Cheesecake 911

[NydiaC]

http://www.cookinglight.com/bbs/eek.gif I finally made the lemon cheesecake recipe from last month's CL and accidently over cooked it. The top outer rim is overdone and its a cracked all the way around the edge. I considered removing this part and may be using some whipped cream to decorate around the edge, but I wasn't sure how this would look or taste with that tart lemon curd. Any suggestions?

I made it for some friends who are coming over tonight for dinner. Although they probably won't care if I just leave it there and ask them to pick around it, I would prefer a better appearance and taste.

[Cindy Armstrong]

Well
I haven't made this particular cheescake before, but I know exactly what your talking about those darn brown edges. Gail had a good suggestion about trying to gently trim your edges. If the top is really brown maybe you could try a topping. Have you ever taken no-fat sour cream, mixed it with a little sugar, vanilla and a little lemon or orange peel? It makes a great topping without the added calories!
Cindy

[Grace]

Hi,

You didn't actually say the outer rim was too brown or burned....if it's just cracked, (and that was your basis for saying it was overdone), then I would say it is fine, as most cheesecakes crack. I have made this one three times already (the second one got eaten by a racoon or opossom while it cooled on the table on my back deck!!), but all three of them cracked slightly around the outer rim, and the two I actually got to eat were wonderful, and didn't need any doctoring of appearance either. I'll have to ask the little animal if he thought his was overdone.....

Grace

[Mamasue]

Hi,

I haven't made this cheesecake yet...but its killing me...got to make it pretty quick!

If the cheesecake is burnt badly around the edges, how about if you cut the cake up in squares and present the squares on a dessert plate. Sprinkle the plate with confectioners sugar, top with cake square and garnish with a thin slice of lemon and mint leaves. http://www.cookinglight.com/bbs/smile.gif

[Gail]

Originally posted by Grace:
...the second one got eaten by a racoon or opossom while it cooled on the table on my back deck!!...I'll have to ask the little animal if he thought his was overdone.....

Grace

Probably I shouldn't laugh after all your hard work, but that is just hilarious! http://www.cookinglight.com/bbs/biggrin.gif


[This message has been edited by Gail (edited 06-21-2000).]

[lorilei]

Just a thought: How about a powdered sugar "mask"? You could even use a cake stencil!

I made a mocha cheesecake a few months ago and used powdered sugar and coffee beans to add some interest to the top -- if you decorate it closer to the time of serving, you won't have trouble with the sugar melting off.

[NydiaC]

Thanks everyone for all of your great suggestions. The top edge right around the springform pan was (in my opinion) burnt. As was suggested, I decided to remove it since I didn't like the way it tasted. It still looked good after that and tasted good too. Everyone liked it. I need to work on the crust though. On the other board someone suggested using a graham cracker crust instead of the one called for in the recipe. I did but it was tough. Does anyone have a good graham cracker crust recipe? Are you suppose to cook the crust before you add the cheescake? I did and I think that may have been why it was tough. I guess I need to keep practicing my cheesecake skills. http://www.cookinglight.com/bbs/wink.gif

Gail, I have a little Cuban in me. I'm actually only 1/4 Cuban. My grandmother was from Cuba.

[Gail]

I just made the same cake this weekend! Yum!
I dunno-- I personally would nix the whipped cream idea. Yes, I think it would mess with the tartness of the lemon topping. Have you taken it out of the springform? I ask this because I got one side a bit too browned, but when I took it out of the pan much of the too brown part stayed behind. If it's that bad, maybe do a little careful corrective surgery, although it probably won't look bad when it's cut in slices. Certainly one wants to make the best presentation possible, but not at the cost of ruining that great taste. Perhaps if you serve it sliced, no one will notice. (??)
Maybe someone else who's made it has ideas? Or our bright pro chef?

PS Did I read elsewhere that you're also Cuban?

[This message has been edited by Gail (edited 06-21-2000).]

[Cindy Armstrong]

I have a great low fat graham crust recipe. 1 1/2 c graham crumbs
1 egg white
1 Tablespoon corn syrup

put your crumbs in a bowl, add egg white and corn syrup, and work it in with your fingers,(until its kinda crumbly). Press into bottom of pan coated with cooking spray. You only need to cook it if the filling is not cooked. About 8-10 min or edges brown at about 350f

[NydiaC]

Thanks for the recipe, Cindy. I'll use it the next time I make a cheesecake.