In Mary Crownover's book "I love cheesecake," she writes: "While it is more
fashionable to use a spring form cake pan, I have found that a pan with a
solid index and false bottom is much more useful." What kind of pan is she
referring to? I have only heard of using a spring form pan for cheesecakes.
Thanks.

On Tue, 10 Jan 2006 16:41:58 -0600
"TimothyR" > wrote:

> In Mary Crownover's book "I love cheesecake," she writes: "While it is
> more fashionable to use a spring form cake pan, I have found that a pan
> with a solid index and false bottom is much more useful." What kind of
> pan is she referring to? I have only heard of using a spring form pan
> for cheesecakes. Thanks.


It's like a regular pan, but with a big hole in the bottom (leaving an
inch or so of rim) and a disc that fits in the bottom, covering the hole.

Real Men use solid round pans and turn out the cheesecake onto a gloved
hand. So i hear.

Thanks for the quick reply. The first search I did after your description
took me to a web site and I found the exact thing. Funny, all the searching
I did before posting here I couldn't find anything. Does anybody have a
favourite source for a high quality version of these types of pans?

Luckily I don't have to worry about the Real Man way of doing it since I'm
not the baker.

> It's like a regular pan, but with a big hole in the bottom (leaving an
> inch or so of rim) and a disc that fits in the bottom, covering the hole.
>
> Real Men use solid round pans and turn out the cheesecake onto a gloved
> hand. So i hear.

"TimothyR" > wrote in message
...
> In Mary Crownover's book "I love cheesecake," she writes: "While it is
more
> fashionable to use a spring form cake pan, I have found that a pan with a
> solid index and false bottom is much more useful." What kind of pan is
she
> referring to? I have only heard of using a spring form pan for
cheesecakes.
> Thanks.

She is talking about a loose bottom pan with three inch sides. They are
sold as "cheesecake pans" in baking supply stores. That is what I use.
Here are some examples:
http://froogle.google.com/froogle?q=...&lmode=unknown

Does anyone have a low carb cheesecake recipe?

"TimothyR" > wrote in message
...
> In Mary Crownover's book "I love cheesecake," she writes: "While it is
> more
> fashionable to use a spring form cake pan, I have found that a pan with a
> solid index and false bottom is much more useful." What kind of pan is
> she
> referring to? I have only heard of using a spring form pan for
> cheesecakes.
> Thanks.
>
>

Any low carb cake recipes would be fine, thank you.
"Al" > wrote in message
...
> Does anyone have a low carb cheesecake recipe?
>
> "TimothyR" > wrote in message
> ...
>> In Mary Crownover's book "I love cheesecake," she writes: "While it is
>> more
>> fashionable to use a spring form cake pan, I have found that a pan with a
>> solid index and false bottom is much more useful." What kind of pan is
>> she
>> referring to? I have only heard of using a spring form pan for
>> cheesecakes.
>> Thanks.
>>
>>
>
>

Hello Al!

To make a cheesecake low-carb --- simply substitute the sugar in a recipe
for Splenda or other similar sugar substitute. Use fresh strawberries and
whip your own whipped cream using splenda to top the cheesecake.

use your favorite ground nut in place of a graham cracker or other cookie
crust, leaving out the sugar. use unsalted butter to hold the nut crust
together.

to go all the way --- use all low-fat/no fat ingredients.

Lisa


"Al" > wrote in message
...
> Does anyone have a low carb cheesecake recipe?
>
> "TimothyR" > wrote in message
> ...
>> In Mary Crownover's book "I love cheesecake," she writes: "While it is
>> more
>> fashionable to use a spring form cake pan, I have found that a pan with a
>> solid index and false bottom is much more useful." What kind of pan is
>> she
>> referring to? I have only heard of using a spring form pan for
>> cheesecakes.
>> Thanks.
>>
>>
>
>

On Thu, 02 Feb 2006 14:57:34 GMT
"Lisa" > wrote:

> Hello Al!
>
> To make a cheesecake low-carb --- simply substitute the sugar in a recipe
>
> for Splenda or other similar sugar substitute. Use fresh strawberries
> and whip your own whipped cream using splenda to top the cheesecake.
>
> use your favorite ground nut in place of a graham cracker or other cookie
>
> crust, leaving out the sugar. use unsalted butter to hold the nut crust
> together.
>
> to go all the way --- use all low-fat/no fat ingredients.


Uh . . . you sound kinda like that 'magazine' that Kraft kept mailing
me for about a year there.

Are ye a person, and not a cabbage in disguise or something?

