On Tue 27 May 2008 09:10:13a, Pete C. told us...

>
> Wayne Boatwright wrote:
>>
>> I have lots of nice cheesecake recipes that produce creamy firm
>> cheesecakes, but I'm lookinig for a cheesecake from "out of the past".
>> My mother loved cheesecake and would order it at a long gone
>> restaurant. The cheesecake was quite dry in texture, almost crumbly.
>> I've tried recipes that use cheeses other than cream cheese; e.g.,
>> ricotta, farmer's cheese, cottage cheese, etc., but haven't hit on the
>> combination that creates that texture.
>>
>
> The recipe I posted some time back that uses ricotta and cream cheese as
> well as sour cream will produce a similar texture. And once again,
> cheesecake does not get a crust.

I seem to remember when you posted that, but I didn't copy it down. Guess
I'll have to Google it.

Uh, *all* my cheesecakes have some sort of crust or other. Different
strokes.

--
Wayne Boatwright
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Tuesday, 05(V)/27(XXVII)/08(MMVIII)
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My karma ran over my dogma
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Wayne Boatwright wrote:

> I have lots of nice cheesecake recipes that produce creamy firm
> cheesecakes, but I'm lookinig for a cheesecake from "out of the past".
> My mother loved cheesecake and would order it at a long gone
> restaurant. The cheesecake was quite dry in texture, almost crumbly.
> I've tried recipes that use cheeses other than cream cheese; e.g.,
> ricotta, farmer's cheese, cottage cheese, etc., but haven't hit on the
> combination that creates that texture.

Lots of powdered milk?

Steve

On Tue 27 May 2008 11:24:11a, Steve Pope told us...

> Wayne Boatwright wrote:
>
>> I have lots of nice cheesecake recipes that produce creamy firm
>> cheesecakes, but I'm lookinig for a cheesecake from "out of the past".
>> My mother loved cheesecake and would order it at a long gone
>> restaurant. The cheesecake was quite dry in texture, almost crumbly.
>> I've tried recipes that use cheeses other than cream cheese; e.g.,
>> ricotta, farmer's cheese, cottage cheese, etc., but haven't hit on the
>> combination that creates that texture.
>
> Lots of powdered milk?
>
> Steve
>

Maybe so. Might be worth an experiement. Thanks, Steve.

--
Wayne Boatwright
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Tuesday, 05(V)/27(XXVII)/08(MMVIII)
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'That aint the way I heerd it Johnny'
- The Old Timer
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On Tue, 27 May 2008 18:21:54 GMT, Wayne Boatwright
> wrote:

>Uh, *all* my cheesecakes have some sort of crust or other. Different
>strokes.

My favorite cheesecake, which I can't duplicate either, has more of a
dusting of crumbs rather than a crust.

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On Wed 28 May 2008 07:06:07a, sf told us...

> On Tue, 27 May 2008 18:21:54 GMT, Wayne Boatwright
> > wrote:
>
>>Uh, *all* my cheesecakes have some sort of crust or other. Different
>>strokes.
>
> My favorite cheesecake, which I can't duplicate either, has more of a
> dusting of crumbs rather than a crust.
>

Sometimes I make mine that way. I heavily butter the pan, then toss crumbs
around 'til they stick to the butter. Then I dump out the rest. Just
depends on my mood. I don't like extremely thick crumb crusts, however.

--
Wayne Boatwright
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Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
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Cat Game #10: Hide and go puke.
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sf wrote:
> On Tue, 27 May 2008 18:21:54 GMT, Wayne Boatwright
> > wrote:
>
>> Uh, *all* my cheesecakes have some sort of crust or other. Different
>> strokes.
>
> My favorite cheesecake, which I can't duplicate either, has more of a
> dusting of crumbs rather than a crust.
>

I've been making a "bottom layer" of ground nuts mixed with a little
melted butter and a dash of Splenda to keep the carb count down. I
haven't yet gotten the hang of baking a cheese cake with a naked bottom.
I'd appreciate any suggestions.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed 28 May 2008 06:07:29p, Janet Wilder told us...

> sf wrote:
>> On Tue, 27 May 2008 18:21:54 GMT, Wayne Boatwright
>> > wrote:
>>
>>> Uh, *all* my cheesecakes have some sort of crust or other. Different
>>> strokes.
>>
>> My favorite cheesecake, which I can't duplicate either, has more of a
>> dusting of crumbs rather than a crust.
>>
>
> I've been making a "bottom layer" of ground nuts mixed with a little
> melted butter and a dash of Splenda to keep the carb count down. I
> haven't yet gotten the hang of baking a cheese cake with a naked bottom.
> I'd appreciate any suggestions.
>

I prefer some sort of crust, but have made cheesecakes without them for
people who prefer it without. All you really need to do is generously
butter the bottom and sides of the pan. If you're using a springform pan,
be sure to wrap the outside in a double layer of foil, as the butter may
seep out during the early stages of baking.

