I've decided to try my hand for the first time at making a cheesecake.

Adding pressure to the situation is that I'm going to do it for my
departmental weekly meeting at work, where we rotate the catering duty and it
becomes a game of one-upsmanship for most of us. I've found a good-looking
Oreo cheesecake recipe on the web, and that will be the do-or-die cantidate.

I just purchased a two-size set of Cephalon springform pans, which seemed to
be the heaviest, most solid looking units in the store, although I realize
there are "better" units out there.

Here's my question: these Cephalon guys are non-stick. Does that eliminate
the need to butter the inside of the springform pan, or is a baked cheesecake
so sticky that everything and anything one can do is a benefit? Any other
hints for a first-time beyond having a pan of water in the oven while baking?

Nervously,
Art

(Arthur Shapiro) wrote in
:

> I've decided to try my hand for the first time at making a cheesecake.
>
> Adding pressure to the situation is that I'm going to do it for my
> departmental weekly meeting at work, where we rotate the catering duty
> and it becomes a game of one-upsmanship for most of us. I've found a
> good-looking Oreo cheesecake recipe on the web, and that will be the
> do-or-die cantidate.
>
> I just purchased a two-size set of Cephalon springform pans, which
> seemed to be the heaviest, most solid looking units in the store,
> although I realize there are "better" units out there.
>
> Here's my question: these Cephalon guys are non-stick. Does that
> eliminate the need to butter the inside of the springform pan, or is a
> baked cheesecake so sticky that everything and anything one can do is
> a benefit? Any other hints for a first-time beyond having a pan of
> water in the oven while baking?

Butter them the same as if they were not nonstick.

Pan of water in the oven? Or springform pan in water bath? If the
latter, be sure to wrap the exterior of the springform pan with a double
layer of heavy-duty foil. If omitted, the water will invade the
cheesecake.

>
> Nervously,
> Art
>
>

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Arthur Shapiro) wrote in
:

> I've decided to try my hand for the first time at making a cheesecake.
>
> Adding pressure to the situation is that I'm going to do it for my
> departmental weekly meeting at work, where we rotate the catering duty
> and it becomes a game of one-upsmanship for most of us. I've found a
> good-looking Oreo cheesecake recipe on the web, and that will be the
> do-or-die cantidate.
>
> I just purchased a two-size set of Cephalon springform pans, which
> seemed to be the heaviest, most solid looking units in the store,
> although I realize there are "better" units out there.
>
> Here's my question: these Cephalon guys are non-stick. Does that
> eliminate the need to butter the inside of the springform pan, or is a
> baked cheesecake so sticky that everything and anything one can do is
> a benefit? Any other hints for a first-time beyond having a pan of
> water in the oven while baking?

Butter them the same as if they were not nonstick.

Pan of water in the oven? Or springform pan in water bath? If the
latter, be sure to wrap the exterior of the springform pan with a double
layer of heavy-duty foil. If omitted, the water will invade the
cheesecake.

>
> Nervously,
> Art
>
>

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Arthur Shapiro) wrote in
:

> I've decided to try my hand for the first time at making a cheesecake.
>
> Adding pressure to the situation is that I'm going to do it for my
> departmental weekly meeting at work, where we rotate the catering duty
> and it becomes a game of one-upsmanship for most of us. I've found a
> good-looking Oreo cheesecake recipe on the web, and that will be the
> do-or-die cantidate.
>
> I just purchased a two-size set of Cephalon springform pans, which
> seemed to be the heaviest, most solid looking units in the store,
> although I realize there are "better" units out there.
>
> Here's my question: these Cephalon guys are non-stick. Does that
> eliminate the need to butter the inside of the springform pan, or is a
> baked cheesecake so sticky that everything and anything one can do is
> a benefit? Any other hints for a first-time beyond having a pan of
> water in the oven while baking?

Butter them the same as if they were not nonstick.

