Your Food Thread

[NHKitty]

My cheesecake cracked, but I think it'll still taste OK.

 

[thør]

My cheesecake cracked, but I think it'll still taste OK.

They do that.

I've never found it to be an issue.

 

[raindancer]

It's almost collard greens season!

 

[Aquagal]

My cheesecake cracked, but I think it'll still taste OK.

Your picture didn't work for me. :-/

I think cracking has something to do with time and temp, even so, the results have never been less than yummy

 

[Killswitch1]

Your picture didn't work for me. :-/

You av pic works for me.

 

[NHKitty]

Your picture didn't work for me. :-/

I think cracking has something to do with time and temp, even so, the results have never been less than yummy

Try this:
http://forum.literotica.com/attachment.php?attachmentid=1920548&d=1475019631

It went weird when I tried to attach it tonight.
And yes, that's what I think too, I followed the recipe, but it was a new one for me.
My "little" wanted a Strawberry Swirl Cheesecake for his birthday tomorrow.

 

[thør]

Try this:
http://forum.literotica.com/attachment.php?attachmentid=1920548&d=1475019631

It went weird when I tried to attach it tonight.
And yes, that's what I think too, I followed the recipe, but it was a new one for me.
My "little" wanted a Strawberry Swirl Cheesecake for his birthday tomorrow.

Invalid Attachment

 

[NHKitty]

Invalid Attachment

Fuuuccckkkk!

 

[Emerson40]

My cheesecake cracked, but I think it'll still taste OK.

Your picture didn't work for me. :-/

I think cracking has something to do with time and temp, even so, the results have never been less than yummy

Cheescakes usually crack because the proteins (eggs) contract in a high temp oven, common when baking at a higher temperature initially (for browning) and then turning the heat down for the remainder of the cooking time.

Two ways that folks combat the crack is by cooking the cheesecake with a water bath in the oven, which helps regulate and even the temperature during cooking, and will also moisten the cake, resulting in a wetter texture.

The other way, which results in a slightly dryer cake (which I prefer), is to do the majority of the cooking at a lower temp (200ºF) and cook longer (3 1/2 hours), and then crank up the temp for the last 30 to 45 minutes for browning. The egg doesn't overcook (proteins don't contract), and the cake doesn't crack or sag.

Regardless which cooking method is used, make sure you let you cake sit out for a wee bit before baking, to let air bubbles rise and break on the surface.

Perfect, crackless cheesecake, every time.

 

[juttjaw]

Cheescakes usually crack because the proteins (eggs) contract in a high temp oven, common when baking at a higher temperature initially (for browning) and then turning the heat down for the remainder of the cooking time.

Two ways that folks combat the crack is by cooking the cheesecake with a water bath in the oven, which helps regulate and even the temperature during cooking, and will also moisten the cake, resulting in a wetter texture.

The other way, which results in a slightly dryer cake (which I prefer), is to do the majority of the cooking at a lower temp (200ºF) and cook longer (3 1/2 hours), and then crank up the temp for the last 30 to 45 minutes for browning. The egg doesn't overcook (proteins don't contract), and the cake doesn't crack or sag.

Regardless which cooking method is used, make sure you let your cake sit out for a wee bit before baking, to let air bubbles rise and break on the surface.

Perfect, crackless cheesecake, every time.

I agree. However, the waterbath should only be done with a quality spring form pan. The Walmart cheapie will let water into you cake. Soggy. No spring form is perfect, all will have some leakage but quality is a must.

I think.

 

[thør]

I agree. However, the waterbath should only be done with a quality spring form pan. The Walmart cheapie will let water into you cake. Soggy. No spring form is perfect, all will have some leakage but quality is a must.

I think.

My grandma's recipe specifically says NO springform pan. It's cooked in a waterbath. and people always use a fucking springform pan and wonder why their cheesecake is soggy on the bottom. We just use a bunt cake pan and it works awesome.

 

[juttjaw]

My grandma's recipe specifically says NO springform pan. It's cooked in a waterbath. and people always use a fucking springform pan and wonder why their cheesecake is soggy on the bottom. We just use a bunt cake pan and it works awesome.

I think it's the round. Never thought of a bunt cake pan. Makes sense.
Next cheese cake I will consider this info.

So the cake is on the floor, in a round...

Love you Michael!

 

[Collar_N_Cuffs]

My chefie friend cooks her cheesecakes in a water bath, in a spring form, in a low to moderate oven. However, she has high dollar bakeware, the pans don't leak. Also, when cooking time is over she just shuts her oven off and leaves the cheesecakes in the oven without cracking the door open at all for a few hours. No cracks. That's a matter of great pride and satisfaction for her

 

[Aquagal]

I agree. However, the waterbath should only be done with a quality spring form pan. The Walmart cheapie will let water into you cake. Soggy. No spring form is perfect, all will have some leakage but quality is a must.

I think.

Ugh. I've done this before with a cheapo pan, what a mess! I only have high quality springforms now and only hand wash and dry so they don't become rusted or warped.

My personal fave is a pumpkin cheesecake with gingerbread cracker crumb crust. One year I found lingonberries and put them on top of a plain, and that turned out fantastic too.

Still no cheesecake pic!

 

[NHKitty]

Still no cheesecake pic!

Sorry!! I got frustrated and gave up. I've never had a problem posting pictures before.

 

[Tinkersquash]

Cheesecakes weren't a "thing" when I first moved here so I had the joy of being the sole source of them for parties and gathering. A Bain Marie helps to top stay glossy and smooth. I protect my springform with aluminum foil but the pan doesn't necessarily have to be sitting in the water. I've made do with a large baking dish full of water sitting on the rack below the springform.

I've not made a cheesecake for many years, now. My trick was using Nestlé Crema and lemon juice instead of Creme Fraiche.

 

[La damnee elle la licorne]

 

[raindancer]

The best ever center brisket with roasted sweet potatoes and peach cobbler for dessert.
I almost squirted. Quite satisfied with myself.

 

[raindancer]

Anyone made tattie scones before?

 

[juttjaw]

Anyone made tattie scones before?

I've made scones... What's tattie scones??

 

[IrezumiKiss]

Anyone made tattie scones before?

I've made scones... What's tattie scones??

A scone with tattoos?

http://i.imgur.com/YAGpXPd.png

 

[juttjaw]

A scone with tattoos?

http://i.imgur.com/YAGpXPd.png

God damn hipster scones!

Nothing worse

 

[yossi]

When I do a water-bath I don't submerge the spring form pan at all. I sit the bath on the rack right below the one where the cheese cake sits. I guess it's technically a steam target than a bath.

 

[raindancer]

I've made scones... What's tattie scones??

Scottish potato scones!

No hipster scones, here.

 

[LiFeNdEaTh]

rice and beans with steak and eggs....MMmMmmm