How long before serving a cheesecake should I remove it from the
fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
What is ideal? The flavor is plain cheesecake, and it has a light,
fluffy texture, in case that would make a difference.

Thanks!

wrote:
> How long before serving a cheesecake should I remove it from the
> fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
> What is ideal? The flavor is plain cheesecake, and it has a light,
> fluffy texture, in case that would make a difference.
>
> Thanks!
>


15 minutes isn't enough time to chill it if it is a baked cheesecake.
If it's one that is firmed up with gelatin cooling isn't an issue but
complete setting is. For either an hour would be the absolute minimum
that I'd go with rathering 2-3 hours for it to have the *right* texture
and tempurature.

Jessica

yes

wrote in
oups.com:

> How long before serving a cheesecake should I remove it from the
> fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
> What is ideal? The flavor is plain cheesecake, and it has a light,
> fluffy texture, in case that would make a difference.
>
> Thanks!
>
>

The concept is to take the chill off the cheese cake. Colder foods have
less taste than room temp foods. So Since most fridges are well under the
40F mark. I'd take the cake out soon enough that it could reach at least
50F.

Yes Yes it isn't good for food to sit between 40F and 140F for a extended
time, but this will work, as it shouldn't take more than a hour.

Perhaps you should sacrifice this cake for experimental purposes? Remove
the cake from the fridge and at set times (say 15 minute intervals) taste
it. This way you'd know the exact time range you felt the cake tasted
best.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

i dont know

wrote in
oups.com:

> i dont know
>
>

neither do I. Knowing you don't know is the first step to being wise.
Now WTF don't you know?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
>
> The concept is to take the chill off the cheese cake. Colder foods
have
> less taste than room temp foods. So Since most fridges are well under
the
> 40F mark. I'd take the cake out soon enough that it could reach at
least
> 50F.
>
> Yes Yes it isn't good for food to sit between 40F and 140F for a
extended
> time, but this will work, as it shouldn't take more than a hour.
>
> Perhaps you should sacrifice this cake for experimental purposes?
Remove
> the cake from the fridge and at set times (say 15 minute intervals)
taste
> it. This way you'd know the exact time range you felt the cake tasted

> best.

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's best
at the 20 minute mark but by then it's already too soft to refreeze and
not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do this
for science! hehe

Sheldon

"Sheldon" >, if that's their real name, wrote:

>Hmm, I do that all the time, with half gallons of ice cream... keep
>tasting over about 40 minutes until it's all gone... I think it's best
>at the 20 minute mark but by then it's already too soft to refreeze and
>not enough remaining anyway... since I went that far it'd be rude to
>return the almost empty container. Hey, it's an experiment, I do this
>for science! hehe

You're so noble. LOL!

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> "Sheldon" >, if that's their real name, wrote:
>
> >Hmm, I do that all the time, with half gallons of ice cream... keep
> >tasting over about 40 minutes until it's all gone... I think it's
best
> >at the 20 minute mark but by then it's already too soft to refreeze
and
> >not enough remaining anyway... since I went that far it'd be rude to
> >return the almost empty container. Hey, it's an experiment, I do
this
> >for science! hehe
>
> You're so noble. LOL!

Hmm, shouldn't that be a Nobel?

Sheldon

"Sheldon" >, if that's their real name, wrote:

>Damsel in dis Dress wrote:
>> "Sheldon" >, if that's their real name, wrote:
>>
>> >Hmm, I do that all the time, with half gallons of ice cream... keep
>> >tasting over about 40 minutes until it's all gone... I think it's
>best
>> >at the 20 minute mark but by then it's already too soft to refreeze
>and
>> >not enough remaining anyway... since I went that far it'd be rude to
>> >return the almost empty container. Hey, it's an experiment, I do
>this
>> >for science! hehe
>>
>> You're so noble. LOL!
>
>Hmm, shouldn't that be a Nobel?

Ah, yes. The Nobel Prize for the creative consumption of ice cream. A
tragic oversight on my part. It'll never happen again. <G>

Carol
--
Coming at you live, from beautiful Lake Woebegon

On 3 Apr 2005 10:11:25 -0700, wrote:

> How long before serving a cheesecake should I remove it from the
> fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
> What is ideal? The flavor is plain cheesecake, and it has a light,
> fluffy texture, in case that would make a difference.
>

I like my cheesecake cold.

One time on Usenet, said:
> On 3 Apr 2005 10:11:25 -0700, wrote:

> > How long before serving a cheesecake should I remove it from the
> > fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
> > What is ideal? The flavor is plain cheesecake, and it has a light,
> > fluffy texture, in case that would make a difference.

> I like my cheesecake cold.

Same here, but I guess I can see taking the chill off for a bit,
maybe 15 minutes to half an hour. I certainly wouldn't let it sit
out for 3 hours, bleah...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

On Mon 04 Apr 2005 09:15:13a, Gal Called J.J. wrote in rec.food.cooking:

> One time on Usenet, said:
>> On 3 Apr 2005 10:11:25 -0700, wrote:
>
>> > How long before serving a cheesecake should I remove it from the
>> > fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
>> > What is ideal? The flavor is plain cheesecake, and it has a light,
>> > fluffy texture, in case that would make a difference.
>
>> I like my cheesecake cold.
>
> Same here, but I guess I can see taking the chill off for a bit,
> maybe 15 minutes to half an hour. I certainly wouldn't let it sit
> out for 3 hours, bleah...

I prefer it cold, too. Once the cheesecake is initially chilled, I take it
out and cut it into servings using dental floss, then return it to the
refrigerator to stay right up until serving time.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974