Pics of Project #2 Cheesecake
I think it will be easier to post the cheesecake pics in a new discussion so we can see them better
Replies to This Discussion
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Permalink Reply by Stampinsher on
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Okeydoke! I have my cheesecake in the oven baking. Now I have a question, please. Since I've never used a springform pan before, how do you get the cheesecake off the bottom pan? I would like to place the whole cheesecake onto a plate if that is possible.
Go ahead and laugh, I am because I never thought about until now! Silly I know, LOL.
Sher -
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Permalink Reply by jeri c on
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Tina your snickers ganache cake looks sooo yummy! My family loves ganache too but they decided this weekend they liked the simplicity of the marionberry... oh darn... had to bring that ganache home :-)
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Tina,
I did it and I really appreciate your help. It worked out just fine for the most part!!! Thank you so much.
I'm having so much fun!!! My Husband is waiting patiently but not until I finish it will he have a piece.
Oh boy! Everyone is going to LAUGH with me when you see my pictures!!! It is now going into the refrigerator for an overnight sleep and hopefully the Cheesecake Fairy will come and make some wonderful magic!
Tina T said:Sher,
I used a "cake spatula". It's about 4"x5". I purchased it at the cake store. Anyway, if you don't have one, you can use a big spatula to put under the crust and lift and slide it onto your plate. The cheesecake crust should stay in place. If you don't have a big spatula, do you have a big bbq spatula? Hope this helps. Can't wait to see your pics. Stampinsher said:Okeydoke! I have my cheesecake in the oven baking. Now I have a question, please. Since I've never used a springform pan before, how do you get the cheesecake off the bottom pan? I would like to place the whole cheesecake onto a plate if that is possible.
Go ahead and laugh, I am because I never thought about until now! Silly I know, LOL.
Sher -
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Permalink Reply by Karen Marie on
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Ladies please leave the cheesecakein the pan when you refrigerate it..it will set up better...otherwise the cake may buldge on the sides or worse..break or crack if you try to lift it off the springform bottom....also you can leave the cheesecake on the bottom of the pan and just place it on a plate.....this is a custard not a cake per se....
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Smacks Tina...bad Tina...bad! :P
Tina T said:Sher,
Uh oh! Oh my! Did I do that? Sher, I'm soooo sorry, I thought you were asking about taking the cheesecake off of the pan once it cooled in the fridge. I didn't realize you were talking about taking it out of the pan before you refridgerated it overnight. My bad!!!! So sorry. I think I'll just take a lil peak when you post the pic. :) Please forgive me in advance. I'll make it up to ya. :)
Stampinsher said:Tina,
I did it and I really appreciate your help. It worked out just fine for the most part!!! Thank you so much.
I'm having so much fun!!! My Husband is waiting patiently but not until I finish it will he have a piece.
Oh boy! Everyone is going to LAUGH with me when you see my pictures!!! It is now going into the refrigerator for an overnight sleep and hopefully the Cheesecake Fairy will come and make some wonderful magic!
Tina T said:Sher,
I used a "cake spatula". It's about 4"x5". I purchased it at the cake store. Anyway, if you don't have one, you can use a big spatula to put under the crust and lift and slide it onto your plate. The cheesecake crust should stay in place. If you don't have a big spatula, do you have a big bbq spatula? Hope this helps. Can't wait to see your pics. Stampinsher said:Okeydoke! I have my cheesecake in the oven baking. Now I have a question, please. Since I've never used a springform pan before, how do you get the cheesecake off the bottom pan? I would like to place the whole cheesecake onto a plate if that is possible.
Go ahead and laugh, I am because I never thought about until now! Silly I know, LOL.
Sher -
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Permalink Reply by Gloria Castano on
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Here's a picture of the NY style cheesecake with chocolate crust and chocolate ganache I made yesterday... I did have an obvious problem... my cheesecake got a HUGE crack in the middle.... why???
BTW its pretty much all gone today!
:O) Gloria - Attachments:
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gloria 002.jpg, 4 MB -
gloria 004.jpg, 3.7 MB
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gloria 006.jpg, 3.4 MB
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This is the greatest advice so listen very closely because you will see WHY and Laugh with me if you didn't know, LOL!!!! Just placing the finishing touches on it now. Then the taste test by my biggest and most patient cheesecake expert, my Husband. I will post later.
Karen Marie said:Ladies please leave the cheesecakein the pan when you refrigerate it..it will set up better...otherwise the cake may buldge on the sides or worse..break or crack if you try to lift it off the springform bottom....also you can leave the cheesecake on the bottom of the pan and just place it on a plate.....this is a custard not a cake per se.... -
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Tina,
Hey, no worries! Like I said, I'm having tons of fun!!!! I'm glad everyone knows how to do it now. By the way, the cheesecake fairy arrived last night and - well, everyone will see. I'm happy!!!!
