l made a cheese cake for the very 1st time yesterday........?

Question

l followed the cook book to the letter and it came out very dry,my husband was shocked when l said i had to cook it for 40mins,just like the book had said,how esle can you make them.thanks

Answer 1

Maybe you put something extra in it. What kind of Cheese cake is it? because there are all kinds.
Links below:

Answer 2

No Bake Margarita Cheesecake
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Kicked Up Cheesecake
Yield: about 10 servings

1 1/2 (1/4-ounce) envelopes unflavored powdered gelatin
1 cup sugar
3/4 cup water
1 1/2 pounds cream cheese, at room temperature
1 cup sour cream
1/4 cup fresh lime juice
1/4 cup premium tequila
1/4 cup Grand Marnier or triple sec
2 teaspoons finely grated lime zest
1/4 teaspoon salt
Pretzel Crust, recipe follows
Thin lime zest strips or curls, garnish
Thin lime slices, bottom halves dipped in sugar

In a small saucepan, combine the gelatin and sugar. Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.

In a large bowl, beat the cream cheese until smooth. Add the sour cream, lime juice, tequila, Grand Marnier, lime zest, and salt, and beat to combine. Add the dissolved gelatin mixture and mix well. Pour into the prepared crust and chill until very firm, 3 to 4 hours.

To serve, remove the outer ring from the springform pan. Decorate the center of the cake with the zest strips and the outer edge with a border of lime slices dipped in sugar.

Cut with a thin, sharp knife dipped in hot water and serve.

Pretzel Crust:
1 1/4 cups crushed pretzels
2 tablespoons sugar
1/4 cup melted butter

Preheat oven to 375 degrees F.

In a food processor, pulse the pretzels to make 3/4 cup of crumbs. Add the sugar and pulse to combine. Add the butter and mix well.

Transfer to a 9-inch springform pan, pressing onto the bottom and slightly up the sides. Bake until set, about 6 minutes. Remove from the oven and let cool on a wire rack.

Yield: 1 (9-inch) crust

Answer 3

1.Eggs and cheese cream must be at the same temperature of the environment you are cooking it.
2.Preheat the oven (usually I use 180C)
3.When you add the eggs do it one by one, waiting a little.
4.I usually cook it for 45 min. When the middle is still like soft, I turn the oven off, and let it cool inside the oven. (I tried not to open the oven a change in temp can be distressful)
Hope this tips will help you the next time, and remember that doing it again and again, you will learn!
good Luck!

Answer 4

Well done you...!

Try this one...

No-Bake Chocoholic Cheesecake

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 8

Ingredients

9 oz. chocolate wafers, finely crushed
1/4 cup plus 2 Tbsps. unsalted butter, melted and cooled
2 envelopes unflavored gelatin
1/2 cup plus 2 Tbsps. creme de cacao
1 lb. cream cheese, softened
3/4 cup sugar



Instructions

Preheat oven to temperature 350°F. Combine all ingredients, except butter and crackers, in a bowl. Mix thoroughly and transfer to a buttered 9x13 inch pan. Sprinkle with crushed crackers and top with butter bits. Bake 40 minutes until bubbly and golden on top.

Answer 5

Eight minutes is all you'll need to make this sweet and tangy strawberry cheesecake.


8-Minute Cheesecake

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced
In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Makes 8 servings.

http://cheesecake-recipes.kraftfoods.com/

Answer 6

the recipe I was passed down from mt great grandmother used to say bake for 1 hour at a low temperature, then let sit for 1 hour in a cooling oven, then open the oven door for an hour before removing..... I would give you the rest of the recipe, but it's a family secret..... Don't worry about baking it for 40 minutes though

Answer 7

Most cheesecake recipes call for you to bake them. I've make this one many times and it's yummy! They are dense but should be creamy. Here's one from Philly cream cheese. Or you can look on the box.

http://cheesecake-recipes.kraftfoods.com/cheesecake_25.html

There are also no bake recipes and they are more fluffy and light.

Good luck!

Answer 8

some cheesecakes are meant to be dry and crumbly. some cheese cakes are not cooked at all, thay are the kind you usually get frozen in supermarkets.

Answer 9

you made it to dry probably because you needed to add like 1/8 the of water to keep it moist while it cooked

Answer 10

The best place I have EVER found is kraftfood.com.

IT IS AWESOME. they give you different versions and styles! Go try it out. I love the site. It helps me make a meal or desert anytime with little to no fuss!