Comments on: Roadside Shopping, Valladolid

By: betty q.

betty q. — Tue, 17 Mar 2009 17:43:53 +0000

I used to work in this dessert restaurant, Zena where we made crustless cheesecakes- Montreal style which I am not a huge fan of…it is dense like the Lindy’s cheesecakes and to me, it just feels like it sits in your stomach! Besides, it would be a pain in the ….to make 100 crusts and prebake them per day! But for home use, feeel free to make a crust, some people find the crust the best pan of the cake! Also, the crust works only if you have a springform pan or cheesecake pan with removable bottom….so it is easier to remove or transfer the cheesecake to serving platter.

By: zena

zena — Tue, 17 Mar 2009 11:01:50 +0000

Hey, betty q., lotsa thanks! No confusion there. =) I also make crustless cheesecake depending on the adudience, but I make it like a leche flan with caramel at the bottom then flip over when cold. The bitter caramel cuts into the richness. I like your “inverted” crust version as it cuts down on some work. =)

By: Maria Clara

Maria Clara — Mon, 16 Mar 2009 19:49:07 +0000

BettyQ: thanks for the cheesecake recipe and the accompanying pointers and tips for coming up with a creamy and immaculately speckless cheesecake. Yes, you unravel here the secret of cheesecake baking – low temperature baking!

Roadside foodstalls and produce are always an eyecatcher to me and I am always rewarded with 100% satisfaction with their offerings where you cannot get them anwywhere else.

By: betty q.

betty q. — Mon, 16 Mar 2009 16:08:21 +0000

Chris, you just have to try that cheesecakerecipe I posted. Cheesecake, etc. is a legendary institution here when it comes to cheesecake. Ask any Vancouverite! Years ago during the dinousaur time (that’s what i call during the days of long ago!), i came across an article indicating that the Cheesecake, etc.’s cake is baked really, really , really slow. i can only assume that the baker bakes it at night and left to bake overnight. Their cheesecake is crustless and absolutely stark white on top, no cracks and no embellishments on top.

You will swoon with every bite that you will agree that it doesn’t need any crust at all!

Yes, the steam from bain marie makes it really creamy but putting a pan of hot water in the botttom rack is good enough for me. Besides I usually bake 8 inch pans of cheesecake at a time for siblings and kapitbahays when i get the itch to bake cheesecakes…I don’t have a pan big enough to bake 8 pans bain marie.

By: chris

chris — Mon, 16 Mar 2009 15:08:33 +0000

i am going to try your recipe, bettyq. this appears to be crustless… its something new to me. btw, i hope i will soon have a taste of your chocolate cake via the recipe you will share. thanks again :)