Questions about SCD Cheesecake, for the SCD cheesecake experts here

[Guest guest]

I'm still getting ready to start on SCD next week. On Sunday, I prepared a

plain (no fruit, no crust) cheesecake, using DCCC with commercial yogurt.

Since I have not yet started making yogurt, this could be only a practice

run, not meant for freezing in preparation for next week's meals. I followed

the recipe in Breaking the Vicious Cycle, but used the instructions given in

message 70 (in the list archives) by Lizabeth, especially about creaming the

cheese for 4 minutes.

The cake turned out very well and reminded me of the cheesecakes my

Eastern-European born mother used to make when I was younger. Now that I

think about it, she used to make the fillings with pressed cottage cheese,

sour cream, eggs, and sugar, so the similarity in tastes and textures should

not have surprised me. But I didn't know until recently that dry curd

cottage cheese and dry pressed cottage cheese were the same thing.

The major difference is that my mother always mixed the cheese layer in her

stand mixer, not in her food processor. Of course, back when I can first

recall her making these cakes, about 1960, there was no such machine as a

food processor, whereas she always had a very reliable stand mixer.

So my first question is, is there any particular reason I should not follow

my mother's technical example, and use my stand mixer to mix the ingredients

for my SCD cheesecakes?

My 26-year-old food processor did not seem totally capable of creaming the

DCCC, and I was worried that it would self-destruct even with pauses every

minute or so during the 4 minutes of processing. I think I would rather use

my stand mixer than go shopping for a new food processor.

My second question has to do with recommended pans for baking the cheesecake

in. For my first try, I used a round glass pie baking dish and set the oven

to 340F instead of 350F. Afterwards, I thought I had read somewhere that

cheesecakes were traditionally baked in metal springform pans. And I do have

some metal springform pans, as well as metal and glass loaf pans. So, which

type of baking pan is best for SCD cheesecakes?

My mother used to bake her cheesecakes in a rectangular glass baking dish.

But those were large cheesecakes, suitable for serving at parties, several

times the volume of the practice cake I made.

Thanks.

Ellen in Toronto, almost on SCD

IBS, fibromyalgia, ME, MCS, allergies