{"id":1936,"date":"2011-12-01T01:38:19","date_gmt":"2011-12-01T06:38:19","guid":{"rendered":"http:\/\/www.extrafudge.com\/?p=1936"},"modified":"2023-01-13T08:24:27","modified_gmt":"2023-01-13T13:24:27","slug":"zenker-springform-pan-with-ceramic-base-10-inch-review","status":"publish","type":"post","link":"https:\/\/www.extrafudge.com\/site\/2011\/12\/zenker-springform-pan-with-ceramic-base-10-inch-review\/","title":{"rendered":"Zenker Springform pan with Ceramic Base, 10-Inch review"},"content":{"rendered":"

I learned a few things in my cheesecake baking adventure, cheesecake is tricky. \u00a0I mean, you could whip up one and it will be ok, but if you want one that is not cracked, has a nice texture and oh so yummy, TRICKY. \u00a0So i’m going to share with you what I learned.<\/p>\n

1) You have to introduce as little as possible air to the mixure once you put in the eggs, and you put them last.<\/p>\n

2) Use the best Vanila extract you can find.<\/p>\n

3) A springform pan is a must, but there’s a catch, they leak. I found one that didn’t<\/p>\n

4) Bath water is not \u00a0necessary.<\/p>\n

 <\/p>\n

I don’t like the \u00a0crumbs \u00a0in my cheesecake, so this is a recipe for cheesecake o-natural. Just the filling \ud83d\ude42<\/p>\n

 <\/p>\n

So on to the recipe:<\/p>\n

Ingredients (all in room temperature)<\/h1>\n
    \n
  1. 2.5 lbs of \u00a0cream cheese \u00a0 (6 packages) \u00a0(Let sit in the mixing bowl until \u00a0it gets to room \u00a0temperature)<\/li>\n
  2. 1.5 cups of sugar<\/li>\n
  3. pinch of salt<\/li>\n
  4. 1\/3 cup of sour cream<\/li>\n
  5. 1-1.5 tsp of lemon juice<\/li>\n
  6. 2 tsp of vanilla extract<\/li>\n
  7. 2 large egg yolks<\/li>\n
  8. 6 large eggs<\/li>\n<\/ol>\n

     <\/p>\n

    Directions<\/h1>\n
      \n
    1. All the blending will be done on medium-low, \u00a0we want to introduce as little air as possible to the mixture.<\/li>\n
    2. Pre-heat oven to 500f \u00a0(YES THAT HIGH!)<\/li>\n
    3. Break up the \u00a0cream cheese \u00a0(About 1 minute)<\/li>\n
    4. Scrape or use this beater<\/a> \u00a0(it auto scrapes).<\/li>\n
    5. Add the \u00a0sugar \u00a0and pinch of salt. \u00a0Mix until integrated.<\/li>\n
    6. Scrape or use \u00a0this beater<\/a> \u00a0(it auto scrapes).<\/li>\n
    7. Add the \u00a0Vanilla, Lemon juice, and Sour Cream. \u00a0Mix low until combined.<\/li>\n
    8. Scrape or use \u00a0this beater<\/a> \u00a0(it auto scrapes). \u00a0(there’s a pattern here ah?)<\/li>\n
    9. Add the eggs 2 at a time and combine very gently, no over mixing. Just make sure they are combined. \u00a0And….<\/li>\n
    10. Scrape between the batches of eggs or use \u00a0this beater<\/a> \u00a0(it auto scrapes).<\/li>\n
    11. Grease the pan with butter, melt some butter and brush it \u00a0(I highly recommend you get the \u00a0Zenker Springform with Ceramic Base, 10-Inch<\/a> \u00a0it’s superb. \u00a0Not only will it not leak, but the ceramic tray is a great way to serve and will not scratch)<\/li>\n
    12. Pour the mixture and pop in the oven (middle) for 8-10 minutes.<\/li>\n<\/ol>\n

      Now lower the temp to 200f, let most of the hot air to escape and close the door. \u00a0Bake for about 75 minutes. \u00a0The only way to really know if it’s done, is to stick an instant temperature reader and when it’s 150f, It’s done. \u00a0 But 75 minutes should do it.<\/p>\n

      Once it’s ready the following is crucial:<\/p>\n

      1) Move to an open area to cool a little (a few minutes), run a thin knife between the cake and the pan to \u00a0separate \u00a0them, \u00a0this will ensure (or at lease help) that when the cake contracts (as it cools down) it won’t crack.<\/p>\n

      2) Let cool at room temp for about 2 hours, until semi warm to the hand.<\/p>\n

      3) Wrap with plastic wrap and on to the fridge.<\/p>\n

      4) It will be ready to eat the next day.<\/p>\n

      This springform pan is really really nice. \u00a0 Just the plate is worth the extra.<\/p>\n

      I recently used it to make a cheesecake and it worked out great. \u00a0I highly recommend it. \u00a0To buy it follow this link:
      \n10-Inch\"\"<\/p>\n

       <\/p>\n

      \"\"<\/a> \u00a0 \u00a0\"\"<\/a> \u00a0 \u00a0\"\"<\/a> \u00a0 \u00a0\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      I learned a few things in my cheesecake baking adventure, cheesecake is tricky. \u00a0I mean, you could whip up one and it will be ok, but if you…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","_seo_fixer_meta_description":"","_seo_fixer_focus_keyword":"","footnotes":""},"categories":[82,7],"tags":[],"class_list":["post-1936","post","type-post","status-publish","format-standard","hentry","category-kitchen","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/posts\/1936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/comments?post=1936"}],"version-history":[{"count":0,"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/posts\/1936\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/media?parent=1936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/categories?post=1936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.extrafudge.com\/site\/wp-json\/wp\/v2\/tags?post=1936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}