The Best Cheesecake in a Deep Covered Baker

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Discussion Overview

The thread centers around a recipe for cheesecake made in a Deep Covered Baker, with participants sharing their experiences and inquiries about the recipe's capacity, taste, and serving sizes. There are discussions about potential modifications and additional products that can be showcased alongside the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant inquires about the recipe's capacity in the Deep Covered Baker and whether it can be doubled.
  • Another participant expresses curiosity about the taste of the cheesecake.
  • One participant shares that the recipe fills the Deep Covered Baker and suggests adding beans to stretch the recipe.
  • Several users mention that the recipe is quick, healthy, and has been well-received at shows and family gatherings.
  • One participant notes that they used a larger can of beans and still had a good outcome, filling the dish nearly to the top.
  • Another participant highlights the recipe's versatility for demonstrations throughout the year.
  • Several participants discuss the serving sizes, with one stating they had multiple meals from the recipe.
  • One participant expresses excitement about making the recipe for a gathering, indicating its popularity among friends.

Areas of Agreement / Disagreement

Views differ regarding the recipe's capacity and serving sizes, with no clear consensus on whether it can be doubled or how many servings it truly yields.

Contextual Notes

Participants share personal experiences with the recipe, emphasizing its appeal for gatherings and its effectiveness in showcasing various products.

Who May Find This Useful

Consultants looking for recipe ideas that can be demonstrated at shows or shared with clients may find this discussion beneficial.

T
Tanya423
Messages
18
Has anyone made this recipe? If you have, does it fill the whole Deep Covered Baker or can I double the recipe and fit it all in there? Also, how does it taste??
 
I was wondering the same thing
 
The recipe pretty much fills up the DCB, so you would not be able to double the recipe. If you wanted to stretch it out a little more, you could add another can of beans, perhaps.

This is a FABULOUS recipe, and I have done it at almost every one of my Sept. and Oct. shows. It's quick, healthy, one-dish, and feeds a crowd. It has been a big hit at shows and with my family. I highly recommend it.

CROSS-SELLING: Make sure you use your mix n' chop with this, and even though the chili doesn't need the thermometer make sure you mention it for other recipes.
 
You could do mini-corn muffins in the DMMP. That would be a good add on and show a few more products.
 
I'm making this Chili for my bunco group Friday night. They're going to love me!
 
This is a VERY good recipe. I accidentally purchased a larger can of beans (almost double what it called for) and I went ahead and used them. It filled it to within an inch of the top.

YUMMY recipe!
 
LOVE this recipe. Easy to make and shows LOTS of product. Can be demoed year round. Guests are so surprised how great it tastes streight from the microwave.
 
  • Thread starter
  • #8
So how many servings does the recipe make? Not full servings but your normal "sample" type of servings?
 
Sample servings- a BOATLOAD! We ate out of this for two meals and then some... (4 large servings each time)
 
KellyTheChef said:
Sample servings- a BOATLOAD! We ate out of this for two meals and then some... (4 large servings each time)
Click to expand...


This is really good to know...I think I am going to make this monday night for dinner...mmmm...I love Chili so I am sure that I will love this.
 
  • Thread starter
  • #11
You got four large servings twice? It says that it only makes six servings...but didn't you double your beans?
 
I made this last week for the first time.....LOVE, LOVE, LOVE it!! I was very surprised at how good it was coming from the micro.

Hmmm, I think I just might make this for dinner tonight! :D
 

Frequently Asked Questions

What ingredients do I need for "The Best Cheesecake in a Deep Covered Baker"?

To make "The Best Cheesecake in a Deep Covered Baker," you will need cream cheese, sugar, eggs, vanilla extract, sour cream, and a graham cracker crust. Optional toppings can include fruit, chocolate, or caramel sauce.

How long does it take to bake the cheesecake in the Deep Covered Baker?

The cheesecake typically takes about 50 to 60 minutes to bake in the Deep Covered Baker. It's important to check for doneness by ensuring the edges are set while the center remains slightly jiggly.

Can I use a different crust for the cheesecake?

Yes, you can use different types of crusts for your cheesecake. While a graham cracker crust is traditional, you can also use Oreo cookies, shortbread cookies, or even a gluten-free option depending on your dietary preferences.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center is slightly jiggly. It will continue to firm up as it cools. You can also use a toothpick inserted into the center; it should come out mostly clean.

Can I make this cheesecake ahead of time?

Absolutely! The cheesecake can be made a day in advance. After baking, allow it to cool completely, then cover it and refrigerate. This will enhance the flavors and make it easier to slice when serving.

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