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Cheesecake

HELP, LOOKING FOR THE PERFECT CHEESECAKE CONSISTENCY!

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HELP, LOOKING FOR THE PERFECT CHEESECAKE CONSISTENCY!

hearts4u | Oct 20, 2011 11:32 AM

Last night I purchased my first 9 inch springform pan to make a fantastic cheesecake. Originally, I had planned to make a peach cheesecake however did not find any great recipes for it. Most fruits are added to the cakes after baking to avoid offsetting the moisture of the cheesecake.

I tested out the springform pan and as I feared, water did leak through. I used the tin foil to wrap tightly and put into waterbath.... that part was a success.

I checked out dozens of recipes and finally used a new york cheesecake. All recipes had different bake times and temperatures, not all used a waterbath. Ultimately, my cheesecake came out looking beautiful but once cutting in the crust stuck to the pan and crumbled off ( i used more butter to moisten before putting in pan & I greased pan as directed). Also, the bottom half of the cheesecake was more like pudding (this is after 7 hours in fridge) in comparison to the top half which seemed normal to me.

On half the cheesecake, I swirled in peach preserves and left the other half plain to see which one would be best. The peach preserves looked nice but there was no flavor there to back it up.

Also, I did my best to not over mix-- I was very cautious, no cracks but lots of tiny bubbles.

My recipe called for:

My recipe called for:
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1 tbsp lemon zest

I baked for 60 minutes at 350 degrees and then for 10 more minutes at 250 degrees.

Please, send any recommendations to help perfect consistency! I'd greatly appreciate your help!

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