Still LOL!
Tina T said:Sher,
Uh oh! Oh my! Did I do that? Sher, I'm soooo sorry, I thought you were asking about taking the cheesecake off of the pan once it cooled in the fridge. I didn't realize you were talking about taking it out of the pan before you refridgerated it overnight. My bad!!!! So sorry. I think I'll just take a lil peak when you post the pic. :) Please forgive me in advance. I'll make it up to ya. :)
Stampinsher said:Tina,
I did it and I really appreciate your help. It worked out just fine for the most part!!! Thank you so much.
I'm having so much fun!!! My Husband is waiting patiently but not until I finish it will he have a piece.
Oh boy! Everyone is going to LAUGH with me when you see my pictures!!! It is now going into the refrigerator for an overnight sleep and hopefully the Cheesecake Fairy will come and make some wonderful magic!
Tina T said:Sher,
I used a "cake spatula". It's about 4"x5". I purchased it at the cake store. Anyway, if you don't have one, you can use a big spatula to put under the crust and lift and slide it onto your plate. The cheesecake crust should stay in place. If you don't have a big spatula, do you have a big bbq spatula? Hope this helps. Can't wait to see your pics. Stampinsher said:Okeydoke! I have my cheesecake in the oven baking. Now I have a question, please. Since I've never used a springform pan before, how do you get the cheesecake off the bottom pan? I would like to place the whole cheesecake onto a plate if that is possible.
Go ahead and laugh, I am because I never thought about until now! Silly I know, LOL.
Sher -
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Gloria,
The good news is and a great quote to remember, don't judge a book by its cover ~ all of your cheesecake is almost gone and everyone ate it up! It had to be Delicious!!! That is what counts, the taste!!!
My only comment about the crack is go over the recipe WORDS prior to the actual recipe. Did you do everything that was mentioned? Room temperature ingredients, slow mixing for the whole process, stop and go the mixing process, have a pan of water in your oven, temperature of oven at 300 degrees, after 50 minutes of baking checked to see the doneness in the center (I had to bake mine longer), let it cool with the oven off and the door slightly open, and finally the final cooling on a rack?
If you did all of that and whatever else I might have forgotten, I have no idea why...
Not much help from me, sorry.
Gloria Castano said:Here's a picture of the NY style cheesecake with chocolate crust and chocolate ganache I made yesterday... I did have an obvious problem... my cheesecake got a HUGE crack in the middle.... why???
BTW its pretty much all gone today!
:O) Gloria -
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Unfortunately I used a different recipe, that called for differnt cooking temps, BUT I didn't stop mixing inbetween steps... ie I just let the mixer run. Maybe its to "airy"??? I have to make another tomorrow... I'm gonna try stopping the mixer inbetween steps. BUT Thank you for the advice... and my daughter was eyeing the fact that the cheesecake is gone.... :O)
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Cheesecakes crack because of a few reasons.
Too much air in the batter causes it to rise too much and it splits in the center
Cooling too rapidly will cause the cheesecake to crack because as the cake cools it releases from the sides of the pan but if it happens too fast the custard splits
Swirling jam or other ingredients will cause small cracks too
It doesnt hurt the cheesecake but you will have a drier cake because the steam releases from the crack but will still have an awesome flavor...you can cover up the cracks with ganache...evil giggle.....
NY Style cheesecake has a slightly different formula..it usually contains flour and it baked at a very high temperature for the first 10-20 minutes to make it very high then baked for a very long time at a very low temp...usualy 250 or lower...it has a characterisitc dark brown top and a little more cakey with the addition of the flour.
Gloria Castano said:Here's a picture of the NY style cheesecake with chocolate crust and chocolate ganache I made yesterday... I did have an obvious problem... my cheesecake got a HUGE crack in the middle.... why???
BTW its pretty much all gone today!
:O) Gloria -
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Sher...you didnt.....
Stampinsher said:This is the greatest advice so listen very closely because you will see WHY and Laugh with me if you didn't know, LOL!!!! Just placing the finishing touches on it now. Then the taste test by my biggest and most patient cheesecake expert, my Husband. I will post later.
Karen Marie said:Ladies please leave the cheesecakein the pan when you refrigerate it..it will set up better...otherwise the cake may buldge on the sides or worse..break or crack if you try to lift it off the springform bottom....also you can leave the cheesecake on the bottom of the pan and just place it on a plate.....this is a custard not a cake per se.... -
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