You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Pat-NoCal, question about the Luscious Lemon Cheesecake
- Thread starter judyw
- Start date
I'm not Pat but I have an idea for you JudyW
I personally might not make the glaze until just before serving but if you do, just put toothpicks all over the top of the cheesecake, sticking out at least half way- and "drape" Saran Wrap over the toothpicks so there is a cover but not one that touches the surface. It should suffice. When you take the toothpicks out, just smooth the holes over.
I personally might not make the glaze until just before serving but if you do, just put toothpicks all over the top of the cheesecake, sticking out at least half way- and "drape" Saran Wrap over the toothpicks so there is a cover but not one that touches the surface. It should suffice. When you take the toothpicks out, just smooth the holes over.
Cathy's way would work well and what I did once was....
when it came time to chill it overnight I used the springform pan ring (cleaned and dried well) and slipped it gently back over the cheesecake, loosely and just sitting it on the platter, but in it's totally released state so it stood an inch or so away from the sides of the cheesecake. Then covered the whole thing with foil and refrigerated the cheesecake. The cheesecake stayed really well that way and didn't get messed up at all.
when it came time to chill it overnight I used the springform pan ring (cleaned and dried well) and slipped it gently back over the cheesecake, loosely and just sitting it on the platter, but in it's totally released state so it stood an inch or so away from the sides of the cheesecake. Then covered the whole thing with foil and refrigerated the cheesecake. The cheesecake stayed really well that way and didn't get messed up at all.
Judy, I have to thank you for a recipe you posted years ago at the swap, have made it often.
Dinner guests often ask for the recipe. Thanks so much for posting it...so tasty.
Parmesan Baked Potatoes
6 tbsp butter, melted (Pat's note: I use slightly less)
3 tbsp grated Parmesan cheese (Pat's notes: definitely at least double the cheese)
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Pat’s optional: paprika and/or cayenne pepper
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400º for 40-45 minutes or until tender. Yield: 8 servings
Pat's notes: These are yummy. I really like at least doubling the cheese, so the potatoes develop a nice golden crust on the potatoes. A nice accompaniment to baked ham, green beans and sweet potato biscuits. Also goes nicely with roast cornish hens or roast chicken. I find that freshly grated Romano cheese or Asiago work too in place of the Parmesan. One of my favorite variations is to sprinkle a bit of paprika or cayenne pepper over the butter and before adding the cheese.....very good. You end up with potatoes that taste as though they've cooked around a roast, don't require any basting, are beautiful (serve brown side up), and you don't need more butter....they taste great.
Source: JudyW @ Gails
Dinner guests often ask for the recipe. Thanks so much for posting it...so tasty.
Parmesan Baked Potatoes
6 tbsp butter, melted (Pat's note: I use slightly less)
3 tbsp grated Parmesan cheese (Pat's notes: definitely at least double the cheese)
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Pat’s optional: paprika and/or cayenne pepper
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400º for 40-45 minutes or until tender. Yield: 8 servings
Pat's notes: These are yummy. I really like at least doubling the cheese, so the potatoes develop a nice golden crust on the potatoes. A nice accompaniment to baked ham, green beans and sweet potato biscuits. Also goes nicely with roast cornish hens or roast chicken. I find that freshly grated Romano cheese or Asiago work too in place of the Parmesan. One of my favorite variations is to sprinkle a bit of paprika or cayenne pepper over the butter and before adding the cheese.....very good. You end up with potatoes that taste as though they've cooked around a roast, don't require any basting, are beautiful (serve brown side up), and you don't need more butter....they taste great.
Source: JudyW @ Gails