Cheesecake Pan Question

In Mary Crownover's book "I love cheesecake," she writes: "While it is more fashionable to use a spring form cake pan, I have found that a pan with a solid index and false bottom is much more useful." What kind of pan is she referring to? I have only heard of using a spring form pan for cheesecakes. Thanks.

Reply to
TimothyR
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It's like a regular pan, but with a big hole in the bottom (leaving an inch or so of rim) and a disc that fits in the bottom, covering the hole.

Real Men use solid round pans and turn out the cheesecake onto a gloved hand. So i hear.

Reply to
Eric Jorgensen

Thanks for the quick reply. The first search I did after your description took me to a web site and I found the exact thing. Funny, all the searching I did before posting here I couldn't find anything. Does anybody have a favourite source for a high quality version of these types of pans?

Luckily I don't have to worry about the Real Man way of doing it since I'm not the baker.

Reply to
TimothyR

cheesecakes.

She is talking about a loose bottom pan with three inch sides. They are sold as "cheesecake pans" in baking supply stores. That is what I use. Here are some examples:

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Reply to
Vox Humana

Does anyone have a low carb cheesecake recipe?

Reply to
Al

Hello Al!

To make a cheesecake low-carb --- simply substitute the sugar in a recipe for Splenda or other similar sugar substitute. Use fresh strawberries and whip your own whipped cream using splenda to top the cheesecake.

use your favorite ground nut in place of a graham cracker or other cookie crust, leaving out the sugar. use unsalted butter to hold the nut crust together.

to go all the way --- use all low-fat/no fat ingredients.

Lisa

Reply to
Lisa

Uh . . . you sound kinda like that 'magazine' that Kraft kept mailing me for about a year there.

Are ye a person, and not a cabbage in disguise or something?

A low fat / low carb cheesecake would be nothing but milk solids, caseinates, artificial sweeteners, crazy emulsifiers, and air . . . . .

Reply to
Eric Jorgensen

This is a pretty bad series of suggestions that, in aggregate, will produce a third-rate result.

Exactly. It's the fakest of fake foods.

There are a good many very good low-carb cheesecake recipes available. Check the newsgroup and grab the FAQ which is posted every day. Lots of links. Or Google

Reply to
Bob (this one)

OK, look at the low carb recipes ----- they will show the same things that I suggested. I make low-carb cheesecakes all the time, in just the manner I suggested, with great results EVERY time.

Apparently, the only suggestions that count are ones that come from you??

It's not rocket science & doesn't have to be complicated.

Lisa

Reply to
Lisa

You make *low-carb, low-fat* cheesecakes and say they're great?

The low-carb recipes are all adaptations trying to approximate old-fashioned cheesecakes and that's as good as they get. Low-fat just takes them further away still.

Here's the ingredient list of a reasonably common style of low-carb cheesecake: * 32 ounces cream cheese * 1 cup Splenda * 1 teaspoon vanilla extract * 1 teaspoon lemon juice * 4 eggs * 1 egg yolk * 3 tablespoons sour cream Cream cheese, sour cream and five egg yolks all include fat, and a good bit of it. It's not just decorative. The fat is what gives cheesecake its sensuous mouthfeel. What makes it hard to get off the fork.

I've made a good number of low-carb cheesecakes and they're good. But not great. And taking them still further from the standard of a traditional cheesecake by substituting ersatz ingredients simply takes the finished result that much further away.

Here's the ingredient list for a nasty-sounding low-carb, low-fat, no-bake cheesecake 1 whole graham cracker, crushed (about 3 Tbsp.) 2/3 cup boiling water 1 - 4-serving size package sugar-free orange flavored gelatin 1 cup low fat cottage cheese 8 ounces fat free cream cheese, cubed 2 cups thawed non-fat whipped topping The gelatin is to approximate what the eggs would do in a real cheesecake.

