Tillamook cream cheese seem "wet" to anyone else?
-
Making a new variation on my chocolate orange chocolate chip cheesecake today, this time with banana instead of orange:
I’ve made variations on this dozens of times, normally with either a store brand cream cheese or Philly cream cheese (depending on how much I like my guests
), but this time I subbed in Tillamook instead…After warming it so it would mix well, I put the bricks in the bowl and they just seemed WET. I was seeing visible liquid at the bottom which doesn’t normally happen.
After mixing, the batter seemed a lot soupier than normal. Still baking so I guess we’ll see where it’s at in 8 hours. I guess worst case is it will need to bake longer than the normal 8 hours.
I’ve posted the recipe before, but it seems cruel to mention it and not include it. You really can sub out the liqueur and extract with whatever flavor you think plays well with chocolate. Traditionally orange, but I’ve done Frangelico and hazelnut extract as well.
Chocolate Orange Chocolate Chip Cheesecake
Makes 16 to 20 servings
Ingredients:
1 cup dutch processed cocoa powder
2 tablespoons vanilla extract
2 pounds cream cheese, room temp
2 teaspoons orange extract
1 1/2 cups sugar
1/4 cup orange liqueur (Grand Marnier)
5 eggs
12 ounces mini-chocolate chips (important that you use MINI-chips)Preheat oven to 200F. This is a low temp, slow bake cheesecake.
Spray the interior of a 2-quart souffle dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa powder. Set aside. This bakes into a dark chocolate crust.
In a large bowl mix the cream cheese and the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. If the cream cheese is too cold to mix easily, float the foil packages in a sink full of warm water for 10 to 15 minutes.
Mix in the remaining 3/4 cup of cocoa powder, vanilla and orange extracts, liqueur and eggs until the batter is well blended.
Stir in the chocolate chips. The temperature is low enough that full size chocolate chips will not melt all the way and give it a weird texture.
Pour and scrape the batter into the prepared pan and place in the oven.
Bake for 6 to 8 damn hours or overnight.
Cool on a rack to room temperature.
Cover with a sheet of plastic wrap or wax paper and an inverted plate.
Invert. Remove the pan and refrigerate cake upside down for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)
Invert a serving plate over the cheesecake and invert the cake.
Remove the top plate and the paper. Cover and refrigerate until ready to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
Jordan’s note: There is a secret to “removing the pan” when dealing with a cheesecake…
Take the pan and turn it vertically, the cake is so heavy the top edge will pull away from the edge of the pan.
Rotate the vertical pan 45 degrees and let it pull away from the edge again.
Go all the way around the pan. Now when you turn it upside down the cake will pop right out of the pan.
Not in the recipe, but I decorate the top with candy orange slices:
Candy Shop - Orange Slices Candy - 1 lb Bag https://a.co/d/g5CcM15
-
C Cooking shared this topic on
-
Making a new variation on my chocolate orange chocolate chip cheesecake today, this time with banana instead of orange:
I’ve made variations on this dozens of times, normally with either a store brand cream cheese or Philly cream cheese (depending on how much I like my guests
), but this time I subbed in Tillamook instead…After warming it so it would mix well, I put the bricks in the bowl and they just seemed WET. I was seeing visible liquid at the bottom which doesn’t normally happen.
After mixing, the batter seemed a lot soupier than normal. Still baking so I guess we’ll see where it’s at in 8 hours. I guess worst case is it will need to bake longer than the normal 8 hours.
I’ve posted the recipe before, but it seems cruel to mention it and not include it. You really can sub out the liqueur and extract with whatever flavor you think plays well with chocolate. Traditionally orange, but I’ve done Frangelico and hazelnut extract as well.
Chocolate Orange Chocolate Chip Cheesecake
Makes 16 to 20 servings
Ingredients:
1 cup dutch processed cocoa powder
2 tablespoons vanilla extract
2 pounds cream cheese, room temp
2 teaspoons orange extract
1 1/2 cups sugar
1/4 cup orange liqueur (Grand Marnier)
5 eggs
12 ounces mini-chocolate chips (important that you use MINI-chips)Preheat oven to 200F. This is a low temp, slow bake cheesecake.
