Comments on: new york cheesecake http://smittenkitchen.com/2010/04/new-york-cheesecake/ Thu, 24 May 2012 05:21:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1806157 deb Wed, 25 Apr 2012 13:30:18 +0000 http://smittenkitchen.com/?p=5997#comment-1806157 It's hard for me to say without trying it myself, but I suspect that 4 tablespoons might increase the baking time slightly, but shouldn't keep the cake from eventually baking. It might be softer in the end, since the proportion of batter to egg (which firms things up) is increased, but just slightly. By the way, you probably know this but you can punch up the tartness and lemon flavor by decreasing the sugar a bit and also by adding lemon zest. Then, you might find you need less actual lemon juice. Hope that helps! It’s hard for me to say without trying it myself, but I suspect that 4 tablespoons might increase the baking time slightly, but shouldn’t keep the cake from eventually baking. It might be softer in the end, since the proportion of batter to egg (which firms things up) is increased, but just slightly. By the way, you probably know this but you can punch up the tartness and lemon flavor by decreasing the sugar a bit and also by adding lemon zest. Then, you might find you need less actual lemon juice. Hope that helps!

]]> By: Cathy http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1805855 Cathy Wed, 25 Apr 2012 11:10:02 +0000 http://smittenkitchen.com/?p=5997#comment-1805855 Thanks for the input. So, should I not increase anything to compensate for the additional (lemon) liquid I put in the recipe? I was afraid if I kept cooking it I might risk burning the crust. Thanks, again. Thanks for the input. So, should I not increase anything to compensate for the additional (lemon) liquid I put in the recipe? I was afraid if I kept cooking it I might risk burning the crust. Thanks, again.

]]> By: deb http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1791220 deb Thu, 19 Apr 2012 14:52:53 +0000 http://smittenkitchen.com/?p=5997#comment-1791220 Hi Cathy -- I stick a tester into cheesecakes, too. A damp but batter-free tester means it should be firmed up in the center. Hi Cathy — I stick a tester into cheesecakes, too. A damp but batter-free tester means it should be firmed up in the center.

]]> By: Cathy http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1790929 Cathy Thu, 19 Apr 2012 11:26:14 +0000 http://smittenkitchen.com/?p=5997#comment-1790929 I have made this cheesecake numerous times. It is the BEST, no cracks and perfect consistency and height. But, I need a tip for firming up the middle. The recipe is ambiguous for how long to leave it in the oven except to say, until firm. I followed the recipe exactly the first time around. Even then, a small portion of the middle was still a bit raw. Due to the cost of making this wonderful cheesecake, any closer baking time would be appreciated. Additionally, everyone that I gave the cheesecake to stated, It needs more tart (lemon) flavor. Therefore, off I went trying to perfect perfection. I added 4 tablespoons of Real Lemon Lemon Juice. In doing so, the center does not solidify no matter how long I keep it in the oven. The last time I added 1 teaspoon of flour even though I was afraid of flattening the flavor. Any suggestions would be greatly appreciated as I have been asked to make another one very soon for a gift. I have made this cheesecake numerous times. It is the BEST, no cracks and perfect consistency and height. But, I need a tip for firming up the middle. The recipe is ambiguous for how long to leave it in the oven except to say, until firm. I followed the recipe exactly the first time around. Even then, a small portion of the middle was still a bit raw. Due to the cost of making this wonderful cheesecake, any closer baking time would be appreciated. Additionally, everyone that I gave the cheesecake to stated, It needs more tart (lemon) flavor. Therefore, off I went trying to perfect perfection. I added 4 tablespoons of Real Lemon Lemon Juice. In doing so, the center does not solidify no matter how long I keep it in the oven. The last time I added 1 teaspoon of flour even though I was afraid of flattening the flavor. Any suggestions would be greatly appreciated as I have been asked to make another one very soon for a gift.