A low fat / low carb cheesecake would be nothing but milk solids,
caseinates, artificial sweeteners, crazy emulsifiers, and air . . . . .

Eric Jorgensen wrote:

> On Thu, 02 Feb 2006 14:57:34 GMT "Lisa" > wrote:
>>
>> To make a cheesecake low-carb --- simply substitute the sugar in a
>> recipe for Splenda or other similar sugar substitute. Use fresh
>> strawberries and whip your own whipped cream using splenda to top
>> the cheesecake. use your favorite ground nut in place of a graham
>> cracker or other cookie crust, leaving out the sugar. use unsalted
>> butter to hold the nut crust together.
>>
>> to go all the way --- use all low-fat/no fat ingredients.

This is a pretty bad series of suggestions that, in aggregate, will
produce a third-rate result.

> A low fat / low carb cheesecake would be nothing but milk solids,
> caseinates, artificial sweeteners, crazy emulsifiers, and air . . .

Exactly. It's the fakest of fake foods.

There are a good many very good low-carb cheesecake recipes available.
Check the newsgroup <alt.support.diet.low-carb> and grab the FAQ which
is posted every day. Lots of links. Or Google <Myra's cheesecake> for an
excellent one - here's the search <http://tinyurl.com/ce68v>.

Pastorio

OK, look at the low carb recipes ----- they will show the same things that I
suggested. I make low-carb cheesecakes all the time, in just the manner I
suggested, with great results EVERY time.

Apparently, the only suggestions that count are ones that come from you??

It's not rocket science & doesn't have to be complicated.

Lisa



"Bob (this one)" > wrote in message
...
> Eric Jorgensen wrote:
>
>> On Thu, 02 Feb 2006 14:57:34 GMT "Lisa" > wrote:
>>>
>>> To make a cheesecake low-carb --- simply substitute the sugar in a
>>> recipe for Splenda or other similar sugar substitute. Use fresh
>>> strawberries and whip your own whipped cream using splenda to top the
>>> cheesecake. use your favorite ground nut in place of a graham
>>> cracker or other cookie crust, leaving out the sugar. use unsalted
>>> butter to hold the nut crust together.
>>>
>>> to go all the way --- use all low-fat/no fat ingredients.
>
> This is a pretty bad series of suggestions that, in aggregate, will
> produce a third-rate result.
>
>> A low fat / low carb cheesecake would be nothing but milk solids,
>> caseinates, artificial sweeteners, crazy emulsifiers, and air . . .
>
> Exactly. It's the fakest of fake foods.
>
> There are a good many very good low-carb cheesecake recipes available.
> Check the newsgroup <alt.support.diet.low-carb> and grab the FAQ which
> is posted every day. Lots of links. Or Google <Myra's cheesecake> for an
> excellent one - here's the search <http://tinyurl.com/ce68v>.
>
> Pastorio

Lisa wrote:

> OK, look at the low carb recipes ----- they will show the same things that I
> suggested. I make low-carb cheesecakes all the time, in just the manner I
> suggested, with great results EVERY time.

You make *low-carb, low-fat* cheesecakes and say they're great?

The low-carb recipes are all adaptations trying to approximate
old-fashioned cheesecakes and that's as good as they get. Low-fat just
takes them further away still.

Here's the ingredient list of a reasonably common style of low-carb
cheesecake:
* 32 ounces cream cheese
* 1 cup Splenda
* 1 teaspoon vanilla extract
* 1 teaspoon lemon juice
* 4 eggs
* 1 egg yolk
* 3 tablespoons sour cream
Cream cheese, sour cream and five egg yolks all include fat, and a good
bit of it. It's not just decorative. The fat is what gives cheesecake
its sensuous mouthfeel. What makes it hard to get off the fork.

I've made a good number of low-carb cheesecakes and they're good. But
not great. And taking them still further from the standard of a
traditional cheesecake by substituting ersatz ingredients simply takes
the finished result that much further away.

Here's the ingredient list for a nasty-sounding low-carb, low-fat,
no-bake cheesecake
1 whole graham cracker, crushed (about 3 Tbsp.)
2/3 cup boiling water
1 - 4-serving size package sugar-free orange flavored gelatin
1 cup low fat cottage cheese
8 ounces fat free cream cheese, cubed
2 cups thawed non-fat whipped topping
The gelatin is to approximate what the eggs would do in a real cheesecake.

