That flopped cheesecake bar recipe
 

Crust:
18 Lorna Doones, crushed
3 T. soft butter

Filling: 16. oz. cream cheese OR Neufchatel - room temp.
1 1/3 C sugar
3 eggs, room temp
2 T. lemon peel

_________________
Oven 300 F.

Line 13 inch pan with foil, extend ends, coat with spray, oil,etc.
Pulse the Lornas to fine crumbs, add butter and pulse.
Press into pan evenly.
Bake this til browned - abt 13 mins.
Cool 10 mins. on a rack.
Spread 6 oz. raspberry jam over this crust within 3/4 " of the edge.
Beat cheese and sugar til smooth.
Beat in eggs, lemon peel until just blended.
Pour and spread over the crust.
Melt 2 T. raspb. jam til runny.
Drizzle this over the filling, Swirl it in with a toothpick.
Bake 35 - 40 mins. til set around edges, but jiggly in center.
Cool in pan on rack.
Refridge overnight.
LIft onto cutting board
Cut into bars.

They were tasty, but no way could you eat em without a fork and a
plate. Toooooo soft.

That flopped cheesecake bar recipe
 

My guess would be they got pulled from the oven too soon if they needed
a fork to be eaten. Jiggly might be the wrong term to use. A
cheesecake should barely wiggle in the center of the pan before removing
from the oven.

marcella


In article
>,
Kalmia > wrote:

> Crust:
> 18 Lorna Doones, crushed
> 3 T. soft butter
>
> Filling: 16. oz. cream cheese OR Neufchatel - room temp.
> 1 1/3 C sugar
> 3 eggs, room temp
> 2 T. lemon peel
>
> _________________
> Oven 300 F.
>
> Line 13 inch pan with foil, extend ends, coat with spray, oil,etc.
> Pulse the Lornas to fine crumbs, add butter and pulse.
> Press into pan evenly.
> Bake this til browned - abt 13 mins.
> Cool 10 mins. on a rack.
> Spread 6 oz. raspberry jam over this crust within 3/4 " of the edge.
> Beat cheese and sugar til smooth.
> Beat in eggs, lemon peel until just blended.
> Pour and spread over the crust.
> Melt 2 T. raspb. jam til runny.
> Drizzle this over the filling, Swirl it in with a toothpick.
> Bake 35 - 40 mins. til set around edges, but jiggly in center.
> Cool in pan on rack.
> Refridge overnight.
> LIft onto cutting board
> Cut into bars.
>
> They were tasty, but no way could you eat em without a fork and a
> plate. Toooooo soft.

That flopped cheesecake bar recipe
 

If it takes 13 minutes to bake the crust, you *know* you're going to
need more time than allotted for baking, depending on how thin the
layer of cream cheese filling is of course. Cheesecake needs to be
set, not liquid, in the middle and set doesn't mean fully cooked. I
guess experience is the best teacher, so now you know what not to do.
Eating mistakes can be fun! Fattening, but fun. :)

