Comments on: Pure Pumpkin Cheesecake

By: anitsirK

anitsirK — Wed, 02 Dec 2009 19:56:09 +0000

I suppose, regarding the feedback on the cake, I could add this: I put about 3/4 of the cake (everything we had leftover) in the kitchen at work on Monday morning at 8am, and one of my coworkers came to me later in the day and complained that it was all gone by the time he got in. I guess that’s what you get for putting food in front of a bunch of software developers.

By: Nicola

Nicola — Wed, 02 Dec 2009 15:34:59 +0000

Love that you put your Christmas tree up! Very impressed with you using a solid pan. You make it look so much easier than grappling with sheets of foil to try to waterproof the springform tin. I have filed this in my “baking tips” part of my brain.

Great that your husband had two slices! Flowers would have said it so much better though!!!

By: Vicki

Vicki — Wed, 02 Dec 2009 01:41:34 +0000

Beautiful picture of your cheesecake infront of the Christmas tree! It’s good to know this dessert can be made without special equipment. Sometimes I think recipes are passed by because of “needed” equipment. This cheesecake is too
lovely not to be tried.

By: anitsirK

anitsirK — Wed, 02 Dec 2009 01:31:44 +0000

The inspiration for using the solid pan comes from none other than Rose! In her Cake Bible “Cordon Rose Cream Cheesecake” recipe, in the notes, she says: “An 8- by 3-inch solid cake pan can be used instead of a springform. To unmold the cake, run a thin spatula around the sides, place the pan on heated burner for 10 to 20 seconds, moving the pan back and forth, and then invert. If the cake does not release, return to the hot burner for a few more seconds.” I’m too chicken to use a burner for this, for fear of burning myself or the cake, so I just use a hot water bath for 30 seconds or so. I forgot that I’d succeeded with this in the past without parchment on the sides, so I got slightly messier edges this time from pulling the parchment off.

Mendy: The problem with this food processor is that center part of the bowl where the blade rests only rises about 1/2″ from the bottom of the bowl. As a result, any time you have something liquidy in it, you risk overflow over the center. Really a bad design, but I guess this is why they include another smaller bowl meant for liquids. That doesn’t help in this application, though.

By: Mendy

Mendy — Wed, 02 Dec 2009 00:37:25 +0000

ב”ה

I wish I had your small food processor for this instead of my blender…

Nancy is right, great job getting the cake out of the pan!

By: NancyB

NancyB — Tue, 01 Dec 2009 22:28:50 +0000

Wow, I didn’t know it was possible to invert a cheesecake to get it out of the pan without it falling apart or sticking to everything. Wait, that’s what would happen if I tried it–but yours worked beautifully!

By: evilcakelady

evilcakelady — Tue, 01 Dec 2009 07:34:17 +0000

your husband has the most ringing endorsement for this cheesecake i think anyone could wish for! it is good to know that a cheesecake can be baked without a springform.

By: Hanaa

Hanaa — Tue, 01 Dec 2009 05:15:44 +0000

Congrats on making a cheesecake w/o a spring form pan. It turned out great. I’m glad it was a big hit with your family. I loved it too. Definitely a keeper.

By: faithy

faithy — Tue, 01 Dec 2009 04:30:27 +0000

i love that first photo of your cheesecake with the xmas tree at the back! Maybe i should follow your way of just putting up photos instead of writing since my writing is quite horrible! lol!