Comments on: Cheesecake

By: Min Harng

Min Harng — Sat, 03 Mar 2007 04:53:57 +0000

Sis, your cheesecake really look delicious. How’s your CNY celebration, tomorrow is “yuen siu” already.

By: Suanne

Suanne — Sun, 25 Feb 2007 08:57:11 +0000

Hi Chubbypanda, I will try the parchment paper the next time I make one. Thanks for the tip.

By: Ben

Ben — Sun, 25 Feb 2007 06:52:59 +0000

Hi Ling: I uses a dSLR camera. Specifically, I have a Canon 350D/XT. My favorite lens for the food shots is the 17-40mm f4/L lens. Oh yeah, having a good powerful flash is also important because most of the food shots are indoors. I have a very clumsy tripod and so most of the shots are handheld.

By: Ling

Ling — Sun, 25 Feb 2007 02:15:14 +0000

Hi there, I really enjoy reading and looking at all the picture of different foods on your site! I’m just wondering what kind of camera you use?

By: Rachel Wong

Rachel Wong — Sat, 24 Feb 2007 20:45:01 +0000

The cheesecake is very very nice. I took 1 slice, ate 1/2 of it and the rest was eaten by my boy:( I will definately try this recipe. Suanne, thank you for posting this at Chowtimes.

By: Chubbypanda

Chubbypanda — Sat, 24 Feb 2007 17:08:28 +0000

Here’s a baking tip from my past life in a professional French bakery. Use a round piece of parchment paper (the cooking kind, not the writing kind). Just put it on top of the cake before baking. Since paper has a burning point of ~450 degrees Fahrenheit (which Bradbury referenced in Fahrenheit 457), the parchment paper will absorb the some of the heat and keep the top from browning or cracking. Since the paper is coated with silicon, it will peel right off once the cheesecake cools. This technique is best used for cheesecakes you intend to glaze, since it prevents the artistic browning you see on New York style cheesecakes, which aren’t glazed.