Adventures in baking. May 16, 2006
I made a cheesecake this weekend. A real cheesecake, from scratch, crust and everything. I was determined to finally use the springform pan I got for Christmas.
I was terrified.
Anytime I take a baking chance, things go wrong. The pastry doesn’t rise. The fruit burns. People get food poisoning. (Okay, maybe not. Yet.) I can do the basics, and do them well, but anything new is always a crapshoot.
But this time? Perfection. Smooth, creamy, fluffy. Excellent and fabulous.
I have to say, I’m kind of shocked. This kind of thing doesn’t happen to me. It should have burned on the edges and been runny in the middle. But it wasn’t. It was delicious.
Maybe there’s hope for me after all.
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Care to share the recipe?
I’ve never made cheesecake.
Do you have the BH&G cookbook? I just used their basic cheesecake recipe. The only thing I would do differently is maybe increase the crust recipe… it was a little thin for my taste. I’ll bring the recipe in tomorrow and send it to you.
what kind of pan? i’m going to look into this.
Springform pan.
But y’all should just come to Nashville and let me make it for you BECAUSE I CAN.
ah ha! i’ve seen those before. is the main difference between that and a cake pan (which i have two of) the little latch thing on the side? is that integral to the cheesecake making?
It is integral. The latch lets you take the sides off the pan once it’s baked so you can slice and serve it. I’ve seen recipes you can make in a 13×9 pan, but that just seems wrong somehow.
I’ll be in Nashville on Fri 02 Jun 2006, for the record.
so brandi…i’m in nashville…for the record.