The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


cjc's picture

Light cheesecake lost

October 8, 2012 - 7:21am -- cjc

Please help - about 2-3 weeks ago I was reading an old post I think about 2010 that was an exchange between I think someone in Texas and a Japanese lady.  The post was about bread, but she also had a receipe for an awesome sounding cheesecake.  It called for a 6x3 springform pan.  Now that I bought the pan, I can't find the post!  Any help appreciated!

dabrownman's picture

The lemon cheesecake has been trying to bust into other posts recently so we though it needed a blog of its own.

This is not the normal NY Style that we love to no end but one where the egg whites are whipped to nearly stiff peaks and folded into the rest of the batter. 


Some folks, like my daughter, think cheesecakes should have a graham cracker crust.  But I say, just like in bread, anything that tastes great is never a problem.  Oreo cookies are never a probem when it comes to taste especially if you add melted butter to them while processing them to crumbs.

We also whipped up some fresh cherry and bourbon sauce just in case then cheesecake had some poison in it and needed alcohol to kill off the offending organism.  It seemed to work since no one has come down with anything remotely close to consumption - so far.


tmarz's picture


August 19, 2010 - 3:08pm -- tmarz

I am just curious, I love cheesecake. Do any of you have suggestions for how to get cheesecake out of a normal cake pan?  I don't have a springform pan, and I would obviously be baking this one (cause that refigerated cheesecake stuff, just isn't real enough for me). I had thought, maybe make a foil round to go beneath the crust and some strips of foil to lift it out.

I know you can do it in a 9x13, but I don't want to.

any suggestions?



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