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 :)

By: chris

chris — Mon, 16 Mar 2009 15:01:09 +0000

hi bettyq! i hope you had a great time during your spring break/vacation. just last sunday i sold cheesecake in a bazaar. the recipe instructed to bake bain-marie but i didnt have enough pans so just baked it at lower heat. but i think the steam from the water contributes to a softer and creamier texture. my cheesecake turned out okay, not extraordinarilygreat nor so-so. i used smitten kitchen’s dulce de leche cheesecake recipe.

By: chris

chris — Mon, 16 Mar 2009 14:53:39 +0000

i tasted a bukayo made with macapuno. its yummier since its more maligat.

By: albenia

albenia — Mon, 16 Mar 2009 14:51:43 +0000

Thank you so much for this cheese cake recipe Betty Q. It gives someone like me hope and something to do when I lose my job come May of this year, because of outsourcing off shore. I could put my time in more productive way than feeling negative about the situation. I am still asking for your indulgence to share your award winning chocolate cake which I intend to bake for our farewell party. My e-mail is albeniaj1@aim.com. I don’t know how to express my gratitude Marketman because inspite of some criticism sometimes you still forged on and just thought of us here who needs your blog to learn and contribute . More power to you….

By: betty q.

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

Zena…the pan…no removable bottom if you follow Mr. Claiborne’s …and bake the cheesecake bain marie. But I bake mine with just pan of hot water on the botttom rack and cheesecake in middle rack…in so doing, you can use a springform cheesecake pan. Did i confuse you?

By: betty q.

betty q. — Mon, 16 Mar 2009 07:53:51 +0000

My apologies, Zena…went out of town. It’s spring break here. Marisse….go try this cheesecake too…it is really good and hindi nakakasawa! You will need a cheesecake pan with NO removable bottom…

Yield: 1 – 8 or 9 inch pan…3 inches high

2 pounds, cream cheese, room temp.
1 1/2 to 1 2/3 cup sugar
pinch of salt
4 large eggs, room temp
2 tsp.vanilla
zest of 1 lemon
2 to 3 tbsp. frsh lemon jiuce
1 cup whipping cream

Butter bottom and sides of pan. line bottom with parchment paper or wx paper. then butter again. Oven temp. 200 degrees.
Cream the cream cheese until no more lumps and smooth, scrapin gsides and bottom. Add vanilla. Blend. Add sugar and lemon zest and juice.blend until smooth. Add eggs one at a time scraping sides and bottom. Lastly, addd the whipping cream. Pour into the mould or pan. On the bottom rack of the oven, place a deep baking pan with hot water in it. Then put the cheesecake filled pan in the middle rack. Bake until set. he center will jiggle slightly and the top is stark white. I bake this cheesecake the night before. Since it takes the same amount of time to bake 1 or 3 cheesecakes, I bake 4 at a time para hindi sayang ang kuryente! This takes quite a bit of time to bake it.

This cheesecake is smooth, will not crack. Let it cool before unmoulding. Sprinkle some graham cracker crumbs. Then flip over, and gently remove the paper liner. Smoothen the top with a palette knife.

You have to have berry compote with this cheesecake!!!