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TDoodle

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  1. Hey all.... This is the way I make my cheesecakes (maybe a little too in-depth, but I want you to know all what I do, and what is happening, so I can fix it)..... I do either a graham crust (or oreo crust, all depending on the flavour of cheese cake I do). I do 1.5 cups crumbs to 2 oz. melted butter. I cut a piece of parchment for the glass bottom of the springform pan (I prefer the glass bottoms to the metal bottoms, always have). and then I press the crumb mixture to the parchment and then bake it 350F for 5-7 minutes. I let it cool, and in this time I make my cheesecake batter. It is a pretty versatile recipe that I can make into almost any flavour cheesecake. I pour my batter into the springforms (I don't parchment the sides), I fill them up about 3/4 full. Then I put 2 cakes onto a sheet pan and I pour water into the bottom of the pan so it goes up the sides of the pan about 1/4", and put it into a cook & hold oven at 250F for about 2 hours, then I turn it off for about an hour-2 hours then I pull them and let them cool on the stand-up rack in the kitchen for another hour or so, then I put them into the cooler to cool overnight (I like to make them the day before I need them for service).......NOW, the trouble I've been having is that when I take them out of the pan and off the bottom and peel the parchment off, the crust is soggy, and the very centre of the cheesecake (just above the crust in the middle) looks like it isn't cooked. That is the way I've been doing them all summer (I only have to do them every 8 days though), but yesterday when I did them, I did 2 like I stated, and the other 2, I put them onto a rack and then put the rack on top of the sheet pan and put about 1/4" of water into the pan. Before I turn the oven off, I give them a little push, and they do a little wiggle in the middle All the cakes I've made this year, haven't cracked on me *knock on wood* (I hate when they crack), so should I NOT put water into the pans anymore? (I have this feeling you guys are gonna say not to put water in the bottom......) How can I make these without a soggy crust and it doesn't crack on me? I have access to a cook & hold (goes to 250F) and 2 convection ovens and 2 deck ovens. If you want a picture to see what they look like, I can take a picture and attach it Thanks a bunch!
  2. I need to make a dessert to a potluck/work function at the end of January. I have a Bradley smoker and I thought that I could blow their minds by using it for a dessert (I normally use it for smoking fish), so I want to make a dessert using the smoker. Smoked pineapple something? Something with smoked apples (sauce)? Carrot cake with smoked pineapple frosting? Carrot cake with smoked pineapple? Smoked pineapple is sticking in my head. Can I get some help coming up with some ideas? And possibly some recipes if you are willing to part with them?
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