Comments on: NY Cheesecake: to die for! http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 11:39:45 +0000 http://wordpress.org/?v=2.3.1 By: Jen http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-16390 Jen Tue, 21 Jul 2009 11:00:30 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-16390 I have a question about leaving your cheesecake unrefrigerated for too long. I made this last night, cooled it in the oven for an hour, then took it out. It was still so hot that I needed oven mitts. I meant to wait another hour before putting it in the fridge, but instead I fell asleep for 6 hours THEN woke up, panicked, and stuck it in the fridge. Since the cake was still in the process of cooling down, do you think it is safe to eat, or am I risking poisoning all of our house guests tonight? <strong>I'm sorry to be the bearer of bad news. In this specific situation, throw it out. It has been in the "danger zone" (40-140 degree) for far too long. Frank @ KAF.</strong> I have a question about leaving your cheesecake unrefrigerated for too long. I made this last night, cooled it in the oven for an hour, then took it out. It was still so hot that I needed oven mitts. I meant to wait another hour before putting it in the fridge, but instead I fell asleep for 6 hours THEN woke up, panicked, and stuck it in the fridge. Since the cake was still in the process of cooling down, do you think it is safe to eat, or am I risking poisoning all of our house guests tonight?

I’m sorry to be the bearer of bad news. In this specific situation, throw it out. It has been in the “danger zone” (40-140 degree) for far too long. Frank @ KAF.

]]> By: Kelly Oettinger http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-13310 Kelly Oettinger Wed, 22 Apr 2009 13:09:50 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-13310 One of my absolute favorite flavors is Vietnamese cinnamon. Can you tell me how I would incorporate a cinnamon layer into a cheesecake? I do have some of your baker's cinnamon filling. I also have your Vietnamese cinnamon, which I plan on using in my graham cracker crust. Thank you for your help. You guys are the absolute best!<b> You could put in part of the cheesecake filling, then add a layer of baker's cinnamon filling, then put in the remaining cheesecake dough.Mary @ KAF</b> One of my absolute favorite flavors is Vietnamese cinnamon. Can you
tell me how I would incorporate a cinnamon layer into a cheesecake? I
do have some of your baker’s cinnamon filling. I also have your
Vietnamese cinnamon, which I plan on using in my graham cracker crust.

Thank you for your help. You guys are the absolute best! You could put in part of the cheesecake filling, then add a layer of baker’s cinnamon filling, then put in the remaining cheesecake dough.Mary @ KAF

]]> By: Jeanne Humphrey http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-10686 Jeanne Humphrey Sat, 21 Feb 2009 07:27:01 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-10686 Susan you are Super for helping me out at the last minute with converting this recipe to small 2" size individual cheesecakes in time for a party tomorrow. The differences in time are: It only took 17 minutes to test at 175 degrees, and took 30 minutes to finish with the oven off and the door left open. They set up beautifully and are very creamy even before chilling overnight. Thank You! Jeanne Susan you are Super for helping me out at the last minute with converting this recipe to small 2″ size individual cheesecakes in time for a party tomorrow. The differences in time are: It only took 17 minutes to test at 175 degrees, and took 30 minutes to finish with the oven off and the door left open. They set up beautifully and are very creamy even before chilling overnight. Thank You!
Jeanne

]]> By: Jeanne http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-10614 Jeanne Thu, 19 Feb 2009 21:41:43 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-10614 Susan, I love your recipe and it turned out perfectly because of your step by step instructions. Thank you so much. I would like to make them as individual cheesecakes, but don’t know how to tell if it is time to turn off the oven and let them finish, when they are so much smaller than the springform. Appreciate your help in advance, Jeanne in Kent Washington <strong> You will still measure the temperature 1 inch from the edge (you are looking for 175 degrees) and then turn off the oven. Joan@bakershotline </strong> Susan, I love your recipe and it turned out perfectly because of your step by step instructions. Thank you so much. I would like to make them as individual cheesecakes, but don’t know how to tell if it is time to turn off the oven and let them finish, when they are so much smaller than the springform.

Appreciate your help in advance,
Jeanne in Kent Washington

You will still measure the temperature 1 inch from the edge (you are looking for 175 degrees) and then turn off the oven. Joan@bakershotline

]]> By: Melanie http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-9776 Melanie Sat, 31 Jan 2009 23:43:06 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-9776 I was wondering if it is possible to bake this in a glass square pan. I wanted to cut it up later into bite size portions? <strong>HI Melanie, This recipe makes a large cheesecake, so you will need a glass 13x9, or 2 glass squares. I would recommend a water bath baking. Be sure to chill thoroughly if you are cutting into small pieces. ~ MJR </strong> I was wondering if it is possible to bake this in a glass square pan. I wanted to cut it up later into bite size portions?

