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- Swagger1 Swagger1 Dec 22, 2009 @ 3:39 pm
- I love cheesecake. The recipes seem delicious.
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- DanCarson DanCarson Dec 16, 2009 @ 11:33 am
- I love cheesecake and typically have it for every birthday.
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- kimark421 kimark421 Nov 29, 2009 @ 8:09 am
- I have so many cheesecake memories, there isn't enough space here. I will try your recipe. BTW-great lens! 5*s.
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- Patrick Patrick Nov 26, 2009 @ 12:30 am
- Definitely don't "overbeat" the mix or it will overflow during the cooking process. If you overbeat the mix, add less of it to the crust.
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- Vi Vi Nov 16, 2009 @ 5:17 am
- I baked my cheesecake in a water bath just like you said but the water still went thru. Is there any way I can make my crust not as soggy when I serve it? I was thinking of putting the cake in the oven again, but I'm afraid that the extra heat will cause the cake to crack. Help please!! Thanks!
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- Jodi_k Jodi_k Nov 16, 2009 @ 7:36 am
- Hi Vi,
Well, put it back in the oven (with foil under it, so it doesn't leak all over your oven. If it does crack, you can always put fruit on top. It will still taste good.
Or, scoop it out into tall glasses, put some ground graham cracker crumbs in the bottom, and make cheesecake "parfaits".
For the next time, another couple of tricks I've heard (but haven't tried): to put the springform pan inside a silicone pan; or put a pan of water on a different rack in the oven.
If you leave the oven closed after you turn it off, it shouldn't crack and you won't need the water bath.
You shouldn't need the water bath if you leave the oven closed (then it won't crack).
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- Jodi_k Jodi_k Nov 9, 2009 @ 11:40 am | in reply to Melissa
- Hi Melissa,
If you have a crust (in a pan), keep it cool while you make the cake. Mix the cake until the batter is smooth (no lumps), then pour the cake mixture gently over the crust.
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- Melissa Melissa Nov 9, 2009 @ 11:05 am
- If i already have a crust made how long should i let the cake mix in the mixer?
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- Jodi_k Jodi_k Nov 9, 2009 @ 8:22 am | in reply to Jeanine
- Hi Jeanine,
I just saw your comment. The only other thing I can think of is that the speed on the mixer was too high. I've just edited the recipe instructions to specify low to low-medium speed. If you mix it on high, you'll get too much batter.
If you used the regular cake pan, it's going to be really hard to get the cake out.
Run a knife dipped in hot water around the edge to loosen the cake. Put plastic wrap over the top of the cake and then a big plate over that. Flip it over and tap the pan, then shake it until it releases. Invert the cake serving plate over the cake.
Hold onto the wrap tightly and then flip the cake and the pan over all at once. Carefully remove the wrap. Reward yourself with a piece of cake!
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- Jeanine Jeanine Nov 8, 2009 @ 2:06 pm
- I am in the process of making this cheesecake right now.. I read all the comments about not overmixing, but I still ended up with a TON of batter. Is there a trick to it? Perhaps mixing the cream cheese first and then adding in the eggs, etc?i have enough batter to make probably at least 2 cheesecakes. I want to try making one giant cheesecake in a rectangular shaped pan, but I don't know how long I would have to bake it for. I'm rather perplexed and I don't feel as though I've over-mixed it.
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- MELISSA MELISSA Nov 2, 2009 @ 2:38 pm
- THIS RECIPE IS AWSOME, I JUST LOVE IT UMMM
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- Jodi_k Jodi_k Oct 15, 2009 @ 11:19 am | in reply to rms
- Thanks!
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- rms rms Oct 14, 2009 @ 12:24 pm
- I've add this delicious lens to a post at the Cabaret Squidoo blog.
http://www.cabaretsquidoo.com/2008/10/best-cheesecake-recipes/
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- Jodi_k Jodi_k Oct 14, 2009 @ 7:33 am | in reply to Mike
- Hi Mike,
It sounds like you need to mix it more (or that your mixer isn't powerful enough). You might try Dee's trick (below) of softening the cream cheese first.
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- Mike Mike Oct 13, 2009 @ 10:49 pm
- Taste great but can't get the clumps out . Help what am I doing wrong
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- Dee Dee Aug 24, 2009 @ 3:12 pm
- Thank you for this recipe, I tried it and it's awesome. I used a hand mixer and had no problem, I softened the cream cheese a bit in the microwave before adding it. Thanks again for a great recipe.
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- Jodi_k Jodi_k Aug 17, 2009 @ 8:52 am | in reply to Brian
- Hi Brian,
Sounds like you mixed it too much. Too much mixing equals too much air, so the cake rises too much and overflows the pan.
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- Brian Brian Aug 16, 2009 @ 10:32 pm
- Is it just me, or was there way to much cheesecake mix for the size of pan? I have a nice 9" springform pan and I followed the directions perfectly, but I had enough mix leftover to make a dozen muffin sized cheesecakes.
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- Jodi_k Jodi_k Jul 28, 2009 @ 8:16 am | in reply to Mike
- Hi Mike,
Glad you enjoyed it!
Here are a few suggestions to prevent cracks and rising over the pan:
1) Don't overmix (too much mixing leads to too much air and the cake rises too much)
2) Use large (not extra-large eggs); larger eggs mean more air
3) Try a water bath.
Wrap the sides and bottom of the springform pan in heavy duty aluminum foil, and place it in a larger pan, that is about 2-3 inches deep. Wrap tightly so it won't leak, and the cake won't get soggy.
