It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
Beautiful! Very nice! I like cheesecake like this! Not very high, with no cream over! Cheers Pandora --------------------------------------------------------------------------- "Dee Randall" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
Quoted message said:
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
Dee, that is really nice looking! I think it is time to get my feet wet and try making a baked cheesecake. Very nice job 🙂
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure.
Looks DE-lish... neatly sliced, plating is simple elegance... excellent presentation.
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
Dee, it looks perfect! A complete success! BTW, in a 9-inch sprinkform pan, you need a recipe with 5 8-oz pkgs of cream cheese for it to be high. I posted one like that.
How long did you end up leaving it in the oven to cool?
-- Wayne Boatwright Õ¿Õ¬ ________________________________________
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
Dee, it looks perfect! A complete success! BTW, in a 9-inch sprinkform pan, you need a recipe with 5 8-oz pkgs of cream cheese for it to be high. I posted one like that.
How long did you end up leaving it in the oven to cool?
-- Wayne Boatwright Õ¿Õ¬
Thanks for the cudos. I tried! Yes, I'm keeping your recipe for the 40 oz. Thank you. DH is planning dinner, keeping in mind MORE cheesecake. Dinner will be some sort of chicken breast curry recipe, he's searching the multitudes of recipes online. Basmati rice. Beet greens. Probably a TJ's unopened chutney - we'll have to hunt a bottle down here in what looks like a 1950's bomb shelter food storage area -- tee hee. Dee Dee
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
Dee, that is really nice looking! I think it is time to get my feet wet and try making a baked cheesecake. Very nice job 🙂
Thanks, patches. With your cooking expertise and your great kitchen, you will make it look easy!
I forgot to answer WAYNE: I left it in the oven 3 hours to cool. Then put foil over the top, leaving it in the bain marie pan (no water) and rushed it to the refrigerator. Dee Dee
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
Dee, that is really nice looking! I think it is time to get my feet wet and try making a baked cheesecake. Very nice job 🙂
Thanks, patches. With your cooking expertise and your great kitchen, you will make it look easy!
I forgot to answer WAYNE: I left it in the oven 3 hours to cool. Then put foil over the top, leaving it in the bain marie pan (no water) and rushed it to the refrigerator. Dee Dee
Thanks, Dee!
-- Wayne Boatwright Õ¿Õ¬ ________________________________________
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
Dee, it looks perfect! A complete success! BTW, in a 9-inch sprinkform pan, you need a recipe with 5 8-oz pkgs of cream cheese for it to be high. I posted one like that.
How long did you end up leaving it in the oven to cool?
-- Wayne Boatwright Õ¿Õ¬
Thanks for the cudos. I tried! Yes, I'm keeping your recipe for the 40 oz. Thank you. DH is planning dinner, keeping in mind MORE cheesecake. Dinner will be some sort of chicken breast curry recipe, he's searching the multitudes of recipes online. Basmati rice. Beet greens. Probably a TJ's unopened chutney - we'll have to hunt a bottle down here in what looks like a 1950's bomb shelter food storage area -- tee hee. Dee Dee
I haven't done a curry for a while, but I do have chicken thawing at the moment. Good idea!
-- Wayne Boatwright Õ¿Õ¬ ________________________________________
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
Yes guys and girls.. I know anything in a can is BAD... But I haven't tried to make pie filling yet.. maybe this summer.. The blueberry is great on NY (plain) cheesecake! One can is just right for a 10 inch cake.. Chuck (in SC)
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
Looking GOOD.. By the way... as for topping.. I found "Comstock" brand pie filling.. After using google,, it appears to be available world wide.. http://www.amazon.com/exec/obidos/tg/detail/-/B0004M0D6A/sr=1-10/qid=1137 996092/ref=sr_1_10/002-3744216-3980812?%5Fencoding=UTF8&n=3580501&s=gourm et-food&v=glance Or just google +comstock+blueberry+pie
Yes guys and girls.. I know anything in a can is BAD... But I haven't tried to make pie filling yet.. maybe this summer.. The blueberry is great on NY (plain) cheesecake! One can is just right for a 10 inch cake.. Chuck (in SC)
I've used it when I was in a hurry. It's a little bland for my taste, so I add about a half teaspoon almond extract and a quarter teaspoon of cinnamon to the cherry filling, and just the cinnamon and a little grated lemon rind to the bluebery filling. Perks it up.
-- Wayne Boatwright Õ¿Õ¬ ________________________________________
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
Looking GOOD.. By the way... as for topping.. I found "Comstock" brand pie filling.. After using google,, it appears to be available world wide.. http://www.amazon.com/exec/obidos/tg/detail/-/B0004M0D6A/sr=1-10/qid=1137 996092/ref=sr_1_10/002-3744216-3980812?%5Fencoding=UTF8&n=3580501&s=gourm et-food&v=glance Or just google +comstock+blueberry+pie
Yes guys and girls.. I know anything in a can is BAD... But I haven't tried to make pie filling yet.. maybe this summer.. The blueberry is great on NY (plain) cheesecake! One can is just right for a 10 inch cake.. Chuck (in SC)
I've used it when I was in a hurry. It's a little bland for my taste, so I add about a half teaspoon almond extract and a quarter teaspoon of cinnamon to the cherry filling, and just the cinnamon and a little grated lemon rind to the bluebery filling. Perks it up.
Thanks.. The cinnamon and lemon rind sounds like it would be good in the blueberry.. which is my favorite.. At some time I'd like to get a good recipe from you for home made blueberry topping.. Home made may be twice the price though than this.. (yes I'm a tightwad) I get this for about $3.30 a can..
Here's my Current late night project.. 4 key lime cheesecakes in the 7 and 8 inch cake pans.. 2 of each.. http://i1.tinypic.com/mh9jme.jpg
It was rather moist, not high. I liked the carmel-like glaze that the top became; very tasty.
I note that some one recipe posted called for 200 degrees, after a 350 start. One was 550? and then 200º. Mine was 400 and then 275. But when I turned off the oven, I put in my new thermometer (on the left side of the oven and not in the center) it registered 325º-350º.
I had some German brand (not overly sweetened) blueberry preserves/jam and put a dab of it on my plate after eating half of the slice. I froze a few slices.
We liked the taste and consider it not a failure. Dee Dee
That looks superb. I must have missed the earlier postings. Did you give the recipe, or did someone else?
Thanks.. The cinnamon and lemon rind sounds like it would be good in the blueberry.. which is my favorite.. At some time I'd like to get a good recipe from you for home made blueberry topping.. Home made may be twice the price though than this.. (yes I'm a tightwad) I get this for about $3.30 a can..
I just puree a cup or so of fresh or frozen blueberries, put them in a pan, add a little white grape juice or water (enough to cover the bottom of the pan) a dash of lemon juice and salt (tiny amount), and about 2T of sugar - let simmer for 5-10 minutes stirring constantly (until sugar is melted), and then thicken with a little corn starch mixed in cold water. Cook on low, stirring, until thickened. Throw in another cup and a half of whole blueberries, stir well, and remove from the heat. Stir to combine. Set aside and cool - serve warm or chilled. -L.
