Cheesecake Gurus?

[RogerDoger]

So, after I install a toilet today, I have to make a couple of cheesecakes for
a party Saturday. Any cheesecake experts here who can offer some tips?
I've made them before and they've come out good, but I want perfection!

I'm going to do a fusion of two recipes:

Chantal's New York Cheesecake

http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx

and one from Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant

http://www.amazon.com/gp/product/0688159001/ref=s9_simh_gw_p14_t1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0WY558TQF31TWAKMQD9D&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846

I won't be eating a crumb of it myself, but it pleases me to please others.

 

[Mark33180]

http://www.foodnetwork.com/recipes/food-911/crack-proof-cheesecake-recipe/index.html

Just for a basic one

 

[Crohn's 35]

I admire you guys, and I do have a no bake recipe and my hubby loves it but dont have the recipe on hand. But, the best place ever is the cheese cake at the Keg, yeah expensive place to eat but I have a cheese cake and Spanish coffee...yum!

 

[merrywidow]

maybe this could be moved into the food section?

 

[RogerDoger]

http://www.foodnetwork.com/recipes/food-911/crack-proof-cheesecake-recipe/index.html

Just for a basic one

Hey thanks....I'm going to use the blueberry topping recipe from that one!

maybe this could be moved into the food section?

Yeah, I wasn't thinking, as usual.

 

[DanM]

As a baker, I can chew you ear off for hours about how to make a proper cheesecake. First, I recommend this recipe for a true NY style. They even guarantee the recipe and offer free tech support for it. Here are the basic and essential tips...

#1 A cheesecake is an emulsion between the fat in the cream cheese and sour cream and the liquid in the eggs. As such, all ingredients MUST be at room temp before fixing. Cold ingredients will create lumps and lumps are not tasty. At least 2 hours at room temp. Do not microwave as this may melt the cream cheese and give you crappy results.

#2 Mixing the sugar into the cream cheese at low speed is essential. The sugar will act as a sanding agent creating small pockets of air in the mixture. The air pockets will expand in the oven (known as physical leavening) and give you a light texture. Mix at a low speed, Higher speeds will heat and melt the cream cheese rather than make the air pockets.
#3 Back to the emulsion... Add the eggs 1 at a time and wait until it is fully incorporated before adding the next. If you rush this, you will run the risk of breaking the emulsion. Scrape the bowl before each egg addition to check for unincorporated mix. If any is found, mix until 110% smooth.
#4 The best way to test the doneness of a cheesecake is to take its temp. It should read 175f in the middle.

 

[DanM]

Hey thanks....I'm going to use the blueberry topping recipe from that one!



Yeah, I wasn't thinking, as usual.

DO NOT follow those instructions for blueberry topping!! Blueberries are very delicate and will be destroyed by cooking them. The best way to do this is a cooked juice method. Let me modify this for you...

* 1 generous quart frozen blueberries
* 3/4 cup granulated sugar divided
* 1 teaspoon cornstarch
* 1 lemon, juiced and zested
1. Place the frozen blueberries in a mesh strainer over a bowl. Allow to defrost completely.
2. Toss the blueberries with half of the sugar. Do not mix with a spoon or spatula. This may damage the fruit. The sugar is hygroscopic and will pull more juice from the berries.
3. Mix the corn starch with 1 oz cold water until completely dissolved.
4. Pour the juice and remaining sugar into a sauce pan and bring to a boil. Add the corn starch and stir continuously until thickened.
5. Pour fruit into bowl used for the juice. Pour the cooked juice on top and toss to combine.

Good luck!

 

[RogerDoger]

Wow, advice from a true baker! Thank you very much!

I didn't get around to cooking them today. Renovations took longer than I expected.
I'll be cooking two cakes tomorrow.

I always wanted to get into cooking professionally. I'm getting tired of my current occupation and might want to try something new soon. What kind of baking do you do? Do you have your own bakery?

I may have to pick your brain in the future, if you don't mind.

Do you know of any websites that have large scale baking recipes?

Thanks again!

 

[DanM]

Wow, advice from a true baker! Thank you very much!

I didn't get around to cooking them today. Renovations took longer than I expected.
I'll be cooking two cakes tomorrow.

I always wanted to get into cooking professionally. I'm getting tired of my current occupation and might want to try something new soon. What kind of baking do you do? Do you have your own bakery?

I may have to pick your brain in the future, if you don't mind.

Do you know of any websites that have large scale baking recipes?

Thanks again!

My last corporate job was very abusive and I was not in a good place careerwise when I left. At roughly the same time I got married, moved to Milwaukee and then Connecticut shortly after. My wife knows me really well and saw my raw talent in baking and convinced me to take it on as a career. After we settled in CT, I went I culinary school to study baking and pastry. Unless you go to Johnson and Whales or CIA, culinary schools are only there to make others money, not to teach students. After I graduated, my school dropped all interest in finding me a job. I could not find one on my own. Instead I spent the majority of the past year taking care of my wife and family responsibilities. Now my full time job is raising Abigail. I do bake every now and then for friends and neighbors upon request or as gifts. There is no easier way to get someone in your favor than to give them world class baked goods.

Culinary careers are not as glamorous as many make them out to be. They are for the young and fit. You will work very long hours in extremely hot kitchens doing repetitive tasks. Are you willing to spend 12 hours a day chopping veg? That is probably where you will start out.

Regarding large scale recipes. I don't know any websites that can help you with that, but I do recommend The Professional Pastry Chef by Bo Fiberg. Many of the formulas are written for large quantities. It is a great book to learn about pastry skills.

Feel free to pick my brain at any time.

Dan

 

[RogerDoger]

Preliminary reviews (family and friends) of the cheesecake you recommended are coming in and they are trending towards excellency! Hopefully the Russians will agree.

Many thanks for your assistance.