08-04-2007, 07:49 PM
I made the cheese cake this last weekend, and it went down a treat with all -family and guests alike. It certainly is a lot richer, more moist, and heavier (this could be due to the richness) than the one I usually bake.
Things I will do differently next time:
I made the biscuit base a lot thinner than was nice. It should have been a lot thicker.
I set the timer and forgot to turn it on. It took some mental gymnastics to work out how long the cheesecake had been in the oven, and how much longer it required.
I left the cheesecake in the oven to cool down and forgot about it. A couple of hours later when I came to bake the lemon meringue pie, I had turned on the oven again and the cooling cheesecake had another blast of heat. Uurrgh!!
Questions:
Will the cheesecake taste as nice if I leave out the lemon juice, or is this ingredient delicately balanced alongside the other ingredients to give the necessary moisture, tartness vs sweetness, etc?
I don't like making cheesecake fussy with extras (coulis, fruit, etc), however, these go along way to disguising the brown skin covering the outside. Does this brown outer layer matter in presentation?
Cheffie, this is a great recipe and I will use it again next time. Thank you for your assistance.
Things I will do differently next time:
I made the biscuit base a lot thinner than was nice. It should have been a lot thicker.
I set the timer and forgot to turn it on. It took some mental gymnastics to work out how long the cheesecake had been in the oven, and how much longer it required.
I left the cheesecake in the oven to cool down and forgot about it. A couple of hours later when I came to bake the lemon meringue pie, I had turned on the oven again and the cooling cheesecake had another blast of heat. Uurrgh!!
Questions:
Will the cheesecake taste as nice if I leave out the lemon juice, or is this ingredient delicately balanced alongside the other ingredients to give the necessary moisture, tartness vs sweetness, etc?
I don't like making cheesecake fussy with extras (coulis, fruit, etc), however, these go along way to disguising the brown skin covering the outside. Does this brown outer layer matter in presentation?
Cheffie, this is a great recipe and I will use it again next time. Thank you for your assistance.