Spray the interior of a 2-quart souffle dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa powder. Set aside. This bakes into a dark chocolate crust.
In a large bowl mix the cream cheese and the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. If the cream cheese is too cold to mix easily, float the foil packages in a sink full of warm water for 10 to 15 minutes.
Mix in the remaining 3/4 cup of cocoa powder, vanilla and orange extracts, liqueur and eggs until the batter is well blended.
Stir in the chocolate chips. The temperature is low enough that full size chocolate chips will not melt all the way and give it a weird texture.
Pour and scrape the batter into the prepared pan and place in the oven.
Bake for 6 to 8 damn hours or overnight.
Cool on a rack to room temperature.
Cover with a sheet of plastic wrap or wax paper and an inverted plate.
Invert. Remove the pan and refrigerate cake upside down for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)
Invert a serving plate over the cheesecake and invert the cake.
Remove the top plate and the paper. Cover and refrigerate until ready to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
Jordan’s note: There is a secret to “removing the pan” when dealing with a cheesecake…
Take the pan and turn it vertically, the cake is so heavy the top edge will pull away from the edge of the pan.
Rotate the vertical pan 45 degrees and let it pull away from the edge again.
Go all the way around the pan. Now when you turn it upside down the cake will pop right out of the pan.
Not in the recipe, but I decorate the top with candy orange slices:
Candy Shop - Orange Slices Candy - 1 lb Bag https://a.co/d/g5CcM15
Everything by Tillamook is garbage to me. I avoid the brand all together. Their cheeses are way too salty and wet, their cream products have a gross texture, the Ice Cream is THE WORST. Even their jerky is F-grade gross.
-
Making a new variation on my chocolate orange chocolate chip cheesecake today, this time with banana instead of orange:
I’ve made variations on this dozens of times, normally with either a store brand cream cheese or Philly cream cheese (depending on how much I like my guests
), but this time I subbed in Tillamook instead…After warming it so it would mix well, I put the bricks in the bowl and they just seemed WET. I was seeing visible liquid at the bottom which doesn’t normally happen.
After mixing, the batter seemed a lot soupier than normal. Still baking so I guess we’ll see where it’s at in 8 hours. I guess worst case is it will need to bake longer than the normal 8 hours.
I’ve posted the recipe before, but it seems cruel to mention it and not include it. You really can sub out the liqueur and extract with whatever flavor you think plays well with chocolate. Traditionally orange, but I’ve done Frangelico and hazelnut extract as well.
Chocolate Orange Chocolate Chip Cheesecake
Makes 16 to 20 servings
Ingredients:
1 cup dutch processed cocoa powder
2 tablespoons vanilla extract
2 pounds cream cheese, room temp
2 teaspoons orange extract
1 1/2 cups sugar
1/4 cup orange liqueur (Grand Marnier)
5 eggs
12 ounces mini-chocolate chips (important that you use MINI-chips)Preheat oven to 200F. This is a low temp, slow bake cheesecake.
Spray the interior of a 2-quart souffle dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa powder. Set aside. This bakes into a dark chocolate crust.
In a large bowl mix the cream cheese and the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. If the cream cheese is too cold to mix easily, float the foil packages in a sink full of warm water for 10 to 15 minutes.
Mix in the remaining 3/4 cup of cocoa powder, vanilla and orange extracts, liqueur and eggs until the batter is well blended.
Stir in the chocolate chips. The temperature is low enough that full size chocolate chips will not melt all the way and give it a weird texture.
Pour and scrape the batter into the prepared pan and place in the oven.
Bake for 6 to 8 damn hours or overnight.
Cool on a rack to room temperature.
Cover with a sheet of plastic wrap or wax paper and an inverted plate.
Invert. Remove the pan and refrigerate cake upside down for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)
Invert a serving plate over the cheesecake and invert the cake.
Remove the top plate and the paper. Cover and refrigerate until ready to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
Jordan’s note: There is a secret to “removing the pan” when dealing with a cheesecake…
Take the pan and turn it vertically, the cake is so heavy the top edge will pull away from the edge of the pan.
