In news:rec.food.cooking, Dan Abel > posted on Sat, 27 Nov
2010 08:44:46 -0800 the following:

> In article >,
> Damaeus > wrote:
>
> > From what I've researched, overbeating, overbaking, and cooling too
> > quickly will all cause a cheesecake to crack. And I imagine if you
> > don't grease the sides with something, as the cheesecake shrinks, the
> > sticking to the side while shrinking toward the middle will also cause
> > cracks. Cracks don't taste bad, but I like the way it looks without
> > them.
>
> That's why my wife claims that God invented sour cream. She mixes up
> sour cream with something (probably sugar), and then fills in all the
> cracks. Then she puts a thin layer over the top of the cheesecake.
> Makes it nice and white.

Sour Cream: The Bondo+AK4- of the Culinary World. Just use it to spackle your
cheesecake.

Damaeus

ravenlynne wrote:
> On 11/27/2010 10:52 AM, Jean B. wrote:
>> sf wrote:
>>> On Thu, 25 Nov 2010 11:28:28 -0800, Dan > wrote:
>>>
>>>> No cakes in the past.
>>>
>>> I had Boston Cream cheesecake today... I have no idea if this is the
>>> recipe or not, but it looked pretty much like this (and it was yummy)
>>> http://hubpages.com/hub/Boston-Cream-Cheesecake
>>>
>>
>> Hmmmm. I can imagine such a thing.... If I make cheesecake, I'll wait
>> until one of my daughter's friends is back from college. She LOVES
>> cheesecake. I basically like cheesecake that is low-carb.
>>
>
> Splenda and no crust?
>
> I've made boston cream cheesecake before...don't for the life of me
> remember where the recipe is. It was delish...
>
Or a nut-based crust--or just a scattering of ground-up nuts.

--
Jean B.

In article >,
Damaeus > wrote:

> What's the best method for getting a cheesecake off the base of a
> springform pan and onto something that allows slicing? My springform pan
> is a nonstick version and it's in immaculate condition. I don't want the
> cutting instrument to scratch the pan base, and I'm not sure a plastic


What'd you come up with? Next time maybe consider lining the bottom of
the pan with parchment. JAT. That should make it removable. Or, work
with it as you have and just be careful with the knife.

What is a localized cheesecake?


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
New York trip posted 11-13-2010; http://web.me.com/barbschaller

On Nov 24, 5:46*pm, Damaeus > wrote:
> What's the best method for getting a cheesecake off the base of a
> springform pan and onto something that allows slicing? *My springform pan


Parchment circle cut to fit exactly.

N.

In article
>,
Nancy2 > wrote:

> On Nov 24, 5:46*pm, Damaeus > wrote:
> > What's the best method for getting a cheesecake off the base of a
> > springform pan and onto something that allows slicing? *My springform pan
>
>
> Parchment circle cut to fit exactly.

The problem is how to get the parchment in between the cheesecake and
the bottom of the pan. He didn't think to ask this question until the
cheesecake was already in the oven!

Good advice for next time, though.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article
> >,
> Nancy2 > wrote:
>
>> On Nov 24, 5:46 pm, Damaeus >
>> wrote:
>>> What's the best method for getting a cheesecake off the base of a
>>> springform pan and onto something that allows slicing? My
>>> springform pan
>>
>>
>> Parchment circle cut to fit exactly.
>
> The problem is how to get the parchment in between the cheesecake
> and
> the bottom of the pan. He didn't think to ask this question until
> the
> cheesecake was already in the oven!
>
> Good advice for next time, though.

I was wondering - when I want to split cake layers neatly, I use
dental floss rather than a knife. I don't really know the
construction of his springform pan - they can vary. If the base is
really flat, it would work.

Dora wrote:
> Dan Abel wrote:
>> In article
>> >,
>> Nancy2 > wrote:
>>
>>> On Nov 24, 5:46 pm, Damaeus >
>>> wrote:
>>>> What's the best method for getting a cheesecake off the base of a
>>>> springform pan and onto something that allows slicing? My
>>>> springform pan
>>>
>>>
>>> Parchment circle cut to fit exactly.
>>
>> The problem is how to get the parchment in between the cheesecake
>> and
>> the bottom of the pan. He didn't think to ask this question until
>> the
>> cheesecake was already in the oven!
>>
>> Good advice for next time, though.
>
> I was wondering - when I want to split cake layers neatly, I use
> dental floss rather than a knife. I don't really know the
> construction of his springform pan - they can vary. If the base is
> really flat, it would work.