Place in oven and add very hot water to the larger pan, about halfway up the sides of the springform pan (or about 1 1/2 - 2 inches). This will allow the cake to bake more slowly and evenly.
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- Mike Mike Jul 28, 2009 @ 7:41 am
- This was our maiden cheesecake voyage and it turned out SO DELICIOUS!!
For perfection's sake, we have some questions:
The cake rose above the top of the pan, though, and cracked. Do you have any suggestions on avoiding the cracking and making sure it doesn't rise too much?
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- ally ally Jul 18, 2009 @ 10:33 pm
- yup, I over mixed too lol... first time for me as well[in reply to sonya]
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- Jodi_k Jodi_k Jun 8, 2009 @ 12:18 pm | in reply to Miss Sara
- Hi Sara,
You're welcome! I'm delighted to hear it was such a big hit. And, thanks for the great feedback!
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- Miss Sara Miss Sara Jun 6, 2009 @ 12:13 pm
- I just wanted to let everyone know that this is THE BEST recipe for cheesecake ever!! My boyfriend (which has always hated cheesecake) LOVES this cheesecake! And it doesn't stop there! His father had some of it also and asked me if he could pay me to make five cheesecakes for their big Italian family party. :) How flattering?! Thank you so much for this recipe!!!!!!!
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- Jodi_k Jodi_k May 2, 2009 @ 8:25 am | in reply to EmilyM
- Emily, I'm sorry you were disappointed. Many, many people have enjoyed this cake immensely. Nobody has ever mentioned anything like a scrambled egg taste! They usually just went back for seconds. I guess taste is personal.
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- EmilyM EmilyM May 1, 2009 @ 7:28 pm
- I made this recipe, to the letter, yesterday and boy, was I disappointed. The crust was bland and boring, and the cake looked beautiful - no cracks, puffed up perfectly - but tasted like scrambled eggs. I won't make this one again.
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- Jodi_k Jodi_k Apr 12, 2009 @ 5:54 pm | in reply to James Buckie
- Hi James! Glad you're enjoying the recipe.
I'm afraid the reason you're having trouble is because of the hand blender. It's just not powerful enough to get enough volume and mix the recipe properly, which is why your cheesecake isn't thick enough or high enough.
You need to get a stand mixer.
Plus, you'll get to enjoy your cheesecake right away, instead of waiting for two or three days. Less time in the kitchen, far less strain on your arms, and more time eating cheesecake.
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- James Buckie James Buckie Apr 12, 2009 @ 10:04 am | in reply to Jodi_k
- Hey jodi_k,
first i would like to say thankyou very much for this amazing recipe, i've done it about 4 times and it gets better each time. basically though, don't have an electric whisker, just a hand blender, which servese to get it completely smooth, but i can't get it to fluff up at all (i made a lame attempt with a hand whisk but not sure i i achieve anything) the thing is it still kinda works but it takes about 2 days of refrigeration to really get that thick cheesecake texture . how much exactly should it be whisked up/blended and lightened before baking. i really want to make the optimum cheesecake!
many thanks, James
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- Jodi_k Jodi_k Dec 30, 2008 @ 11:07 am | in reply to sonya
- Sonya, it sounds like you over-mixed it. The ingredients have to be combined enough so the batter is smooth, but not too much - or you get too much volume, and the cake overflows.
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- sonya sonya Dec 30, 2008 @ 12:42 am
- Please don't make fun of me...but i just follow the recipe,but somthing went wrong....by the way this is my first cheesecake I ever made.... I guess I filled the cheese cake to the rim of the spring form 9'pan, and it ballon up,and cook over the edge to where it looks like another cheese cake formed ,almost....lol. Well I'm guessing ,I was suppose to have filled it half way. If not. What did I do wrong?
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- ShellBell ShellBell Dec 11, 2008 @ 1:03 pm
- We baked the best cheesecake recipe... it's name is fitting. Would recommend it to anyone wanting to impress!
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- mulberry mulberry Dec 1, 2008 @ 11:15 pm
- Wow, that does look like the ultimate cheesecake!
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- badmsm badmsm Dec 1, 2008 @ 6:25 pm
- Gosh, I can just taste it now...Yum! 5 satrs, a fave & lensrolled!
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- kiwisoutback kiwisoutback Dec 1, 2008 @ 5:26 pm
- This sounds like a great recipe, I love cheesecake! Great pictures, too.
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- CCGAL CCGAL Oct 24, 2008 @ 11:20 pm
- I love cheesecake and just reading these recipes made my mouth water. Yummy!
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- Auntiekatkat Auntiekatkat Oct 17, 2008 @ 8:21 am
- Who can beat cheesecake
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- JaguarJulie JaguarJulie Oct 13, 2008 @ 5:44 pm
- Ah, do you know that cheesecake of any kind is my favorite? If a restaurant offers it, we will try it just to see what it tastes like!
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- Joy @ Joy Of Desserts Joy @ Joy Of Desserts Aug 21, 2008 @ 3:35 pm
- Thank you for stopping by my blog. Lindy's has quite a reputation and is said to be the originator of the New York Style Cheesecake.
Joy
Joy Of Desserts
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- KimGiancaterino KimGiancaterino Aug 19, 2008 @ 1:41 pm
- I love to make cheesecake and will try your recipe next time. Welcome to Culinary Favorites From A to Z.
See more at...
The World's Best Cheesecake Recipe
My mom got this recipe for New York cheesecake from a family friend in the cream cheese business. It's a home kitchen version of the original Lindy's cheesecake - which has been a New York institution since 1921.
In fact, Li...
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