Tuesday, December 16, 2008

Tall and Creamy Cheesecake

I actually made this recipe ahead of time for last week, but got lazy and didn't bother posting it. This Tuesdays with Dorie recipe was selected by AnneStrawberry. Like its title explains, this cheesecake is simple but very creamy one. It was so creamy in my case that individual slices fell apart once cut, even after having placed it in the refrigerator overnight. Suggestion to those that may make this after me - maybe try freezing it, then cutting it, before putting it in the refrigerator to thaw before serving. That should help it stay together.

The taste is very classic, the sweet and eggy coming together with the cream cheese. I've always been a fan of cheesecakes, and cream cheese in general, so I wasn't surprised at how delicious this was. It was devoured pretty rapidly at work, so the general consensus ddidn't seem to disagree with my own tastes.

The top did get a bit more browned than I'd have wanted in the last bit of baking, so next time I'd throw a piece of foil on top in the end. The graham cracker crust always completes cheesecakes perfectly, and I loved that this crust in particular came so far up the edges to give a nice presentation.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 235 - 237


Engineer Baker said...

It does look *very* creamy! I made mine without a water bath, so it was a bit more sturdy. I agree though - I love that there was enough crust to get it that far up the sides. I love graham cracker crusts.

TeaLady said...

Cheese cake is my absolute favorite dessert - ever!!! I cannot wait to try this one out. Your cake looks great and very creamy.

Mara said...

Yours looks yum!! I actually didn't have any issues with it falling apart, it was pretty sturdy, but i modified using eggnog and sour cream. It was so tasty!