Cheesecake recipe trouble?

Question

ok so i had a recipe for cheese cake that called fpr 1 and 1/2 teaspoon of almond flavoring. i didnt have the flavoring but i did have the extrac, tand i did exaclty the recipe and now all i tastes is the extract. my husband is going to be deeply sadnd. does flavoring and extract really have that much of a difference?

Answer 1

It is like vanilla esscence and vanilla extract

The vanilla esscence is not nearly as strong as the extract. Use only a few drop of the extract to 1 - 1.5tsp of essence.

Esscence is a fusion of the flavour, achieved by heating the product with another say oil (tastless...) untill the flavour is infused...hence essence.

The extract is obtained by removing essential oils directly from the product, generally by pressing it.

Its a mistake you generally only make once......

PS the dog generally dosnt mind when you make mistakes.....:)

Sign in to vote!

Answer 2

Go ahead and bake it. It should be fine.

Sign in to vote!

Answer 3

Almond flavoring and extract should be the same thing.

That seems like a lot, unless it is a big cheesecake, or specifically an almond cheesecake. You may just think the flavor is overpowering, but it may not be that bad.

This is how you learn things when you bake; you try something, it is not quite right, so you change the formula next time. Keep in mind that many many recipes out there are wrong. It is always a good idea to double-check by looking up a similar recipe. If one says a teaspoon of salt and the other says a tablespoon, for about the same sized batch, then one of the formulas has a mistake, and you should research further before you decide on a recipe. Keep trying; it is fun to start making your own adjustments and having things come out uniquely yours.

Just out of curiosity, you are positive you didn't put in 1.5 tablespoons instead of 1.5 teaspoons?

Source(s):

Ran a few bakeries in my life. Owned one too.

Sign in to vote!

Answer 4

The most commonly available almond flavoring in U.S .supermarkets is called extract and should be the correct thing to use (that's what I would have done, anyway). I don't think I've ever seen a bottle on the shelf labeled "almond flavoring."

1.5 teaspoons doesn't seem too terribly excessive. Be sure you didn't use tablespoons by mistake.

If 1.5 teaspoons is really what you used, next time use only 3/4 teaspoon and see how it goes.

If you haven't cooked it yet, some of the strong flavoring/odor you describe might be coming from the alcohol in the extract--that would be driven off by the heat of baking, as well as some of the actual almond fragrance and flavor.

To rescue what you have, serve it really cold (dulls the taste and fragrance) with a big dollop of unsweetened, unflavored whipped cream. Or put a generous layer of crushed graham crackers over the top before slicing and whipped cream garnish--anything to "dilute" the almond flavor with other components that are bland on their own.

Sign in to vote!

Answer 5

In modern American cooking "flavoring" and "extract" are used as the same thing. If you used "imitation almond flavor" rather than real extracts that could make a big difference in the taste. 1 1/2 tsp is a lot for almond extract in any case, next time maybe use 1 tsp vanilla extract and 1/2 tsp almond extract.

Are you tasting it uncooked, or already baked? If uncooked, it will taste different after you bake it and the alcohol burns out, but using less is still advisable.

Sign in to vote!

Answer 6

Yes there is a complete difference between flavoring and extract. Extract is just that--the essence extracted from the real article, here almonds. Just like Vanilla flavoring and vanilla extract. And, even then, 1 1/2 tsp of almond ANYTHING is over the top that recipe has a typo or the person who invented it is nuts for almond. Next time, try 1/2 tsp of extract.

Sign in to vote!