My Pumpkin Cheesecake Didn't Rise.....ð¢
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9 years ago
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9 years agomitchdesj
9 years agoRelated Discussions
Can you put meal dish and cheesecake in the same oven?
Comments (14)I'm a bit of a purest on cheesecake and have developed over 40 recipies for them, as well as won amateur chef of the world (ok washington state) gad many many years ago for my pumpkin cheesecake recipe. I only tell you this because I want you to know that if it exists and the word cheese and cake were in the title I tried it. Keep it basic :) Don't bake a cheesecake with anything else in the oven. Keep it centered in your oven. If you live in a dry climate put a cake pan on the shelf below half filled with water and cook your cheese cake as usual on the shelf above it. The moisture is much like a professional steam oven used to bake cheesecakes and helps with cracking. Take the cake out of the oven and let it rest for a slow cool on the counter. Don't throw it in the fridge right away because it will crack. The more eggs in the recipe the more likely it will crack...no biggie, cracks taste fine, learn to garnish well :oP When you make the cake, add the eggs one at a time at the end of your recipe mixing well between each egg. Don't whip them at high spead during this process. It will help your cake turn out lovely and not crack. It's all about the cracking can't you tell? For ease in getting the cake out of a spring form I often line the base of a springform with bakers paper (rip a square off, stick it on the base, put the spring form on top, then the crust...if you want it pretty you can trim it before putting the crust in but I always remove it prior to serving). To remove the cake (and ensure no cracks LOL) run a very sharp and thin knife around the inside edge of the pan before losening up the springform. Keep the blade towards the pan just a bit so you don't cut into your cake. Gently does it. To cut, have a cup of hot hot water nearby. Use a large cutting knife and slice the cake at the half way point. Slide the knife directly in, point at center and then with your fingers at the knife blade at the tail end of the piece, slide the knife directly out towards you. wipe the cake that might come off on a paper towel and rinse knife with hot water, then cut directly across from that area to cut the cake in half, rinse and repeat than pat dry your hair with a to...wait I got mixed up.... If you cake cracks (after all I've told you it shouldn't) learn the joy of slivered almonds which look lovely sprinkled over the top of a cake....hiding the cracks. Big split in the center? Edible flowers are lovely and look planned. Oh and do put it in the fridge when cooled to room temperature but do not cover with plastic or you'll end up ripping the top off when you remove it. If you do this, resort to slivered almonds...they go with almost any flavor.... Water baths and crock pots....too much work :) I used to sell 30 cakes a week to local restaurants....nary a water bath in sight LOL But i'm a lazy cook so that could be part of it :) Remember, in life avoid crack....both personally and in your desert products! (It's harder to fix a crack addict with silvered almonds than it is a cheesecake....)...See MorePumpkin Cheesecake - kind of
Comments (2)This pumpkin cheese cake is fabulous! Cheesecake Factory Pumpkin Cheesecake Prep time: 30 minutes Serves: 10-12 Cooking time: 65-75 minutes Crust: 1 1/2 cups graham cracker or ginger snaps (I like 1/2 of each) 5 T. butter, melted 1 T. sugar Filling: 3-8oz. pkgs. cream cheese, softened 1 C. canned pumpkin 3 eggs 1/2 t. cinnamon 1/4t. nutmeg 1/4 t. allspice Topping; 1 C. heavy cream 1/2 C. sugar 1 t. white vanilla 1/2 C. chopped pecans Mix crust ingredients together, just until coated and crumbly. Press onto the bottom and two-thirds of the way up the sides of an 8" spring form pan. Bake for 5 minutes at 350F. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices and beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. Just before serving, whip the cream, sugar and white vanilla. After cake has thoroughly chilled, add the whipped cream topping and sprinkle nuts over the cream. Remove the pan sides and cut....See MoreHuge Instant Pot Cheesecake Failure
