Preventing chocolate from burning, when its used as the crust of a New York style cheesecake
I am using this flour-less chocolate cake recipe as the crust of a New York style cheesecake. Cake recipe The full recipe is in the youtube description, if you didn't feel like watching it, and the only alteration I am doing is switching out the alcohol with Malibu Rum.
The cheesecake recipe is here Cheesecake Recipe
What I do is bake the cake first, then I pour the cheesecake over that and follow it's baking directions.
The problem I am having is that the chocolate burns in a couple of places at the bottom of the pan. How do I prevent this?
Best Answer
A few things I noticed:
- The cooking times/temps are different... You need to somehow account for that. 350 for 15 min and 250 for 60-90 vs 350 for 25-30 min is a pretty big difference it seems. I'm not experienced to know how to modify it...
- The chocolate recipe specifies cooking in a water bath. The cheesecake recipe does not. I would definitely cook my cheesecake in a water bath. I have had great luck with the techniques described in The cheesecake episode of Good Eats.
- Have you thought abou using a more standard chocolate cookie based crust and making a sauce with the similar chocolate/liquor flavours?
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How do you keep cake bases from burning?
However, if you can't lower your rack, there is another simple way to prevent those cake and cupcake tops from browning too fast or even burning before it's baked through. The trick? Use a piece of foil. The most simple way to use it is to just insert a layer of foil between the cake and the heating element on top.How do I keep my cheesecake from browning?
It's delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. This water bath method bakes the cake very gently, so it won't darken, curdle, or crack.How do you fix overcooked cheesecake?
Don't open the oven door \u2014 it's a one-way ticket to Crack Town, OK? To make a water bath, get a second pan that is larger than the pan your cheesecake is in. Place the cheesecake pan in the bigger pan, fill it up about three-quarters of the way with water, and bake as usual.Why does my chocolate cake have a crust?
From my own personal experience hard crust can be caused by over greasing and flouring cake pans, too much sugar in recipe, and over baking.. When a pan is over greased the crust can literally fry and if flour is used it can burn, forming a dark hard crust on a finished cake.New York Cheesecake Recipe Demonstration - Joyofbaking.com
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