. I generally put
>> >> the mixture in the bottom of the pan and use a glass or mug to tamp it
>> >> down and up the sides of the pan. Of course, it won't go to the top,
>> >> just up an inch or two.
>> >>
>> >>
>> >>
>> >
>> >A dash of cinnamon helps the taste in a graham waffer crust.
>>
>> We cut the New York style cheesecake today.. served with Comstock
>> brand blueberry pie filling.. Best cheesecake I've ever eaten... and
>> I try it every where I see it offered! (just ask my doctor..)
>>
>> Here's were I got the recipe
>> http://www.epicurious.com/recipes/re...s/views/102592
>> (My next cheesecake is going to be a "Key Lime Cheesecake" from the
>> same site..)
>> I didn't use a water bath as I need to buy a pan the right
>> shape/depth.
>> It didn't crack, looked great, tasted even better.
>> I always read the reviews prior to trying new recipe.. as I did this
>> time.. Following others suggestions, I made the following
>> adjustments to recipe: Initial temperature of 500 degrees F. for 10
>> minutes then change temperature to 200 degrees, opening door of oven 5
>> inches for 2 minutes to let it cool to 200 a little quicker. Then cook
>> at 200 for about 1 hr 40 minutes.
>>
>> Now new problem... I cut the cheesecake at work.. now everyone wants
>> one! Considering the low cook temp (200 degrees) should I expect
>> any problems cooking 2 or 3 cheesecakes on same rack at same time? or
>> should I raise both racks higher and use top and center levels of
>> oven? (this is a home, electric, non-convection oven)
>> They wouldn't be too crowded, maybe turn cakes after 45 minutes or
>> so? or shift those from middle shelf to top shelf and top to middle?
>>
>> Another question: Will freezing lemon and orange zest hurt its
>> flavor? It would keep me from having to buy two lemons and two oranges
>> at a time to make sure they're fresh..
>> Now to find where I can get cream cheese in bulk!
>>
>> Thanks for the advice
>> Chuck
>
>You will find that ovens have hot spots. The back of the oven is warmer
>than the front. Putting three cakes in the oven at once will probably
>extend the baking time a little, The cake on the upper shelf will brown
>more and be done sooner than the one on the lower shelf. If you have three
>on one shelf the one in the rear will be done sooner than the one in the
>front. You will have to keep an eye on them and shift the pans as
>necessary.
>
>The recipe you linked to is one that I used for some time (although I got it
>from a 1960s era cookbook). It makes a substantial cake. I find that the
>large number of yolks can leave a distinct "eggy" flavor. I like it, but
>switched to the recipe that I posted. It is all a matter of personal
>taste - and how bad can any cheesecake be? I don't think I ever had a
>cheesecake that I didn't like - except for the "no bake" abominations from
>boxes that taste like they came from Dupont lab.
>

I missed your recipe.. would you re post it for me?
Thanks
Chuck