Rotate the vertical pan 45 degrees and let it pull away from the edge again.
Go all the way around the pan. Now when you turn it upside down the cake will pop right out of the pan.
Not in the recipe, but I decorate the top with candy orange slices:
Candy Shop - Orange Slices Candy - 1 lb Bag https://a.co/d/g5CcM15
PHILADELPHIA CREAM CHEESE
Pardon me for shouting but I just want to make sure you heard me. Thank you for the recipe. ヾ(๑╹◡╹)ﾉ"
-
Everything by Tillamook is garbage to me. I avoid the brand all together. Their cheeses are way too salty and wet, their cream products have a gross texture, the Ice Cream is THE WORST. Even their jerky is F-grade gross.
Tillamook County Smoker is distinct from Tillamook dairy. Don’t go to the Oregon coast and share those feelings if you like not being tarred and feathered.
-
Making a new variation on my chocolate orange chocolate chip cheesecake today, this time with banana instead of orange:
I’ve made variations on this dozens of times, normally with either a store brand cream cheese or Philly cream cheese (depending on how much I like my guests
), but this time I subbed in Tillamook instead…After warming it so it would mix well, I put the bricks in the bowl and they just seemed WET. I was seeing visible liquid at the bottom which doesn’t normally happen.
After mixing, the batter seemed a lot soupier than normal. Still baking so I guess we’ll see where it’s at in 8 hours. I guess worst case is it will need to bake longer than the normal 8 hours.
I’ve posted the recipe before, but it seems cruel to mention it and not include it. You really can sub out the liqueur and extract with whatever flavor you think plays well with chocolate. Traditionally orange, but I’ve done Frangelico and hazelnut extract as well.
Chocolate Orange Chocolate Chip Cheesecake
Makes 16 to 20 servings
Ingredients:
1 cup dutch processed cocoa powder
2 tablespoons vanilla extract
2 pounds cream cheese, room temp
2 teaspoons orange extract
1 1/2 cups sugar
1/4 cup orange liqueur (Grand Marnier)
5 eggs
12 ounces mini-chocolate chips (important that you use MINI-chips)Preheat oven to 200F. This is a low temp, slow bake cheesecake.
Spray the interior of a 2-quart souffle dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa powder. Set aside. This bakes into a dark chocolate crust.
In a large bowl mix the cream cheese and the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. If the cream cheese is too cold to mix easily, float the foil packages in a sink full of warm water for 10 to 15 minutes.
Mix in the remaining 3/4 cup of cocoa powder, vanilla and orange extracts, liqueur and eggs until the batter is well blended.
Stir in the chocolate chips. The temperature is low enough that full size chocolate chips will not melt all the way and give it a weird texture.
Pour and scrape the batter into the prepared pan and place in the oven.
Bake for 6 to 8 damn hours or overnight.
Cool on a rack to room temperature.
Cover with a sheet of plastic wrap or wax paper and an inverted plate.
Invert. Remove the pan and refrigerate cake upside down for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)
Invert a serving plate over the cheesecake and invert the cake.
Remove the top plate and the paper. Cover and refrigerate until ready to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
Jordan’s note: There is a secret to “removing the pan” when dealing with a cheesecake…
Take the pan and turn it vertically, the cake is so heavy the top edge will pull away from the edge of the pan.
Rotate the vertical pan 45 degrees and let it pull away from the edge again.
Go all the way around the pan. Now when you turn it upside down the cake will pop right out of the pan.
Not in the recipe, but I decorate the top with candy orange slices:
Candy Shop - Orange Slices Candy - 1 lb Bag https://a.co/d/g5CcM15
My understanding is that Tillamook cream cheese doesn’t use binders like guar gum, making it a better option if you’re trying to avoid ultra-processed foods. But I could see how that might affect consistency for frosting.
-
My understanding is that Tillamook cream cheese doesn’t use binders like guar gum, making it a better option if you’re trying to avoid ultra-processed foods. But I could see how that might affect consistency for frosting.
Looking at the cake this morning, it seems to have set fine, it’s doing the refrigeration now. I’m a little scared to take it out of the pan just yet, but we’ll see how it does after a few hours in the fridge!
