The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ITJB Sour Cream Cheesecake and Salt

Elagins's picture
Elagins

ITJB Sour Cream Cheesecake and Salt

hi all,

I just went back to Norm's original bulk formula and recalculated the quantities down to home-baker scale.  In fact, the ingredients and quantities in the book match his formula, so if the quantity of salt is too high, it was too high in the bakeries where he worked also.

However, given that it's obviously a recipe spoiler, I recommend eliminating the salt entirely, and we'll make that change in the next printing.

Stan

gmagmabaking2's picture
gmagmabaking2

As you can see from Barb's post (gmabaking) when she remade the cheesecake putting in a Tablespoon of flour and left out the salt... it was amazingly good.  So, leaving out the salt should fix the problem.  Thanks for getting back to us.

gmagmabaking2's picture
gmagmabaking2

It was not the sour cream cheesecake that we made this week ... it was the 100% Cream Cheese Cheesecake... that is the recipe with the problem.. the sour cream one doesn't have salt... 

Elagins's picture
Elagins

I double checked and the book version scales Norm's formula down. However, if the inclusion of salt is a real cake killer, as it clearly is, then by all means eliminate it.  We'll edit Errata appropriately.

Stan

gary.turner's picture
gary.turner

It looks like the problem lies with the 100% cream cheese cheesecake (p 203) quantities. The formula calls for 1% salt, but the quantities are 0.5 oz and 14 g; about 1.5%.  The quantities should probably be 0.3 oz or 9 g. Those quantities agree with those shown in the sour cream version.

I think I might reduce the salt to about 0.75%  (7 g) on my next try, based on the salty taste. That would be about half of the amount I used the first try.

cheers,

gary

dabrownman's picture
dabrownman

Cheese cake isn't like bread.  No salt at all required.  It is bad enough for you as it is :-)

EvaB's picture
EvaB

in January as I was supposed to be getting an upgrade of my interenet (I have sattellite so new dish etc) and then it didn't happen until the 20th of Feb ( a month later than it was supposed to, its fabulous though so worth the wait) but as a result I have not got my copy of the book to hand to make the correction in (I'm not afraid to write in my books, it makes them worth more the people who get them when I die) So will just have to note it down and put it in when I find the book which I do want to do as I really do want to bake some of the deli rye (I simply must find a way to lower my sugar levels, and my blood pressure so not likely to bake the cheesecake although it might be worth it for a very special occasion) but am frustrated with the annoying absence of the book so have to go find it!

gmabaking's picture
gmabaking

Have to admit the cheesecake wreaked havoc with DH's blood sugar. The Deli Rye and other sourdough, particularly the rye ones have been great for him. If you'd like to private message me, I can bore you with details.  I've been writing corrections right in the book also, think of the treasure our thoughts will be to some descendants. Glad to know your internet upgrade worked for you, sometimes mine does and other times it disappears!

gmagmabaking2's picture
gmagmabaking2

and when you do... cross out the salt in the 100% Cream Cheese Cheesecake recipe. Isn't moving the office around fun! Not!  Skips the extra sweeties and keep that blood sugar under control. 

HB

Diane

gmagmabaking2's picture
gmagmabaking2

and when you do... cross out the salt in the 100% Cream Cheese Cheesecake recipe. Isn't moving the office around fun! Not!  Skip the extra sweeties and keep that blood sugar under control. 

HB

Diane