Comments on: The fastest, easiest cheesecake ever http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/ Hot Stuff from King Arthur's Hearth Sat, 13 Mar 2010 13:11:56 +0000 http://wordpress.org/?v=2.3.1 By: Frances in CA http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-31832 Frances in CA Mon, 18 Jan 2010 01:56:27 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-31832 Yea I used large eggs. I am not sure what went wrong there either, maybe my crust is a bit too thick, so the filling went a bit under baked. Or it could be my eggs were a bit old. I let it sit overnight, but the center never set. Oh well it is delicious nonetheless. Thanks! <strong>Hmmm... It's a mystery then, I guess. Sorry, Frances - hope you try it again! PJH</strong> Yea I used large eggs. I am not sure what went wrong there either, maybe my crust is a bit too thick, so the filling went a bit under baked. Or it could be my eggs were a bit old. I let it sit overnight, but the center never set. Oh well it is delicious nonetheless. Thanks!

Hmmm… It’s a mystery then, I guess. Sorry, Frances - hope you try it again! PJH

]]> By: Frances in CA http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-31766 Frances in CA Sun, 17 Jan 2010 08:36:03 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-31766 How long do you have to refrigerate it for it to set? From the recipe, I get the impression that it will set right after it cools with minimal time in the fridge. I tried the recipe tonight and it doesn't seem like the case. Maybe I under baked it? But my instant-read thermometer said it was at 168 when I pulled it out. <strong>Yes, Frances, the cheesecake should be pretty solid as soon as it's cold. Did you use large eggs (not extra-large, not jumbo)? Regular cream cheese? With only four ingredients, not sure what might have happened... Maybe it set up for you overnight? PJH</strong> How long do you have to refrigerate it for it to set? From the recipe, I get the impression that it will set right after it cools with minimal time in the fridge. I tried the recipe tonight and it doesn’t seem like the case. Maybe I under baked it? But my instant-read thermometer said it was at 168 when I pulled it out.

Yes, Frances, the cheesecake should be pretty solid as soon as it’s cold. Did you use large eggs (not extra-large, not jumbo)? Regular cream cheese? With only four ingredients, not sure what might have happened… Maybe it set up for you overnight? PJH

]]> By: Joydell Roncke http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-18316 Joydell Roncke Sat, 08 Aug 2009 05:24:33 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-18316 I am so excited with this blog! You are sooo human and real. It is late in the evening, right before bed, and I had to write and tell you what fun it was to read this recipe and the blog. You write in plain language, and tell of "mistakes" one can correct. Thank you so much for all the information you give us. I feel I am a pretty experienced baker, partly due to my age :), but I always learn something new from you. Thanks again for all you do to make our lives easier and more fun! Joydell <strong>Oh my goodness, Joydell, thank you so much! That's exactly what we're trying to do - share our love of baking with friends. We'd like to be right there in your kitchen with you but, barring that - we have this blog, where we can all "meet." I'm glad you're enjoying it! PJH </strong> I am so excited with this blog! You are sooo human and real. It is late in the evening, right before bed, and I had to write and tell you what fun it was to read this recipe and the blog. You write in plain language, and tell of “mistakes” one can correct. Thank you so much for all the information you give us. I feel I am a pretty experienced baker, partly due to my age :), but I always learn something new from you.
Thanks again for all you do to make our lives easier and more fun!
Joydell

Oh my goodness, Joydell, thank you so much! That’s exactly what we’re trying to do - share our love of baking with friends. We’d like to be right there in your kitchen with you but, barring that - we have this blog, where we can all “meet.” I’m glad you’re enjoying it! PJH

]]> By: mrsn http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-18202 mrsn Thu, 06 Aug 2009 16:32:54 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-18202 Very delicious and easy to make. Rich and creamy without being too dense - even though I might have overbaked it just a tad (edges were lightly tan). My husband enjoyed it. Good plain, with chocolate ganache, and jam (berries not available locally, so I didn't bother with the berry topping). Living in Taiwan, I substituted digestive biscuits for the graham cracker crumbs, and I used Neilsen-Massey Vanilla Bean Paste for the vanilla extract. Very delicious and easy to make. Rich and creamy without being too dense - even though I might have overbaked it just a tad (edges were lightly tan). My husband enjoyed it. Good plain, with chocolate ganache, and jam (berries not available locally, so I didn’t bother with the berry topping).

