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
-------------------------------------------
Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
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.

--
See return address to reply by email
remove the smile first

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
-------------------------------------------
Wednesday, 05(V)/28(XXVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Preserve nature... pickle a squirrel.
-------------------------------------------

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.

On Thu, 29 May 2008 15:41:41 -0500, "Pete C." >
wrote:

> I've
>taken to putting a parchment paper disk in the bottom of the pan

Works wonders for many things.....cut a sheet that is two inches
longer on each end of a baking pan and it makes a great saddle to lift
out cakes, brownies, etc. The famous no knead bread recipe works
just wonderful with a parchement "saddle" to pick up the sticky dough
and put in your cast iron dutch oven. A lot safer from getting
burned also.

On Thu 29 May 2008 01:41:41p, Pete C. told us...

>
> 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.

Oh, I bet that was a mess! The pan I use the most is a "springless" form
pan, loose bottom that fits nicely into a groove at the bottom of the ring.
My others have the spring latch, so I'm careful with those.



--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
What if it was the Warren Commission
who killed JFK?
-------------------------------------------

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