Forget that. Fingers before brains.

On Nov 26, 9:25*pm, Damaeus > wrote:

> I'm tempted to surprise them with a crustless cheesecake. *Honestly when I
> eat cheesecake, sometimes I like to slice away the crust and eat just the
> cream cheese part. *I noticed my friend's mom... She had an amount toward
> the end of her slice that would make two bites. *She sliced away the
> crust, ate that, then saved a crustless hunk for her last bite. *If she
> thinks like I do, she wanted her last bite to be the best one. *I think a
> crustless cheesecake might go over quite well.

My husband is the cheesecake baker in the family, and his crust
is the best part. It's crushed graham crackers, brown sugar, and
butter.

Pete C will be happy to know that the top of the recipe card says
"Mary Ellen's Cream Cheese Pie". It's baked in a pie pan, and
I don't quibble about whether it's a cake or a pie. It's simply
the best cheesecake I've ever had.

I'll try to remember to get the recipe and post it.

Cindy Hamilton

On Mon, 29 Nov 2010 09:45:11 -0800 (PST), Nancy2
> wrote:

>On Nov 24, 5:46*pm, Damaeus > wrote:
>> What's the best method for getting a cheesecake off the base of a
>> springform pan and onto something that allows slicing? *My springform pan
>
>
>Parchment circle cut to fit exactly.
>
>N.

A bottom crust is better, and edible.

From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr.

Junior's Most Fabulous Restaurant Cafe Bar

Any place that's been in business since 1929, uses 7,500 pounds of
cream cheese each week, and ships 2,000 cheesecakes by parcel post
each month must be baking something right. Junior's on Flatbush
Avenue, the self-styled "Pulse of Downtown Brooklyn", is part coffee
shop, part deli, part restaurant. All the food, from five kinds of
muffins at breakfast to the daily ton of brisket and pastrami served
365 days a year, is made on the premises.

"Our decision to stay in Brooklyn after we were almost destroyed by
the 1981 fire was important in this area," agree Sherry and Kevin
Rosen, grandchildren of founder Harry Rosen. "We are a landmark, and
we are the anchor of this neighborhood."

"Why Juniour's?" is a question often heard in Brooklyn. The place was
originally called Enduro's, but the owner changed it, naming the place
after his son, called Junior. Simple.

It's true that the neighborhood has changed since the days when
Junior's catered to patrons of downtown Brooklyn's picture palaces
like the Paramount across the street, when headliners such as Frank
Sinatra and disc jocky alan Freed sustained the inner man on Junior's
smoked lake sturgeon and crispy corned beef. And the Albee and Fox
theaters have given way to shopping malls and office buildings. Now
Junior's has become what owners Marvin and Walter rosen, sons of the
founder, call a "destination" restaurant, not just a convenient
drop-in spot, for those who think Junior's is the best there is.

As one loyalist put it: "On chill winter nights or crisp fall
evenings, the sight of burgers on the grill in Junior's window was
like watching a yule log. In spring and summer, a fabulous ice cream
dish made one feel part of Brooklyn's answer to Rome's Via Veneto...
and where else could one get such cheesecake?"

---= Junior's Cheesecake =---

"Body, richness and a seductively smooth texture" are Marvin Rosen's
criteria for his famed cheesecake, developed by baker Eigel Peterson
in 1950. Winner of any number of Best Cheesecake contests, the cake
was described by one critic as "creamy, rather sweet, with a light
texture." Below is Junior's own recipe.

2 tablespoons unsalted butter
Graham crackers
7/8 cup sugar
3 tablespoons sifted cornstarch
30 ounces cream cheese, at room temperature
1 extra-large egg
1/2 cup heavy cream

1. Liberally grease the side and bottom of an 8-inch springform pan
with the butter. Crush to powder enough graham crackers to lightly
coat the bottom. Coat the bottom with the cracker crumbs and
refrigerate the pan until ready to use.

