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 18 hours ago 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 7 hours ago 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 6 hours ago 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.