Comments (34)I think in the past year I have made 6 to 7 cheesecakes and never had a failure. As for the water drops on top, you can cover the pan with some foil. Here is my basic recipe. CheesecakeThis recipe looks long but it’s really 3 simple steps: make the crust, make the filling and make the topping. The instructions are just detailed so that even a first-timer can have a perfect result. Crust:1 cup graham, chocolate or vanilla waferscrumbs 2 tsp sugar 3 Tbsp melted butter Filling:2 8-oz pkg cream cheese, (low-fat works, too) 3/4 cup sugar (sugar substitutes work, too) 2 eggs (warm 5 minutes in a bowl of warmwater) 1/2 tsp vanilla 1/8 tsp salt (1-2 tsp grated lemon zest - optional) Topping:1 cup sour cream or plain yogurt 2 Tbsp sugar 1/2 tsp vanilla. The recipe and cook times are for a 7” cheesecake pan. Adjusted times for other pans are included below. It is not necessary to line the side of the pan with parchment paper. It buckles and mars the edge. My favourite is the Fat Daddio 7” push pan but any pan will do. No need to cover it with foil before cooking, either. This is a very simple recipe. **Important: Warm the cream cheese. Trust me on this. I've been making these for 45years. It's MUCH easier to blend if it's warmer than room temperature and it only takes a few minutes. Put the wrapped cream cheese in a ziplock bag, but don't seal it. Push it into a sink or bowl full of hot tap water to force the air out and THEN seal it. Weight it down with a plate for about 15 minutes. It will be very soft and easy to blend.Lining the bottom with parchment is optional. Spray it with baking spray if you prefer. And don't press the crust in too firmly. It will be easier to serve if you use a gentle touch. CRUST: Mix ingredients with a fork and gently press it in the bottom of the pan and up the sides a bit if you like. Put it in the freezer or if you prefer, bake it at 350 for 9 minutes, then cool completely. FILLING: Mix all ingredients except the eggs until completely smooth. Add the eggs and beat until just incorporated. (Don't fret too much about overbeating. This recipe is practically bulletproof.) Pour the filling into the crust.Put 1 1/2 cups water and the trivet into the IP. Place the cheesecake on the trivet, close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 26 minutes for a 7-inch pan. This will produce a perfect, creamy filling. If you prefer a denser texture, cook it for 28 minutes.- - -PAN SIZE AND COOK TIMES:6-inch pan --- 29 minutes (31 for dense texture)7-inch pan --- 26 minutes (28 for dense texture)8-inch pan --- 24 minutes (26 for dense texture) **see below Individual ramekins or mason jars --- 10 minutes For 1 1/2 times the recipe:7–inch pan --- 29 minutes (32 for a dense texture)8-inch pan --- 27 minutes (30 for a dense texture)For 2 times the recipe:8-inch pan --- 33 minutes (35 for a dense texture)- - -When it beeps that it's done, leave it for a 15-minutes Natural Release. Then flip the valve to Venting for a Quick Release. When the pin drops, take out the cheesecake.It will appear "jiggly." That's GOOD. It will firm up as it cools. It may have some condensation on the surface. If so, gently blot it with a paper towel.Leave it to cool on the counter for an hour. It will settle down and flatten out. Then cover the cheesecake and refrigerate it in the pan for at least 4 hours, preferably overnight. In my opinion,this is the hardest part of the whole recipe... the waiting...See MoreCan you help me with cheesecake crust?
Comments (24)Make a shortbread crust. https://ofbatteranddough.com/new-york-cheesecake/ Or pate brisee. I make a yummy nut pate brisee that I press into individual tart pans and roll out for apple hand pies. If you roll it and cut it into circles, refrigerate the circles as the dough is tender and can break when transferring to muffin tins or to a cookie sheet. You probably want to roll it thin, making it even more important to refrigerate first. 1 1/2 cups flour 1/3 cup finely chopped nuts 1/4 sugar pinch of salt 1/2 cup cold unsalted butter, diced or grated 1 egg 1/2 tsp. vanilla Mix flour, nuts, sugar, and salt. Work butter into mixture until it resembles a coarse meal. Add egg and vanilla until it all comes together. Press into pan or roll out. Bake at 350 degrees....See Moreoutsideplaying_gw
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