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Topic Summary

Posted by: Mfamom
« on: February 09, 2015, 08:52:37 AM »

i finally figured out why my cheesecake is falling.  I was removing it from the oven as soon as it was finished cooking. 
I realized a lot of recipes say to turn oven off and leave in oven for quite awhile.
I've make two in the past few weeks.  turned off oven when finished, cracked the door and left it in there and it didn't fall flat. 
Posted by: becca
« on: December 02, 2014, 08:04:22 PM »

Hmmm, Maybe needs extra eggs? 
Posted by: hedgehog
« on: November 28, 2014, 02:37:23 PM »

When sugar is mixed into butter or cream cheese, like in cheesecake or cookies, the sharp crystals poke little microscopic holesinto the fat, causing a leavening effect.  I would guess artificial sweeteners are not so sharp.
Posted by: Mfamom
« on: November 28, 2014, 02:34:16 PM »

I made my "sugarfree" cheesecake.  Even though i use sweet/low in coffee and drink diet coke, i really taste that artificial flavoring in baked stuff. 
also, my cheese cake was totally flat, only about an inch tall!  Anyone know what could have made that happen?
Posted by: Janelle205
« on: November 27, 2014, 02:01:31 AM »

I must have an amazing springform pan, because I've made a ton of cheesecakes, and I have never had one leak.  I'd recommend the brand, but I got it at a secondhand store.

Mfamom - Let me know how your no-sugar version works out.  I would be interested to try it. 
Posted by: GoingNuts
« on: November 26, 2014, 06:32:24 PM »

Mfamom, that is brilliant!  My cheesecakes always leak no matter how much foil I use. Thank you for sharing.
Posted by: Mfamom
« on: November 26, 2014, 04:42:24 PM »

Hi guys,
Do you know what is typical size pan?  I have a 10, 9 & 8 inch pan.  I'm making a cheesecake but no sugar/carbs.  do you think would work if i just pour the batter without a crust
Posted by: TabiCat
« on: November 23, 2014, 09:13:34 PM »

The pan in a pan idea seems like it would work.
Posted by: momma2boys
« on: November 23, 2014, 05:49:43 PM »

I'm making 2 for Thursday. I make cheesecake all the time and I've never done the water bath. Makes me nervous that water will get in, even if I wrap it.
Posted by: Macabre
« on: November 23, 2014, 05:14:30 PM »

DH uses a water bath for cheesecakes and also for his flourless chocolate cake. Such a patient man.
Posted by: TabiCat
« on: November 23, 2014, 04:21:38 PM »

I am planning to make either this or a pumpkin cheese cake Wednesday for Thursday.
Posted by: Mfamom
« on: November 18, 2014, 06:31:57 PM »

Ive never used a springform pan, so this was soooo confusing to me.  I've also never heard of waterbath LOL 
found this video
Super Quick Video Tips: How to Leak-Proof Your Springform Pan
Posted by: becca
« on: November 15, 2014, 08:59:26 AM »

How can you go wrong?  LOL.  Cookie dough and cheesecake!
Posted by: momma2boys
« on: November 14, 2014, 07:51:27 PM »

Experimental cheesecake in the oven. Trying it with dough pressed in bottom of pan. Ds's best friend is home from college and his birthday was yesterday so it.sounded like a good excuse to make another.
Posted by: nameless
« on: November 13, 2014, 12:09:58 PM »

do be sure to get the extra big and thick foil though! If it DOES leak, the butter seeps in and around any cracks, rips, or where there is a seam in the foil if you couldn't cover the outside with one piece.

If my recipe for cheesecake doesn't require a water bath - then I'll line a baking dish or sheet with foil and put the cheesecake on that or on the rack underneath it to catch leaks.  That way --- if it does leak and start to burn you can remove it easily and swap to another sheet.