AI bake a lot but have no experience with cheesecakes. They scare me a little. I would really like to make a cheesecake recipe I saw in southern living magazine but it doesn't seem quite right. My main concern is it is not baked in a water bath. Can I just convert it To a water bath recipe? If so at what temp and how long? Do I still let it sit in the oven afterwards? Will the shortbread crust still get done? Any suggestions or tweaks to this recipe would be greatly appreciated!
Here is a link to the recipe:
http://www.myrecipes.com/recipe/lemon-bar-cheesecake-50400000126168/
Thank you!!!
Your recipe states to leave it sit in the oven for 15 minutes and then remove...
In truth, I make a lot of cheesecakes for my family... I can't sell them since they require the fridge...
I don't have a written recipe for any of them... I just pick a flavor and go...
Sometimes I use a water bath... Sometimes I don't...
My aunt makes these short cheesecakes in a 8x8 aluminum pan at christmas time and she doesn't use a water bath at all...
Just be sure if you convert it to make sure that your pan is well covered on the bottom with foil or something to prevent the water from getting into that shortbread crust...
I have always cooked them until they are done... puffy edges... center firm but jiggly...
I have always let them cool in the oven with the door cracked for at least an hour before taking them out and then they only go in the fridge after they have cooled to room temp...
Then again, for all I know I have been doing it all wrong all these years...
i would recommend doing it exactly as written
looks fine to me
sure you can change it up any way you want but it will work great as written imo
if you decide to change--read up on a bunch of cheesecake recipes and pick and choose the components and procedures you like--that's what i do when i'm recipe gleaning ;)
AI follow 2 rules whenever I make cheesecake regardless of the recipe, and they are, ALWAYS bake in the water bath (you will have to increase baking time by 10-15 min) and NEVER over beat your eggs. Your cheesecake will come out beautifully every time if you follow these rules :)
I always use a water bath, and press the cream cheese mixture through a sieve before putting it in the pan.
I actually don't use a spring form pan, so I don't worry about leakage at all, but make sure you have the pan well wrapped in foil if you decide to put it in a water bath. Nothing worse than soggy watery cheesecake, lol.
Most of my cheesecakes are 4" high, with them I let them cool in the oven with a spoon in the door. With a regular cheesecake I don't bother.
However, if this is your first one, I agree with K8, I would stick to the recipe, with the exception of adding a water bath.
since you're scared about it--i think you should make it exactly as written
then you will have no worries to follow it -- just do it
then after it is all finished and wonderful you can see how you might like to make adjustments for next time
you have far too many options available plus no experience and these combine to make it even harder to decide
southern living is known for excellent recipes--if it was a different source maybe you'd be justified in questioning it
since it's your first one, do it as written and you will not have any regrets
narrow it down and get 'er done
edited to say--plus it has been very well reviewed
do it ;)
AThank you all for all your helpful suggestions! I've been so busy running around getting everyone what they need to wear for Easter I haven't had time to stop and look at my computer! I love this community, you all are so willing to help. thank you!
AThe other is a paid site and they didnt have much about cheesecake on it so I posted on both because I love both sites. I'm surprised at both getting the same responses. Thanks for your suggestion. When in doubt I figured there's no hurt in asking advice.
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