SusanBP0129
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chefann said:The season that the star was in the product line (mid-season), HO had created a "Star Spangled Summer" theme. And there was a dessert that used the star insert in the pan, and ladyfingers, pudding, you know, good stuff. I think I have the flier with the recipes at home (but not here at work, darn it!).
pamperedharriet said:Ann--have you found the flyer yet? TIA
LisaVH said:So, with this one I can do the waterbath method without leaking and soggy crust??? Gotta know if this works. Someone tell me if they have tried it.
LisaVH said:So, with this one I can do the waterbath method without leaking and soggy crust??? Gotta know if this works. Someone tell me if they have tried it.
Would you share the recipes? TIATeresa Lynn said:I use mine all the time for the key lime mousse cake ( Spring seasons best recipe a few years ago ) & our favorite the 7 layer dip.
Teresa
lacychef said:If you're wanting to do this to loosen the cheesecake; there's not really a need. Just use the loosening tool or a quickcut knife & run it around the edges. Then just release. I've never had a cheesecake or anything stick. (knocking on wood!)
I love the newer one so much better than the old
Sour Cream Cheesecake Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cheesecake
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.
pamperedalf said:Okay Ann you don't have to go over my head. LOL! Thanks for the info, did you notice I have my stripper star?
lacychef said:My cheesecake cracked, but I just topped it w/cherry pie filling & all was well!
No, a regular cake pan is not a suitable substitute for a springform pan. The unique feature of a springform pan is the removable bottom which allows for easy release of delicate baked goods such as cheesecakes and tortes.
To clean your springform pan, hand wash it with warm soapy water and a soft sponge. Avoid using abrasive cleaners or metal utensils which can scratch the non-stick coating. To maintain the non-stick surface, lightly grease the pan before each use and avoid using sharp objects to cut or remove baked goods.
Yes, you can use a springform pan in a water bath. However, it is important to properly wrap the pan in foil to prevent any water from seeping into the pan and ruining your baked goods.
The size of the springform pan needed for a recipe will depend on the specific recipe instructions. Most springform pans come in 9-inch or 10-inch sizes, so it is important to check the recipe for the recommended size.
No, springform pans are not suitable for use in the microwave. They are typically made of metal which can cause sparks and damage to the microwave. It is best to use a microwave-safe dish for any recipes that require microwave cooking.