Cheesecake - serving question

Quoted message said:

How long before serving a cheesecake should I remove it from the
fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
What is ideal? The flavor is plain cheesecake, and it has a light,
fluffy texture, in case that would make a difference.

Thanks!

15 minutes isn't enough time to chill it if it is a baked cheesecake.
If it's one that is firmed up with gelatin cooling isn't an issue but
complete setting is. For either an hour would be the absolute minimum
that I'd go with rathering 2-3 hours for it to have the *right* texture
and tempurature.

Jessica

[email hidden] wrote in
news:[email hidden]:

Quoted message said:

How long before serving a cheesecake should I remove it from the
fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
What is ideal? The flavor is plain cheesecake, and it has a light,
fluffy texture, in case that would make a difference.

Thanks!

The concept is to take the chill off the cheese cake. Colder foods have
less taste than room temp foods. So Since most fridges are well under the
40F mark. I'd take the cake out soon enough that it could reach at least
50F.

Yes Yes it isn't good for food to sit between 40F and 140F for a extended
time, but this will work, as it shouldn't take more than a hour.

Perhaps you should sacrifice this cake for experimental purposes? Remove
the cake from the fridge and at set times (say 15 minute intervals) taste
it. This way you'd know the exact time range you felt the cake tasted
best.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

yes

i dont know

Monsur Fromage du Pollet said:

The concept is to take the chill off the cheese cake. Colder foods

have

Quoted message said:

less taste than room temp foods. So Since most fridges are well under

the

Quoted message said:

40F mark. I'd take the cake out soon enough that it could reach at

least

Quoted message said:

50F.

Yes Yes it isn't good for food to sit between 40F and 140F for a

extended

Quoted message said:

time, but this will work, as it shouldn't take more than a hour.

Perhaps you should sacrifice this cake for experimental purposes?

Remove

Quoted message said:

the cake from the fridge and at set times (say 15 minute intervals)

taste

Quoted message said:

it. This way you'd know the exact time range you felt the cake tasted

Quoted message said:

best.

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's best
at the 20 minute mark but by then it's already too soft to refreeze and
not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do this
for science! hehe

Sheldon

Monsur Fromage du Pollet said:

The concept is to take the chill off the cheese cake. Colder foods

have

Quoted message said:

less taste than room temp foods. So Since most fridges are well under

the

Quoted message said:

40F mark. I'd take the cake out soon enough that it could reach at

least

Quoted message said:

50F.

Yes Yes it isn't good for food to sit between 40F and 140F for a

extended

Quoted message said:

time, but this will work, as it shouldn't take more than a hour.

Perhaps you should sacrifice this cake for experimental purposes?

Remove

Quoted message said:

the cake from the fridge and at set times (say 15 minute intervals)

taste

Quoted message said:

it. This way you'd know the exact time range you felt the cake tasted

Quoted message said:

best.

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's best
at the 20 minute mark but by then it's already too soft to refreeze and
not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do this
for science! hehe

Sheldon

Monsur Fromage du Pollet said:

The concept is to take the chill off the cheese cake. Colder foods

have

Quoted message said:

less taste than room temp foods. So Since most fridges are well under

the

Quoted message said:

40F mark. I'd take the cake out soon enough that it could reach at

least

Quoted message said:

50F.

Yes Yes it isn't good for food to sit between 40F and 140F for a

extended

Quoted message said:

time, but this will work, as it shouldn't take more than a hour.

Perhaps you should sacrifice this cake for experimental purposes?

Remove

Quoted message said:

the cake from the fridge and at set times (say 15 minute intervals)

taste

Quoted message said:

it. This way you'd know the exact time range you felt the cake tasted

Quoted message said:

best.

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's best
at the 20 minute mark but by then it's already too soft to refreeze and
not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do this
for science! hehe

Sheldon

Monsur Fromage du Pollet said:

The concept is to take the chill off the cheese cake. Colder foods

have

Quoted message said:

less taste than room temp foods. So Since most fridges are well under

the

Quoted message said:

40F mark. I'd take the cake out soon enough that it could reach at

least

Quoted message said:

50F.

