Hot answers tagged cheesecake
Cheesecake is a custard, so your very best indicator of doneness is temperature. There are a range of opinions, from about 150 F to 165 F / 65 C to 73 C, measured at the center of the pan, in the center of the layer. If you don't have an instant read thermometer, generally, you want a thin knife to come out clean from the center; similarly, when the pan is ...
That's your meringue weeping. You could either make a very unstable meringue, which will weep uncontrollably, or you can replicate the effect with caramelised sugar - the latter is probably better for consistency and not-having-a-sloppy-mess-on-top-of-your-cheesecakeness.
Your refrigerator should be set at a temperature below 4 Celsius. If it isn't, then you are exposing yourself to danger from eating the other things stored there. At this temperature, the cheesecake will keep perfectly without the icing deforming. Indeed, it will probably even keep well if the fridge temeprature is slightly high. Under no circumstances ...
Sweetened condensed milk is approximately 40% sugar, so you would need not quite double the sweetened condensed milk, and you would have to deduct the additional sugar from the recipe. You would need to multiply the amount of milk by about 1.7 to get the amount of sweetened condensed milk, and then deduct 40% of that (by weight) from the sugar in your ...
Many no bake cheesecake recipes call for sweetened condensed milk. May I suggest finding one of those instead of attempting a substitution?
Add it in pieces to an ice cream after it is done freezing in the ice cream maker but before putting it in the freezer to harden.
I made a lemon/lime cheesecake Dec.2013 and we ate it July 2014. I put the cake on a china plate in a cake box, sealed the box with tape and a big elastic band. When I decided to serve this cake, I removed from the freezer 2 days before and let it sit on the counter for 3 hours. I then put it in my fridge for a day and a half. Lastly I put 1/2 can of cheery ...
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