Posts by shaloop

I use only Philadelphia brand (I bake a lot of cheesecakes). I find the finished product to be creamier and not gummy. I bake cheesecakes two to a hotel pan. The pans are touching each other and the hotel pan on at least one side. ...

I thought the muffins you just posted looked great. How did they taste? I was going to ask for the recipe.

I would omit 1 tsp of baking powder and try again as written otherwise. Sometimes when cakes or breads are overleavened they become crumbly.

[QUOTE=panini;56379]We prefer to bake cakes and cheesecakes in our deck ovens. QUOTE] Curious, do your cake pans sit on the floor of the oven or do you have racks? I was considering moving to a kitchen that had large deck oven used...

Just an update. I finally figured it out. It's been more than 6 months and things are working out fine. I use the convection oven with only one fan speed which is full blast on 250 F. I put the cheesecakes in a 4" deep hotel pan...

Too much butter. Try half the amount of butter.

That's a great looking cake! Do you have any tips on getting the coating so smooth? I've tried several ganaches but I always end up having to coax or smooth with a spatula somewhere and it leaves marks. Any tips?

Thanks all. I tried again this week at a lower temperature (about 225) and they came out much better.

Those both look delicious. Would you mind sharing the recipe for the cake?

I tried again today. I baked two cheesecakes. Same batter divided into two pans. 250 degrees. Water bath. One cheesecake covered tightly with foil, one not covered. The uncovered one appeared done in 1 hour. The covered one took...