Diana in OR Posted December 19, 2008 Share Posted December 19, 2008 I just have to share this b/c it's the season, and some of us will be making cheesecake. I have been making a pumpkin cheesecake for years and it always tastes great, but cracks on top and sometimes doesn't set up right. Yesterday I found a new recipe for pumpkin cheesecake online and lo and behold, now I know *how* to bake it. It bakes at 275 deg. for an hour, and then stays in the oven for another hour with the heat off and door closed. It came out perfect! I've been baking/cooking for years and never knew this, so maybe someone else here could also use the tip. Merry Christmas! Quote Link to comment Share on other sites More sharing options...
Karenciavo Posted December 19, 2008 Share Posted December 19, 2008 I think a tray of water on the bottom shelf helps too. Quote Link to comment Share on other sites More sharing options...
joannqn Posted December 19, 2008 Share Posted December 19, 2008 My recipe for New York cheese cake takes about three hours to make from start to finish. Most of that is babysitting it. I've been told by everyone who's had it that it's the best cheesecake they've ever had. I'm baking it today for a small Christmas party we are having this afternoon. Recipe (in case anyone wants it) 4 - 8oz boxes cream cheese (regular, not light or fat free) 1 1/2 cups sugar 4 eggs 2 T flour 1/3 cup heavy cream In mixer, combine cream cheese and sugar until blended. Add eggs and blend until smooth. Mix in flour and cream. Pour into crust-lined springform pan (I use a homemade graham cracker crust). Bake in preheated oven at 400 degrees for 10 minutes. Reduce temperature to 250 and bake 35-40 minutes until just barely set. Turn oven off, leave door ajar, and let cool in oven for 1 hour. Remove from oven and chill. ETA: I've had it crack a couple times. It might be my oven, though, which is very even and doesn't bake evenly. Quote Link to comment Share on other sites More sharing options...
ELaurie Posted December 19, 2008 Share Posted December 19, 2008 Thanks for posting both the tip and the recipe :drool: Quote Link to comment Share on other sites More sharing options...
OnTheBrink Posted December 19, 2008 Share Posted December 19, 2008 I thought you were going to say the key to a good cheesecake was to order it from somewhere. LOL Quote Link to comment Share on other sites More sharing options...
RebeccaS Posted December 19, 2008 Share Posted December 19, 2008 I thought you were going to say the key to a good cheesecake was to order it from somewhere. LOL :cheers2::iagree:That is all. Quote Link to comment Share on other sites More sharing options...
Paula in MS Posted December 19, 2008 Share Posted December 19, 2008 If you will wrap the bottom of the spring form pan in foil (to keep out water) and then set in a water bath, you will have no cracks. You also have to make sure not to over cook, as well. I'm going to try the low heat tips as well. Thanks! Paula Quote Link to comment Share on other sites More sharing options...
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