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8 Hour Cheescake Results

Frozen ChosenFrozen Chosen Posts: 131
edited 2:03AM in EggHead Forum
I saw the recipe for this cake posted earlier and decided to try it. Ouch. The results were pretty much as weird as the recipe. There is no crust, which you may or may not not care about. The cake does not get any browning and looks raw. The consistency is not a baked, NY style, but a Whip 'n Chill variant ( I guess you could say extra creamy). Finally, while I like certain liquors in cheescakes, I was suspect of using cognac as called for. I should have listened to myself. One thing, the cake does not crack, being baked at 200F.


  • Chef WilChef Wil Posts: 702
    Frozen Chosen,
    so whats the results?
    texture, taste,etc.......[p]I make about 20 cheesecakes a week, cook them at 250 degrees for about 2 hrs. Mine have crust, graham, oreo, nuts, etc.

  • Chef Wil ,
    Like I said, the texture was too soft for my tastes. The taste was fine except fot the cognac which imparted a winey back note. Maybe another 50F cooking temp would have made a difference (?). Chalk it to experience. I will stick with my old recipe for cheesecake.

  • I do this at Christmas. Freeze the cheesecake slice with a popsicle stick in it. Cover it with melted chocolate , 1/2 milk chocolate-1/2 semisweet. refreeze. Let them set out for 10 minutes before eating. Iusually buy the turtle cheesecakes from Sam's Club.
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