A low-fat, sorta low-carb, baked cheesecake
* 9-inch reduced fat graham cracker crust
* 2-8 ounce bars Fat Free cream cheese
* 2 tablespoons flour
* 1/4 C. skim milk
* 1/2 C. egg substitute
* 6 packets artificial sweetener (equal to 1/4 cup of sugar)
* 2 teaspoon lemon juice
* 1 teaspoon vanilla

1/2 cup egg substitute is equivalent to 2 whole eggs. No cream. Read the
ingredients for fat-free cream cheese.
SKIM MILK, WHEY, CONTAINS LESS THAN 2% OF SODIUM TRIPOLYPHOSPHATE,
SUGAR, PASTEURIZED MILK AND CREAM, SALT, ARTIFICIAL COLOR, XANTHAN GUM,
POTASSIUM SORBATE AND CALCIUM PROPIONATE AS PRESERVATIVES, CARRAGEENAN,
CHEESE CULTURE, SODIUM PHOSPHATE, ARTIFICIAL FLAVOR, CAROB BEAN GUM,
VITAMIN A PALMITATE.

Here's normal cream cheese:
PASTEURIZED NONFAT MILK AND MILKFAT, CHEESE CULTURE, SALT, STABILIZERS
(XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS).

Here's a traditional cheesecake with photos as it's being done. An
interesting site. Not professional, but thoughtfully dealt with.
<http://www.cookingforengineers.com/article_2004.php?id=89>
2-1/2 lb. (1.1 kg) cream cheese
1/8 tsp. (1 g) salt
1-3/4 cup (350 g) sugar
3 Tbs. (23 g) all-purpose flour (optional)
2 tsp. (10 mL) lemon juice
1 tsp. (5 mL) vanilla extract
1/2 cup (120 mL) heavy cream
2 large (34 g) egg yolks
6 large (300 g) eggs
1 graham cracker crust

I guarantee you that this last one will be more dense, richer and more
satisfying than any of the others.

And one more from the Joy of Baking. Complete instructions.
<http://www.joyofbaking.com/Cheesecake.html>

> Apparently, the only suggestions that count are ones that come from you??

It looks like a bit of sulking is going on here... It would be much more
powerful if you left off the question mark. Everyone's suggestions are
subject to comment. It's what happens when it's posted in a public forum.

> It's not rocket science & doesn't have to be complicated.

Exactly. Using "substitute" ingredients makes it complicated.

Pastorio


> "Bob (this one)" > wrote in message
> ...
>
>>Eric Jorgensen wrote:
>>
>>
>>>On Thu, 02 Feb 2006 14:57:34 GMT "Lisa" > wrote:
>>>
>>>>To make a cheesecake low-carb --- simply substitute the sugar in a
>>>>recipe for Splenda or other similar sugar substitute. Use fresh
>>>>strawberries and whip your own whipped cream using splenda to top the
>>>>cheesecake. use your favorite ground nut in place of a graham
>>>>cracker or other cookie crust, leaving out the sugar. use unsalted
>>>>butter to hold the nut crust together.
>>>>
>>>>to go all the way --- use all low-fat/no fat ingredients.
>>
>>This is a pretty bad series of suggestions that, in aggregate, will
>>produce a third-rate result.
>>
>>
>>>A low fat / low carb cheesecake would be nothing but milk solids,
>>>caseinates, artificial sweeteners, crazy emulsifiers, and air . . .
>>
>>Exactly. It's the fakest of fake foods.
>>
>>There are a good many very good low-carb cheesecake recipes available.
>>Check the newsgroup <alt.support.diet.low-carb> and grab the FAQ which
>>is posted every day. Lots of links. Or Google <Myra's cheesecake> for an
>>excellent one - here's the search <http://tinyurl.com/ce68v>.
>>
>>Pastorio

On Thu, 02 Feb 2006 23:33:13 -0500
"Bob (this one)" > wrote:
>
> I guarantee you that this last one will be more dense, richer and more
> satisfying than any of the others.


The density may be a cultural preference thing.

I have the extreme good fortune of living a couple miles from an actual
french bakery that has inexplicably been transported to the mountain west.

Two married couples of professional bakers - one from france and one
french tahitian - for reasons i am unaware and dare not question - bought
an entire bakery's worth of equipment - in france - and imported it to Utah
to set up shop.

The mind boggles. I've been known to spend as much as $50 there in a
single week. They have this queer power over my mind where i have no qualms
at all about paying $1.60 for a single croissant.

Their cheesecake is extremely rich, very satisfying, and significantly
less dense than most american cheesecakes - but still with essentially
cheesecake texture rather than something more like a chiffon or flan.


> Exactly. Using "substitute" ingredients makes it complicated.


I object to substitutions for philosophical reasons.

If i can't have something i want, having something that's almost but not
quite like it is just a depressing mockery - I'd rather have something
completely different.

I'd also much rather have 1/3rd slice of real cheesecake than settle for
a whole slice of fakey low-everything cheesecake-like food substitute.

Eric Jorgensen wrote:

> "Bob (this one)" > wrote:
>
>>I guarantee you that this last one will be more dense, richer and more
>>satisfying than any of the others.
>
> The density may be a cultural preference thing.

Perhaps so. But I've had dense cheesecakes in parts of Europe.

> I have the extreme good fortune of living a couple miles from an actual
> french bakery that has inexplicably been transported to the mountain west.
>
> Two married couples of professional bakers - one from france and one
> french tahitian - for reasons i am unaware and dare not question - bought
> an entire bakery's worth of equipment - in france - and imported it to Utah
> to set up shop.
>
> The mind boggles. I've been known to spend as much as $50 there in a
> single week. They have this queer power over my mind where i have no qualms
> at all about paying $1.60 for a single croissant.

<LOL> I understand. One needs to feed the body *and* the soul.

> Their cheesecake is extremely rich, very satisfying, and significantly
> less dense than most american cheesecakes - but still with essentially
> cheesecake texture rather than something more like a chiffon or flan.

Like Italian cheesecakes which are usually made with ricotta cheese,
perhaps with a touch of mascarpone.

> I object to substitutions for philosophical reasons.
>
> If i can't have something i want, having something that's almost but not
> quite like it is just a depressing mockery - I'd rather have something
> completely different.
>
> I'd also much rather have 1/3rd slice of real cheesecake than settle for
> a whole slice of fakey low-everything cheesecake-like food substitute.

A friend of mine characterizes such "foods" as being like "kissing your
sister. It's a kiss," he says, "but it's not a *kiss*."

Pastorio

On Thu, 2 Feb 2006 09:53:36 -0700, Eric Jorgensen >
wrote:

> Uh . . . you sound kinda like that 'magazine' that Kraft kept mailing
>me for about a year there.

Oh, god, wasn't that the funniest thing ever? My mother-out-law (rest
her soul) used to receive it, and it had recipes like "Take a Nilla
wafer, top it with cool whip, and you have an elegant dessert!" Or
"Saute beef strips in Catalina dressing and add a can of pineapple for
a quick and easy sweet-and-sour!"

Oy.

serene

"serene" > wrote in message
...
> On Thu, 2 Feb 2006 09:53:36 -0700, Eric Jorgensen >
> wrote:
>
>> Uh . . . you sound kinda like that 'magazine' that Kraft kept mailing
>>me for about a year there.
>
> Oh, god, wasn't that the funniest thing ever? My mother-out-law (rest
> her soul) used to receive it, and it had recipes like "Take a Nilla
> wafer, top it with cool whip, and you have an elegant dessert!" Or
> "Saute beef strips in Catalina dressing and add a can of pineapple for
> a quick and easy sweet-and-sour!"

If you though the magazine was funny, try watching an episode of
"Semi-homemade Food" on the Food Network. One of the worst shows ever!
There is absolutely NOTHING homemade on the show so even the title is BS.
Everything is assembled from cans, jars, bottles, and boxes of prepared food
items and mixes. Oh, and to make it really special, elegant, distinctive,
gourmet, etc., you add some toothpicks, ribbon, paper umbrellas, plastic
doilies, sparklers, or the like. In each episode you are assured that your
family or guests won't guess that you made the tart tatin from flour
tortillas, canned apple pie filling, and caramel ice cream topping because
cream cheese and marshmallow fluff that you combine and pipe from a zip-lock
bag will convince them that the creation was made by a fine pastry chef and
shipped via Air France from Paris.

Vox Humana wrote:
> "serene" > wrote in message
> ...
>
>>On Thu, 2 Feb 2006 09:53:36 -0700, Eric Jorgensen >
>>wrote:
>>
>>
>>> Uh . . . you sound kinda like that 'magazine' that Kraft kept mailing
>>>me for about a year there.
>>
>>Oh, god, wasn't that the funniest thing ever? My mother-out-law (rest
>>her soul) used to receive it, and it had recipes like "Take a Nilla
>>wafer, top it with cool whip, and you have an elegant dessert!" Or
>>"Saute beef strips in Catalina dressing and add a can of pineapple for
>>a quick and easy sweet-and-sour!"
>
>
> If you though the magazine was funny, try watching an episode of
> "Semi-homemade Food" on the Food Network. One of the worst shows ever!
> There is absolutely NOTHING homemade on the show so even the title is BS.
> Everything is assembled from cans, jars, bottles, and boxes of prepared food
> items and mixes. Oh, and to make it really special, elegant, distinctive,
> gourmet, etc., you add some toothpicks, ribbon, paper umbrellas, plastic
> doilies, sparklers, or the like. In each episode you are assured that your
> family or guests won't guess that you made the tart tatin from flour
> tortillas, canned apple pie filling, and caramel ice cream topping because
> cream cheese and marshmallow fluff that you combine and pipe from a zip-lock
> bag will convince them that the creation was made by a fine pastry chef and
> shipped via Air France from Paris.

