suggestions to salvage my mango cheesecake?
- Wendy Lai Dec 13, 2004 01:27 PM
So I baked this mango cheesecake for my party next week. It's perfect, no craks, beautifully yellow, smells wonderful. BUT my springform pan betrayed me and leaked water into the crust! So instead of nice buttery crunchy crust, I have a gummy mess on the bottom.
So to salvage it, I thought I might cut the cake into individual square, hack off the bottom and set the cheesecake part atop a piece of grahm crackers. Do you think that will work? It had a grahm cracker crust to begin with, I figure this should be sort of the same...
Any other ideas, besides buy a new pan for next time!!
Is it possible to simply remake (and blind bake) another graham cracker crust and with a bit of dexterity transfer the cake on to the new crust?
To try to salvage what you have left of your cheesecake you could cut it up into slices and dip each piece & fully coat with melted ganache (semi-sweet chocolate & heavy cream), top with a candied violet (or maybe a small piece of candied mango) and let set up, then place on a flattened cupcake holder wrapped up the sides. Then rearrange onto a round cake stand. Ive seen this done at gourmet shops & it makes individual servings look quite fancy. It may be easiest to place slices on a wire rack and pour chocolate over to coat then transfer to a silpat sheet to let set up. Hopefully the chocolate covering will disguise the missing bottom crust.
Now after all those instructions, I'm thinking it might just be easier to remake your cheesecake.
I'm not sure how you baked your cheesecake, in a bain-marie I presume, but did you wrap the outside of your springform pan with foil first to protect against water seepage? Most springform pans will seep water, not mater how good they are so this foil technique always helps.
I wouldn't use graham crackers, as they'd likely be too harsh in texture relative to the delicate cheesecake. I do think you could blind-bake another crust (as suggested by another poster). And if you do so in the same springform pan that you've been using (second the motion on wrapping in foil), it shouldn't be too hard to attach to the original cheesecake. Here's my best guess as to how:
1. bake new crust and cool in pan
2. turn cheesecake upside down and slice off crust
3. spread a very thin layer of mango jam over the top of the cake (to help the crust stick to the cake)
4. this would be the tricky part: turn the pan with the crust in it upside down and slide down over the cake, then turn the whole thing right-side up (supporting the cake with the plate or whatever it's resting on), and - voila!
Sounds yummy and def. salvageable. If it were me, I would somehow scrape off the dampened crust as much as possible. I would then coarsely crush graham crackers, lightly drizzle w/ melted butter, and toast in oven on low heat til fragrant. Using my hands, I would then gently adhere the cooled crumbs onto the SIDES of the cheesecake. Garnish w/ a few raspberries on top, and it will look like a masterpiece! If you need to hide the top even more, I would melt some raspberry jelly over heat and mix in some fresh raspberries for a quick topping.
And as others suggested, wrapping the bottom of the pan in foil in the future is a good idea since all springforms get mis-shapen after regular use in my experience...
In the May 2000 issue of Food and Wine they had a recipe for individual mango cheesecakes with a Macadamia Shortbread Crust. They were very good but not quite mango-y enough for me since I love mango...anyway, the shortbreads were very nice. You could make the little shortbread rounds (squares whatever) and slice up your cheescake to sit on the little bases.
My subscription just ran out for Food and Wine so I can no longer access the recipe on line. Maybe someone else can help you here. Good Luck!
Hmm, I might try that idea. The problem with baking another crust won't work for me because I've got the original bottom still attched to the cake in the freezer, waiting for Saturday.
So in your experience, does shortbread shrink during baking? I think I can make a short bread base, lay the cheesecake on top, then slice individual slices...but then I wonder if the shortbread will crack during slicing, maybe I have to score before baking.
AHHHH, I hate it when things don't go my way in the kitchen.
re: Wendy Lai
Wendy: I don't recall the macadamia-shortbread base shrinking when I made the Food/Wine recipe. If I can track down the issue I will compare the size of the ramekin to the size of the shortbread and see if they allowed for any shrinkage. I'd like to try the recipe again but I need to pump up the mango flavor to suit my taste. I'll let you know if I find any information on this.
Here's the recipe from F&W, just the shortbread part.
* 1/2 cup unsalted macadamia nuts, toasted and finely chopped
* 1/2 cup all-purpose flour
* 2 tablespoons rice flour
* 2 tablespoons granulated sugar
* 2 tablespoons dark brown sugar
* 1/4 teaspoon salt
* 4 tablespoons cold unsalted butter, cut into small pieces
* 1 tablespoon cold milk
* 1/4 teaspoon pure vanilla extract
Pulse first 6 ingredients in food processor until nuts are finely chopped. Add butter and pulse until coarse meal. Turn on processor and add milk and vanilla until dough comes together. Roll out, chill 1 hour. Cut into desired shapes, bake at 325F 12-15 minutes.
Next time use a solid-bottom pan. It can't leak. Since I prefer my cheesecakes without a crust, I'd just scrape off the crumbs and serve without a crust.