Myra's Cheesecake- I think I made a mistake

or two...

It was my first time making it today. I decided to be on the safe
side to stick with the original method of putting the sour cream on
top, but really, it looks very dried out. My oven doesn't seem to be
calibrated too well and things usually get burnt if baked at the
called for temperature, so I knocked it down five degrees, and set the
timer on for 45 min instead of 50 so I could check it in case it was
done early. The tester came up clean, so I took it out and put the
sour cream on top and finished cooking it. But after the called for 5
min, it did not look done, so I cooked it for an additional 5. It
probably screwed it all up, because it just looks all dried out on the
sides and edge of the top. Then, I put the sour cream on too thin in
one part, so I thought I'd use Revek's idea about pouring something on
top. But, was I supposed to do the pouring when the cake was still
hot, or, would it work now that it is in the refrigerator? Does
anybody know?

PoohBear

Sour cream doesn't get done....you should have just taken it out after a few
minutes.


poohbear wrote:
|| or two...
||
|| It was my first time making it today. I decided to be on the safe
|| side to stick with the original method of putting the sour cream on
|| top, but really, it looks very dried out. My oven doesn't seem to be
|| calibrated too well and things usually get burnt if baked at the
|| called for temperature, so I knocked it down five degrees, and set
|| the timer on for 45 min instead of 50 so I could check it in case it
|| was done early. The tester came up clean, so I took it out and put
|| the sour cream on top and finished cooking it. But after the called
|| for 5 min, it did not look done, so I cooked it for an additional 5.
|| It probably screwed it all up, because it just looks all dried out
|| on the sides and edge of the top. Then, I put the sour cream on
|| too thin in one part, so I thought I'd use Revek's idea about
|| pouring something on top. But, was I supposed to do the pouring
|| when the cake was still hot, or, would it work now that it is in the
|| refrigerator? Does anybody know?
||
|| PoohBear

On Sat, 3 Jul 2004 15:01:09 -0400, "Roger Zoul"
wrote:

Sour cream doesn't get done....you should have just taken it out after a few
minutes.

Ah, I didn't know this, thanks, Roger.

It will now probably taste like a dried cheese cracker or something.
My apologies to Myra. I won't tell my guests tomorrow that it was her
recipe, unless it turns out well after all!

PoohBear

Could you please pass recipe and instructions along? I tried a LC cheesecake
recipe for the first time and it turned out flat, overbrown and blah.......

What a waste of cream cheese!

"poohbear" wrote in message
...
On Sat, 3 Jul 2004 15:01:09 -0400, "Roger Zoul"
wrote:

Sour cream doesn't get done....you should have just taken it out after a
few
minutes.

Ah, I didn't know this, thanks, Roger.

It will now probably taste like a dried cheese cracker or something.
My apologies to Myra. I won't tell my guests tomorrow that it was her
recipe, unless it turns out well after all!

PoohBear

Hi,

On 3-Jul-2004, "Low Carber in Canada" wrote:

Could you please pass recipe and instructions along? I tried a LC
cheesecake recipe for the first time and it turned out flat,
overbrown and
blah.......

What a waste of cream cheese!

Here's a link to the recipe:
http://tinyurl.com/2how4

Take care,
Carmen

THANK YOU!.

I bought a bulk pack of cream cheese, thank goodness. I have enough for
round two. Wish me luck.

"Carmen" wrote in message
...
Hi,

On 3-Jul-2004, "Low Carber in Canada" wrote:

Could you please pass recipe and instructions along? I tried a LC
cheesecake recipe for the first time and it turned out flat,
overbrown and
blah.......

What a waste of cream cheese!

Here's a link to the recipe:
http://tinyurl.com/2how4

Take care,
Carmen

Hi,
LC in Canada:
Could you please pass recipe and instructions along? I tried a
LC cheesecake recipe for the first time and it turned out flat,
overbrown and blah.......

What a waste of cream cheese!

Carmen:
Here's a link to the recipe:
http://tinyurl.com/2how4

LC in Canada:
THANK YOU!.

You're welcome.

I bought a bulk pack of cream cheese, thank goodness. I have enough
for round two. Wish me luck.

Good luck. :-)

Take care,
Carmen

Hi, for the recipe I use, I only bake it for 30 min or until cracks
begin to appear then pour/spread the sour cream mixture on top and
return to the oven for a further 7 minutes. Perfect every time!

--
Pete
------------------------------------------------
Home Page: http://www.users.bigpond.com/lansma/
Lat: 42° 53' S; Lon: 147° 19' E



poohbear wrote:
or two...

It was my first time making it today. I decided to be on the safe
side to stick with the original method of putting the sour cream on
top, but really, it looks very dried out. My oven doesn't seem to be
calibrated too well and things usually get burnt if baked at the
called for temperature, so I knocked it down five degrees, and set the
timer on for 45 min instead of 50 so I could check it in case it was
done early. The tester came up clean, so I took it out and put the
sour cream on top and finished cooking it. But after the called for 5
min, it did not look done, so I cooked it for an additional 5. It
probably screwed it all up, because it just looks all dried out on the
sides and edge of the top. Then, I put the sour cream on too thin in
one part, so I thought I'd use Revek's idea about pouring something on
top. But, was I supposed to do the pouring when the cake was still
hot, or, would it work now that it is in the refrigerator? Does
anybody know?

PoohBear

BTW: I just checked Myra's recipe. It is quite different from mine. I'm
happy to post it if anyone is interested.

--
Clear and dark skies!

Pete
------------------------------------------------
Home Page: http://www.users.bigpond.com/lansma/
Lat: 42° 53' S; Lon: 147° 19' E



poohbear wrote:
or two...

It was my first time making it today. I decided to be on the safe
side to stick with the original method of putting the sour cream on
top, but really, it looks very dried out. My oven doesn't seem to be
calibrated too well and things usually get burnt if baked at the
called for temperature, so I knocked it down five degrees, and set the
timer on for 45 min instead of 50 so I could check it in case it was
done early. The tester came up clean, so I took it out and put the
sour cream on top and finished cooking it. But after the called for 5
min, it did not look done, so I cooked it for an additional 5. It
probably screwed it all up, because it just looks all dried out on the
sides and edge of the top. Then, I put the sour cream on too thin in
one part, so I thought I'd use Revek's idea about pouring something on
top. But, was I supposed to do the pouring when the cake was still
hot, or, would it work now that it is in the refrigerator? Does
anybody know?

PoohBear

On Sun, 04 Jul 2004 22:37:31 +0000, Pete wrote:

Hi, for the recipe I use, I only bake it for 30 min or until cracks
begin to appear then pour/spread the sour cream mixture on top and
return to the oven for a further 7 minutes. Perfect every time!

Go ahead and paste it... Never be reluctant to paste a recipe. You might
want to past it as a general "post" to the newsgroup and not as a follow
up in this thread. That way more people will pay attention to it. some
people even have killfile for threads that contain even one post from
particularly trollish users.

D