Cheesecake Help Requested

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CajunKing
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2013/10/18 21:53:34 (permalink)

Cheesecake Help Requested

This thread is a plea for help from my baking friends
 
I have made this cheesecake for 20 years now and for some reason the last 4 times I have made it it has not turned out the way it had for 18+ years.  It should have been dense, moist and "cheesy", but the last times I have made it, it has become a lighter and less dense YUCK!
 
Here is the recipe:
 
NY Style Cheesecake
 
1 lb cream cheese
1 lb ricotta cheese
1 1/2 cups Sugar
4 Large Eggs
1/2 Stick Butter - melted & cooled
3 TBSP Flour
3 TBSP Cornstarch
1 TBSP Vanilla
2 Cups Sour Cream
 
Preheat oven to 300 degrees
Place large baking pan 10 x 13 in preheating oven
Boil Water
 
In large bowl cream the cr cheese and ricotta, add in sugar until smooth
Beat in 1 egg at a time, beating to combine after each egg
Add the butter, flour and cornstarch, until well combined
 
FOLD in sour cream
 
Pour into 9 inch spring form pan (tight sealed)
 
Place spring form pan into baking pan in oven, pour boiling water into baking pan
about 2/3 up the side of the spring form pan.
 
Bake for 50 minutes, turn off oven leave cake in oven with out opening the door for another 30 minutes.  Remove cake from oven and chill overnight.
 
This has worked for 18+ years, but for some odd reason it is puffing up and is not the same dense vanillay wonderful cheesecake
 
HELP
 
#1

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