Why I can not, and SHOULD not, bake

I bought pumpkin on the weekend and prepared a puree, in hopes of making pumpkin pie this week.  (I know I haven’t yet shared that recipe with you and will some day.)  For some reason, I can bake pies, even though I now have to do pumpkin pie without the benefit of Libby’s canned pumpkin.

But baking.  Oooohhh baking. How I dread it.  And for some ridiculous reason, I got it into my head this morning that I would bake a pumpkin cheesecake.  Not only that, but I was going to layer the cheesecake.  Silly girl.  Trix are for kids!

Amazing that I have a ton of baking supplies.  I have had a spring pan for as long as I can remember.  Still-in-the-box- brand-spanking-new!  Last year I bought a cake decorating kit!  It’s almost as big as my tackle box, and my only plan is to use it for deviled eggs!  But I digress . . .

Photo courtesy of Amazon.com

First, I sat at my laptop perusing recipes.  Then off I went to the local bakkal for cigarettes.  No, the recipes did not call for them, but I was sure I would need them.  At the bakkal, I saw they had Pinar’s Beyaz, one of the closest substitutions for my beloved Philadelphia Cream Cheese.  (Most Turkish recipes use labne, but I have friends who swear by Pinar’s Beyaz, and I tasted one which was really good.)  I already had some at home, but I bought two times more, just in case.  I ended up needed all of it!

Photo courtesy of kucukeniste.com

Back at home, I pulled out my old friend, The Joy of Cooking and read the “about cheesecake” section.  So now I knew everything I needed to know.  I decided to follow my friend’s recipe at Far From the Sticks for the most part and The Joy of Cooking‘s recipe for New York Cheesecake.  I don’t know how I planned to follow two recipes, but that was the gameplan.  The recipes were pretty similar.

After creaming the cheese, I only added two eggs before I realized I skipped over the sugar.  Ugh!  My research told me that if there were any lumps of cheese, they would not blend after adding eggs.  They did not.

I finished the batter and poured half into the pre-baked cookie shell.  I then added pumpkin and spices to the other half.  I was sooooo proud of myself when I thought of pouring the pumpkin batter over the back of a spoon so that the two layers would not mix.  (Yep, I did a very short stint as a bartender and that is how one makes a proper Black & Tan!)

Photo courtesy of truebeer.com

The pumpkin layer had tons of tiny bubbles.  I did what I could, but I couldn’t get rid of them.  Now, I knew for sure that my cake was going to crack.  (Not that I care if it tastes good.  But still it would be nice if it were a mystery until it cooled.)

Into the oven on high heat for 8-10 minutes.  No way!  I checked it after 6 minutes and it had already browned half of the top of the cake.  I keep forgetting that the d@$n oven does not bake evenly!  (I am queen of sauté – on TOP of the stove!)

Rats!  Went back and checked both recipes and BOTH call for a small amount of heavy cream!  I knew that.  I read the recipes several times before I started, and yet …

The temperature is now greatly reduced and I am keeping a close eye on it.  If by some snowball’s chance in hell this thing works out, or at least tastes yummy, I’ll share the recipe I created!  LOL.

Oh wait, I forgot to grease the sides of the pan!!!  I wish I knew how to curse like a Brit!

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11 thoughts on “Why I can not, and SHOULD not, bake

  1. How did it turn out? I hate my Turkish oven. Even though I like gas stoves the best, I would definitely settle for my glass-top electric stove that I had for years. What I think is funny is that I have a stove, a gas stove, but the oven is electric! And not a good electric oven!

    • It’s still cooling. One hour in the oven with the door open. Then it will rest for a few hours at room temperature. I hate my oven too, mostly because it is too small. I can’t fit two pies at once, God forbid a turkey! I brought a bunch of cookie sheets from the States, all are too big! It’s also gas stove and electric oven. But I think my last one in the States was also. The browning of one side quickly is a relatively new development. The oven is only four years old. Grrrrrr. I would never in a million years use an electric stove top though. I had one once in a rental home. That became a deal breaker when renting, electric stove, can’t do it! Of course, in Turkey, nothing comes with a rental. What a shock that was!

  2. Im sure it will tastes great, always when I think its all gone wrong it turns out ok. What I hate is decorating cakes and biscuits etc always goes terribly wrong. Looking forward to seeing your results x

  3. Silly girl, why didn’t you ask me for my recipe? 🙂
    Here’s my :
    Turkish-NY-style Cheesecake Recipe

    To make a pumpkin one, add these ingredients to the base recipe above:
    6 oz. (170 g.) pumpkin puree
    1 ½ tsp. ground cinnamon
    1/2 tsp. nutmeg (muscat)
    1 tsp. cloves (karanfil)
    2 tsp. allspice (yenibahar)

    • You’re the best Joy! I forgot the krema, do you think that made a big difference? The cake was not set. I put it back in for 40 minutes, and same thing. I had more pumpkin puree than your recipe, and possibly too wet. Hmmmm.

      • Hmmm…probably just too much liquid so you would either have needed a bit more flour or eggs or both to help bind the ingredients all together. 🙂

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