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CHEESECAKE!!!!!!!

Rings Я Us

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Started a cheesecake for a woman at work's Birthday tomorrow.. Same day as Al's wife Judy..
This lady has been with our company for years and she has always been nice to me..
Making a N.Y style cheesecake. 5 blocks of cream cheese with 6 whole eggs and 2 yolks. It has a 1/2 cup of heavy whipping cream in it and some vanilla.. Flour and sugar.. Oh, and some lemon zest and a drizzle of the juice. Hope it's done chilling by tomorrow when I take it to work.. Takes 3 hours to just get it in the fridge to chill..
IMG_20171030_202222.jpg
 

pc farmer

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Wow
3 hours just to make.
 

Braz

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Ooh, I do love cheesecake. SWMBO won't let me make one very often because she thinks it makes us fat. Silly girl.
 

Rings Я Us

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Melted butter and sugar with the traditional graham cracker crust.
Pressed up to make nice sidewalls. 2 cups crumbs. A stick of butter melted and half cup sugar.
In the freezer to set up 20 minutes. You can pre bake the crust but they may get dark.
 

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Rings Я Us

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So I put water in a pan to give off some steam under the cake.. 500 degrees for 15 minutes then cut to 275 for 1 hour..
Will sit in oven another hour with the door cracked and heat off. Then it will sit another hour with door open before it goes in the fridge overnight.
IMG_20171030_213249.jpg
 

Rings Я Us

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Believe it or not.. Instant read thermometer should read about 150 in center of cake before you let it cool on a wire rack for 3 hours.. Then in fridge like 4 hours. I go 2 hours in oven with door open cracked then open full. And overnight in fridge to set.

Mine is at about 130 IT right now after 1 hour.
 

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You go around the side gently and carefully with a thin sharp knife after the cake sits a while.. an hour or so. You can do that 3 times over a 2 hour cooling period before it goes in the fridge. I used a very thin layer of Crisco about from the center of the pan to the top all the way around for extra non stick protection. Can use butter too.. The crust is going to stick a bit no matter what.. Even with the stick of butter in it.. I will loosen the pan ring tomorrow before slicing and see how it worked out.. Will take a pic sliced too..
IMG_20171030_235053.jpg
 

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So far so good. Will have to see it cut later at work.
Oh, I covered it with wrap and then paper towel after I cleaned the ring . Then she can't see the cake until the big reveal.
 
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SmokinAl

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That looks fantastic!
Great tutorial on making a cheese cake!
Al
 

tropics

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You go around the side gently and carefully with a thin sharp knife after the cake sits a while.. an hour or so. You can do that 3 times over a 2 hour cooling period before it goes in the fridge. I used a very thin layer of Crisco about from the center of the pan to the top all the way around for extra non stick protection. Can use butter too.. The crust is going to stick a bit no matter what.. Even with the stick of butter in it.. I will loosen the pan ring tomorrow before slicing and see how it worked out.. Will take a pic sliced too..
View attachment 342738
Johnny B That looks good I make Cheese Cake all the time, did one the other day with sweet potato mixed in.
Use Parchment paper on the bottom of the pan nothing sticks.Points
Richie
Heres a link to mine
http://smokingmeatforums.com/index.php?threads/cheese-cake-pic-heavy.243778/
 

Rings Я Us

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Johnny B That looks good I make Cheese Cake all the time, did one the other day with sweet potato mixed in.
Use Parchment paper on the bottom of the pan nothing sticks.Points
Richie
Heres a link to mine
http://smokingmeatforums.com/index.php?threads/cheese-cake-pic-heavy.243778/
Yeah I had seen your post.. Didn't know if anyone had done a cheesecake lately. Very cool..
The thing is , mine are usually very thick and strong crust and lift right off the pan it's in. It's just the sides I worry a little about sticking.
Since my crust comes up the sides of the pan 2/3 of the way and then has to set in the freezer, that makes using parchment a bit tough. I tried it before. The crust won't stay on the sides.

I get a very thin film in places on the sides of the pan after using the knife. Nobody would know. I could use a pastry brush and fluff it perfectly uniform if I needed to.
 

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