2. Mix the sugar with the cornstarch. Add the cream cheese and stir
to blend well; stir in the egg and blend again. Add the heavy cream,
a little at a time, and mix. Stir in the vanilla. spoon batter into
prepared pan.

- preheat oven to 450º F. -
3. Bake for approximately 40 to 45 minutes, until the top is golden
brown. Transfer the cheesecake to a rack and let it cool for 3 hours.
Makes 1 8-inch cheesecake.

On Mon, 29 Nov 2010 13:04:05 -0800 (PST), Cindy Hamilton
> wrote:

> Pete C will be happy to know that the top of the recipe card says
> "Mary Ellen's Cream Cheese Pie". It's baked in a pie pan, and
> I don't quibble about whether it's a cake or a pie. It's simply
> the best cheesecake I've ever had.

Remember that Nantucket Pie is a cake baked in a pie pan and feel
bathed in the eccentricities of Americans.

--

Never trust a dog to watch your food.

In news:rec.food.cooking, Cindy Hamilton >
posted on Mon, 29 Nov 2010 13:04:05 -0800 (PST) the following:

> My husband is the cheesecake baker in the family, and his crust
> is the best part. It's crushed graham crackers, brown sugar, and
> butter.

I use that kind of crust, too, but without the brown sugar. It does quite
well for the first day, but I noticed that after the cheesecake is two
days old, the crust starts getting soggy. I suppose that could be avoided
by adding a little cornstarch to the mixture, but I didn't want to risk
ruining one the day before Thanksgiving. I just went with what I knew
would make a fantastic cheesecake as I'd made it the first time.

Damaeus

On Tue, 30 Nov 2010 03:54:10 -0600, Damaeus
> wrote:

> I use that kind of crust, too, but without the brown sugar. It does quite
> well for the first day, but I noticed that after the cheesecake is two
> days old, the crust starts getting soggy.

Due to humidity more than anything else - if we're still talking about
cheesecakes. Any pie will do that. It's not mushy soggy, just a
little softer, which is no big deal unless you have a fruit filled
pie. They can get downright mushy after a couple of days. Eat all
your pie on the first day and voilà, no problem!


> I suppose that could be avoided
> by adding a little cornstarch to the mixture, but I didn't want to risk
> ruining one the day before Thanksgiving. I just went with what I knew
> would make a fantastic cheesecake as I'd made it the first time.

Cornstarch will not help, IMO.

--

Never trust a dog to watch your food.

On Nov 30, 4:54*am, Damaeus > wrote:
> In news:rec.food.cooking, Cindy Hamilton >
> posted on Mon, 29 Nov 2010 13:04:05 -0800 (PST) the following:
>
> > My husband is the cheesecake baker in the family, and his crust
> > is the best part. *It's crushed graham crackers, brown sugar, and
> > butter.
>
> I use that kind of crust, too, but without the brown sugar. *It does quite
> well for the first day, but I noticed that after the cheesecake is two
> days old, the crust starts getting soggy. *

The brown sugar caramelizes, and keeps the crust from sogging.
It is somewhat tougher to begin with, but I forgive it because it's
so tasty.

Here's my husband's recipe:

Mary Ellen St John's Cream Cheese Pie

Crust:
1/4 pound butter, melted
16 graham cracker squares, coarsely crushed (1 square = 4 crackers)
1/4 cup brown sugar

Mix crust ingredients, press into 12" glass pie plate. Blind bake
at 350 F for 8 minutes.


Filling:
1 pound cream cheese at room temperature
3/4 cup sugar
3 eggs well beaten
1 teaspoon vanilla

Mix filling ingredients with electric mixer until smooth.
Pour into prepared pie crust. Bake at 350 F for 20 minutes.
(Make sure center is firm.)


Topping:
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla

Mix topping ingredients and pour over baked pie. Return to
oven for 5-8 minutes at 350 F.

Chill pie before serving.

Note: 12" pie plates are pretty rare. Before we inherited
my mother-in-law's, we used a 10" pie plate and baked a second,
smaller pie in a small, low casserole dish. I never could
get my husband to try multiplying the recipe by 2/3 (or
somesuch factor).