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Old 06-17-2014, 05:23 PM   #1
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Cheesecake: Bake or not to bake the filling?

I've decided to make a low-carb cheesecake to take up to my moms cabin tomorrow for desert.

Some recipes tell you to bake the filling while others do not. I'm confused which one I should choose.

What exactly is the point of baking? I thought it's suppose to be cold and moist (I know you keep it in the fridge overnight, but still).
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Old 06-17-2014, 06:04 PM   #2
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You want to bake it. There are eggs in cheesecakes. A real cheesecake is baked. The no bake ones are easier, but they are not real cheesecakes. Impress your mom and bring a delicious real cheesecake. There are so many good recipes out there.
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Old 06-17-2014, 06:11 PM   #3
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Alright bake it is. So you don't get a hard crust or anything on top from doing it? It will still be soft and "wet"?
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Old 06-17-2014, 07:11 PM   #4
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You need to make my recipe. It is very creamy. top with fresh fruit
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Old 06-17-2014, 07:44 PM   #5
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You could also do a sour cream/sweetener on top. Also very yummy and less carbs.
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Old 06-19-2014, 05:20 AM   #6
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So what did you end up making? Was your mom impressed? Enquiring (and nosy) minds want to know.
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Old 06-19-2014, 08:13 AM   #7
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I got the flu and canceled my trip. Good thing I did because I'm not happy with the cake.

The texture and everything is fine (I baked it for an hour in water bath) but the recipe needs some adjustments. I have a good idea on what to do so I think next one will be better.

Btw it's weird how when you are unhappy with sweets you've made, you still can't stop picking at them
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Old 06-19-2014, 08:30 AM   #8
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You need to make my recipe..LOL..It is perfect and you don't cook it to death.
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Old 06-19-2014, 10:34 AM   #9
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Where can I find this recipe?
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Old 06-19-2014, 12:09 PM   #10
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So sorry you are sick, wishing you a speedy recovery. Also sorry your cheesecake was not up to par. I know exactly what you mean about picking on something whether it's all that great or not. Cut it up into portion sizes and freeze it.

That is why I make muffin sizes. Here is Carolyn's recipe. You will see at the end my comments about muffins. Use paper liners.

Great Cheesecake Recipe..:)
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Old 06-26-2014, 04:07 AM   #11
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It's entirely up to you whether or not you want a baked one or no-bake. For me, it's really a matter of which is more convenient to me at the time. I make delicious versions of either one. The cheesecake muffins are very convenient and just the right size.
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Old 06-26-2014, 04:33 AM   #12
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I think I'm gonna try a skyrcake next time. It's a similar dairy type of cake we have here but it's never baked though. I've actually always preferred those but it was difficult to find a low-carb version (so I'm thinking of coming up with a conversion recipe myself).
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Old 06-27-2014, 07:29 AM   #13
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Quote:
Originally Posted by Mr_Geiri View Post
I think I'm gonna try a skyrcake next time. It's a similar dairy type of cake we have here but it's never baked though. I've actually always preferred those but it was difficult to find a low-carb version (so I'm thinking of coming up with a conversion recipe myself).
I had never heard of skyrcake and had to look it up. So it looks like it is made from yogurt. The lowest carb yogurt I have found here is Dannon Fit and Light. I don't know if you have that available to you where you are though.
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Old 06-27-2014, 09:00 AM   #14
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It's a old Nordic dairy which we Icelanders have kept alive since it was brought here by the vikings over a 1000 years ago. It's kinda like something between yogurt and cheese (the texture also and it's white, so it kinda looks like yogurt would after adding thickeners to it). High in protein but fat-free (so I'll make it with cream also).


Last edited by Mr_Geiri; 06-27-2014 at 09:06 AM..
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Old 06-27-2014, 09:39 AM   #15
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I looked it up, too, and it looked pretty straightforward to de-carb. I wonder whether real (drained, not thickened with thickeners) Greek yoghurt would be the right consistancy, otherwise you could always drain some in a strainer lined with cheesecloth. I'd worry if using vanilla flavored, though... they're often sweetened. Then it is just a matter of using low carb fruit preserves, and berries on top. Looks delicious!
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Old 06-27-2014, 09:43 AM   #16
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I've heard people describe the texture to be similar to Greek Yogurt.

You can buy it pure with no sweeteners or flavors.
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Old 06-27-2014, 11:01 AM   #17
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Mr. Geiri - It sure does look like Greek yogurt. Is it a little sour like yogurt can be? How exactly is it made?
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Old 06-27-2014, 11:12 AM   #18
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Yes a little sour.

I wasn't sure so I looked it up:

Quote:
Traditionally, skyr is made with raw milk, however modern skyr is made with pasteurized skimmed milk. A small portion of skyr is added to the warm milk, to introduce the right bacteria, such as Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Rennet is sometimes added as well, and the milk is left to coagulate. The skyr is then strained through fabric to remove the whey (mysa in Icelandic) and the milk solids retained.

Skyr has a slightly sour dairy flavor, with a hint of residual sweetness. Commercial Icelandic manufacturers of skyr have added flavors such as vanilla, berries, etc. common to yogurt to the final product, to increase its appeal. Skyr-based smoothies have become very popular.

Skyr is a popular product in Iceland and can also be purchased in parts of the US,[4] UK, and Scandinavia. Thise Mejeri in Denmark has produced Skyr since May 2007. A licensed version produced by Q-meieriene is available in Norway since 2009,[5] Sweden since 2011 and Finland since 2013.

Varying slightly between brands, unflavored skyr is roughly 12% protein, 3% carbohydrate, and 0.5% fat. It is high in calcium and vitamins commonly found in milk products.

Last edited by Mr_Geiri; 06-27-2014 at 11:13 AM..
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