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

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.