Pan of water in the oven? Or springform pan in water bath? If the
latter, be sure to wrap the exterior of the springform pan with a double
layer of heavy-duty foil. If omitted, the water will invade the
cheesecake.

>
> Nervously,
> Art
>
>

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

>(Arthur Shapiro) writes:
>
>I've decided to try my hand for the first time at making a cheesecake.
>
>Adding pressure to the situation is that I'm going to do it for my
>departmental weekly meeting at work, where we rotate the catering duty and it
>
>becomes a game of one-upsmanship for most of us. I've found a good-looking
>Oreo cheesecake recipe on the web, and that will be the do-or-die cantidate.
>
>I just purchased a two-size set of Cephalon springform pans, which seemed to
>be the heaviest, most solid looking units in the store, although I realize
>there are "better" units out there.
>
>Here's my question: these Cephalon guys are non-stick. Does that eliminate
>the need to butter the inside of the springform pan, or is a baked cheesecake
>
>so sticky that everything and anything one can do is a benefit? Any other
>hints for a first-time beyond having a pan of water in the oven while baking?

What is Cephalon, is that an antibiotic?

Post your complete recipe, otherwise no one can offer more help than wild
speculation.



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>
>Here's my question: these Cephalon guys are non-stick. Does that eliminate
>the need to butter the inside of the springform pan, or is a baked cheesecake
>
>so sticky that everything and anything one can do is a benefit? Any other
>hints for a first-time beyond having a pan of water in the oven while baking?
>
>Nervously,
>Art
>
I would suggest that when the cheesecake is done, that you open the oven door
partially and let it cool slowly, I have had great looking cheesecakes and
attribute them to this little tip.
Rosie

>
>Here's my question: these Cephalon guys are non-stick. Does that eliminate
>the need to butter the inside of the springform pan, or is a baked cheesecake
>
>so sticky that everything and anything one can do is a benefit? Any other
>hints for a first-time beyond having a pan of water in the oven while baking?
>
>Nervously,
>Art
>
I would suggest that when the cheesecake is done, that you open the oven door
partially and let it cool slowly, I have had great looking cheesecakes and
attribute them to this little tip.
Rosie

>
>Here's my question: these Cephalon guys are non-stick. Does that eliminate
>the need to butter the inside of the springform pan, or is a baked cheesecake
>
>so sticky that everything and anything one can do is a benefit? Any other
>hints for a first-time beyond having a pan of water in the oven while baking?
>
>Nervously,
>Art
>
I would suggest that when the cheesecake is done, that you open the oven door
partially and let it cool slowly, I have had great looking cheesecakes and
attribute them to this little tip.
Rosie

In article >, (PENMART01) wrote:

>What is Cephalon, is that an antibiotic?
>
Yep...never said I could spell. And I want the cheesecake to be germ-free!

>Post your complete recipe, otherwise no one can offer more help than wild
>speculation.
>
After looking at a bunch of 'em, I decided this one looked tasty:

http://recipes.robbiehaf.com/C/99.htm

I'd be inclined not to fool with the recipe at all. I'm not normally "scared"
about cooking, but made the original post because this is one of those foods
that has a bit of a mystique about it.


Art
Temporary usercode - to be deleted when spam starts. Use MyBrainHurts at this ISP to reach me

In article >, (PENMART01) wrote:

>What is Cephalon, is that an antibiotic?
>
Yep...never said I could spell. And I want the cheesecake to be germ-free!

>Post your complete recipe, otherwise no one can offer more help than wild
>speculation.
>
After looking at a bunch of 'em, I decided this one looked tasty:

http://recipes.robbiehaf.com/C/99.htm

I'd be inclined not to fool with the recipe at all. I'm not normally "scared"
about cooking, but made the original post because this is one of those foods
that has a bit of a mystique about it.


Art
Temporary usercode - to be deleted when spam starts. Use MyBrainHurts at this ISP to reach me