--
Wayne Boatwright
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Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
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-------------------------------------------
You can't believe anyone but yourself
-- and don't trust yourself too completely.
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On Thu, 29 May 2008 01:57:47 GMT, Wayne Boatwright
> wrote:

>If you're using a springform pan,
>be sure to wrap the outside in a double layer of foil, as the butter may
>seep out during the early stages of baking.

I use springform pans for cheesecake, no need to wrap them in foil....
maybe mine are tighter, but they are old and I didn't break the bank
buying them. I think I may have purchased them from Cost Plus - 30+
years ago.

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On Wed 28 May 2008 08:17:27p, sf told us...

> On Thu, 29 May 2008 01:57:47 GMT, Wayne Boatwright
> > wrote:
>
>>If you're using a springform pan,
>>be sure to wrap the outside in a double layer of foil, as the butter may
>>seep out during the early stages of baking.
>
> I use springform pans for cheesecake, no need to wrap them in foil....
> maybe mine are tighter, but they are old and I didn't break the bank
> buying them. I think I may have purchased them from Cost Plus - 30+
> years ago.
>

I only suggest that because I have had them leak butter if there are no
crumbs. It was messy.

--
Wayne Boatwright
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Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
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Preserve nature... pickle a squirrel.
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Wayne Boatwright wrote:
>
> On Wed 28 May 2008 08:17:27p, sf told us...
>
> > On Thu, 29 May 2008 01:57:47 GMT, Wayne Boatwright
> > > wrote:
> >
> >>If you're using a springform pan,
> >>be sure to wrap the outside in a double layer of foil, as the butter may
> >>seep out during the early stages of baking.
> >
> > I use springform pans for cheesecake, no need to wrap them in foil....
> > maybe mine are tighter, but they are old and I didn't break the bank
> > buying them. I think I may have purchased them from Cost Plus - 30+
> > years ago.
> >
>
> I only suggest that because I have had them leak butter if there are no
> crumbs. It was messy.

I always put my springform pan on a regular baking sheet for any
possible containment. A friend of mine once made a cheesecake and bumped
the springform latch when moving the pan to the oven - not pretty. I've
taken to putting a parchment paper disk in the bottom of the pan since
I've found it difficult to separate the cheesecake from the bottom of
the springform pan at times. The side ring normally isn't a problem.

Wayne Boatwright wrote:
> On Wed 28 May 2008 06:07:29p, Janet Wilder told us...
>
>> sf wrote:
>>> On Tue, 27 May 2008 18:21:54 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> Uh, *all* my cheesecakes have some sort of crust or other. Different
>>>> strokes.
>>> My favorite cheesecake, which I can't duplicate either, has more of a
>>> dusting of crumbs rather than a crust.
>>>
>> I've been making a "bottom layer" of ground nuts mixed with a little
>> melted butter and a dash of Splenda to keep the carb count down. I
>> haven't yet gotten the hang of baking a cheese cake with a naked bottom.
>> I'd appreciate any suggestions.
>>
>
> I prefer some sort of crust, but have made cheesecakes without them for
> people who prefer it without. All you really need to do is generously
> butter the bottom and sides of the pan. If you're using a springform pan,
> be sure to wrap the outside in a double layer of foil, as the butter may
> seep out during the early stages of baking.
>

Thanks, Wayne. I'll give it a try on my next cheese cake.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed, 28 May 2008 20:07:29 -0500, Janet Wilder
> wrote:

>I've been making a "bottom layer" of ground nuts mixed with a little
>melted butter and a dash of Splenda to keep the carb count down. I
>haven't yet gotten the hang of baking a cheese cake with a naked bottom.
>I'd appreciate any suggestions.

I have a feeling this particular cheesecake is actually presented
upside down, although I haven't fully investigated the idea by careful
inspection of an uncut cake turned "over". Next time, try Wayne's
idea of "dusting", with a heavier dusting on the bottom. When cooled,
invert and remove the springform.

--
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remove the smile first

sf wrote:
> On Wed, 28 May 2008 20:07:29 -0500, Janet Wilder
> > wrote:
>
>> I've been making a "bottom layer" of ground nuts mixed with a little
>> melted butter and a dash of Splenda to keep the carb count down. I
>> haven't yet gotten the hang of baking a cheese cake with a naked bottom.
>> I'd appreciate any suggestions.
>
> I have a feeling this particular cheesecake is actually presented
> upside down, although I haven't fully investigated the idea by careful
> inspection of an uncut cake turned "over". Next time, try Wayne's
> idea of "dusting", with a heavier dusting on the bottom. When cooled,
> invert and remove the springform.
>

I might not have enough courage to try that <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life