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Discussion Topic: Looking for Chesscake etc. rest's Chesscake recipes
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 diGitel |
02-16-2012 @ 5:48 PM
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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?
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| AhlongFan |
05-29-2005 @ 11:41 AM
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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!
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| scooby |
04-07-2005 @ 9:49 AM
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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
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| chefclarence |
10-29-2004 @ 7:55 AM
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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
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| Pumpkin |
10-29-2004 @ 3:17 AM
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Dear Chefclarence,
Yes, you are very right, the canned strawberry would be too mushy and way too sweet. Gotta buy some fresh strawberry on my next cake! (they could be very expensive here in Hong Kong)Thank you very much for you tips, they are very useful!
Suddenly a brainstom question in mind, could you tell me what if i change the proportion on the "Cream Chess", "Cream" and "egg white", how can i make the cake more thicker, abit harder on the texture?
again, thank you!!
Pumpkin
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| chefclarence |
10-23-2004 @ 8:43 PM
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[Hello Pumpkin
The recipe I post was fresh strawberry topping for cheesecake or sundae; use only fresh or frozen IQF strawberries because canned one would be too mushy and way too sweet.
Happy baking
Chefclarence
Buon Appetito
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| Pumpkin |
10-22-2004 @ 11:26 PM
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sorry, my question was not clear enough.
I was wondering how to make the strawberries source like the restaurants in Vancouver, sweet and tastie. i can buy canned strawberries here, but the tastie not the same.
could you help?
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| chefclarence |
10-22-2004 @ 8:08 AM
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Hello Pumpkin
I suppose you want to make a simple strawberry topping for your frozen cheesecake? An easy way is to melt some red currant jelly or raspberry jelly cool slightly, add some sliced strawberries and a teaspoonful of orange liqueur, easy enough?
Chefclarence
Buon Appetito
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| Pumpkin |
10-22-2004 @ 12:54 AM
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Hello, chefclarence
I had successfully made the cake on my 2nd try. Thank you!
BUT i have one last question, and it's nothing do with the cake itself. I wanna know how I can made a canned strawberry to become sweet enough for be served with the cake. Could any help me on this?
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| Pumpkin |
10-20-2004 @ 11:42 PM
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Hello, chefclarence
You really are the Expert! You already told me i should pay attention at the temp. control, and I still got trapped.
My first try has been fail. The cake had been freezed for 12 hours, but it like a bowl of milkshake! 
May I ask is there any substitution to replace the gelatin or i simple skip that? and, should i put the cake into the refrigerator or the freezer, but i am afraid the freezer might became be too cold and generate icy in the cake. Could you please give me more help on this?
Million thanks!!
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