Can anyone give the cooking time and temperature for baking a 6" cheesecake?
151753
350 degrees oven for about 30 min. i am an american lady, retired and bake and sell cheesecakes from my home in puerta vallarta mexico
151754
Just did this in an 8" springform...on recommendation from an expert baker we cut the temp from 350 down to 335 ( my oven runs cool so I did not cut it all the way to 325) and reduced cooking time from 1 hour to 50 minutes; for a 6" pan i will do the same but reduce cooking time to 40-45 minutes. I did use bain marie, but i put my 8" springform in a 9" round cake pan, THEN set that pan in the waterbath....so no issues with water seepage. Let it cool in the oven with door ajar. It was flawless!
151755
Have only used this to make raw "cheese" cakes. You should try that! Google raw cheesecake, there are so many recepies. Delicious and nutritious!
151756
IChave lived in Puerta allarta Mexico here for the past 33 years. limate perfect, close to usa relatively inexpensive living, thousands of AAmericans & canadians living here, State of the art hospitals and great medical facilities and dr's, safer than my home in chicago and much more. if you wish, we can converse in the future megapv@aol.com
151757
I bake mine in a 7 qt slow cooker, on "high" about 2 hours. When the cheesecake reaches 150 degrees on an instant-read thermometer, it's time to turn off the heat and let it sit in the slow cooker for another hour. It sits above water on a homemade foil rack. Recipe from America's Test Kitchen, "Slow Cooker Revolution, Vol 2". Works every time. Super yummy, and I'm not even a cheesecake lover.
151758
I cut down the amount of time 10 to 15 min. and watch it. I make mine by halving a recipe for a 9 or 10 inch cheesecake so they are usually taller in the 6 inch than what you would expect. It should have a little wiggle in the center, residule heat will finish cooking it.
1022508
Beat 3 large eggs and 3/4 C. granulated sugar together in mixer for 1 minute. Add 1/2 cup melted butter and 1 Tbsp vanilla/almond extract and stir until just mixed. In a separate bowl combine 1 and 3/4 cup all purpose flour and 2 tsp baking powder. Add dry ingredients to wet ingredients in mixer and combine for only 10-15 seconds, or until all ingredients are just mixed. Don't over mix! Place 1 - 2 tsp of batter on each pizzeria mold and close lid. Cook roughly 1 min (depending on your maker).
1934507
Conventional Oven: Place them on a cookie sheet in a 325 degree oven for thirty minutes or until the indicator beads have turned blue (longer if necessary, but be careful not to burn them). Turn the oven off, and allow it to cool before handling.
1312007
I would think so. However, keep an eye on the cheesecakes so they do not burn. There should be directions with the forms about adjusting time and temperature.
1736298
I've been using a really simple recipe. 61/2 cups of flour, 3 cups of water, 1 1/2 TBS yeast, 1 1/2 TBS salt.... mix, let rise in a bowl.... shape into baguettes and let rise again. Make score marks in the top and then back at 350* for 35-40 minutes. I brush melted butter on the top when they're done. Good luck!
1816676
250 degrees for about 2.5 hours. Drying instructions are printed on the bottom of the canister. Make sure you take the lid off before baking, or the clear plastic window will melt.
388094
Nordic Ware gingerbread House comes with the Recipe to make the Cake, I am sure there are many Recipes for Gingerbread Cake on Line. I have an Old Oven, I used 325F Degrees and it took maybe 55 to 66 minutes, every Oven is Different, I don't know yours! ...I do have to cover the Cake with Aluminum Foil half way through the Baking or it would Brown too Fast! ...If this answer was of any help to you, consider to give me your Vote, click Yes or No under my Review.Thank You
997900
It will take 6 1/4 cups of batter and give 22 servings. If you go on the Fat Daddio's website, they have a chart under the "Help" heading that will give the batter capacity for all of their cake pans. This pan will definitely take in excess of an hour to bake the cake. I bake by internal temperature: cakes should be 205 degrees to be cooked through. A really good instant read thermometer is a must for baking cakes. Test the temperature when you can tell that the cake is no longer "jiggly" in the middle or it could deflate the cake a little. But, you are turning it over to frost so it really doesn't matter....that's experience speaking. Good luck.
1030850
Use lard or pork grease if you can. Coat the platter and put in an oven on medium heat for a couple hours. May need to do more than once
1829131
Brenda, I love this pan. I use shortening or baking spray to grease and flour each piece I. Use on each side, also grease entire pan and flour it. Then arrange the letter or number you're making in the pan and pour cake batter in. Note: be sure and arrange shapes so that when you flip it over it will be the shape you want. let pan cool for 15 or 20 minutes before removing cubes to prevent sticking.
1264001
I have cut circles of parchment paper which I use to line them and use my New York cheesecake recipe. I do not use a water bath and watch the cooking time very closely for the first few times. I also bake the graham crust for 10 minutes and let cook before filling.
2146205
The instructions state to lightly coat the green parts of the pan with vegetable oil (though you may use shortening as well) and bake it in the oven at 300 degrees for an hour. Clean off excess oil after it's done.
1307394
I use my own recipe and it comes out splendid. 3 and 1/2 cups of King Arthur bread flour, 1/4 of a teaspoon yeast (any kind), 1 and 1/2 to 1 and 3/4 cups of water, salt 1 teaspoon. Mix by hand or mixer until all ingredients are roughly mixed. The dough will be sticky. Cover bowl with towel or Saran Wrap. Let it sit overnight at room temperature. In the morning punch down dough. It will be VERY sticky. Put dough on a floured flat surface, fold it 4 times with a "baker spatula" (flat metal spatula about 5" by 7"). Do not add too much flour. Just enough to prevent the dough to stick. Dough will be VERY soft. Line a bowl with Parchment paper (not wax paper) let it rise for about one hour. The dough will NOT double in size. In the mean time put cloche in the oven. Light the oven and let it reach 450. When it reached that temperature, remove top of the cloche, lift parchment paper (with dough inside) by grabbing it by it's four corners. Drop it gently in the cloche, cover it and bake it covered for 35 minutes. Lower temperature to 425 and bake until golden brown, about 30 minutes. Let it cool on the rack. The bread will be "singing". You may find similar recipes on utube under no mix dough. It's really easy too make, but remember dough must be very very soft.
80707
I wasn't sure of the temperature range and decided to experiment. I made snickerdoodles (those wonderful mouthfuls of cinnamon-sugary deliciousness) with half butter and half virgin unrefined coconut oil. I baked them at 400 degrees and they turned out great! I guess 400 degrees for baking isn't too high.
135618
Nope you have to use cooked filling. Because the pastry bakes in 6-8 minutes. Happy baking!
1144087
Don't know. The manual mentioned cakes, but not cheesecake. Haven't tried the cake
792306
I don't remember how many instructions but some basic baking times at least. I've had it awhile. But baking times were not quite right for me. You may need to experiment.