Keto Cheesecake and smoking oven

(jim Chiodo) #1

I make a cheesecake from a recipe I found here. I’ve done it a half dozen times and it’s my one really, really good desert. Sometime after I made it, the oven gets nasty. I wasn’t positive it was the cheesecake because it generally didn’t smoke till the next time the oven was used to cook something else.

Suspecting it was my cheese cake, I got a silicone oven liner for the bottom, Making the cheesecake today, I confirmed it is dripping on the bottom of the oven. Now the drips are on the oven liner and it will be easier to clean. but it was smoking pretty good and I could see a ring of drips on the liner.

My assumption it is the crust, made of ground almonds and butter and the butter leaks out of the spring form pan. I’m not sure if it leaked when I first made it or not, but after several, I put a piece of parchment paper on the bottom of the spring form, held in place by the ring that clamps the bottom. I trim the parchment off even with the bottom. This makes it easier to serve without the crust sticking to the pan.

Is it possible the parchment is allowing the butter to leak? I am following the recipe and not using more butter than indicated. Is it possible my spring form pan (cheap one from Walmart), is not locking tight enough?

Today, it smoked up a storm prompting me to sing, “smoke gets in your eyes”

Any thoughts?

(Katie the Quiche Scoffing Stick Ninja ) #2

Honestly Jim, I wouldn’t have a clue.
I’m only hoping you’re kind enough to share that cheesecake/almost crust recipe with the rest of us… :slight_smile:

(jim Chiodo) #3

Hmm. Maybe I didn’t get it here. However, here is the site. It talks more about where to buy the stuff, Aldie’s etc. Just scroll down to the actual recipe because almonds are almonds as are most of the name brand products listed. Maybe the author was getting a royalty from the brands names mentioned. As for the eggs, yeah, a chicken is a chicken.

Of note, the “packets of Stevia” were hard to figure out. For the crust, I use 1/8 cup of Stevia. For filling, I used 1/3 cup. You might want to adjust for taste.

One thing I messed up on but it worked out well was the sour cream. It calls for 16oz. I had a tub in the fridge which I thought was 16 oz, but it was 24. Was a bit late when It was all mixed in. However, the extra sour cream make the cheesecake more creamy.

What else? Maybe it’s my oven temp, but I never have been able to get it brownish on top. (light tan is best I can get but it doesn’t make a difference to me)

Then there is the leaky spring form pan. I’ll be double checking that, maybe spending more than $9.00 at Walmart next time.

One last thing: Make sure the cream cheese is softened. If you use a hand mixer, you might be running to Walmart to buy another one after you strip the gears in it.

#4

When you say you are cutting the parchment paper “even to the bottom” does that mean you’re not leaving any overhang? I always trimmed my parchment paper to leave decent overhang that would catch leaks but a bit of butter will always get through - even with a good pan.

(Michelle) #5

When I use my springform pan (I have a really good one) I set it on a sheet pan. If I don’t want to clean the sheet pan, I use a piece of aluminum foil between the sheet pan and springform pan.

#6

Water bath is what i think you need. A lot of cheesecake recipes are baked in a water bath.
Prepare your pan as per usual. Then wrap it 2-3 layers of foil to bottom of the cheesecake pan to seal. Pour in mixture. Place the cheesecake into a 2nd pan; take to oven and pour hot water up to about 1/2 way up. Then cook as per instructions. The water bath cooks the cheesecake more evenly and less prone to overbaking/burning. There still may be a little leaking - but generally not if you cross layer the foil. But any leaking will go into the baking pan - and not the oven. Try it - it works - that’s how I do all of mine.

#7

Time to go NY style and loose the crust

(jim Chiodo) #8

I’m going to try the water bath bake. However, I’m curious on the NY style. I thought a NY style required flour, but I just found this. Next time, no crust and water “bath”