After reading other bloggers' raving reviews about Dorie Greenspan's recipe for Tall and Creamy Cheesecake, I decided to use her recipe to bake my very first cheesecake.I prepared the crust by combining graham cracker crumbs, sugar and butter to make the crust and fitting into into my buttered spring-form pan which was double wrapped in tin foil. I placed the tin in the freezer. I met upon a major setback when I preheated the oven and realized it wasn't heating up enough. Noooo! I felt pretty disappointed. But the next day I woke up with a new sense of determination, mixed up my batter, got in the car and drove over to my parents house and used their oven to bake it. I decided to make the lime version of Dorie's cheesecake because I like the brightness that a little citrus adds to desserts. So in addition to mixing together the cream cheese, sugar, vanilla, eggs, sour cream, heavy cream and salt, I also added lime juice and lime zest. The crust baked at 350 for 10 minutes, then after it cooled I poured the filling into it and baked the cheesecake in a water bath at 325 for an hour and a half. Then the cheesecake was left in the water bath with the oven door slightly opened for another hour, then I removed it and cooled it on a wire rack.
So not only did my cheesecake turn out great but it inspired a gathering of great friends laughing and talking in my kitchen for a few hours last night. The cheesecake got rave reviews, and I had amazing company. Not only did I accomplish making my first cheesecake but I brought friends together, which doubles the benefits!
So smooth and no crack at all--a PERFECT cheesecake!
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