Tall and Creamy Cheesecake: A Basic

Do you think it’s weird to have cheesecake as breakfast? Maybe not weird but I do find that it is too rich for a breakfast meal.

I had baked the tall and creamy cheesecake from Dorie Greenspan’s Baking from my home to yours and it was ready to be consumed in the morning.

I am not proficient in cakes…yet. Lack of experience is one thing but my decorating skill can really be a laughing stock. Nevertheless, there has to be a beginning to learning how to bake and decorate a cake and I chose Dorie’s cheesecake recipe to bake.

Dorie’s recipe provided a step-by-step set of instructions which was really helpful. Of course, it would help visual-learners like me if there are pictures. They still work nonetheless. I was able to follow 90% of the instructions except for the water bath: I did not have a roasting pan. To make up for that, I placed the springform pan on a double layer of baking sheets.

A slice of cheesecake is priced rather high for a reason, I believe. It takes a mighty long time to bake and the ingredients (the cream cheese) are a tad pricier than other desserts. Precision goes into the baking and it gave me a feeling that I was in a laboratory, being mindful of the time each process had to take and tomake sure I had carried out each step correctly. Interesting.

My cheesecake came out all right, not excellent but okay. The crumbs are a bit moist and the interior of the cheesecake, a tad moist too. Perhaps I should have left the cheesecake longer in the oven, say about 10 minutes more. It’s still a good cheesecake nonetheless.

I’m adding more information from this source to put on my site as a depository for myself. Do go to this page and learn and experiment more from Dorie Greenspan’s book! Her recipes are really great!

Notes:

– Large cheesecakes need to bake slowly and, of course, evenly, and a water bath — in which the spring-form pan is placed within a larger pan with about an inch of boiling water — ensures that the heat around the pan will be even and gentle. This method also prevents bottom or side crusts from forming on the cake, so that the only crust is the top. To make sure that the water won’t leak into the pan, wrap the base and the sides of the pan in aluminum foil. The easiest way to do this is to make a cross with two overlapping long pieces of foil, put the pan in the center and lift up the foil. Make sure the foil is higher than the water level.

– Ready-made graham cracker crumbs are available at the store, but you can whir whole crackers around in a food processor to make your own. Or you can put them in a Zip-loc bag and pulverize them with a rolling pin. Don’t worry about the crumbs being uniform.

– Butter the spring-form pan well, and press the crumbs into the pan. Give the bottom a good layer of crumbs and then work your way up the sides of the pan to around the midpoint. You’ll probably have a thinner layer around the sides and it might be raggedy, and that’s fine. A wavy layer around the sides of the cake is pretty.

– Make sure your ingredients are at room temperature. If the cream cheese isn’t at room temperature, it’s harder to smooth it during beating and lumps are a cheesecake’s nemesis.

– To unmold the cake from the pan, you can dip the pan into a sink filled with hot water, but that’s messy. The best tool for removing the sides is a hairdryer. Warm the sides of the pan with the dryer and then remove them. Leave the cake on the pan’s base — you’ll serve from it. If the cheesecake has softened a bit from the heat, smooth the sides with a spatula or knife, if necessary, and then pop the cake back into the refrigerator for a little while.

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