A regular cheesecake using a pound of cream cheese and 3 eggs takes an
hour at 350°. Your oven was set at 300° and you baked it for half the
time. So, I'd adjust either the temperature or the timing first and
I'd choose temperature.

`````````````````````

On Thu, 9 Dec 2010 07:20:57 -0800 (PST), Kalmia
> wrote:

> Crust:
> 18 Lorna Doones, crushed
> 3 T. soft butter
>
> Filling: 16. oz. cream cheese OR Neufchatel - room temp.
> 1 1/3 C sugar
> 3 eggs, room temp
> 2 T. lemon peel
>
> _________________
> Oven 300 F.
>
> Line 13 inch pan with foil, extend ends, coat with spray, oil,etc.
> Pulse the Lornas to fine crumbs, add butter and pulse.
> Press into pan evenly.
> Bake this til browned - abt 13 mins.
> Cool 10 mins. on a rack.
> Spread 6 oz. raspberry jam over this crust within 3/4 " of the edge.
> Beat cheese and sugar til smooth.
> Beat in eggs, lemon peel until just blended.
> Pour and spread over the crust.
> Melt 2 T. raspb. jam til runny.
> Drizzle this over the filling, Swirl it in with a toothpick.
> Bake 35 - 40 mins. til set around edges, but jiggly in center.
> Cool in pan on rack.
> Refridge overnight.
> LIft onto cutting board
> Cut into bars.
>
> They were tasty, but no way could you eat em without a fork and a
> plate. Toooooo soft.


--

Never trust a dog to watch your food.

That flopped cheesecake bar recipe
 

Kalmia wrote:
> Crust:
> 18 Lorna Doones, crushed
> 3 T. soft butter
>
> Filling: 16. oz. cream cheese OR Neufchatel - room temp.
> 1 1/3 C sugar
> 3 eggs, room temp
> 2 T. lemon peel

oh I loveeeeeeeeee Lorna Doone cookies!
No sour cream in the recipe? No beaten egg whites? What size eggs did
you use? Hmmmmm.... I dunno what went wrong?
Have you ever had this recipe work before?

That flopped cheesecake bar recipe
 

sf wrote:
> If it takes 13 minutes to bake the crust, you *know* you're going to
> need more time than allotted for baking, depending on how thin the
> layer of cream cheese filling is of course. Cheesecake needs to be
> set, not liquid, in the middle and set doesn't mean fully cooked. I
> guess experience is the best teacher, so now you know what not to do.
> Eating mistakes can be fun! Fattening, but fun. :)
>
> A regular cheesecake using a pound of cream cheese and 3 eggs takes an
> hour at 350°. Your oven was set at 300° and you baked it for half the
> time. So, I'd adjust either the temperature or the timing first and
> I'd choose temperature.

I wasn't thinking procedural problem but more an ingredient failure. But
your argument makes more sense than mine. I think you found the problem.

That flopped cheesecake bar recipe
 

On Dec 9, 10:20*am, Kalmia > wrote:
> Crust:
> 18 Lorna Doones, crushed
> 3 T. soft butter
>
> Filling: *16. oz. cream cheese OR Neufchatel - room temp.
> 1 1/3 C sugar
> 3 eggs, room temp
> 2 T. lemon peel
>
> _________________
> Oven 300 F.
>
> Line 13 inch pan with foil, extend ends, coat with spray, oil,etc.
> Pulse the Lornas to fine crumbs, add butter and pulse.
> Press into pan evenly.
> Bake this til browned - abt 13 mins.
> Cool 10 mins. on a rack.
> Spread 6 oz. raspberry jam over this crust within 3/4 " *of the edge.
> Beat cheese and sugar til smooth.
> Beat in eggs, lemon peel until just blended.
> Pour and spread over the crust.
> Melt 2 T. raspb. jam til runny.
> Drizzle this over the filling, Swirl it in with a toothpick.
> Bake 35 - 40 mins. til set around edges, but jiggly in center.
> Cool in pan on rack.
> Refridge overnight.
> LIft onto cutting board
> Cut into bars.
>
> They were tasty, but no way could you eat em without a fork and a
> plate. *Toooooo soft.

Under baked.
Jiggly is the wrong word. You want it firm most of the way but
slightly soft in the center. SLIGHTLY.
If you cook it until it's firm in the center you'll get cracks and it
will be slightly dry. which to me is preferable to underbaked.

That flopped cheesecake bar recipe
 

On Dec 9, 11:31*am, Goomba > wrote:
> Kalmia wrote:
> > Crust:
> > 18 Lorna Doones, crushed
> > 3 T. soft butter
>
> > Filling: *16. oz. cream cheese OR Neufchatel - room temp.
> > 1 1/3 C sugar
> > 3 eggs, room temp
> > 2 T. lemon peel
>
> oh I loveeeeeeeeee Lorna Doone cookies!
> No sour cream in the recipe? No beaten egg whites? What size eggs did
> you use? *Hmmmmm.... I dunno what went wrong?
> Have you ever had this recipe work before?

Had never tried it. Meanwhile, I have found my other recipe which
called for some cornstarch.

No sour cream. I used regular eggs - not those jumbos.

That flopped cheesecake bar recipe
 

On Thu, 9 Dec 2010 07:20:57 -0800 (PST), Kalmia
> wrote:

>Crust:
>18 Lorna Doones, crushed
>3 T. soft butter
>
>Filling: 16. oz. cream cheese OR Neufchatel - room temp.
>1 1/3 C sugar
>3 eggs, room temp
>2 T. lemon peel
>
>_________________
>Oven 300 F.
>
>Line 13 inch pan with foil, extend ends, coat with spray, oil,etc.
>Pulse the Lornas to fine crumbs, add butter and pulse.
>Press into pan evenly.
>Bake this til browned - abt 13 mins.
>Cool 10 mins. on a rack.
>Spread 6 oz. raspberry jam over this crust within 3/4 " of the edge.
>Beat cheese and sugar til smooth.
>Beat in eggs, lemon peel until just blended.
>Pour and spread over the crust.
>Melt 2 T. raspb. jam til runny.
>Drizzle this over the filling, Swirl it in with a toothpick.
>Bake 35 - 40 mins. til set around edges, but jiggly in center.
>Cool in pan on rack.
>Refridge overnight.
>LIft onto cutting board
>Cut into bars.
>
>They were tasty, but no way could you eat em without a fork and a
>plate. Toooooo soft.

From what I can see the egg to cream cheese ratio is wrong.
Personally, I'd use 2 eggs for 16 oz cream cheese.

koko

That flopped cheesecake bar recipe
 

On Thu, 09 Dec 2010 18:22:45 -0800, wrote:

> From what I can see the egg to cream cheese ratio is wrong.
> Personally, I'd use 2 eggs for 16 oz cream cheese.

That ratio is fine, I have a recipe I've used often that is the same
proportions. 2 eggs would make it even softer.

--

Never trust a dog to watch your food.