Simple Pleasures Made Simply Delicious: Cheesecake!
very often. I don’t know why, honestly. Maybe it’s the calorie count. Maybe it
seems more daunting than other cakes.
All things considered, though, it really is easier to make
than traditional flour-based cakes, but it’s true that testing its doneness is
a challenge, and it’s very easy to over-bake. It reminds me of brownies that
way, since the center seems underdone when both come out of the oven. But, let’s
not forget that, unlike brownies, even an over-baked cheesecake is still moist
and I find that I actually prefer those that aren’t very thick. I like a 60-40
ratio of cheesecake to crust/topping, personally. My tastes considered, here’s
a tweaked recipe for cheesecake, presented only three ways, but the topping
possibilities are endless, based on your favorites. You can simply use a jam or
preserve topping, you could cook down fruits, or you could make something more
decadent. I tried all three options and the results were amazing.
resolved. It’s really a matter of knowing your oven and of knowing what to look
for in a ready-to-remove-from-the-oven cheesecake.
My two samples pictured today are the raspberry preserve and
the turtle-topped cheesecakes.
(such as Oreo)
1/3 cup sugar
crust ingredients and press into bottom of 9-inch springform pan.
time and fully blend. Add sour cream and vanilla. Once blended, pour over
door and allow the cheesecake to rest in the oven for about 20 minutes.
remove sides of springform. (I cover the bottom of my springform with parchment
paper to make removal easier, but this is optional, as you can leave it to
serve on the springform bottom as well.)
5 hours before serving.