On Sun, 18 Apr 2004 16:38:49 GMT, L. Raymond <[email hidden]>
Interjected.. :
Quoted message said:I'm wondering if anyone can offer hints as to how to
prevent a cheesecake from falling. When it bakes (12
mins. at 450 degrees followed by 55 mins. at 300), it
expands to almost a half inch above the rim of the pan,
but I've never been able to cool it without having it
fall about 1/4 inch below the rim. Actually, if I could
keep it from expanding so much to begin with, I suspect
that would help, but I don't know what to adjust. It
still tastes fine, and everyone who's eaten some always
takes several pieces home, but I think it's too dense at
the end. Besides vanilla and lemon extract, the
ingredients include 40 oz. cream cheese, 3 T flour, 1.75
C sugar, 4-5 eggs + 2 yolks and 1/4 C cream.
Just made one last night. I'm no experienced baker, so I
had used Alton Brown's recipe. Even though I promised
myself I will not make any of his recipes ever again. They
are not based on reality.
This time, the cheesecake is still chilling and came out
great. And did not fall. The taste was fantastic, just
licking the bowl told me that. It looks great.
The difference: The recipe calls to bake the crust of
graham crackers at 350F for 10 minutes and add the filling
to the cooled pan and bake it at 250 for 1 hour. Let the
heat out, and leave the cheesecake in there for another
hour, then chill.
Your ingredients are identical. Almost. This one uses 20oz
cream cheese, and sour cream added.
My gripe with the recipe is that the graham crackers were
not nearly enough for the task, and the filling was too
much by a third. So I had to use two extra large ramekins
in addition.
The big difference I see is the temperatures. I'll repost
his recipe here so you can see what I mean. The fact is,
that it is baked well, and did not fall at all.
*****
Cheesecake with Sour Cream Recipe courtesy Alton Brown
Recipe Summary Prep Time: 25 minutes Cook Time: 2 hours
Inactive Prep Time: 6 minutes Yield: 8 to 10 servings
Crust: 33 graham cracker squares, crumbled 4 ounces (1
stick) unsalted butter, melted, plus additional, for
brushing the pan 1 tablespoon sugar Filling: 20 ounces
cream cheese 1 1/4 cups sour cream 1 cup sugar 1 tablespoon
vanilla extract 2 eggs 3 yolks
1/3 cup heavy cream
Preheat oven to 300 degrees F. Brush some of the melted
butter around a 9 by 3-inch cake pan. Adhere parchment to
the bottom and the sides. In a small bowl, combine crumbled
graham crackers, the remaining melted butter, and 1
tablespoon of sugar. Press 2/3 of the mixture into the
bottom of the parchment-lined pan. Place remaining crumbs on
a sheet pan and bake both the crust and the remaining
mixture for 10 minutes. Cool. Reserve additional crumb
mixture for sides.
In a mixer with a paddle attachment, beat sour cream for 10
seconds. Add the cream cheese and sugar and mix on low for
30 seconds and then turn up to medium. Scrape the bowl.
In a separate container, combine vanilla, eggs, yolks, and
heavy cream. With the mixer on medium, slowly pour the
liquid mixture in. When half of it is incorporated, stop and
scrape. Continue adding the mixture until the rest of the
ingredients are incorporated. Once completely combined, pour
into the cooled crust.
Lower oven temperature to 250 degrees F. Place cheesecake
into a preheated water bath, in the oven for 1 hour. Turn
the oven off and open the door for one minute. Close the
door for one more hour. Remove the cheesecake from the water
bath and place in the refrigerator for 6 hours to completely
cool before serving.
When ready to serve, place the entire cake pan into a hot
water bath for about 15 seconds. Unmold onto a cake round or
serving dish. Take the remaining graham cracker mixture and
press into the sides of the cake.
To slice, place your knife into a hot water bath and wipe
dry each time you make a pass through the cake.
Episode#: EA1E04
Copyright © 2003 Television Food Network, G.P., All
Rights Reserved
Steve
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