Friday, December 31, 2010
I have been on a quest for the perfect cheesecake since the day I had my own kitchen (that’s a very long time). My family thinks I’ve finally achieved it by doctoring the recipes for a few cheesecakes I made last year. So - as my last post for 2010 - I thought I'd share what I’ve learned.
In my mind, the perfect cheesecake is just dense enough to stand on it’s own, lightly sweet, firm yet creamy, and held together with a crust that doesn’t steal the show. Mission accomplished. I am pleased.
My son Kyle - insists his cheesecake have a barely tangy sour cream topping. Cameron - my son-in-law, doesn’t like his too dense (it doesn’t need to be rock-solid). My daughters love it barely creamy. And I like a graham cracker crust that doesn’t take over the entire cheesecake - yet allows me to serve it easily. Try accomplishing all this in one recipe.
But - as you all know from experimenting with recipes - it takes time, but is doable. I used the Simply Cheesecake recipe I made last year, trimmed it down to fit a 9” springform pan, added a sour cream topping, and adjusted the baking time to lightly bake the topping.
I served this to my family the Sunday after Christmas - and they keep asking me “is there any of that cheesecake left?”. No - there is not. Until today. I thought this was a great way to ring in the New Year tonight. We’ll put the grandkids in bed, play a game, watch the ball drop - and eat the best cheesecake of 2010. Happy New Year!
For this last-recipe-of-the-year - go to: