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Chocolate Cheesecake
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yvette
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Joined: 11 Apr 2006
Posts: 16

PostPosted: Thu Apr 13, 2006 3:54 pm    Post subject: Reply with quote

Hi,
Quote:
120g self raising flour

I don't have self raising flour.
Should i substitue it with plain flour or cake flour i.e. plain flour + 1 tsp of baking powder OR cake flour + 1 tsp of baking powder?

Thanks!
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yvette
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Joined: 11 Apr 2006
Posts: 16

PostPosted: Mon Apr 17, 2006 12:15 pm    Post subject: Reply with quote

ilovebaking, thanks for this yummy cake recipe, taste great.

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Iris
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Joined: 06 Jul 2005
Posts: 23
Location: Marine Parade

PostPosted: Fri Apr 28, 2006 9:08 am    Post subject: Reply with quote

Hi ilovebaking

Thanks for the recipe. Made one yesterday - very good - not too heavy or too sweet. Daughter loves it.

Sorry - don't know how to resize picture - managed to upload on the computer and the size of picture was huge. Still trying to figure out how to resize.

1 question - the cheese mixture is not as thick as the cake mixture, right?
My top layer kind of sink a little - so got a bit mixed up with the cheese mixture. I used "Arla" brand danish natural cream cheese.

Thanks again.
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honey_bun
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Joined: 13 Apr 2006
Posts: 68
Location: Sarawak, Malaysia

PostPosted: Wed Sep 06, 2006 9:46 am    Post subject: Reply with quote

ilovebaking,
i was successful in making this cake the first time, so the outcome is just like what sharon has. the second time, was not successful, result was just like what nora has. the cheese part sink down. any idea what went wrong? pls. help
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ilovebaking
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Joined: 02 Mar 2005
Posts: 199

PostPosted: Wed Sep 06, 2006 12:53 pm    Post subject: Reply with quote

hi honey_bun.. mine looks like the one as shown in yvette. The cheese will sink a bit but what i did was, i spoon the cheese mixture in slowly. Perhaps you want to try again. :o
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Nyetzy
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Joined: 29 Jul 2004
Posts: 15
Location: Central Singapore

PostPosted: Wed Sep 06, 2006 2:58 pm    Post subject: Reply with quote

I have baked cheesecakes many times over and I never had a problem with the sunken centre. This is what you need to do to ensure that the centre does not sink and cracks do not appear on the surface.

1. A low temperature is essential. 150C is about right. Bake for no more than an hour unless you use a lower temperature.

2. Bake the cake in a bainmarie, meaning in a water bath. What you need to do is to cover the bottom of your cake pan with 2 layers of aluminium foil to prevent water frm seeping into the cake and set it on a roasting pan with water filled up to no more than 1/2 way up the cake pan. Use hot water first before putting into the oven.

3. When baking is done, leave the door slightly ajar for an hour before taking the cheesecake out of the oven. This will help prevent the cracks.

4. Also, be careful not to over whip your batter.

If you follow all these steps you will not have a problem. Happy baking!
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Christinatan
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Joined: 22 Mar 2006
Posts: 11

PostPosted: Wed Sep 06, 2006 5:30 pm    Post subject: Reply with quote

Hi Nyetzy, Thanks for your helpful hints. Does your mention of 150C oven temperature applies to all cheesecakes? Just wondering because certain recipes calls for different oven temperature settings.
Christina
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Nyetzy
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Joined: 29 Jul 2004
Posts: 15
Location: Central Singapore

PostPosted: Wed Sep 06, 2006 9:50 pm    Post subject: Reply with quote

I only make the NY Cheese cos my family does not like any other flavours. They say tht NY cheese is the most authentic cos you can taste the cream cheese really well.

I'd have to say tht after ready this recipe again, it seems that most probably the centre sinks becos the cheese layer is softer than the cakey layer on the top. I'm not sure if my methods will work with this recipe but you can try.
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faeriedust
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Joined: 17 Aug 2006
Posts: 48
Location: Sydney, Australia

PostPosted: Tue Sep 26, 2006 1:50 pm    Post subject: Reply with quote

i just made this yesterday for my friend's graduation!

it was really good, thanks for the great recipe!

i baked it for about 45 mins, and the middle was still uncooked, so i switched the oven off and left the cake into the oven to continue baking on its own (cos i was late for a dinner), came back and covered it with chocolate ganache with strawberries, and went over to my friend's place to surprise him with the cake!

I was sooo scared when they were slicing the cake up, but fortunately, the middle was nicely done already!
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Mel
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roy
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Joined: 20 Apr 2006
Posts: 20
Location: Singapore

PostPosted: Tue Jan 09, 2007 1:32 pm    Post subject: Reply with quote

My chocolate cheese cake... Smile






Loved by all at home... :lol: :lol:
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RoyLazim
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yogurt
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Joined: 19 Apr 2007
Posts: 4

PostPosted: Thu Jun 28, 2007 9:00 am    Post subject: Reply with quote

i tried this recipe twice already.. real delicious !
thanks for the recipe Very Happy
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cookingmonster
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Joined: 15 Jul 2007
Posts: 180
Location: Massachusetts

PostPosted: Fri Aug 03, 2007 1:32 pm    Post subject: Reply with quote

i just made this...cake is still sitting in the oven - cooling. i'm praying that it'd turn out good. noticed that it was still a little wobbly half way through baking. was worried that the top might burn first..so coverd with foil. the cake seemed to have shrunk a little...i'm praying that it won't collapse in the middle. yummy
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cookingmonster
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Joined: 15 Jul 2007
Posts: 180
Location: Massachusetts

PostPosted: Fri Aug 03, 2007 2:42 pm    Post subject: Reply with quote

bawling tears just overturned the cake...to my horror, the bottom part appears half cooked (abit wobbly). i'm putting the whole cake back into the oven to see if i can salvage it. what seems to be the problem?
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Mouse
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Joined: 22 Jul 2007
Posts: 50

PostPosted: Fri Aug 10, 2007 10:25 pm    Post subject: Orea cheesecake Reply with quote

Hi all,
I am a newbie in baking. Just baked an orea cheesecake! Few queries...

- My orea crust does not seem to be hard n crunchy kind. Must I wait till it is set in the fridge?

- My cheesecake did not crack upon baked. But to my dismay, it cracked right in the middle after it has cooled down. I baked with the tray of hot water and left the door ajar after time was up. Where has gone wrong? Any suggestion on how to cover up my crackline? Smile

- Do I decorate my cake only b4 I about to deliver or eat?

- Do i put my sheesecake in the freezer or just normal compartment in the fridge?

Thanks gals for helping me out!
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