Cutting a perfect cheesecake - Page 2
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HI. I have enjoyed the banter back and forth.
Laurie you stated that you take pride in baking your cheesecakes the same day you serve them. How is that possible? With the amount of time it takes to cook, set, settle and cool, an authentic NY Style cheesecake takes at least 24 - 48 hours. that is without freezing. Can you share how it is you are able to serve your cheesecakes the same day that they are baked?
thank you both for the conversation on slicing. I have been using a guitar wire when I need to slice my cakes, but normally, I sell them whole both to residential consumers and restaurants.
My FIL runs a machining company and after much frustration, I drew out what i needed and asked him to make it. I like the guitar wire for cutting the actual cheesecake; for the crust however; I had him make a divider that fits perfectly into the pan. I press it into the crust before adding the cheesecake, and when its done cooking, I use the ends of it as my guides for the wire cuts. The only down sides that I've found is that I can't remove the crust divider.....this can be good too though, when it comes to removing one piece without 'smudging' the ones next to it; and if my wire cuts don't match up close enough to the crust divider, I get slanted pieces of cheesecake. If you choose to have one made, carefully measure for each pan and each number of pieces you want per pan, and then take it to a machining company to see if they can make it. Be sure to use a heatproof, food safe metal! I think my FIL made mine form some extra stainless steel he had from a previous job. I don't know what one would cost, much less how ever many you would need for each pan (10" 8 slice, 10" 10 slice, 10" 12 slice, 10" 14 slice....That's 4 needed for one size pan! Our family loves cheesecake, but I only make the mini's or a 9" 12 slice, so I only have the one divider....Good Luck!!!