Questions tagged [cheesecake]
The cheesecake tag has no usage guidance.
76
questions
4
votes
3answers
147 views
What can I use in lieu of white wine in this recipe?
I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still ...
4
votes
1answer
156 views
How can I soak cake in cheese?
I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches.
So, is it possible to get cheese liquefied enough to be able to ...
1
vote
0answers
57 views
My cheesecake is runny, how do i fix it? [duplicate]
I made a no bake cheesecake without gelatin. And instead of the parchment paper, I used aluminium foil to cover the container. Now, the dish has been in the freezer for two days and the cake is still ...
1
vote
0answers
62 views
Tips on how to freeze a no-bake cheesecake
Good day! I have made a no-bake cheesecake in a glass container. Since I could not find the parchment paper, I used a substitute- aluminium foil. Now, the dish has been in the freezer for past two ...
0
votes
1answer
93 views
How to make firm cheescake? [closed]
My family appreciated very firm New York style cheesecake. How does one make it firm, almost the consistency of fork cutting a banana? I was thinking less or no sour cream and more eggs.
0
votes
1answer
66 views
Baking Jiggly Cheese cake in microwave oven convection mode
I am planning to try out this recipe..
http://renilskitchen.blogspot.com/2018/11/jiggly-fluffy-japanese-cheesecake.html?m=1
But the trouble is, it mentions changing the temperature midway through ...
3
votes
2answers
119 views
Homemade cream cheese
I like to make no bake cheese cake when I checked few blogs and I got to know that cream cheese is important for this but I don't have cream cheese in the nearby shops. When I further started ...
2
votes
1answer
153 views
What went wrong with my yuzu cheesecake?
Having seen an episode of The Great British Bake Off, I decided to bite off more than I could chew and made a yuzu cheesecake. As yuzu was described, on the program, as having a taste somewhere ...
5
votes
3answers
731 views
Salvaging a cheesecake that's oozing butter
I just made a White Chocolate Raspberry cheesecake, and it ended up being a failure appearance-wise.
For some reason, it cracked a lot, and the batter ended up super lumpy, so the cheesecake is all ...
10
votes
6answers
355 views
How do bakeries get smooth jam to top their cheesecakes with?
Every brand of jam or preserves I’ve bought has a coagulated consistency. While it’s shiny, the surface isn’t smooth when either spread or spooned or piped.
Every cheesecake I’ve purchased from a ...
0
votes
0answers
51 views
Can I reliably expect cheesecake to raise by 10°F after being taken out of the oven?
I just made a Pumpkin cheesecake. Long story short, I tried substituting whipping cream for condensed milk, in equal parts, and my cake ended up super watery.
I managed to get the temperature to 155°...
0
votes
1answer
678 views
Make existing cheesecake recipe chocolate?
I have a cheesecake recipe that I have used many times, and absolutely love. I also love chocolate. So I was thinking, why not combine the two? There are plenty of recipes out there for chocolate ...
2
votes
2answers
159 views
Temperature of Heavy whipping cream in NY cheesecake?
I don't know if this question has been asked earlier, but tomorrow I am going to attempt making a New York style baked cheesecake for the first time. The recipe I am planning to use uses a combination ...
3
votes
1answer
2k views
Unwanted rise in Japanese Cheesecake
When baking a Japanese cheesecake, I will occasionally get an incredible rise in the cheesecake - doubling or tripling in volume. During cooling, this falls back down to almost the original volume. ...
1
vote
2answers
275 views
Doubling the ingredient of Japanese cheesecake: more time to cook?
I've done a fair share of cheesecake in the past. Now I would like to try this Japanese cheesecake for an upcoming birthday. We'll be around 20 persons, but the recipe is for an 8" round pan, which is ...
0
votes
2answers
8k views
Is there a way to neutralize or override coconut flavour in a vegan dish?
I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut flavour.
Is there a way to neutralize ...