HI Melanie,
This recipe makes a large cheesecake, so you will need a glass 13×9, or 2 glass squares. I would recommend a water bath baking. Be sure to chill thoroughly if you are cutting into small pieces. ~ MJR

]]> By: Jennifer http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-8334 Jennifer Tue, 30 Dec 2008 18:22:30 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-8334 I have a fabulous recipe that I used to make years ago. My daughter just bragged to her fiance that I made the best cheesecake, so I made one for Christmas. I had to throw it out - just awful. The "cheesy" layer is supposed to be smooth as silk, but it was curdled or grainy. That happened a couple of times before, but mostly turned out perfectly. I always chalked up the failure to the kind of lemon juice I used. I HATE to have baking failures! Any thoughts? <strong>Jennifer: if you send me your recipe at susan.reid@kingarthurflour.com I can take a look at it for you. Curdling is usually a sign of the cake being overbaked; are you using a different oven then you used to? Does it have an independent thermometer? If the temperature in it swings a lot it might be overcooking it at the high end of the range. Is the pan darker, or not in a water bath? If I can see what your recipe is saying I can give you a better "guesstimate". Susan</strong> I have a fabulous recipe that I used to make years ago. My daughter just bragged to her fiance that I made the best cheesecake, so I made one for Christmas. I had to throw it out - just awful. The “cheesy” layer is supposed to be smooth as silk, but it was curdled or grainy. That happened a couple of times before, but mostly turned out perfectly. I always chalked up the failure to the kind of lemon juice I used. I HATE to have baking failures! Any thoughts?
Jennifer: if you send me your recipe at susan.reid@kingarthurflour.com I can take a look at it for you. Curdling is usually a sign of the cake being overbaked; are you using a different oven then you used to? Does it have an independent thermometer? If the temperature in it swings a lot it might be overcooking it at the high end of the range. Is the pan darker, or not in a water bath? If I can see what your recipe is saying I can give you a better “guesstimate”. Susan

]]> By: Erica http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-7516 Erica Fri, 19 Dec 2008 02:36:57 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-7516 Hello, It says above not to freeze the cheese cake with the topping, what i wanted to know was if the cheese cakes with fruit swirled into them could be frozen, or if the texture would be altered. thanks. <strong>Hi, Erica. If fruit or a puree is swirled through the cake, yes, it can be frozen. Topping, not so much. The starches that thicken them aren't usually freeze/thaw stable. Susan</strong> Hello, It says above not to freeze the cheese cake with the topping, what i wanted to know was if the cheese cakes with fruit swirled into them could be frozen, or if the texture would be altered. thanks.
Hi, Erica. If fruit or a puree is swirled through the cake, yes, it can be frozen. Topping, not so much. The starches that thicken them aren’t usually freeze/thaw stable. Susan

]]> By: freezing cheesecake http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-5864 freezing cheesecake Sat, 08 Nov 2008 01:38:46 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-5864 Hi, I was wondering if it would be okay to freeze this cheesecake WITH the topping on it too...I've heard that you shouldn't freexe cheesecakes with the toppings, but don't really know why? Thanks! <strong>Thanks for asking. It is best to top any cheesecake after removing from the freezer. Many fruit toppings get a little runny after freezing. Happy Baking! MaryJane @ The Baker's Hotline</strong> Hi, I was wondering if it would be okay to freeze this cheesecake WITH the topping on it too…I’ve heard that you shouldn’t freexe cheesecakes with the toppings, but don’t really know why?

Thanks!

Thanks for asking. It is best to top any cheesecake after removing from the freezer. Many fruit toppings get a little runny after freezing.

Happy Baking!
MaryJane @ The Baker’s Hotline

]]> By: Mohana http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-5822 Mohana Thu, 06 Nov 2008 23:33:47 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-5822 I made this cheesecake. It was a complete success!! What a wonderful recipe!! Thanks so much for sharing it! You can see pictures (if you have a chance) at my <a href="http://www.chileanflavor.blogspot.com" rel="nofollow">blog</a>. I made this cheesecake. It was a complete success!! What a wonderful recipe!! Thanks so much for sharing it! You can see pictures (if you have a chance) at my blog.

]]> By: Jim http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-4848 Jim Tue, 14 Oct 2008 12:36:37 +0000 http://blog.kingarthurflour.com/2008/09/15/ny-cheesecake-to-die-for/#comment-4848 I have had huge success making cheesecakes with Tyler Florence's recipe called "Ultimate Cheesecake". I'm sure I've made it at least 100 times in different variations from plain to fuit topped to a version completely enrobed in chocolate. It's a no brainer, it always works. Jim M I have had huge success making cheesecakes with Tyler Florence’s recipe called “Ultimate Cheesecake”. I’m sure I’ve made it at least 100 times in different variations from plain to fuit topped to a version completely enrobed in chocolate. It’s a no brainer, it always works.
Jim M

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