]]> By: chris moore http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1788079 chris moore Wed, 18 Apr 2012 06:04:32 +0000 http://smittenkitchen.com/?p=5997#comment-1788079 this is a good recipe, as stated with numerous people, the temperature can have greatly varying results depending on your own model. some ovens will insulate that 550 for a lot longer than others, mine for example, came out rather colored and burned around the edges even after taking out 10 minutes early. the flavor is right on. i'll make it again with a slightly lower temp, or vent the oven for a few seconds after dropping the temperature. obviously this is stated to be watched, unfortunately my oven light is currently out ( my issue not yours) but no problems here, it tastes fantastic and i don't mind a little color/skin. thanks for the recipe! http://imgur.com/a/QgdMQ this is a good recipe, as stated with numerous people, the temperature can have greatly varying results depending on your own model. some ovens will insulate that 550 for a lot longer than others, mine for example, came out rather colored and burned around the edges even after taking out 10 minutes early. the flavor is right on. i’ll make it again with a slightly lower temp, or vent the oven for a few seconds after dropping the temperature. obviously this is stated to be watched, unfortunately my oven light is currently out ( my issue not yours) but no problems here, it tastes fantastic and i don’t mind a little color/skin. thanks for the recipe!
http://imgur.com/a/QgdMQ

]]> By: Michelle http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1767204 Michelle Tue, 10 Apr 2012 17:59:15 +0000 http://smittenkitchen.com/?p=5997#comment-1767204 I burned it! Argh! I waited too long for it to puff up and burned the top and the crust, bummer! Mine didn't seem to puff so don't wait too long! I burned it! Argh! I waited too long for it to puff up and burned the top and the crust, bummer! Mine didn’t seem to puff so don’t wait too long!

]]> By: Canada Mike http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1764607 Canada Mike Tue, 10 Apr 2012 01:52:31 +0000 http://smittenkitchen.com/?p=5997#comment-1764607 I made this cake last week for a dinner party and it was great. No cracks, and perfectly done. Next time,though, I will halve the sugar. I found it a bit sweet, but I really don't have a sweet tooth.Thanks for this recipe! I made this cake last week for a dinner party and it was great. No cracks, and perfectly done. Next time,though, I will halve the sugar. I found it a bit sweet, but I really don’t have a sweet tooth.Thanks for this recipe!

]]> By: Megan http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1761971 Megan Sun, 08 Apr 2012 22:18:58 +0000 http://smittenkitchen.com/?p=5997#comment-1761971 This is cooling in the fridge in preparation for tomorrow's Easter dinner! It's the second time I've made it - and didn't experience any of the problems some have written about. I think you just have to really watch it at 550 - and after 2 hours at 220 I reset the timer in 10 minute increments and kept checking it. No cracks, and the centre didn't really sink at all, it looks heavenly! This is cooling in the fridge in preparation for tomorrow’s Easter dinner! It’s the second time I’ve made it – and didn’t experience any of the problems some have written about. I think you just have to really watch it at 550 – and after 2 hours at 220 I reset the timer in 10 minute increments and kept checking it. No cracks, and the centre didn’t really sink at all, it looks heavenly!

]]> By: michelle http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1761162 michelle Sun, 08 Apr 2012 13:18:34 +0000 http://smittenkitchen.com/?p=5997#comment-1761162 ugh! followed directions-watched for that first sign of browning when cooking at 550 degrees. took it out when the top started to brown but alas all the graham cracker crust totally burnt black! going to try to cut it off and salvage the filling. ugh! followed directions-watched for that first sign of browning when cooking at 550 degrees. took it out when the top started to brown but alas all the graham cracker crust totally burnt black! going to try to cut it off and salvage the filling.

]]> By: Janine http://smittenkitchen.com/2010/04/new-york-cheesecake/#comment-1751431 Janine Thu, 05 Apr 2012 01:10:43 +0000 http://smittenkitchen.com/?p=5997#comment-1751431 I have made this recipe two times now - once for Christmas and once for fun. The first time I overcooked the cheesecake so that the whole thing was firm all the way through. the second time I followed the time on the recipe exactly - the biggest advice for anyone making a cheesecake is DO NOT OPEN THE OVEN UNTIL THE CAKE IS DONE!!!! As for the burning - everyone needs to read the portion of the recipe that says that you must turn the oven down the second you see browning. For the second cake I watched it and at 8 minutes my cake started browning. I turned down to 200 and got a perfectly, uncracked, cheesecake with a golden brown top. Thank you so much for this recipe it is beyond amazing! I have made this recipe two times now – once for Christmas and once for fun. The first time I overcooked the cheesecake so that the whole thing was firm all the way through.

the second time I followed the time on the recipe exactly – the biggest advice for anyone making a cheesecake is DO NOT OPEN THE OVEN UNTIL THE CAKE IS DONE!!!!

As for the burning – everyone needs to read the portion of the recipe that says that you must turn the oven down the second you see browning. For the second cake I watched it and at 8 minutes my cake started browning. I turned down to 200 and got a perfectly, uncracked, cheesecake with a golden brown top.

Thank you so much for this recipe it is beyond amazing!

]]>