/ck/ - Food & Cooking

[Anonymous No.6511418]

So I'm making a cheesecake for a friend who's visiting.
http://allrecipes.com/Recipe/New-York-Cheesecake-II/Detail.aspx?evt19=1

I've used this recipe in the past (and its really good) but was wanting to put some of the crust on the side as well. Like in pic related. Would it cook just the same? Or would you advise against this? The temperature is also a little high and it always came out just a bit over done, but i think cooking it for a few minutes less would make it turn out better.

[Anonymous No.6511429]

Oh man. I need to scan my Grandma's cheesecake recipe and share it with /ck/ one day. I guarantee it's the best you'll ever taste. It uses Farmer's cheese and the crust is just a bit of pineapple and Zwieback cookie crumble.

I'll never ever make a different one.

For her's, it's 1hour at 350 and then shut the oven off and don't even crack the oven open for a peek for at least 1hour more.

[Anonymous No.6511436]

>>6511429
I've just taken it out both times i made it. didn't let it sit in the oven.

And recipes are definitely welcomed but for something that's easily fucked up by one little mistake like cheesecake i'd rather cook what i know this time around. (especially since theres no waterbath)

[Anonymous No.6511438]

>>6511418
>Would it cook just the same?
Yes, any difference would be negligible. I love graham crust and do the same thing.

If by overdone you mean it's browning you should probably turn your oven down a bit or cover the top with foil if you have enough room so the foil doesn't touch the top. If you mean it's just overcooked pull it out sooner like you said. I pull cheesecake when it's still jiggly in the center, there is a good about of carryover cooking.

[Anonymous No.6511460]

>>6511438
i was considering the tin foil.

So if i took it out say 10 to 5 minutes before the timer went off i'd still get done?

[Anonymous No.6511479]

>>6511460
You really have to gauge it for yourself, but most likely. Especially if it's overcooking when you follow the recipe exactly.

I can tell you a cheesecake that is firm around the outside but still slightly jiggly in the center always finishes cooking after I've taken it out of the oven.

[Anonymous No.6511906]

>>6511418
>http://allrecipes.com/Recipe/New-York-Cheesecake-II/Detail.aspx?evt19=1

> If there ever was a cake equivalent to "subhuman", it would be this cake

Master race German cheesecake demands more Lebensraum.

[Anonymous No.6511956]

>>6511418
OP, cheesecake should not be burned cheese edges. Of course it should be crumbs up the side, and as thick as you want them. That recipe is crap.

You want a recipe that features the crack-covered topping, to know it's a NY style, such as a Junior's or something. There should also be some fresh lemon in there, or a touch of cinnamon in the crust, one or the other. This is also a time for real vanilla, not some phoney extract. Did you know Allrecipes is an web aggregator? Just computer indexes of copied recipes from elsewhere? Look for recipes from national magazines that do testing, bon apetit, martha, southern living, etc.

This one is from Taste (by way of Tyler Florence). You can watch a video from the episode where the secrets are revealed, from how to mix it, your water bath, how long to wait to top it, etc. I vaguely remember him once working at Juniors. Anyway, I only make cheesecake once a year. I like it too much! I do suggest using philadelphia brand, fyi.

[Anonymous No.6511963]

>>6511956
http://www.foodnetwork.com/recipes/new-york-cheesecake-recipe0.html

[Anonymous No.6511979]

>>6511956
i will definitely try that in the future, but for now i want to play it safe because my friend id coming in less than a week so i don't have time for error.


I have a very high quality vanilla extract (some pharmacy made it or something. No idea my friend just gave it to me)

Also i didn't know about allrecipes. I will definitely use other sites. It was just one of the first to pop up when first deciding on making it.

[Anonymous No.6513170]

>>6511979

Just use a fucking vanilla pod. Scrape out the marrow, add to cake, keep the pod and stick it in a separate glass, top up with sugar, delicious vanilla sugar.

[Anonymous No.6513326]

>>6511429
bump for anon

[Anonymous No.6513353]

>>6511418
What the fuck is graham cracker? You don't use crackers for cheesecake.

[Anonymous No.6513360]

>>6513353
here you go, euronig

https://encrypted.google.com/search?tbm=isch&q=graham%20cracker%20crust&tbs=imgo:1#imgrc=_

[Anonymous No.6513413]

>>6511460
i wouldn't trust that recipe. 45 min at 400 then 3 hours with oven off is too imprecise. doesn't take into account different types and sizes of ranges, etc. obviously you should be guaging doneness via tooth pick method or firmness. also odd that that recipe didn't call for a water bath.

http://www.canadianliving.com/food/classic_cheesecake.php

[Anonymous No.6513415]

>>6513360
>encrypted.google.com

seriously

[Anonymous No.6513525]

http://www.simplyrecipes.com/recipes/perfect_cheesecake/

This recipe turns out a perfect cheesecake, hence the name. I've tried many others but this one is best. You'll thank me later OP.