Cheesecake

stacey.taylor

How do you do it?  I've always struggled with it because there are so many different methods (water bath or not, start high then go to low heat, medium heat, low heat for a longer time period, cool on counter then fridge, cool on counter all night, turn oven off and leave overnight, etc etc).  Help!  It is overwhelming. 

Additionally, I want to make this, but the method of making the cake seems a little weird.  I'm considering using the CI Rich and Creamy cheesecake receipe (substituting a vanilla bean for the lemon zest) for the cake, then continue as directed in the MS receipe, but I'm just not sure.  Which cheesecake base would you make?

TIA!

RedheadBaker

stacey.taylor:

Additionally, I want to make this, but the method of making the cake seems a little weird.  I'm considering using the CI Rich and Creamy cheesecake receipe (substituting a vanilla bean for the lemon zest) for the cake, then continue as directed in the MS receipe, but I'm just not sure.  Which cheesecake base would you make?

What is it about the method that seems weird to you?  

stacey.taylor

The 1 hour and 45 minute cook time with no water bath.  It seems like a REALLY long time, even at 275. 

RedheadBaker

Most cheesecakes bake for about 90 minutes. Maybe check it after that long? You can always use a water bath, even if the recipe doesn't specify to do so. 

WA1215

This is the only cheesecake recipe I ever use, no water bath and is amazing!  And, no yucky graham cracker crust!

 http://www.carnegiedeli.com/recipe.php

Arterr0

I have made a lot of cheesecakes, and the most reliable recipe for me has always been one from America's Test Kitchen. Here's a link to the recipe (not America's Test Kitchen site; you would have to be a member to access). I always use their method and cream cheese to egg ratio, regardless of the flavor of cheesecake I am making, and it has always worked from me.

T1andT2

I have stopped doing the water bath because it seemed to make the crust soggy.  I usually bake for about 1 hour, and then turn the oven off and crack it a bit and let it 'cool' in there for about 1 hour, then on the stove top.

But I do always put a round of parchment under the crust to make it come off the bottom better.