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!

Hmmm... Reminds me of a term I heard used when I went through the M60 Machine Gun course:
"Beaten Zone"

Make sure the oven is set on "bake" and not "broil" - like I did making a cheesecake for my wife one year for St. Valentine's Day... oofaaa...

quote:

Originally posted by YooperSigs:
Hmmm... Reminds me of a term I heard used when I went through the M60 Machine Gun course:
"Beaten Zone"

Lol, indeed! I can personally attest that the "Beaten Zone" for a KitchenAid is about 5 feet!

The KA is bulletproof. Get back at it or try Cheesecake Factory.

quote:

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!

That's a pretty funny story Thanks for sharing it

Love me some cheesecake but trying to bake one is way beyond what I dare try

quote:

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 !

quote:

Originally posted by Edmond:

Love me some cheesecake but trying to bake one is way beyond what I dare try

Try the NY type.

quote:

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.

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!!!

Be careful, those things could hurt you.

Why is NY cheesecake supposed to be so good?

Is it the water? I've read the water is what makes bagels and pizza in NY good.

Used out KA yesterday as well, luckily no mess.

Ours gets used most often for shredding chicken. With the lid/cover on & on speed 3-4 it shreds 4 cooked chicken breasts in a few seconds.

Nice big batch of green sauce chicken tacos

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.

quote:

Originally posted by RB211:
I have made many Basque Burnt Cheesecakes with mine since I got the hang of it. Best cheesecake ever!!!

YES! Ate it in San Sebastian during a visit and never looked back, so good. What recipe do you use?

quote:

Originally posted by Edmond:
Why is NY cheesecake supposed to be so good?

Is it the water? I've read the water is what makes bagels and pizza in NY good.

It's richer, uses more cream cheese, more yolk, more cream...just heavier.

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.

" Know Norton, we'll make the oven twice as hot and cook it in half the time! No big deal about this cooking stuff."