-
Everything by Tillamook is garbage to me. I avoid the brand all together. Their cheeses are way too salty and wet, their cream products have a gross texture, the Ice Cream is THE WORST. Even their jerky is F-grade gross.
Their cheese tastes sweet to me. I like it, but it’s not what I want all the time. Never had a problem with their butter.
-
Everything by Tillamook is garbage to me. I avoid the brand all together. Their cheeses are way too salty and wet, their cream products have a gross texture, the Ice Cream is THE WORST. Even their jerky is F-grade gross.
From Wisconsin by any chance?
-
Making a new variation on my chocolate orange chocolate chip cheesecake today, this time with banana instead of orange:
I’ve made variations on this dozens of times, normally with either a store brand cream cheese or Philly cream cheese (depending on how much I like my guests
), but this time I subbed in Tillamook instead…After warming it so it would mix well, I put the bricks in the bowl and they just seemed WET. I was seeing visible liquid at the bottom which doesn’t normally happen.
After mixing, the batter seemed a lot soupier than normal. Still baking so I guess we’ll see where it’s at in 8 hours. I guess worst case is it will need to bake longer than the normal 8 hours.
I’ve posted the recipe before, but it seems cruel to mention it and not include it. You really can sub out the liqueur and extract with whatever flavor you think plays well with chocolate. Traditionally orange, but I’ve done Frangelico and hazelnut extract as well.
Chocolate Orange Chocolate Chip Cheesecake
Makes 16 to 20 servings
Ingredients:
1 cup dutch processed cocoa powder
2 tablespoons vanilla extract
2 pounds cream cheese, room temp
2 teaspoons orange extract
1 1/2 cups sugar
1/4 cup orange liqueur (Grand Marnier)
5 eggs
12 ounces mini-chocolate chips (important that you use MINI-chips)Preheat oven to 200F. This is a low temp, slow bake cheesecake.
Spray the interior of a 2-quart souffle dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa powder. Set aside. This bakes into a dark chocolate crust.
In a large bowl mix the cream cheese and the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. If the cream cheese is too cold to mix easily, float the foil packages in a sink full of warm water for 10 to 15 minutes.
Mix in the remaining 3/4 cup of cocoa powder, vanilla and orange extracts, liqueur and eggs until the batter is well blended.
Stir in the chocolate chips. The temperature is low enough that full size chocolate chips will not melt all the way and give it a weird texture.
Pour and scrape the batter into the prepared pan and place in the oven.
Bake for 6 to 8 damn hours or overnight.
Cool on a rack to room temperature.
Cover with a sheet of plastic wrap or wax paper and an inverted plate.
Invert. Remove the pan and refrigerate cake upside down for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)
Invert a serving plate over the cheesecake and invert the cake.
Remove the top plate and the paper. Cover and refrigerate until ready to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
Jordan’s note: There is a secret to “removing the pan” when dealing with a cheesecake…
Take the pan and turn it vertically, the cake is so heavy the top edge will pull away from the edge of the pan.
Rotate the vertical pan 45 degrees and let it pull away from the edge again.
Go all the way around the pan. Now when you turn it upside down the cake will pop right out of the pan.
Not in the recipe, but I decorate the top with candy orange slices:
Candy Shop - Orange Slices Candy - 1 lb Bag https://a.co/d/g5CcM15
Warming it (rather than just leaving it out at room temperature) might cause some excess moisture to come out of the block. Microwaving tofu is a good way to expel some moisture.
Cheese is just pressed milk curd, after all. A fairly moist cheese won’t need a lot of pressure to release a bit of that moisture, even if it’s relaxation from warming up.
-
Everything by Tillamook is garbage to me. I avoid the brand all together. Their cheeses are way too salty and wet, their cream products have a gross texture, the Ice Cream is THE WORST. Even their jerky is F-grade gross.
Hello, I’m from within comfy driving distance of Tillamook.
You’ve made an enemy for life.
Or until I forget. I’m not terribly invested.
But thanks to you, I’m going to the Tillamook Creamery this weekend.
