The New Bakers Dozen
New york cheese cake

The The Bakers Dozen: New york cheese cake
By AmyBurleigh on Saturday, January 01, 2000 - 10:49 am: Edit

I tried my first cheese cake yesterday but something was was not smooth and creamy but more like a really firm pumpkin pie and just a bit dry...what might have caused this? did i mix too long or not long enough? please send any suggestions or comments... thanks
Amy Burleigh Texas

By Pam (Pam) on Saturday, January 01, 2000 - 12:06 pm: Edit

it sounds like you cooked it too long. did you use a water bath? your recipe may need it or maybe it is not a good recipe. try a different recipe.some cheesecakes will still move slightly in the center when ready to take out of oven. there are so many types of cheesecakes you'll have to find one you like. the cake bible has a good one. its nice & rich.this may be more of what your looking for. it may be a good starting point.

By Mikeh (Mikeh) on Wednesday, January 19, 2000 - 01:51 pm: Edit


I don't think you did anything wrong. A New York cheesecake is supposed to be slightly dry. The recipe I have, from Lindy's in New York, is actually baked twice. The first time it is baked until it puffs up and has a jello-like consistency. For a creamy cheesecake, this would be the end of the baking process. However, a New York is allowed to cool enough that it drops back down and then put back into the oven to puff up a second time and attain a firm set.

Cheers, Mike

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