S.O.S.  cooling cheesecake
Posted: 18 April 2010 03:47 AM   [ Ignore ]
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I need to leave the house and just left my cordon rose cheesecake in the oven.  Turned off, closed doors, looselly foil tented, baked 5 minutes less than recipe said.  I won’t be back in time to take it out of the cooling oven in one hour, wonder what will happen…

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Posted: 18 April 2010 12:58 PM   [ Ignore ]   [ # 1 ]
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I think it will be OK. As the oven cools completely, the cheesecake will, also. Let us know how it turns out when you cut it.

All your cakes turn out so beautifully. Do you ever have a failure, Hector?  wink

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Posted: 18 April 2010 11:02 PM   [ Ignore ]   [ # 2 ]
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K, thx, just cut it and it was heavenly shapelly yet creamy.  Thx for the compliments and at the same time big expectations grin

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Posted: 19 April 2010 12:12 AM   [ Ignore ]   [ # 3 ]
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I’m glad it turned out OK. Did you use a water bath?

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Posted: 19 April 2010 04:40 AM   [ Ignore ]   [ # 4 ]
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Yes indeed.  It was extremelly creamy, yet it cut well, but I had to keep it always refrigerated.  Stellar dessert, but for wedding cake format I would need to use cake bible’s wedding cake variation, containing corn starch.

I cut 3 slices off, then I should have sealed the cuts with some wrap or foil.  It crumbled off like a cascade during transportation, specially the wonderful blueberry preserves I topped it with.

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Posted: 19 April 2010 04:46 PM   [ Ignore ]   [ # 5 ]
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It sounds delicious! I am fascinated by the idea of wedding cheesecake…I’ll be checking back for pictures! I’m in such suspense!

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Posted: 19 April 2010 04:51 PM   [ Ignore ]   [ # 6 ]
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oh my, i only made a 9” cheesecake.  no plans for a wedding one, as of yet, but it is a classic and well documented on Cake Bible.

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