2
votes
2answers
834 views
Why cheesecake needs hard base?
I love cheesecake. I am sure you loves it too. One thing I don't know that why cheesecake needs the hard base that too made up from biscuits? Can't we just put normal base?
Edit :
Hard Base : ...
4
votes
4answers
407 views
How to keep a cheesecake layer seperate from filling during baking?
I want to make an (dutch) apple pie with a layer of cheesecake.
As far as I know I have a few options:
Bake a cheesecake, then simply add a layer of apples.
more or less like:
However this is not ...
2
votes
2answers
6k views
Can I bake a “no bake” cheesecake?
Random, but I haven't seen this anywhere else.
I realize this can't apply to every "no-bake" cheesecake recipe for good-reason, but I'm wondering if it would be safe to try.
Has anyone ever done it?
...
1
vote
2answers
598 views
Can I use amaretti cookies in a cheesecake crust?
I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter ...
2
votes
4answers
14k views
What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?
I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on ...
-1
votes
2answers
3k views
Replacement for digestive biscuits/graham crackers?
I am going to make a cheesecake but I bought the wrong base for it. I want to make good use of the ingredients that I bought. Does cream crackers make good cheesecake base? Or should I make my own ...
3
votes
2answers
2k views
In a cheesecake, what’s the purpose of creaming the cream cheese and sugar?
I did a cheesecake following this recipe (first time).
I didn’t know I had to use cream cheese at room temperature, so I took it directly from the fridge, and also I don’t have an electric mixer. So ...
1
vote
2answers
102 views
cheese cake cooking times
I usually bake a 10" New York style cheese cake. cheese cakes. On my 10", I bake it for 45 minutes at 350 degrees, shut off the oven but leave the cake in for another hour before removing. I now want ...
3
votes
1answer
2k views
What adjustments when doubling a cheesecake recipe?
My cheesecake recipe calls for a 9 in pie dish. I want to double the recipe and bake in a single, glass 9.5 in pie dish. I make it about every year for Christmas, but last year I made a pumpkin ...
3
votes
1answer
789 views
Can I make a pineapple upside down cheesecake in a springform pan?
I'm making a pineapple upside down cheesecake in a springform pan. Will it leak out? I haven't found a recipe for this. Any suggestion I'm going to put a crust just around the edge of the spring pan ...
2
votes
1answer
1k views
Can I mix anything into cheesecake batter?
When I say "anything" I mean things that might go well with cheesecake - ie, fresh fruit, chocolate chips, etc. In particular I've got cranberries in mind. All the fruit-related cheesecake recipes I'...
1
vote
1answer
128 views
Do I need a special recipe for mini cheesecakes?
I found a bunch of mini pie tins on sale at the grocery store and decided that instead of a regular sized cheesecake I would make mini ones for Thanksgiving.
I've yet to decide on a recipe, whether ...
11
votes
1answer
229 views
Recreating an accidental crust effect
For a bake sale, I made a pumpkin cheesecake with a ground ginger-snap cookie crust. It's the first time I had ever made the recipe.
As I do whenever I make cheesecake, I cooked it in a 9" ...
1
vote
1answer
1k views
Freezing cheesecake with strawberries
Can you freeze unbaked cheesecake with cut fresh strawberries mixing in the cheese mixture filling?
1
vote
1answer
1k views
Cheesecake in Fridge Can i I freeze?
I've had a store-bought cheesecake in the refrigerator for four days. Would it be safe to freeze it?
0
votes
1answer
1k views
How to reduce the time and cost for making a cheesecake?
I have tried making cheese cakes a couple times before. And each time, it ends with discouragement and exasperation.
After spending on even the cheapest cream cheese and sour cream, and a lot of time,...
6
votes
5answers
64k views
Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?
I'm sure this has happened before... you're bringing the cheesecake to the party, only to realize the recipe you're using tells you chill it for 12 hours! Is there any way around this? Will it come ...
