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chefclarence 10-29-2004 @ 7:55 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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[Hello Pumpkin
It is interesting to know that you prefer your cheesecake to be denser and heavier, you can do so by reducing the amount of whipped eggwhites;in fact I do not use eggwhites at all, just Mascarpone cheese, whipping cream, eggyolks, sugar along with liqueur and/or chocolate/fruit puree/green tea/espresso. The texture is similar to Old Fashion ice cream.
Happy baking
Chefclarence

Buon Appetito

scooby 04-07-2005 @ 9:49 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I used to work and bake at Cheesecake etc in the early 80's.  And need to confirm that it's the good ol' baked type using only eggs, cream cheese, sugar and vanilla - and not the unbaked gelatin style as "chefclarence" have mentioned.  The reason for its lightness is due to fact that its really whipped up incorporating lots of air.

I have to admit that I never tried to make it at home because it's always hard to break down a large recipe (the recipe yielded something like 8 whole cheesecakes per batch), involved a convection oven and industrial blender.  After baking, the cheesecakes would be frozen in their glass baking bowls (over a day) and would then be quickly unmolded from their bowls over a flame from the gas stove, saran wrapped and refrozen.  Only then would they be unwrapped, sliced (needs lots of strength to cut thru!) and defrosted on their serving plates in the fridge.

Maybe now you'll see why I never attempted to bake them at home, and instead enyoyed them there.  It's been over 20 yrs since I worked there, but I do miss it.

Also the strawberries used are frozen but of a good quality.  I would recommend to use frozen strawberries mixed up with fresh ones for topping.

Hope this helps!

Scooby

AhlongFan 05-29-2005 @ 11:41 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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scooby, could you please exposes the real recipe for us to try? like the instructions and everything? I live in Toronto and I tried that once, and really liked it, hope I could taste that again and bake it for my girlfriend. Thank you!

diGitel 02-16-2012 @ 5:48 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Their cheesecake looks un cooked because it's so white, however the top has cracks on it.  If it's not cooked why the cracks?

marialhg 01-23-2014 @ 10:16 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi i would like to know if you ended up using the gelatine and if you indeed used mascarpone cream or regular cream cheese for this récipe...!! I am dying to eat this cheesecake again.. I lived in Vancouver over 20 years ago and this was my absolute favorite place to go for cheesecake!"!!!




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