! Can someone help me adjust this recipe or see if this pan will fit so I can make 4 Xmas?

M

mariadnoca

Moderator
I'd looked locally for a tall 9" pan, but never found one and last year I was way off using a standard 9" springform (9x2 1/2 to just under 3"). I'd love to make this correctly - I do have a 10" springform (10x2 1/2) - will this work or should I just nix this idea?

Cathy, I'm not sure how tall your pan is - 9x4?

Anyway, I'd love to try this again, but I'm math challenged - can someone help?

CathyZ's RASPBERRY SWIRL CHEESECAKE -9” pan

Raspberry Sauce:

1 package (12 oz.) frozen Raspberries (not sugared), thawed and drained but reserve the juice.

1/3 cup sugar

3 tbsp cornstarch

Add enough water to the raspberry juice to make 1-1/2 cup. Mix sugar and cornstarch in a sauce- pan. Stir in the juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; strain. Cool completely.

Crust:

2 cups flour

1/2 cup sugar

2/3 cup softened butter

2 egg yolks

Heat oven to 400 degrees. Mix together the above and press 1/2 of the mixture onto the bottom of a greased springform pan (without the ring on it) and bake just the bottom for 8-10 minutes. Cool. Assemble springform pan around baked bottom crust and press the rest of the crust mixture on the sides, going up about 2-1/2". Make sure it blends onto the bottom over the "break".

Cheesecake:

1 cup semi sweet chocolate chips

3 Tbsp whipping cream

40 oz cream cheese

1-3/4 cup sugar

3 Tbsp flour

1/4 tsp salt

1/4 cup whipping cream

5 eggs

2 egg yolks

1/3 cup semisweet chocolate chips- chopped

Increase the oven heat to 475 degrees.

Cut a circle of foil larger than the cheesecake bottom to wrap the bottom of the springform in for baking so nothing leaks out. Heat the 1 cup semi-s. chips and 3 Tbsp cream. "Paint" on the bottom and sides of crust. Beat the cream cheese, sugar, flour, salt, cream and 2 eggs until smooth. Add the rest of the eggs and extra egg yolks one at a time. Stir in the chopped chips. Pour 1/2 of the batter in the crust. Spread 1/3 of the raspberry mixture by spoonfuls onto the batter. Swirl through the batter with a spatula- be careful! Repeat with another half of the cheesecake batter and then bake the cheesecake for 20 minutes. Reduce the temperature to 300 degrees and bake one hour. Turn off the oven and leave the cake in 15 minutes more. Spread reserved raspberry

mixture over top and cool. Refrigerate at LEAST 12 hours before running a knife around the inside of the ring before loosening the springform pan.

 
Thanks Marilyn, I do have a fav plain cheesecake, but all the goodies in this makes the cake...

I just had waaay too much (way, way too much) batter using my normal 9" pan last time and not sure how much Cathy's tall pan holds vs. a 10" pan. I couldn't find online a place that gave the volume equiv of a tall 9" springform/10" normal height.

Just don't want to waste all those expensive ingredients. This was a really good recipe even after I screwed it up so bad, it made me think it must be over the moon when done right.

 
Maria, I hope you made it and used your 10" pan. Too much for a 9" unless it is 9"X4"

I remember what happened to you last time and I hope you are able to make this spectacular cheesecake and "nail it" this time.

Even with my 9" X 4" pan the cheesecake rises above the rim when baking- it deflates some when it "settles" but still the pan is full.

A month ago I made this cheesecake for a work function and everyone is still talking about it.

 
Throwing caution to the wind and making 1/2 rec...it worked!

Cathy, it is really good that's why I'm going to still try it, because nothing else was sounding as good. smileys/smile.gif

Given this makes a large cheesecake and we have a smallish group (smileys/bigeyes.gif with other desserts, I've cut the recipe in 1/2 (below) and am going to try it in an 8x3" springform...film at 11.

Any thoughts on timing? The ones listed below are actually for the full recipe.

CathyZ's RASPBERRY SWIRL CHEESECAKE (1/2 recipe, timing needs adjustment)

UPDATE: will make adjustments to below, but for now, ended up using a full recipe of the berries - no leftovers. Used the full recipe for the crust, had 1/2 cereal bowl leftover, thinking about 3/4 of full recipe would be perfect. Used 3/4 the amount of the full recipe for chocolate/cream amounts to paint crust.

1/2 of original recipe filling (as listed below) was the perfect amount. Timing might be nearly the same, had to do the high heat for only 10 mins because of browning, good browning around edges at that point (also I lowered my oven rack to low-middle vs. my standard high-middle) after lowering temp it took at least an hour, but I opened door and checked it a lot, so there's that. Gave the full 15 min. in off oven, but checked there too, so again, grain of salt. For a repeat I'd do 10 mins at high heat and check after 45min when turned down to 300F, and 15 in the off oven.

*Original recipe divided by 2
*Recipe rounded to nearest cooking fraction

Raspberry Sauce:
1/2 package (6 oz.) frozen Raspberries (not sugared), thawed and drained but reserve the juice.
1/8 cup sugar
1 1/2 tbsp cornstarch

Add enough water to the raspberry juice to make 3/4 cup. Mix sugar and cornstarch in a sauce- pan. Stir in the juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; strain. Cool completely.

Crust:
1 cups flour
1/4 cup sugar
1/3 cup softened butter
1 egg yolks

Heat oven to 400 degrees. Mix together the above and press 1/2 of the mixture onto the bottom of a greased springform pan (without the ring on it) and bake just the bottom for 8-10? minutes. Cool. Assemble springform pan around baked bottom crust and press the rest of the crust mixture on the sides, going up about 2-1/2". Make sure it blends onto the bottom over the "break".

Cheesecake:
1/2 cup semi sweet chocolate chips
1 1/2 Tbsp whipping cream
20 oz cream cheese
1/2 cup sugar
1/3 cup sugar
1 1/2 Tbsp flour
1/8 tsp salt
1/8 cup whipping cream
2 1/2 eggs
1 egg yolks
1/8 cup semisweet chocolate chips- chopped

Increase the oven heat to 475 degrees.
Cut a circle of foil larger than the cheesecake bottom to wrap the bottom of the springform in for baking so nothing leaks out. Heat the 1/2 cup semi-s chips and 1 1/2 Tbsp cream. "Paint" on the bottom and sides of crust. Beat the cream cheese, sugar, flour, salt, cream and 2 eggs until smooth. Add the rest of the eggs and extra egg yolk one at a time. Stir in the chopped chips. Pour 1/2 of the batter in the crust. Spread 1/3 of the raspberry mixture by spoonfuls onto the batter. Swirl through the batter with a spatula- be careful! Repeat with another half of the cheesecake batter and then bake the cheesecake for 20? minutes. Reduce the temperature to 300 degrees and bake one? hour. Turn off the oven and leave the cake in 15? minutes more. Spread reserved raspberry mixture over top and cool. Refrigerate at LEAST 12 hours before running a knife around the inside of the ring before loosening the springform pan.

Just before turning off oven:

http://i788.photobucket.com/albums/yy163/4ebay_bucket/IMG_2422_zps139e43e7.jpg

 
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