tag:blogger.com,1999:blog-31922365.post753965617829665501..comments2023-02-27T22:35:39.761+08:00Comments on baliyum: American Cheesecake Experimentcyenhttp://www.blogger.com/profile/04838781197712467881noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-31922365.post-26087341440633281082010-02-24T08:41:55.306+08:002010-02-24T08:41:55.306+08:00I agree with robert about the water bath. Another ...I agree with robert about the water bath. Another tip is to substitute two egg yolks in place of 1 of the whole eggs in the recipe- this will yield a creamier mouth feel.Anniehttps://www.blogger.com/profile/17339640365722305277noreply@blogger.comtag:blogger.com,1999:blog-31922365.post-81676263864970921692009-07-19T12:18:06.784+08:002009-07-19T12:18:06.784+08:00cracks in cheesecakes;caused by steam from liquid ...cracks in cheesecakes;caused by steam from liquid ingredients .the cracks are caused by too high of a temperature.if you are cooking on a wire rack start with preheated oven at 425f for 20 minutes reduce temp to 350 for 20 minutes reduce temp 300 for another 20 minutes or until center is still rubbery to the touch crack oven door open,about 2-3 inches.turn oven off and let cool for at least half hour.temp of cheesecake when cooked is 160-165*f.<br /><br />for best results use a double boiler fill the double boiler until the water comes up 2/3 of the way on your cheesecake pan.set oven at 225*f.water will remain at a constant 212*f.bake your cheesecake for 1 1/4 to 1 1/2 hours.(time for a 9" x 3" at sea level high humidity)turn oven off.open oven door asbout 2-3 inches (a rolled up dish towel works well.)let cool in oven for at least 30 minutes.place in refrigerator.serve 24 hours later for best results.<br />cheesecake factory uses a lot of modifiers.<br /><br />your crust turning dark brown or even burning.once again temperature too high.place your crust mixture only about 1-1 1/2 inches on the sides of the springform.also if your cheesecake is dripping excess amounts of butter reduce the amount by 1-2 teaspoons at a time until you have just enough to keep your crust together.try placing your pan in the freezer for 15-20 minutes the add your crumb mixture.roberthttps://www.blogger.com/profile/13452992153246681269noreply@blogger.com