Posts by BitnerSweets

Isa- I prefer to use the paste in conjunction with the same brand of vanilla extract as the paste is rather delicately flavored and I like a more pronounced vanilla presence.

I have my little 4 oz. jar of Nielson-Massey pure vanilla bean paste in front of me and the ingredients are as follows: sugar, water, vanilla extract, vanilla beans, gum tragacanth (a natural thickener)." There is also an...

I LOVE that vanilla bean paste but I can't use it in everything since I actually don't want the flecks to show in some of my cheesecake flavors. I will try Penzeys- never used that before-thanks!

I have been using Neilson Massey Madagascar pure vanilla extract for years but the price has skyrocketed recently. I just found out today that Trader Joe's which was the LAST place I had been able to find it at a reasonable price here...

Hey panini- I was glad the moderator jumped in with a scientific reply. Because I am a home cook turned professional, I don't really have the background on all of the food science. I will tell you that in my personal experience, the...

Hey K! Thanks for your kind response. I did want to mention that when I quoted the 35 minute bake time it is for my master recipe for a 9 inch pan which includes 3 8oz. packages cream cheese, 3/4 cup sugar, 3 whole eggs, 2 teaspoons...

Hooray! A topic that I can finally post on as this is my only area of expertise. (I own an artisan cheesecake baking company in Portland, OR). I agree with the others who are surmising that your method of combining the ingredients...

I ended up with an extra shortbread crust this week ( I use them as cheesecake crusts, recipe from Alice Medrich) which I will not need for another 8 days. Would it be better to freeze it or leave it out? If freezing, what should I use...