Questions tagged [cheesecake]
Questions about cheesecake, a kind of rich dessert cake made with cream and soft cheese on a graham cracker, cookie, or pastry crust, typically topped with a fruit sauce.
99
questions
3
votes
0answers
71 views
Can a prebaked cheesecake be baked again inside a cake batter
I want to attempt to make a Christmas Piecaken. One of the layers I want to put a 7” cheesecake inside a 10” springform pan and pour red velvet cake batter around it. Will the cheesecake hold up ...
1
vote
0answers
84 views
How can I adapt this cheesecake recipe so that it doesn’t crack?
Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/...
0
votes
0answers
134 views
What is the benefit of adding vegetable oil to cheese cake dough?
I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
1
vote
1answer
119 views
Substitute agar-agar for gelatine in no bake cheesecake
I realise that there are similar questions but I'm confused by the quantity I should use.
Various cooking websites say anything from equal quantities to 8 of gelatine = 1 of agar-agar.
Maybe the ones ...
0
votes
0answers
36 views
How to prevent cracking in cheesecakes [duplicate]
I have been making the same cheesecake for some time. It is a New York style. I use premium ingredients and it always tastes great.
This is a recipe that my mother always used. The difference ...
4
votes
1answer
82 views
Using muffin/cupcake pan for basque burnt cheesecake
I've seen images of regular cheesecake (crust + filling) baked in muffin tins,
Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan?
Here's the pan I'd like to use, each ...
1
vote
1answer
125 views
Can I substitute quark (40%) for cream cheese in basque burnt cheesecake recipe?
Here's the recipe I'd like to follow:
MAKES ONE 10" CAKE
Unsalted butter (for pan)
2 lb. cream cheese, room temperature
1½ cups sugar
6 large eggs
2 cups heavy cream
1 tsp. kosher salt
1 tsp. ...
1
vote
1answer
1k views
What caused leakage in my cheesecake?
I made a cheesecake this past weekend. The firing schedule was two stages, cook at 350 F for 25 mins; then apply a sour cream top and insert back into oven for 5 mins at 450 F.
When I went to put it ...
5
votes
1answer
1k views
Can I make a Cheesecake without using cream cheese?
Is it possible to replicate the texture of cheesecake without using cream cheese?
I really love the texture of cheesecake and I really love its aesthetic.
But I just really dont like the sour taste of ...
4
votes
1answer
327 views
Beating egg whites cold vs. warm - Japanese cheesecake
Namiko Chen's recipe for Japanese cheesecake specifically requires that the egg whites be beaten chilled. I have also asked my Japanese friends to check other Japanese recipes and they get the same ...
1
vote
1answer
696 views
Undercooked center of a cheesecake baked at altitude
After two tries making a baked cheesecake, the center is undercooked. The outside is fine, but the center remains undercooked.
I have increased the cooking time from 45 minutes to one hour, but still ...
2
votes
1answer
427 views
Condensation between parchment paper and cake pan
I tried the following recipe for making Basque Burnt Cheesecake.
430g cream cheese, room temperature
120g caster sugar
3 large
eggs, room temp (approx 150g of eggs without shell)
270g heavy
cream/...
-2
votes
1answer
406 views
When a cheesecake recipe says "freeze" for 1 hour do they mean literally freeze in the freezer or do you put in the refrigerator?
When a no bake American cheesecake recipe says "freeze" for 1 hour do they mean literally freeze in the freezer or do you put it in the refrigerator to cool?
4
votes
1answer
244 views
Matcha cheesecake can't keep the bright green color
I made a no-bake matcha cheesecake with cream cheese, yogurt, whipping cream, matcha powder and gelatin. The type of matcha powder I used was not very green but it was ok. However, the next day, the ...
0
votes
1answer
159 views
Substituting Sugar with Caramel Syrup in Baked Cheesecake
I want to cut out the sugar i use in my baked cheesecake and replace it with the caramel syrup i have.
the recipe is:
500 g cream cheese (~ 18 oz)
3 eggs
71.25 g butter
180 g sugar
18 g cornstarch
...
3
votes
1answer
277 views
Can I bake a cheesecake using only a water bath?
I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes.
A lot of cheesecake recipes require a water bath before baking in an oven. I was ...
1
vote
0answers
112 views
Japanese cotton cheesecake deflating [duplicate]
I have used a lot of recipes for Japanese cotton cheesecake, but none of them have worked well for me. I am currently using the following recipe and method:
60 gr of full milk
140 gr of cream cheese
...
0
votes
1answer
2k views
How can i bake multiple kinds of cheesecake at the same time in a spring-form pan?
I'm new to baking , so i was wondering how can i bake different kinds of cheesecakes in a spring-form pan at the same time?
Example:
i want to make NY cheesecakes with three different flavors in the ...
8
votes
2answers
3k views
How much can I change a NY cheesecakes recipe?
My sister recently started making NY cheesecakes (Baked) according to an online recipe she found. I assisted her in doing so, and every time I mentioned any kind of change we could make in the recipe ...
6
votes
1answer
5k views
Why doesn't my cheese cake rise when cooked in a water bath?
When I cook a cheesecake using the water bath method, the cheesecake does not rise. It stays flat. How do I make my cheesecake rise?
3
votes
2answers
2k views
Mixing cheesecake batter with an immersion blender
I have read various recipes suggesting that when adding eggs to cheesecake batter, it is better to incorporate them with as little mixing as possible, to avoid aerating the mixture.
The idea is that ...
2
votes
2answers
5k views
Parchment paper around a cheesecake?
I recently made a pumpkin cheesecake in a springform pan. The instructions say to run a knife around the outside immediately after removing the cake from the oven, and then allow it to cool to room ...
1
vote
2answers
950 views
Ways to Make Matcha Powder Less Bitter in Baking?
I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone ...
4
votes
3answers
255 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
186 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 ...
2
votes
0answers
58 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
115 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
108 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
686 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 ...
4
votes
2answers
165 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
209 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
8k 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
2k 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
78 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°...
1
vote
1answer
2k 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
580 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 ...
4
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
559 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
26k 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
1k 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
607 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 ...
3
votes
2answers
17k 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
803 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
31k 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
7k 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
4k 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
119 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
4k 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
942 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
3k 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'...