Living in Taiwan, I substituted digestive biscuits for the graham cracker crumbs, and I used Neilsen-Massey Vanilla Bean Paste for the vanilla extract.

]]> By: Mozella http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-16796 Mozella Thu, 30 Jul 2009 06:57:15 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-16796 The BEST cheesecake I've had in a long time and so so easy!!! Love it!!! Awesome recipe and so delicious!!!!!!!!!! So so easy to make-Please try it . You won’t be disappointed!!! The BEST cheesecake I’ve had in a long time and so so easy!!! Love it!!! Awesome recipe and so delicious!!!!!!!!!! So so easy to make-Please try it . You won’t be disappointed!!!

]]> By: Jeanine in WA http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-16676 Jeanine in WA Mon, 27 Jul 2009 22:52:31 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-16676 I used neufchatel cheese, which I've always used for cheesecakes and haven't had problems in the past. I didn't mean to leave it out that long, meant to leave it out about 12, overnight, but didn't get started right away in the am. Don't remember the size of eggs, I usually get med, but they could've been large. The edges were set and the middle was jello-y, like the directions said it would be. I don't have an oven thermometer, I went by the timer and recipe directions to determine if it looked done. I'm willing to try it again with regular cream cheese, it seems to work fine for everyone else. I used neufchatel cheese, which I’ve always used for cheesecakes and haven’t had problems in the past. I didn’t mean to leave it out that long, meant to leave it out about 12, overnight, but didn’t get started right away in the am. Don’t remember the size of eggs, I usually get med, but they could’ve been large. The edges were set and the middle was jello-y, like the directions said it would be. I don’t have an oven thermometer, I went by the timer and recipe directions to determine if it looked done. I’m willing to try it again with regular cream cheese, it seems to work fine for everyone else.

]]> By: Jeanine in WA http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-15994 Jeanine in WA Sun, 12 Jul 2009 07:02:44 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-15994 This tasted really good, but...I pulled the cream cheese out the night before, and it sat out about 18 hrs, so it should've been at room temp, but it still had lumps when I mixed it up. I followed the directions to a T but after cooking and setting on the counter, then chilling in the fridge, then pulled it out, it didn't set up at all, it was a lumpy mess. Fortunately for me my kids love my "mistakes." What do you think I did wrong? I loved the ease of this recipe, and I'd like to learn what I could do to make it work. <strong>Hmmm... Did you use regular (or low-fat, NOT nonfat) cream cheese? Leaving it out for 18 hours was a bit long... maybe that could have changed it somehow, although I wouldn't think so. And at any rate, given a mix at slow speed with the sugar should have combined it nicely, with a minimum (if any) lumps. From what you describe, it sounds like the cheese may have had some thickeners, which is sometimes the case with nonfat cream cheese. Did you use large eggs? Was it set around the edges when you pulled it out, and Jell-O-like in the center? Do you have an oven thermometer (beyond the dial of your oven)? We'll figure this out! PJH</strong> This tasted really good, but…I pulled the cream cheese out the night before, and it sat out about 18 hrs, so it should’ve been at room temp, but it still had lumps when I mixed it up. I followed the directions to a T but after cooking and setting on the counter, then chilling in the fridge, then pulled it out, it didn’t set up at all, it was a lumpy mess. Fortunately for me my kids love my “mistakes.” What do you think I did wrong? I loved the ease of this recipe, and I’d like to learn what I could do to make it work.

