cheesecake question--HELP!!!

[laughsandlaughs]

I'm making the pumpkin-steusel cheesecake in some of the Thanksgiving menus. I've never made a cheesecake before and don't feel like the directions were sufficient. Here are my two questions...

I have a springform pan...when do I take the the sides off? After it's completely cool? And it says cool to room temperature..after than do I put it in the fridge until tomorrow? It doesn't say how to store it! Hurry, it's almost ready to come out of the oven!

[HARRYET]

I always take the outside ring off my cheesecake after it's cooled awhile. typically the cheesecake will pull away from the sides a bit. And yes, I store my cheesecake in the refrigerator. Good Luck

Ann

[laughsandlaughs]

I'm taking the cheesecake to a friend's house tomorrow, can i just leave the sides of the springform on until then...just have it refrigerated with the sides on?

[HARRYET]

If you do I would run a knife around the edge so when you do take off the ring your cheesecake doesn't break. By the way how did it come out?

[KimKelly]

I always store my cheesecakes in the fridge with the sides on until I'm ready to serve it. I would especially leave the side on if I was going to transport it... just a bit of extra protection! (mine would ended up dented all over if I didn't http://www.cookinglight.com/bbs/smile.gif ) I usually just run a knife around the edge as Harryet noted, then take it off just before serving. As a note... I usually take the cake out of the fridge for a while before serving. Say, bring it out as you are serving the dinner, or half way thru dinner or so.
Hope this helps! Please post how it was! I haven't tried it yet and would like to.

Kim

[Grace]

I just wanted to say I made this for a party at Halloween, and it was OUTSTANDING! There were also 3 pumpkin pies, some pumpkin muffins and some pumpkin cookies, but the only thing that got eaten was the cheesecake!! Really, really good. I will be making this again for Thanksgiving, for sure. I highly recommend it.

[Vanessa]

In what CL can I find the pumpkin streusel cheesecake?

[CHRIST1NE]

I just made this last week, it was my very first cheesecake ever AND it was delicious. I plan for this to be my contribution for the Thanksgiving dish to pass.

I believe it is from Sept 1998. I got the recipe off the BB so if you searched for the name it should pop up. I have also searched the CL database, but unfortunately it's not there.

[chefandi]

I made this cheesecake and I love it! However did anyone else have a problem with it not getting done all the way? The first time I made it I had to bake it for quite a bit longer than the original time allowed. It didn't look done at all when I took it out of the oven however after it was refrig. it was better. However never turned out to be the same texture as a normal cheesecake? Any help?

[MaryH]

Chefandi,

I'm not sure if the recipe calls for nonfat cream cheese or not, but when I have made some of the CL cheesecakes with it, I had the same problem you did. (Others here have said, however, that theirs turned out fine, so go figure.)

If the recipe calls for 4 blocks of cream cheese I usually go with two regular and 2 1/3-less calories. (One package of non-fat might work.) I just think there's too much water in the non-fat cream cheese.

[56grapeape]

I'll be making this for sure!!! I love pumpkin pie!!! I found the recipe in the archives if someone needs it! I also *heard* about that lemon curd one too! Mmmm!!!


Pumpkin-Streusel Cheesecake

SOURCE: Cooking Light YEAR: Sept 1998 PAGE: 136

INGREDIENTS FOR 12 SERVINGS:
Crust:
3/4 cup gingersnap crumbs (about 12 cookies, finely crushed)
1 tablespoon light butter, melted
Cooking spray
Filling:
1 cup 1% low-fat cottage cheese
1 (8-ounce) block fat-free cream cheese
1 (8-ounce) tub light cream cheese
1-1/4 cups granulated sugar
1/2 cup low-fat sour cream
2 tablespoons cornstarch
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 (15-ounce) can pumpkin
4 large egg whites
2 large eggs
Streusel Topping:
1/2 cup gingersnap crumbs (about 8 cookies, finely crushed)
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon light butter

INSTRUCTIONS:
Don't worry if your cheesecake has a few cracks. It's normal with this recipe
from reader Marlene Koch.

1. Preheat oven to 375 degrees.

2. To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter
in a bowl, and toss with a fork until moist. Press into bottom of a 9-inch
springform pan coated with cooking spray. Bake at 375 degrees for 5 minutes;
cool on a wire rack. Reduce oven temperature to 325 degrees.

3. To prepare filling, place cottage cheese in a blender or food processor,
and process until smooth. Combine the cottage cheese and cream cheeses in a
large bowl, and beat at high speed of a mixer until smooth. Add granulated
sugar and next 8 ingredients (granulated sugar through pumpkin); beat well.
Add egg whites and eggs, 1 at a time, beating well after each addition. Pour
filling into prepared crust; bake at 325 degrees for 1 hour and 20 minutes.

4. To prepare streusel topping, combine 1/2 cup crumbs, 1/4 cup flour, and
brown sugar in a small bowl; cut in 1 tablespoon light butter with a pastry
blender or 2 knives until the mixture resembles coarse meal. Sprinkle over
cheesecake, and bake an additional 10 minutes or until set. Cheesecake is done
when the center barely moves when the pan is jiggled. Remove cheesecake from
oven; run a knife around outside edge. Cool to room temperature. Yield: 12
servings (serving size: 1 slice).


[This message has been edited by 56grapeape (edited 11-13-2000).]

[ginny177]

Grape -- This looks fabulous ! Do you have the nutritional analysis?
I did try the lemon curd cheesecake and it was fantastic. I froze the leftover lemon curd. Hope it will be OK to use when I make the next one (as i surely will!)

[56grapeape]

Sorry, here it is! I didnt cut and paste that for my recipes, so it didnt get posted here.


NUTRITIONAL INFORMATION:
CALORIES 287 (28% from fat); FAT 8.8g (sat 4.3g, mono 3.1g, poly 0.9g);
PROTEIN 11.2g; CARB 40.7g; FIBER 1.6g; CHOL 64mg; IRON 1.6mg; SODIUM 361mg;
CALC 142mg


Originally posted by Ginny177:
Grape -- This looks fabulous ! Do you have the nutritional analysis?
I did try the lemon curd cheesecake and it was fantastic. I froze the leftover lemon curd. Hope it will be OK to use when I make the next one (as i surely will!)

[laughsandlaughs]

I originally started this thread when making this cheesecake and having emergency questions...so I just wanted to report that it turned out really well and everyone really liked it. It was a nice change from the normal pumpkin pie which is usually too dense for me. I made these with Egg beaters instead of the egg whites and it turned out great....though it is true about the cracks (it did)...but who cares?

I'd definitely recommend you all consider this for Thanksgiving!