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Onlooker Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:42 PM
Original message
Cheesecake baking question
I just made a cheesecake following a recipe to the letter. It includes 2 lb of cream cheese, 8 oz of sour cream, 4 eggs, and some lemon juice. While it was baking, I saw it rise, but by the time it was ready it had sunk. It looks okay, like a normal cheesecake. Do you think it was supposed to rise? Do you think it will still have an okay texture now that it sunk. I can't really taste it without wrecking it, so I'm hoping someone here who knows about baking can advise me. Thanks.
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OldLeftieLawyer Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:44 PM
Response to Original message
1. It's fine
The eggs expand, but that's temporary.

I bet it's great. Did you put any vanilla in it? Graham cracker crust?
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Onlooker Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:52 PM
Response to Reply #1
7. Yep, you got it
The recipe's from a Jacques Pepin cookbook.
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Red State Rebel Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:45 PM
Response to Original message
2. White Chocolate macadamia nut???????
Oh well, I guess I'll have to go to the Cheesecake Factory for one...
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CatBoreal Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:45 PM
Response to Original message
3. Perfectly normal...
Have a slice for me, 'kay??

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AlCzervik Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:47 PM
Response to Original message
4. it just settled, thats all, normal
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radwriter0555 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:47 PM
Response to Original message
5. Yes, it is supposed to rise, but the key to minimizing the cracking
is as follows;

When finished baking, turn the oven off and leave it ajar 2 inches for 15 minutes.

Then, close the door completely for 1/2 hour.

Then open it again 2 inches, and let it sit for another hour... THEN you can take it out of the oven and let it come down to room temp.

Slowly letting it 'cure' prevents the cracking.
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OldLeftieLawyer Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:58 PM
Response to Reply #5
16. It doesn't overcook?
My oven stays warm for so long - wouldn't doing that dry it out?

It makes sense, though.
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Mistress Quickly Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:49 PM
Response to Original message
6. Supposed to do that
Just make sure you don't overcook it, cook just until the middle isn't water/looks firm. Otherwise its dry.

Mmmm, homemade cheesecake! I hope you didn't use lowfat creamcheese!
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Onlooker Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:53 PM
Response to Reply #6
8. Lowfat creamcheese? Hell no.
But, 2 pounds of cream cheese, 8 ounces of sour cream, 4 eggs, a stick of butter (for the graham cracker crust). It's disgustingly unhealthy but the batter sure tasted good.
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Balbus Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:55 PM
Response to Reply #8
11. Wow, that sounds good!!
:9 Yummmmm!
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OldLeftieLawyer Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:56 PM
Response to Reply #8
12. Au contraire
We all need our calcium, my dear.

That's a wonderfull healthy, calcium-dense dessert, and I think you've done a wonderful thing.

WTF - lowfat cream cheese??????? Who said that?
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AlCzervik Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:55 PM
Response to Reply #6
10. EEEEEEKKKKK!!!!!!! the only thing i bake is cheesecake
lowfat creamcheese is so wrong.
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OldLeftieLawyer Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:57 PM
Response to Reply #10
13. Pssssssssst
I heard that there are people who make lasagna - lasagna, mind you - with lowfat cottage cheese. They think ricotta is "too rich."

Needless to say, these people are not of Italian descent.

Nor are they allowed in my Zip code.
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AlCzervik Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:58 PM
Response to Reply #13
14. stop!!! You're killing me!!!!
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Lavender Brown Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:58 PM
Response to Reply #13
17. THAT IS SO WRONG!
:grr: That must taste so gross.
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OldLeftieLawyer Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:59 PM
Response to Reply #17
18. (shrug)
Like I'd ever taste it ...................

:puke:
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kclown Donating Member (459 posts) Send PM | Profile | Ignore Fri Jan-28-05 03:54 PM
Response to Original message
9. Refrigeration
I recall that refrigeration for 24 hours after baking makes
cheesecake more dense.
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notadmblnd Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 03:58 PM
Response to Original message
15. sounds fine to me.
nt
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Blue-Jay Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 04:00 PM
Response to Original message
19. You have to *bake* cheesecakes?
I thought you just let them sit and fester for a while. Obviously, I'm not a cook.
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