Hmmm… Did you use regular (or low-fat, NOT nonfat) cream cheese? Leaving it out for 18 hours was a bit long… maybe that could have changed it somehow, although I wouldn’t think so. And at any rate, given a mix at slow speed with the sugar should have combined it nicely, with a minimum (if any) lumps. From what you describe, it sounds like the cheese may have had some thickeners, which is sometimes the case with nonfat cream cheese. Did you use large eggs? Was it set around the edges when you pulled it out, and Jell-O-like in the center? Do you have an oven thermometer (beyond the dial of your oven)? We’ll figure this out! PJH

]]> By: April in CT http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-15782 April in CT Tue, 07 Jul 2009 01:12:57 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-15782 I'd just like to let everyone know a few tips about making this. First of all, the pie crust shields that I balk at every time I see them because "HA! I can just use aluminum foil!"... Just buy them, I know I will now. Also, after fighting with said aluminum foil and NOT getting it to work please, PLEASE use two hands to put the pie back in the oven. If you don't you're likely to have it tip and spill a good bit of that luscious filling on the oven door. If this does happen go outside and urgently, but calmly summon your husband to come in. This is so you can keep calm and not freak out. Show him your "issue" and ask the best way to go about cleaning it up. He will help and will also risk a burned finger to test out the spilled filling declaring it very tasty. Look at the mess of a pie that is left with crust mixed into the filling and refuse to give up! Keep calm, carry on and have an extremely tasty, but very ugly cheesecake for dessert. This was EXCELLENT! My first oven spill turned out to be not such a disaster after all. I used 2 bricks of neufchatel and it was creamy, just the right sweetness with the crust and will be my go to quick cheesecake recipe from now on. <strong>April, thanks for a good chuckle. You paint a marvelous word picture. And you must have a very amiable husband... Glad it eventually worked out! PJH</strong> I’d just like to let everyone know a few tips about making this. First of all, the pie crust shields that I balk at every time I see them because “HA! I can just use aluminum foil!”… Just buy them, I know I will now. Also, after fighting with said aluminum foil and NOT getting it to work please, PLEASE use two hands to put the pie back in the oven. If you don’t you’re likely to have it tip and spill a good bit of that luscious filling on the oven door. If this does happen go outside and urgently, but calmly summon your husband to come in. This is so you can keep calm and not freak out. Show him your “issue” and ask the best way to go about cleaning it up. He will help and will also risk a burned finger to test out the spilled filling declaring it very tasty. Look at the mess of a pie that is left with crust mixed into the filling and refuse to give up! Keep calm, carry on and have an extremely tasty, but very ugly cheesecake for dessert.

This was EXCELLENT! My first oven spill turned out to be not such a disaster after all. I used 2 bricks of neufchatel and it was creamy, just the right sweetness with the crust and will be my go to quick cheesecake recipe from now on.

April, thanks for a good chuckle. You paint a marvelous word picture. And you must have a very amiable husband… Glad it eventually worked out! PJH

]]> By: Janene http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-15658 Janene Fri, 03 Jul 2009 16:26:31 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-15658 This recipe lives up to its' name! I made it and couldn't be happier with the results! No springform pan needed, no water bath, on and on! I enjoy cheesecake but seldom make it. But with this recipe I will certainly be making it more often. Thanks for sharing this recipe! <strong>Thanks for the nice comments, Janene - glad you enjoyed it. PJH</strong> This recipe lives up to its’ name! I made it and couldn’t be happier with the results! No springform pan needed, no water bath, on and on!

I enjoy cheesecake but seldom make it. But with this recipe I will certainly be making it more often.

Thanks for sharing this recipe!

Thanks for the nice comments, Janene - glad you enjoyed it. PJH

]]> By: vel http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-15606 vel Thu, 02 Jul 2009 17:20:49 +0000 http://blog.kingarthurflour.com/2009/06/18/the-fastest-easiest-cheesecake-ever/#comment-15606 best cheesecake ever! best cheesecake ever!

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