Cheesecake Questions...Recipe for 8 inch? Sour cream?
I have never made cheesecake but I got an 8-inch spring form pan for Xmas (I've never made one, because I never had the correct pan).
Well....I haven't found many recipes for an 8-inch pan, would a 9-inch recipe work in it? I guess I would have a little left over batter...?
I found this recipe that sounds good: Rose Levy Beranbaum's
http://www.realbakingwithrose.com/rec...
My only concern is that is has A LOT of sour cream in it (which I notice a lot do). If a recipe has more sour cream in it will it not as dense??? I would like to make a plain, rich, dense, YUMMY first cheesecake =
)Thanks!
By stephensley
on Jan 4, 2012 06:53 PM
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Here's one for an 8" pan. I've made it many times and it's always turned out well. It's a go to base when i want to add a fruit topping.
http://www.foodnetwork.com/recipes/ty...
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Sour cream will generally give a lightly, though more complexly tangy, cheesecake. It will also make the custard come together more easily, which is nice too! If you're looking for a dense weighty cheesecake I would go with something a little more traditional (in the sense of 3-4 packages of cream cheese).
I personally do enjoy this kind of cheesecake -- something that feels, to me, a little more refined and creamy.
A 9in recipe will work, but yes, you will have extra custard, and you'll have to monitor your cooking time a bit. An 8in cake will cook faster than a 9in cake.
As a cheesecake fanatic... I would suggest (I know... I know...) ditching the springform. They are horrible. Plus, you may have noticed I've been calling this cake a custard all along -- which is what cheesecake is! And the best way to cook a custard is? That's right, in a water bath, which NO springform will tolerate.
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Yeah, that waterbath thing and springforms :-( I do a double wrap of foil around my pan.
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Have to disagree on ditching the springform. Heck, where I worked making cheesecakes in batches of a dozen or so, we used cake rings that didn't have a bottom at all. We just placed the ring on a piece of foil and then twisted it in such a way that the water didn't get in. Still do the same thing with my springforms.
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I've never used a waterbath, and my cheesecakes are great!
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I always use a springform and a water bath, now for 35 years. no problem and I think the waterbath makes a better cake.
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I'm not saying there is a problem WITH using a water bath. I just never bother.
and mine turn out fine.
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Me too. Always a springform wrapped in heavyduty foil in a waterbath and never a problem with leaking, cracking etc. I always line the bottom with a piece of parchment that extends a bit between the bottom and the ring and it makes it so easy to get the cake off the pan and onto a serving plate.
I like flavored cheesecakes more than plain 'ol traditional and epicurious.com has several good ones that call for an 8" pan.
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I make cheesecakes by throwing together 3 packages of cream cheese, 3 eggs, about a cup of sugar, some dollops of sour cream (maybe just 1/4 cup), about 1 1/2 tblsp. of cornstarch, some flavoring, our favorite being a couple of teaspoons almond extract. I pour that over a standard graham cracker crust that I've pressed into the springform pan (not sure, but I think I use the bottom upside down so that the rim of the bottom sits below the top surface of the bottom piece), a little of the crust going up the sides a bit.
Then I bake at about 325F until it is just slightly jiggly in the middle.
For our Christmas cheesecake this year, I swirled some raspberry filling over the top part of the cheesecake before baking. It turned out great, no need for any other topping (unless it's whipped cream).
Yes, that's how I do it, turns out well every time.
I also make a savory cheesecake, no sugar in the filling, and swirl in chipotle in adobo (pureed, strained pulp), topped with a mango/jalapeno compote/sauce. I still need to do some work on the crust, experimenting with corn meal, corn chips, pepitas.... if anyone has a savory tex-mex-new mex. type of crust, I'm open to suggestions!!
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Junior's recipe (from their cookbook) will give you a nice, rich, dense cheesecake.
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