Armed Polite Society
Main Forums => The Mess Hall => Topic started by: French G. on November 22, 2017, 02:35:02 PM
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I have decided to be a cheesecake chef since we all gotta die of something. I think the absolute best thing going is Junior's New York cheesecake recipe. I am using graham cracker crust instead, definitely what makes it correct is the bain marie and to keep things watertight I am wrapping the whole pan outside with foil. And strangely Big Lots is the place for for and parchment, they sell the long rolls that one piece will do the whole pan. I preboil the water and pour it in the roasting pan that the springform sits in as it goes in the oven.
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After you master the art of dense cheesecake go forth and make a Fluffy Japanese Cheesecake. I was pleasantly surprised with it the first time I made one, so I made more!!! :)
Just one of many recipes floating around out there.
http://www.ricenflour.com/recipe/how-to-make-japanese-cotton-cheesecake-recipe/
bob
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I put a Pyrex cake pan full of water on the oven rack below the rack I bake the cheesecake on.