cheesecake
9 years ago
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- 9 years agolast modified: 9 years agobengardening thanked ravencajun Zone 8b TX
- 9 years ago
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Comments (9)Thanks Martha. Although I'm one of the few people in the world who is not much of a fan of cheesecake, my husband loves it. I'm really interested in the corn flake crust, though, as some brands of corn flakes are gluten free and my daughter is celiac, so it would work for her. Annie...See MoreHow to check a cheesecake for doneness?
Comments (5)I like that link, Chloebud! I knew, of course, to use room temperature, but I didn't know (though it makes a lot of science sense) that it would prevent clumping. I assume due to the solidifying of cold fat. I also didn't know the loosen the sides thing, and I realized that I use 2 piece cheesecake pans. I actually have them for other baking, since I rarely make cheesecakes. I didn't see them mentioned in the tips, but might have missed it. They're like regular rounds but the center of the bottom is open and there's a flat disk that fits over it. Not good for a runny butter cake, but the best for cheesecake. Re doneness, as I said, I don't do a lot of them, but I just look at the center both appearance and jiggle, as described in the link. I haven't had any problems....See MoreReplacing Heavy Cream in Cheesecake with Lactose Free Alternative
Comments (11)Do check with the person in question. To the best of my knowledge, heavy cream has little to no lactose, and many LI people can eat it. That's why there's no lactose-free cream on the market. The problem may be the cheese! Hard dry cheeses, like parm, may be low in lactose, but soft milky cheeses, like ricotta, can be chock full of it. In a similar circumstance, I made ricotta from lactose free milk to make a treat for my friend. Cream cheese, like cream itself, has a much lower amount, but the totallity might be okay or no-go for your guest. Most people with sensitivities are fine saying no thank-you to things they can't have and just appreciate a warning. OTOH, why make such problems for yourself? Make a different dessert! Or if the cheesecake is the request of the guest of honor, don't wreck it with alternate ingredients! Make or buy something special that's dairy free, like macarons or mini pavlovas — or even oreos if they fit your guests’ tastes— to serve with the cheesecake, and your LI guest can easily say no thank-you to the cheesecake and have a couple more cookies....See More* Wonderful* Pumpkin-Ginger Cheesecake recipe
Comments (8)I use gingersnaps too, Lars. I make my own and save a few for my annual pumpkin cheesecake. I don't make pumpkin pie anymore. Never liked making pie crust. A tip I wrote on the other thread--drain the pumpkin on paper towels for a few hours. The water from the pumpkin affects the texture of cheesecake. Keep changing the towels as they get saturated. Cheesecloth might work too. Drain overnight in the fridge if time allows....See More- 9 years agolast modified: 9 years ago
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