Wednesday, September 7, 2011

My Cheesecake Brings All My Friends to the Yard

This week I decided to try my all time favorite dessert. Can anyone guess what that is? If you've been reading my blog at all you'd know that I love cream cheese, in fact I love all cheese so it should be no surprise to you that my favorite dessert is cheesecake. I've tasted many, many cheesecakes, so I consider myself an expert in sensory evaluation of them, but when it comes to baking them I'm a complete novice. This made me nervous. I mean who wants to screw up their favorite thing to eat, not me! Additionally, I've tasted a lot of disappointing cheesecakes. Ones that missed the mark by having the wrong texture, being too cakey, too sweet, not sweet enough and the list of faults goes on and on. I didn't want to be one of those. I wanted mine to be great!


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.


The hardest part about making cheesecake is the waiting. After baking for an hour and a half, sitting for another hour in the slightly cracked oven and then cooling on the wire rack, it then has to chilled for at least 4 hours! This felt like the longest wait of all time. At around 9pm that night I just had to go and take a small sliver to see how my masterpiece turned out. It was wonderful! the texture was perfect! Really creamy! The lime was such a wonderful addition and gave it a little zing. It was just the right amount of sweet. It was lovely. It was so lovely that I invited my friends to come over and eat it before I ate it all myself.

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!

1 comment:

  1. So smooth and no crack at all--a PERFECT cheesecake!

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