How do you get your cheesecake batters to layer, instead of combining? I've swirled two flavors together but never layered them. I'd love to do this for one of my customers.
Bake the layers in separate pans.
There's a recipe in Death by Chocolate
by Marcel Desaulniers for a double layer chocolate pumpkin cheesecake. The chocolate layer is baked in a springform pan with the crust and the pumpkin layer is baked in a regular cake pan with buttered parchment paper. You just invert the cake pan over the springform pan. I think about trying different flavor combinations, but never seem to get around to it.
Here's a question though: in almost every cheesecake recipe I've read, it says to be careful not to overbeat the mixture. The recipe above though calls for beating the mixture for several minutes on high speed, seemingly in direct contradiction to the others. How come beating the hell out of the batter works here but is a danger in other recipes? It's been bugging me for a while, I feel like I must be missing something really obvious.
ediot: here's a link to the recipe chocolate pumpkin cheesecake
and an excerpt of the beating instructions:
Beat on low for l minute and on medium for 2 minutes. Scrape down the sides of the bowl, then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down the bowl. Add 3 eggs one at a time, beating on high for 20 seconds and scraping down the bowl after each addition. Add l tsp vanilla extract and beat on medium for l5 seconds, then beat for 2 more minutes on high.
Edited by gknl, 06 November 2003 - 03:42 AM.