You have a good point, of course, but we all deal with manufactured
products at some level in our cooking. Their *finished product* is
indeed "home made", even if all the ingredients came from a factory. If
nothing else, it might get some people interested in actually cooking
something, rather than heating a frozen meal, or more likely, buying
fast food!

Do *you* grow, thresh, and grind your own wheat? Chase down the bees for
honey? Churn butter from your own cow's milk?

:{)

Dave

On Sun, 05 Feb 2006 17:57:20 GMT, "Vox Humana" >
wrote:

>
>"serene" > wrote in message
.. .
>> On Thu, 2 Feb 2006 09:53:36 -0700, Eric Jorgensen >
>> wrote:
>>
>>> Uh . . . you sound kinda like that 'magazine' that Kraft kept mailing
>>>me for about a year there.
>>
>> Oh, god, wasn't that the funniest thing ever? My mother-out-law (rest
>> her soul) used to receive it, and it had recipes like "Take a Nilla
>> wafer, top it with cool whip, and you have an elegant dessert!" Or
>> "Saute beef strips in Catalina dressing and add a can of pineapple for
>> a quick and easy sweet-and-sour!"
>
>If you though the magazine was funny, try watching an episode of
>"Semi-homemade Food" on the Food Network. One of the worst shows ever!
>There is absolutely NOTHING homemade on the show so even the title is BS.
>Everything is assembled from cans, jars, bottles, and boxes of prepared food
>items and mixes. Oh, and to make it really special, elegant, distinctive,
>gourmet, etc., you add some toothpicks, ribbon, paper umbrellas, plastic
>doilies, sparklers, or the like.

There's this guy called Ubiquitous who posts funny recaps of the show
to rec.food.cooking. I've never seen the show, but the recaps crack me
up. You should check 'em out.

serene

"Dave Bell" > wrote in message
. com...
> Vox Humana wrote:
>> "serene" > wrote in message
>> ...
>>
>>>On Thu, 2 Feb 2006 09:53:36 -0700, Eric Jorgensen >
>>>wrote:
>>>
>>>
>>>> Uh . . . you sound kinda like that 'magazine' that Kraft kept mailing
>>>>me for about a year there.
>>>
>>>Oh, god, wasn't that the funniest thing ever? My mother-out-law (rest
>>>her soul) used to receive it, and it had recipes like "Take a Nilla
>>>wafer, top it with cool whip, and you have an elegant dessert!" Or
>>>"Saute beef strips in Catalina dressing and add a can of pineapple for
>>>a quick and easy sweet-and-sour!"
>>
>>
>> If you though the magazine was funny, try watching an episode of
>> "Semi-homemade Food" on the Food Network. One of the worst shows ever!
>> There is absolutely NOTHING homemade on the show so even the title is BS.
>> Everything is assembled from cans, jars, bottles, and boxes of prepared
>> food items and mixes. Oh, and to make it really special, elegant,
>> distinctive, gourmet, etc., you add some toothpicks, ribbon, paper
>> umbrellas, plastic doilies, sparklers, or the like. In each episode you
>> are assured that your family or guests won't guess that you made the tart
>> tatin from flour tortillas, canned apple pie filling, and caramel ice
>> cream topping because cream cheese and marshmallow fluff that you combine
>> and pipe from a zip-lock bag will convince them that the creation was
>> made by a fine pastry chef and shipped via Air France from Paris.
>
> You have a good point, of course, but we all deal with manufactured
> products at some level in our cooking. Their *finished product* is indeed
> "home made", even if all the ingredients came from a factory. If nothing
> else, it might get some people interested in actually cooking something,
> rather than heating a frozen meal, or more likely, buying fast food!
>
> Do *you* grow, thresh, and grind your own wheat? Chase down the bees for
> honey? Churn butter from your own cow's milk?

The accepted meaning of "home made" food doesn't assume any of the above.
It means you made the item from basic ingredients, not by dumping things out
of a can. If your point was valid, then they wouldn't need to have a show
called "Semi-homemade Food" because since virtually no one makes their own
ingredients, we would all be making "semi-homemade" food.

The should just call it the "Dump and Serve Food."