Sunday, April 04, 2010
I Know How To Make Cheesecakes That Don't Crack...Do You?
For Easter dessert, I made an almond vanilla flavored cheesecake...I'm not exaggerating when I say in the last 20 years, I've made 80-100 cheesecakes! I started with cheap spring form pans, moving up to the Analon brand, my recommended pans for these cakes.. I followed recipes, learning the basics of a tasty cheesecake. My ongoing battle was to make cheesecakes that didn't crack during or after cooking! I played with ingredients, heat temperatures, and times...Finally, I solved the riddle of cracking! If you want to know the technique, E-mail me, as I am not inclined to print it on my blog!
The topping for this dessert will be a caramel sauce, drizzled over the top of each piece- if we have room for dessert! Happy Easter to all!