Hello all:

Just tried Alton Brown's recipe (more or less) and technique for
cheesecake for the second time:

http://www.foodnetwork.com/food/reci...ml?rsrc=search

The key, he claims, is that cheesecake is a custard and not a cake, and
should be baked like a custard. For this trial, the bottom of a 9"
round 3" high silicone pan was lined with parchment, then a crust was
added, then the cheesecake batter (I doubled his recipe, which was too
much). The whole thing was placed in a 12" frying pan half-filled with
boiling water, and baked for almost two hours. Then the oven was
turned off and the cake allowed to stand for another hour. Pull it
out, chill thoroughly, run a knife (carefully!) along the inside,
invert onto wax paper, invert again onto serving plate. Topped with a
few drips of melted black raspberry jam.

[Baking time was much longer than he recommends because my last trial
was too soft in the center, and this cake was even thicker than last
time.]

Pros: It didn't crack at all! Looked like a store-bought cheesecake.
Fairly firm but very creamy texture, and seemed to be a bit lighter
than my usual recipe. The knife went in very easily. Very good
flavor.

Cons: A bit too soft. I like cheesecake with a firmer texture. Even
a wet knife tended to cake-up badly. Maybe I should try a cheese
slicer??

Overall: Good to very good. Everyone at the potluck liked it. I'll
see what the wife and and the girls think of it (saved 'em a big
slice).

Best -- Terry

wrote
>
> Cons: A bit too soft. I like cheesecake with a firmer texture. Even
> a wet knife tended to cake-up badly. Maybe I should try a cheese
> slicer??

I've read that dental floss works well also.



--
Easter has been cancelled. They found the body.
- The Dresden Files

"Ravenlynne" > wrote in message
...
> wrote
>>
>> Cons: A bit too soft. I like cheesecake with a firmer texture. Even
>> a wet knife tended to cake-up badly. Maybe I should try a cheese
>> slicer??
>
> I've read that dental floss works well also.

Dental floss works a treat. Don't use flavored!

TammyM

TammyM wrote:

>
> "Ravenlynne" > wrote in message
> ...
> > wrote
> > >
> > > Cons: A bit too soft. I like cheesecake with a firmer texture.
> > > Even a wet knife tended to cake-up badly. Maybe I should try a
> > > cheese slicer??
> >
> > I've read that dental floss works well also.
>
> Dental floss works a treat. Don't use flavored!

I read a recipe once that mentioned using floss to cut something. They
were careful to emphasize that it should be clean, unused floss.
Eeewwww. I should say so.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

wrote in
s.com:

> Hello all:
>
> Just tried Alton Brown's recipe (more or less) and technique for
> cheesecake for the second time:
>
> http://www.foodnetwork.com/food/reci...36_17885,00.ht
> ml?rsrc=search
>


This prompted me to look for an old recipe I once used for a Kahlua
Cheesecake.

It involved a chocolate cake cut in two, with one half used as the bottom
of the cheesecake, and the other half placed on top of the Kahlua filling
and drizzled with more Kahlua.

Mmmmmmmmmm, might have to wing it and try it again :-)

All I remember is it *disappeared* when it was brought out!!


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Default User wrote:
> TammyM wrote:
>
>> "Ravenlynne" > wrote in message
>> ...
>>> wrote
>>>> Cons: A bit too soft. I like cheesecake with a firmer texture.
>>>> Even a wet knife tended to cake-up badly. Maybe I should try a
>>>> cheese slicer??
>>> I've read that dental floss works well also.
>> Dental floss works a treat. Don't use flavored!
>
> I read a recipe once that mentioned using floss to cut something. They
> were careful to emphasize that it should be clean, unused floss.
> Eeewwww. I should say so.
>
>
>
> Brian
>

ROFL! Yeah you can use it to cut goat cheese...but you don't want minty
goat cheese!

--
Easter has been cancelled. They found the body.
- The Dresden Files

wrote:

> Cons: A bit too soft. I like cheesecake with a firmer texture. Even
> a wet knife tended to cake-up badly. Maybe I should try a cheese
> slicer??

I use guitar string. Works on hard cheeses, too.

--
Reg