A low-fat, sorta low-carb, baked cheesecake * 9-inch reduced fat graham cracker crust * 2-8 ounce bars Fat Free cream cheese * 2 tablespoons flour * 1/4 C. skim milk * 1/2 C. egg substitute * 6 packets artificial sweetener (equal to 1/4 cup of sugar) * 2 teaspoon lemon juice * 1 teaspoon vanilla

1/2 cup egg substitute is equivalent to 2 whole eggs. No cream. Read the ingredients for fat-free cream cheese. SKIM MILK, WHEY, CONTAINS LESS THAN 2% OF SODIUM TRIPOLYPHOSPHATE, SUGAR, PASTEURIZED MILK AND CREAM, SALT, ARTIFICIAL COLOR, XANTHAN GUM, POTASSIUM SORBATE AND CALCIUM PROPIONATE AS PRESERVATIVES, CARRAGEENAN, CHEESE CULTURE, SODIUM PHOSPHATE, ARTIFICIAL FLAVOR, CAROB BEAN GUM, VITAMIN A PALMITATE.

Here's normal cream cheese: PASTEURIZED NONFAT MILK AND MILKFAT, CHEESE CULTURE, SALT, STABILIZERS (XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS).

Here's a traditional cheesecake with photos as it's being done. An interesting site. Not professional, but thoughtfully dealt with.

2-1/2 lb. (1.1 kg) cream cheese 1/8 tsp. (1 g) salt 1-3/4 cup (350 g) sugar 3 Tbs. (23 g) all-purpose flour (optional) 2 tsp. (10 mL) lemon juice 1 tsp. (5 mL) vanilla extract 1/2 cup (120 mL) heavy cream 2 large (34 g) egg yolks 6 large (300 g) eggs 1 graham cracker crust

I guarantee you that this last one will be more dense, richer and more satisfying than any of the others.

And one more from the Joy of Baking. Complete instructions.

It looks like a bit of sulking is going on here... It would be much more powerful if you left off the question mark. Everyone's suggestions are subject to comment. It's what happens when it's posted in a public forum.

Exactly. Using "substitute" ingredients makes it complicated.

Pastorio

Reply to
Bob (this one)

Oh, god, wasn't that the funniest thing ever? My mother-out-law (rest her soul) used to receive it, and it had recipes like "Take a Nilla wafer, top it with cool whip, and you have an elegant dessert!" Or "Saute beef strips in Catalina dressing and add a can of pineapple for a quick and easy sweet-and-sour!"

Oy.

serene

Reply to
serene

If you though the magazine was funny, try watching an episode of "Semi-homemade Food" on the Food Network. One of the worst shows ever! There is absolutely NOTHING homemade on the show so even the title is BS. Everything is assembled from cans, jars, bottles, and boxes of prepared food items and mixes. Oh, and to make it really special, elegant, distinctive, gourmet, etc., you add some toothpicks, ribbon, paper umbrellas, plastic doilies, sparklers, or the like. In each episode you are assured that your family or guests won't guess that you made the tart tatin from flour tortillas, canned apple pie filling, and caramel ice cream topping because cream cheese and marshmallow fluff that you combine and pipe from a zip-lock bag will convince them that the creation was made by a fine pastry chef and shipped via Air France from Paris.

Reply to
Vox Humana

You have a good point, of course, but we all deal with manufactured products at some level in our cooking. Their *finished product* is indeed "home made", even if all the ingredients came from a factory. If nothing else, it might get some people interested in actually cooking something, rather than heating a frozen meal, or more likely, buying fast food!

Do *you* grow, thresh, and grind your own wheat? Chase down the bees for honey? Churn butter from your own cow's milk?

:{)

Dave

Reply to
Dave Bell

There's this guy called Ubiquitous who posts funny recaps of the show to rec.food.cooking. I've never seen the show, but the recaps crack me up. You should check 'em out.

serene

Reply to
serene

The accepted meaning of "home made" food doesn't assume any of the above. It means you made the item from basic ingredients, not by dumping things out of a can. If your point was valid, then they wouldn't need to have a show called "Semi-homemade Food" because since virtually no one makes their own ingredients, we would all be making "semi-homemade" food.

The should just call it the "Dump and Serve Food."

Reply to
Vox Humana

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