Timeline for How to keep a cheesecake layer separate from filling during baking?
Current License: CC BY-SA 4.0
22 events
| when toggle format | what | by | license | comment | |
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| S Sep 22, 2022 at 13:42 | history | suggested | tripleee | CC BY-SA 4.0 |
Typo in title; supply images with alt tags
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| Sep 13, 2022 at 17:28 | review | Suggested edits | |||
| S Sep 22, 2022 at 13:42 | |||||
| May 25, 2017 at 19:44 | history | tweeted | twitter.com/StackCooking/status/867828823861153793 | ||
| May 25, 2017 at 16:35 | comment | added | Robert | Do you have permission to use these photos? | |
| May 25, 2017 at 15:01 | comment | added | roetnig | In the photos supplied there are three different types of cakes, they are made differently. Only the first one is a cheesecake (Graham crackers bottom, cheesecream, and later added a fruit layer on top) . Second one is more of the traditional apple pie with bottom and top crust and a fruit filling inside. The third one has four different layers: a crust, a fruit filling, a meringue/marshmallow layer and a crumble on top. Each one has it's own recipe and their own set of ingredients. But you didn't supply any recipe or ingredients list.... | |
| May 25, 2017 at 14:47 | answer | added | Joe | timeline score: 2 | |
| May 25, 2017 at 13:50 | comment | added | supersoaker2000 | @Joe like rumtscho said, please go into more detail. Tried googling it, but didn't find something usefull. A sugar(+cinnamon) layer might be quite interesting if that works. | |
| May 25, 2017 at 13:42 | comment | added | rumtscho♦ | @Joe Interesting! I came up with the same idea and even wrote it into my answer, but then removed it as too far-fetched, and too high a risk that it won't dissolve well afterwards. But if you thought the same, then my confidence in the idea rises again. Maybe you can write it up as a separate answer, especially if you have seen something similar done. | |
| May 25, 2017 at 13:33 | history | edited | supersoaker2000 | CC BY-SA 3.0 |
added 244 characters in body
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| May 25, 2017 at 13:22 | answer | added | Backyard Chef | timeline score: 0 | |
| May 25, 2017 at 13:15 | comment | added | Joe | @Rudd : I was thinking about making a sugar disk to put over the cheese layer to keep things separate. It might soften as it cooks, but would hopefully keep the moisture away from the cheese layer long enough for it to set. | |
| May 25, 2017 at 13:14 | answer | added | rumtscho♦ | timeline score: 0 | |
| May 25, 2017 at 12:53 | history | edited | rumtscho♦ | CC BY-SA 3.0 |
added in words what makes the second type special
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| May 25, 2017 at 12:52 | comment | added | rumtscho♦ | @Ruud now I realize what you mean. I somehow mistook the lattice on top of the pie in the second picture for just more cheese mass, baked golden on top and with some random holes. | |
| May 25, 2017 at 12:40 | answer | added | kitukwfyer | timeline score: 2 | |
| May 25, 2017 at 12:36 | comment | added | supersoaker2000 | @rumtscho A typical grandma's apple pie has crust on bottom,sides and pieces on top. Since the first example is baked first and then the apples come on top, you easily achieve layers. I wanted to try something similar but in one run. I wasn't allowed to add more url's as examples, but the recipe can be found at laurasbakery.nl/appeltaart-cheesecake to give you a better idea. | |
| May 25, 2017 at 12:36 | comment | added | supersoaker2000 | @kettultim Well this indeed ends up in the science department. I was thinking maybe some layer of pre-baked cake can take another hour of baking since it wil get moist and might be able to keep the layers seperated. I will look into what type of cake/dough can handle that without ruining taste. | |
| May 25, 2017 at 10:37 | comment | added | rumtscho♦ | Hello Ruud, I don't understand the question. What is the difference between the two pies? All I can see on the pictures is that in the first, the apples are separated, in the second, the apples are mixed in. And you seem to be asking for option 1 but with the apples separated. Are there more differences I cannot see, and you want to keep those but have the apples separate? What are these differences? I only see that the bottom pie has crust on the side and the top one doesn't, but this would be trivial to achieve in option 1 too, so it is presumably not why you see a problem. | |
| May 25, 2017 at 8:56 | comment | added | kettultim | If you really want to get technical about it (baking is a science after all, right?) then you can start with experimenting and creating a viscous suspension (to hold the apple pieces), and then testing the density of each layer at room temp and at baking temp. You should be able to solve it with maths but it may not come out exactly how you're envisioning it. | |
| May 25, 2017 at 8:52 | comment | added | kettultim | I wouldn't think there would be anyway to prevent the layers from mixing without first setting (baking) the cheesecake layer. It's simply too liquid and will absorb anything placed on top of it during baking. Hence why option 1 is made the way it is. The only thing I can think of is to somehow create the apple layer into a less dense suspension (probably smaller chunks of apple would be needed).. think layering some alcoholic drinks and how the layers nicely split... | |
| May 25, 2017 at 8:11 | review | First posts | |||
| May 25, 2017 at 16:35 | |||||
| May 25, 2017 at 8:09 | history | asked | supersoaker2000 | CC BY-SA 3.0 |