My wife and her friend (also a mom) took the day off and drove down to Indy to drop my MIL off a the airport and spend some time away from the kids. I've got the kids at home, doing my best to get everybody to and from church, clothed, and fed...but my daughter (10 y/o) decided she wanted to up the ante and make a cheesecake for when mom gets back.
It's a nice gesture, and I like cheesecake, so I'm in full support...however baking/desert-making is well outside my area of expertise, and cheescake requires using the mixer. IMO, the mixer is the kitchen implement version of a table saw...it's powerful, and it scares me.
Daughter found the recipe, we get all the stuff around, and stick it in the mixer. The recipe says mix on medium-high. The mixer goes to 10 on increments of 2...so I figure for "medium-high" start with 4, just to be safe, right?
4 is too fast. Cheesecake starts flinging out of the bowl. My daughter freaks out and drops the measuring cup into the bowl. I panic and jam the lever all the way over, but instead of stopping it it goes all the way to 10. Cheesecake everywhere! We got it shut down and cleaned up...I think there will ultimately be cheesecake...but there's a reason God gave us Moms, because Dad just isn't that great at some stuff!
Posts: 9563 | Location: In the Cornfields | Registered: May 25, 2006
Originally posted by Russ59: The KA is bulletproof. Get back at it or try Cheesecake Factory.
Sure is! We've used if from everything from grinding deer to making applesauce. Cheesecake is done...currently chilling in the fridge. I'm calling it a success, just a bit messier than it needed to be!
Posts: 9563 | Location: In the Cornfields | Registered: May 25, 2006
"America is at that awkward stage. It's too late to work within the system,,,, but too early to shoot the bastards." -- Claire Wolfe "If we let things terrify us, life will not be worth living." -- Seneca the Younger, Roman Stoic philosopher
Originally posted by Edmond: Love me some cheesecake but trying to bake one is way beyond what I dare try
The secret is pre-made crust in a foil pan, lol. No actual baking required...which is good because after seeing how this went that would have likely ended very badly !
Posts: 9563 | Location: In the Cornfields | Registered: May 25, 2006
Originally posted by 92fstech: IMO, the mixer is the kitchen implement version of a table saw...it's powerful, and it scares me.
Daughter found the recipe, we get all the stuff around, and stick it in the mixer. The recipe says mix on medium-high. The mixer goes to 10 on increments of 2...so I figure for "medium-high" start with 4, just to be safe, right?
4 is too fast. Cheesecake starts flinging out of the bowl. My daughter freaks out and drops the measuring cup into the bowl. I panic and jam the lever all the way over, but instead of stopping it it goes all the way to 10. Cheesecake everywhere!
That's comedy gold right there.
...that I will support and defend...
Posts: 883 | Location: Northern VA | Registered: July 16, 2005
Sounds like my first time using my Kitchen Aid.....
The attachment you used is notorious for slinging, typically I use the whisk for most of my mixing unless it is too thick for it, and definitely at a slower speed.
I have made many Basque Burnt Cheesecakes with mine since I got the hang of it. Best cheesecake ever!!!
Posts: 2076 | Location: Atlanta, GA | Registered: February 24, 2010
“Facts are stubborn things; and whatever may be our wishes, our inclinations, or the dictates of our passions, they cannot alter the state of facts and evidence.” - John Adams
Posts: 29408 | Location: In the red hinterlands of Deep Blue VA | Registered: June 29, 2001
I have a 30 year old KitchenAid mixer passed down to me from my family and I love it. Just be very careful with your fingers, you never want to get them near that beater as that thing will pull them in.
You can lightly wave a blow torch on the bowl if the standard metal type to help speed up creaming cold butter or cream cheese, that’s an old pastry chef trick.
Posts: 35168 | Location: Pennsylvania | Registered: November 12, 2007
NY style cheesecake also usually has sour cream in it which is not typically found in other cheesecakes. The long slow bake is crucial, you cannot rush it.
Posts: 35168 | Location: Pennsylvania | Registered: November 12, 2007
Thanks for sharing it 
