Just Another Cheesecake

[Timmah!]

No springform pan, no water bath, just a Pyrex casserole dish and attentiveness. 

Since it's a custard, I do babysit the oven temperature during the 50 minute bake, monitoring the temperature with a probe & manually turning the oven off & on to keep the temperature between 323°F & 327°F.  Well worth the effort. 

Most home ovens cycle +/- 30°F from setpoint, meaning 60°F swings in temperature during the bake; unacceptable. 

 

 

Edited September 3 by Timmah!

[Ruggerxi]

Sure could use some cookies

 

[WeednFeed]

Looks good @Timmah! It might be insulting to ask but do you ever put say a (homemade)blueberry topping on this or any other cheese cake?

[KaptCrunch]

1 hour ago, Ruggerxi said:

Sure could use some cookies

 

or some hemp graham crust 

[TBB]

NICE as usual!!!  How about a topping??   OK OK - I'll bring it

[Timmah!]

30 minutes ago, WeednFeed said:

Looks good @Timmah! It might be insulting to ask but do you ever put say a (homemade)blueberry topping on this or any other cheese cake?

Sometimes; but I usually prefer the taste of just the cheesecake. 

[KaptCrunch]

Thermostat PID Digital Display Temperature Controller 220V Thermostat will give 1.7  temp float 

[Timmah!]

6 hours ago, KaptCrunch said:

Thermostat PID Digital Display Temperature Controller 220V Thermostat will give 1.7  temp float 

I bought a couple of these very devices some time ago; one I use for controlling the temperature ramp on my homemade coffee roaster; splicing this into a home oven however, isn't practical. 

Edited September 4 by Timmah!

[Smeggie]

10 hours ago, Timmah! said:

No springform pan, no water bath, just a Pyrex casserole dish and attentiveness. 

Since it's a custard, I do babysit the oven temperature during the 50 minute bake, monitoring the temperature with a probe & manually turning the oven off & on to keep the temperature between 323°F & 327°F.  Well worth the effort. 

Most home ovens cycle +/- 30°F from setpoint, meaning 60°F swings in temperature during the bake; unacceptable. 

 

 

That looks friggin delicious!

[Timmah!]

28 minutes ago, Smeggie said:

That looks friggin delicious!

It's amazing. 

I also parbake the crust for 8 minutes & let cool before adding the filling; the browning & caramelization give it a richer toasty flavor & prevents sogginess.

Since I'm using glass, I reduce the baking temperature by 25°F & place a cartouche of parchment paper in the bottom of the dish to facilitate removal. 

Finally, I omit the flour from the recipe for a creamier result. 

Here's the recipe:

https://www.allrecipes.com/recipe/8350/chantals-new-york-cheesecake/?utm_source=emailshare&utm_medium=social&utm_campaign=mobilesharebutton2

 

Edited September 4 by Timmah!

[major-mark63]

6 hours ago, Timmah! said:

I bought a couple of these very devices some time ago; one I use for controlling the temperature ramp on my homemade coffee roaster; splicing this into a home oven however, isn't practical. 

this is industrial version of cooking ive seen a lot of these in my electrocian carreer

[Timmah!]

3 hours ago, major-mark63 said:

this is industrial version of cooking ive seen a lot of these in my electrocian carreer

I just need to learn how to integrate it with my home oven..

Need to know what I'm doing before playing with electricity. 

[major-mark63]

12 hours ago, Timmah! said:

I just need to learn how to integrate it with my home oven..

Need to know what I'm doing before playing with electricity. 

one thing is control voltage to power your controler , then you need a probe that fits your controller input  (ptc or RTD etc) then you need to integrate this on your oven power maybe 240 volts , some time you have to add a control relay that can handle the amps and the voltage of oven. but it seems this one is a 4-20 mA pid control more complicated to install since house ovens are only on-off controlled.

[Timmah!]

7 hours ago, major-mark63 said:

one thing is control voltage to power your controler , then you need a probe that fits your controller input  (ptc or RTD etc) then you need to integrate this on your oven power maybe 240 volts , some time you have to add a control relay that can handle the amps and the voltage of oven. but it seems this one is a 4-20 mA pid control more complicated to install since house ovens are only on-off controlled.

Yeah, not worth the hassle. 

[KaptCrunch]

caution: insulate against short and use rated thermal oven wire rated for 15 amps to unit in a wallmount AC box convenient place with rated thermal conduit also add a 12 amp fuse in circuit

or use a AC fan control ($50USD) on the oven element circuit most are 11 amps load and this 15amp rated,    

 

disclaimer:  use at own risk for fire or life is at stake, if not insulate apparatus proper  & use a fuse .

[KaptCrunch]

15 hours ago, major-mark63 said:

one thing is control voltage to power your controler , then you need a probe that fits your controller input  (ptc or RTD etc) then you need to integrate this on your oven power maybe 240 volts , some time you have to add a control relay that can handle the amps and the voltage of oven. but it seems this one is a 4-20 mA pid control more complicated to install since house ovens are only on-off controlled.

or go PWM control  note the alu is a heatsink and will be heated under full load

Marc  (above post) this looks a good fit for Tim all with in spec of element load 

Edited September 5 by KaptCrunch

[major-mark63]

2 minutes ago, KaptCrunch said:

or go PWM control 

like the electronic wall thermostats..

[major-mark63]

But if you want the most precise cooking you should buy a 

Miele ovens they are the better accuracy but $$$$$$$$

[KaptCrunch]

14 minutes ago, major-mark63 said:

like the electronic wall thermostats..

less parts no relays  all Tim has to set his oven thermostat higher then need temp and adjust dail slowly til hit your temp wait 10 mins to regulate.

then  mark dail the temp for next bake, just learning curve

old school way  non digital alot cheaper then Miele

Edited September 5 by KaptCrunch

[rexbowan]

Looks delicious!