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'Striped' Cheesecake

 
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coxiella
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Joined: 31 Oct 2005
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Location: Singapore

PostPosted: Tue Apr 18, 2006 5:16 pm    Post subject: 'Striped' Cheesecake Reply with quote



This recipe is from Nic
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Angie
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piggish
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Joined: 08 Mar 2005
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PostPosted: Tue Apr 18, 2006 6:40 pm    Post subject: Reply with quote

this looks great! and doesn't seem too tough to make (hopefully!)

coxiella, did u use philadelphia cream cheese? and was the taste of the condensed milk vv strong? when i used condensed milk for cheesecakes previously found the taste quite overpowering and couldn't taste much of the cheese. Curious to noe how urs taste! Very Happy
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Tue Apr 18, 2006 6:49 pm    Post subject: Reply with quote

piggish wrote:
this looks great! and doesn't seem too tough to make (hopefully!)

coxiella, did u use philadelphia cream cheese? and was the taste of the condensed milk vv strong? when i used condensed milk for cheesecakes previously found the taste quite overpowering and couldn't taste much of the cheese. Curious to noe how urs taste! Very Happy

Piggish, this cheesecake is relatively simple in terms of ingredients, just the layering may take some effort (coz got to prevent the batter from dripping onto the layers).

Yup, I used Philly. The condensed milk taste not too strong, not sure if it's because I used reduced fat milk :roll: . Actually I taste more chocolate coz I used 70% cocoa chocolate Wink
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Helena
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Joined: 24 Feb 2006
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PostPosted: Wed Apr 19, 2006 5:22 am    Post subject: Reply with quote

Hi Angie!!!!! sori for the questions but very blur here. 8 oz is how many gramms and 1 can sweeten condensed milk is how many gramms as well? and do you line or oil the base of your pan? tks a million Very Happy
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piggish
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PostPosted: Wed Apr 19, 2006 6:27 am    Post subject: Reply with quote

thanks coxiella for ur reply! yup, the layering is the bit tt i wld be uncertain abt..but i'm definitely going to try this for my next cheesecake! Smile
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Wed Apr 19, 2006 8:09 am    Post subject: Reply with quote

Helena wrote:
Hi Angie!!!!! sori for the questions but very blur here. 8 oz is how many gramms and 1 can sweeten condensed milk is how many gramms as well? and do you line or oil the base of your pan? tks a million Very Happy

Helena, no worries about questions, be glad to answer Smile

8 oz is 225 grams. As I used Philadephia cream cheese, I used two packages.

Condensed milk weight varies slightly between brands, about 385g to 400g per standard can in Singapore. The one I used is 395g. Think you should be able to find something similar in France?

Piggish, you're welcome Smile
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jerseymom
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Joined: 31 Dec 2004
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PostPosted: Wed Apr 19, 2006 11:12 am    Post subject: Reply with quote

oh yours so beautiful! I love another bull eyes' design too!
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coxiella
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PostPosted: Wed Apr 19, 2006 11:18 am    Post subject: Reply with quote

jerseymom wrote:
oh yours so beautiful! I love another bull eyes' design too!

Razz Razz
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West Life
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Joined: 21 Mar 2005
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PostPosted: Wed Apr 19, 2006 1:07 pm    Post subject: Reply with quote

May I know how to scale this recipe to fit a 9-inch springform pan?

Thanks in advance!
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coxiella
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PostPosted: Wed Apr 19, 2006 2:20 pm    Post subject: Reply with quote

West Life wrote:
May I know how to scale this recipe to fit a 9-inch springform pan?

Thanks in advance!

West Life, I don't actually have the answer. For my 9-inch, the cake came up to about half the height of the tin. Maybe you can try multiplying the ingredients by 1.5? I think if double it may be too high.
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Helena
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PostPosted: Wed Apr 19, 2006 11:36 pm    Post subject: Reply with quote

tks angie for the infos. now I wonder which cake to try first!!!! your cheesecake or zurynee!!!! stressed
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cherie
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Joined: 23 Mar 2006
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PostPosted: Sat Apr 29, 2006 6:35 pm    Post subject: Reply with quote

Angie, thanks for sharing the recipe.

I just made this today, for my sil's bday but unfortunately, the top crack! :cry: I really do not know why. I even reduced the temp to 150c in the beginning. After that, reduced further to 125 after 30 mins.

Then now when i look at it again, it cracked. It has been baked for a total of 48 mins. And as the recipe states, off oven and leave the door ajar for 20mins (am doing it now).

