Linadoc
Quote: Loksa
now if they were a little "damp", certainly.
In principle, if the cookies are dry, then they can be soaked in syrup or strong sweet coffee after being ground. It will be tasty and not dry.
Loksa
Linadoc, I thought so too. Then I read on the site that you can make a nut backing. The structure is not very visible in the photo, although I turned it around in every way. Very tender and the difference between ricot and cottage cheese is palpable
Linadoc
Quote: Loksa
make a nut backing
You can, but it crumbles.
Loksa
Linadoc, agree
Crochet
Quote: Loksa
it didn't work in the oven

Oksan, what is wrong with the oven option?

Otherwise I'm still going, and it is in the oven ...

I've already bought ricotta ...and mascarpone for some reason ...
Loksa
Inna, I have a gas oven, but the air-casserole did not work out, then I read that you can cover it up with foil, wrap it up, I'm going to try it like that. I put the form in a baking sheet with water, the temperature is not high, I don't remember anymore, it seems 140, maybe it was necessary 170?
Sedne
Oksana, I did it in a gas steam bath at 160, did not cover it with foil from above, it turned out very well.
Loksa
Svetlana, And if the temperature presses down from above? how much do you need to immerse? so that the water is on a par with the curd mass? And I don't remember setting this temperature, maybe by analogy with cartoons + a little more?
Sedne
Quote: Loksa
And if the temperature crushes from above?
What is it like?

Quote: Loksa
so that the water is on a par with the curd mass?

I didn't have it, I just stood on a container of water.
Loksa
There is no upper heating in the cartoon, well, the bottom grows up quietly, and in the oven the temperature is lower from the bottom due to the water bath, and from the top it is higher from the heated surface, although the temperature can even out with steam? I thought that is why in cartoons it is better to bake everything airy?
Crochet
Quote: Loksa
I have a gas oven

Oh, that's it) ...

I have something electro) ...

Thank you, Oksanochka !!!
Crochet
Quote: Linadoc
In the oven, you can put it in a deep baking sheet with boiling water and bake at T = 170 * C for 1 hour, leave it there to cool for another 30 minutes.

Linochka, but what if you bake a cheesecake according to your recipe in the oven, but without couple?

Or will it be completely wrong coat?
Sedne
CrochetI think cheesecakes are better in the oven.
And why not, if in all pastry shops they are not baked in multicooker?
Sedne
Crochet, the main thing there is a low temperature and do not open the oven door and cool down right in the oven to cool down with the door closed, otherwise it will burst.

Degrees 100-120 without a double boiler, since I baked in a mini-oven for 1 hour 30 minutes in time and left it not for 30 minutes, but until it cools completely, I was very afraid of cracks
Crochet
Quote: Sedne
Degrees 100-120 without a steamer

Svetlana, and will not be enough?

I remember baking a classic German cheesecake at 140 gr. (convection), within 1.5 hours) ...

According to other recipes, baked at 150-155 gr. (convection), baking time is different), depends on the amount of mass for the cheesecake) ...

And thank you very much for your help, Svetlana !!!
Linadoc
Quote: Krosh
baked at 150-155 gr.
So I also baked at 160 * C in the oven, although everyone had different ovens.
Sedne
Crochet, ok, but I have a mini oven, not a large oven, the cheese seems to sway inside in the middle, comes in the refrigerator, then it is very tender, and if it is completely baked from the oven, its texture is rougher. At 160, you need an oven with a double boiler, it greatly reduces degrees, try to do it at 120. If you oven at 160 without a steamer, you get a casserole to taste.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=435444.0 here are my cheesecakes, once baked with convection 140 gr, I liked the texture less than at 120 gr.

Linadoc sorry for the link, it's just a cheesecake in the oven.

Linadoc
Svetlana, yes, everything is fine. I just baked in the oven for steam, so 160 * C.
Sedne
Linadoc, well, on gas for steam and I baked at 160, that's right, but if without steam, then the temperature must be reduced.
Crochet
Girls, thank you very much !!!

I'm just trying to understand even though I don't eat it, but still Does the taste of cheese baked on steam and without steam differ ...
Linadoc
Inna, a steam softer and more magnificent.
Loksa
Inna, I'm curious why don't you eat cheese?

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