Can I just take any cheesecake recipe and subtract the graham cracker crust?
I don't like graham craker crusts. Really I don't like crusts on my cheesecake since I ate a real New York cheesecake in New York. They never put any crust on the cheesecake. Are there any adjustments I have to make to a recipe if I were to subtract the crust? Also, a link to a cheesecake recipe without a crust would be greatly appreciated.
I've been searching for almost 2 hours for a cheesecake recipe without a crust. I can't find it.
... (Asked by toogerq)
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Line your pan with parchment paper so that any there will be no leaking through the bottom of the spring form pan, and go for it.
Use an oven with a window and light and keep an eye on it. Don't open the door more than once or twice to check for doneness.
You may be able to be completely successful this time, and you may have to tweak it somewhat. But a pretty thick batter should bake up with out the crust.
I am a daring cook, and get a lot of compliments on my food. ...(Answered by litecandles) |
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How to prepare that Graham dessert?
I am planning to have that Graham dessert called "tira mi su" in that particular Philippine TV commercial. I wanna know the ingredients and the steps in preparing it. Thanks a lot. Enjoy the summer!!!
... (Asked by SHEMH)
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Tira-Mi-Su
2 cups mascarpone cheese
3 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
3 tablespoons coffee liqueur
1 teaspoon instant coffee
1 whole sponge cake
1/4 cup cocoa powder
Combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee in a mixing bowl and whip until stiff.
Split sponge cake in thirds. Spread 1/2 of cream mixture on bottom layer. Place middle layer on it, spread with remaining cream. Replace top layer.
Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder....(Answered by fawnrising) |
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How do I keep my graham crust from tasting burnt?
I made a cheesecake and the filling was out of this world. However, the crust was burnt tasting and seperated from the filling easily when trying to remove a slice. It consisted of 1 1/2 cups of graham crumbs, 2 T melted butter and just a pinch of sugar. I pressed it onto the (glass) bottom of a springform pan before adding the filling. Just for the record, I didnt use a water bath since the recipe didnt call for it, but I dont think that would have made a diff in the crust. Any suggestions?
... (Asked by lovemybaby)
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You're shy about 4Tbs of butter, your crust is to dry and it's getting toasted.
What I do with GC crusts is to egg wash the inside and bake for 5 minutes, it gives the fillng a "bond" area....(Answered by Steve G) |
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