Yes Yes it isn't good for food to sit between 40F and 140F for a

extended

Quoted message said:

time, but this will work, as it shouldn't take more than a hour.

Perhaps you should sacrifice this cake for experimental purposes?

Remove

Quoted message said:

the cake from the fridge and at set times (say 15 minute intervals)

taste

Quoted message said:

it. This way you'd know the exact time range you felt the cake tasted

Quoted message said:

best.

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's best
at the 20 minute mark but by then it's already too soft to refreeze and
not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do this
for science! hehe

Sheldon

Sheldon' said:

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's best
at the 20 minute mark but by then it's already too soft to refreeze and
not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do this
for science! hehe

You're so noble. LOL!

Carol
--
Coming at you live, from beautiful Lake Woebegon

[email hidden] wrote in
news:[email hidden]:

Quoted message said:

i dont know

neither do I. Knowing you don't know is the first step to being wise.
Now WTF don't you know?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Damsel in dis Dress said:

Sheldon' said:

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's

best

Quoted message said:

Quoted message said:

at the 20 minute mark but by then it's already too soft to refreeze

and

Quoted message said:

Quoted message said:

not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do

this

Quoted message said:

Quoted message said:

for science! hehe

You're so noble. LOL!

Hmm, shouldn't that be a Nobel?

Sheldon

Sheldon' said:

Damsel in dis Dress said:

Sheldon' said:

Hmm, I do that all the time, with half gallons of ice cream... keep
tasting over about 40 minutes until it's all gone... I think it's

best

Quoted message said:

Quoted message said:

at the 20 minute mark but by then it's already too soft to refreeze

and

Quoted message said:

Quoted message said:

not enough remaining anyway... since I went that far it'd be rude to
return the almost empty container. Hey, it's an experiment, I do

this

Quoted message said:

Quoted message said:

for science! hehe

You're so noble. LOL!

Hmm, shouldn't that be a Nobel?

Ah, yes. The Nobel Prize for the creative consumption of ice cream. A
tragic oversight on my part. It'll never happen again. <G>

Carol
--
Coming at you live, from beautiful Lake Woebegon

Quoted message said:

How long before serving a cheesecake should I remove it from the
fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
What is ideal? The flavor is plain cheesecake, and it has a light,
fluffy texture, in case that would make a difference.

I like my cheesecake cold.

One time on Usenet said:

On 3 Apr 2005 10:11:25 -0700, [email hidden] wrote:

Quoted message said:

Quoted message said:

How long before serving a cheesecake should I remove it from the
fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
What is ideal? The flavor is plain cheesecake, and it has a light,
fluffy texture, in case that would make a difference.

Quoted message said:

I like my cheesecake cold.

Same here, but I guess I can see taking the chill off for a bit,
maybe 15 minutes to half an hour. I certainly wouldn't let it sit
out for 3 hours, bleah...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

On Mon 04 Apr 2005 09:15:13a, Gal Called J.J. wrote in rec.food.cooking:

Quoted message said:

One time on Usenet said:

On 3 Apr 2005 10:11:25 -0700, [email hidden] wrote:

Quoted message said:

Quoted message said:

How long before serving a cheesecake should I remove it from the
fridge? I've seen suggestions ranging from 15 minutes to 3 hours.
What is ideal? The flavor is plain cheesecake, and it has a light,
fluffy texture, in case that would make a difference.

Quoted message said:

I like my cheesecake cold.

Same here, but I guess I can see taking the chill off for a bit,
maybe 15 minutes to half an hour. I certainly wouldn't let it sit
out for 3 hours, bleah...

I prefer it cold, too. Once the cheesecake is initially chilled, I take it
out and cut it into servings using dental floss, then return it to the
refrigerator to stay right up until serving time.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974