3
votes
1answer
1k views
What is better for chilled cheesecake - pectin or gelatin?
I am currently doing my food technology GCSE coursework and need a Lemon Cheesecake recipe for next week.
I was planning on having an enriched shortcrust base, with a chilled lemon cheesecake filling....
3
votes
2answers
1k views
What is in a Jamaican Chocolate Cheesecake?
I'm interested in making a variation of this baked Jamaican Chocolate Cheesecake from the Cheesecake Shop. The description from the website is not terribly useful in identifying what the possible ...
1
vote
1answer
851 views
Tricks for knowing when a cheesecake is correctly done [duplicate]
I have just made a cheesecake, (not my first), but will admit that for me it is a bit of a guessing game to know when it is perfectly done. I know that the sign is when the middle still jiggles, ...
4
votes
1answer
538 views
Looking for ways to improve a keto no-bake lime cheesecake recipe
I have a recipe for an extremely low-carb lime cheesecake I found online that I tried, and enjoyed. I'm having trouble finding it now, but from memory the recipe is pretty basic:
For crust, melt ...
4
votes
1answer
6k views
What does flour do to cheesecake?
After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none at all.
What effect does flour have ...
2
votes
1answer
2k views
Graham Crust Cheesecake is so hard to cut?
How come with I follow the instructions to the letter on the Nasbisco Graham box for the cheesecake recipe that my crust come out so hard to cut upon serving? I dont think I'm over cooking it and I ...
2
votes
1answer
10k views
Why did the crust get too hard on my Blueberry Cheesecake?
I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the ...
13
votes
2answers
3k views
“Place pan in a large pan; add 1 inch of hot water to larger pan.” — Why?
I have found a cheesecake recipe which says, for the cooking phase:
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325 °F (160 °C) for 60--65 minutes or ...
4
votes
2answers
135 views
Can fruit juice be used to hold a cheesecake crust together?
I'm thinking of changing a Mocha-Mint Cheesecake recipe of mine to a more plain Peach Cheesecake.
Among the other things that need to be modified, I was thinking of instead of using butter as an "...
4
votes
1answer
133 views
Casein content after curdling
I am making curdled cheese for a cheesecake.
I am using reduced-fat milk (2%) and would like to know the content (e.g fat, sugar, protein) of the curdled cheese after it has been separated from the ...
4
votes
7answers
25k views
Cheesecake in or next to waterbath
I've heard of two separate ways to use a water bath when cooking a cheesecake: placing the cheesecake in the waterbath, or placing a roasting pan full of water on the bottom rack of the oven, with the ...
3
votes
3answers
9k views
How to make cheesecake less tangy
I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious.
I'd like ...
5
votes
1answer
9k views
Baking a cheesecake at 325 instead of 350
I have a cheesecake recipe that I have used for years, It is as close to perfect as I need it to be...except, sometimes it cracks (maybe 1 of 5). I have never used a water bath and I don't want to ...
2
votes
1answer
2k views
Water bath issue when doubling a cheesecake recipe to make bars
I have a recipe for a cheesecake that I'd like to double. Of course I would have to use a 9 X 13 pan and make it into bars (which I don't mind). It will eventually get covered with a chocolate mint ...
3
votes
1answer
203 views
How to consistently get golden beads on meringue topping?
Sometimes, golden beads form on my cheesecake with meringue topping. I very much like this effect, but I can't get it to appear consistently. Can anyone give advice as to what to pay attention to?
1
vote
1answer
21k views
No-bake cheesecake - freeze or chill overnight?
Good day, I made a big batch of no bake blueberry cheesecakes for an event tomorrow. My question is, do I put it in the freezer or do I put it in the refrigerator? My concern is that if the ...
2
votes
1answer
17k views
How to tell when cheesecake is done?
I'm baking a cake that shall be categorized as "light cheesecake". The recipe says when the top of the cake is firm, the cake is done. So I baked for an hour, opened the oven and found the top of the ...
