Tuesday, December 27, 2011

Perfect Cheesecake

Cheesecake... something I love to eat but have been less than successful at making in the past.

This time I was determined to make it great. I read several recipes online, read reviews by people who tried the recipe, and then picked one and did it with my own variations.

I chose one from Allrecipes called Italian Ricotta Cheesecake. I did not follow the original instructions. I did follow instructions by other users who made the cake and said it turned out perfectly.

First, I browned the crust by putting it in at 350 for 10 min. Then poured in the filling. I set the pan on two layers of foil and wrapped the foil an inch or more up the sides. Then I put the springform on a jellyroll sheet and put it in the oven at 450. before I closed the door I poured 4 c of water into the jelly roll pan to keep the cake moist.

I left it at 450 for 10-15 min and then turned it down to 250 for an hour and a half. After that, i turned the oven off and left the cake to cool with the door closed for 3 hours. Once I took it out and left it on the counter for a while, I covered it and put it in the fridge overnight.
The next day I added homemade preserves to the top and served!

It was moist, there were absolutely NO cracks in the top. It was moist but not undercooked all the way through.

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