It's really sad to see the cake cracked. Now it's not even presentable and i think we'll have to order durian cake liao. Sigh

I wonder if it has got to do with the fact that i'm using a dark colour non stick springform cake tin?

p,s: My first oreo cheese cake cracked too :( :(
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coxiella
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PostPosted: Sat Apr 29, 2006 11:07 pm    Post subject: Reply with quote

cherie wrote:
I just made this today, for my sil's bday but unfortunately, the top crack! :cry: I really do not know why. I even reduced the temp to 150c in the beginning. After that, reduced further to 125 after 30 mins.

Then now when i look at it again, it cracked. It has been baked for a total of 48 mins. And as the recipe states, off oven and leave the door ajar for 20mins (am doing it now).

It's really sad to see the cake cracked. Now it's not even presentable and i think we'll have to order durian cake liao. Sigh

I wonder if it has got to do with the fact that i'm using a dark colour non stick springform cake tin?

p,s: My first oreo cheese cake cracked too :( :(

Cherie, don't be sad. Cheesecakes are notorious for cracking, and quite a few factors are at work. Don't mind me asking a few questions?

Can I know which shelf you place your baking tin? Is it in the middle?

You used full-fat cream cheese and condensed milk?

I don't have the experience of using dark springform tins for cheesecakes. For dark baking pans, it is recommended to lower the baking temperature by 10 degrees (which you have done). I'm not very sure if it works for cheesecakes though. 125 C seems too low a temperature for baking cheesecakes.

For your previous cheesecakes, did you also bake by 'direct heat' method? Or you used the waterbath method, as in setting the cake tin in another oasting tin filled halfway with water?
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cherie
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PostPosted: Sun Apr 30, 2006 8:49 am    Post subject: Reply with quote

Hello Angie,

thanks for your prompt reply!

Can I know which shelf you place your baking tin? Is it in the middle?

> Yeah, middle shelf.

You used full-fat cream cheese and condensed milk?

> uh-huh. Philidelphia cream cheese and full cream condensed milk.

I don't have the experience of using dark springform tins for cheesecakes. For dark baking pans, it is recommended to lower the baking temperature by 10 degrees (which you have done). I'm not very sure if it works for cheesecakes though. 125 C seems too low a temperature for baking cheesecakes.

> I lowered it to 125 coz it started to crack at the side. Hehe.. I got really worried that it might crack further, so quickly lower it Razz

For your previous cheesecakes, did you also bake by 'direct heat' method? Or you used the waterbath method, as in setting the cake tin in another oasting tin filled halfway with water?

> Hmm.. i did my oreo using direct heat. But for seadragon's japanese cheesecake, i did waterbath and it didn't crack.

Can we do waterbath using spring form cake tin? Water wont go in? Embarassed

Thanks a mil Angie!
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coxiella
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PostPosted: Sun Apr 30, 2006 9:36 pm    Post subject: Reply with quote

cherie wrote:

Can we do waterbath using spring form cake tin? Water wont go in? Embarassed

Cherie, for baked cheesecakes, this is actually my first one. I made non-baked ones previously. This is where you have to decide which is the 'lesser of the two evils'. For springform tins, to use a waterbath, you need to wrap the outside of the tin with aluminium foil before setting it into the waterbath. However, there is still a chance of water seeping in :twisted: .

It looks like waterbath baking may be more suitable for your oven, since your jap cheesecake didn't crack. But I still feel 125C is too low for cheesecakes, with the eggs in it, it's better to bake thoroughly. How about checking your oven temp with a thermometer? The actual temp may be higher than what you set.

Just for info, actually if your cheesecake cracks, you can add some toppings to 'cover up' the cracks, eg fruit toppings, chocolate shavings etc, like that no waste Very Happy .
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cherie
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PostPosted: Sun Apr 30, 2006 10:33 pm    Post subject: Reply with quote

Ahh.. okie. I think i will try to look for a springform tin which is a non-dark colour. Water bath sounds risky. :lol: Either that, i'll stick to non-cake cheesecake ;)

I did thought of decorating it but the crack is too big. Anyway, the cake now left one quarter only Very Happy
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coxiella
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PostPosted: Sun Apr 30, 2006 10:46 pm    Post subject: Reply with quote

Cherie,

Thanks for trying out this recipe, sorry it didn't really work out for you :roll:
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cherie
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PostPosted: Sun Apr 30, 2006 11:27 pm    Post subject: Reply with quote

No no, i should thank u instead. The whole family love the cake Very Happy

Will try again the next time, when i get an aluminium springform tin ;)
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