Copyright © Sweet Tooth
Wednesday, March 18, 2009

Cheesecake Experiment

Next to chocolate, I think cheesecakes comes close as my second favorite dessert. I like my cheesecake baked, rich and creamy. I have this recipe which I have been using for quite sometime now, but for some reason after watching Tyler's Ultimate for more than I can count. I finally decided to take his advice and put sour cream within the batter itself instead of what I always do of just topping them on a baked cheesecake. This sour cream version definitely is a keeper.

More often than I care to admit, making cheesecake always tried my patience, I don't often get to have that smooth silky mouth feel. My previous cheesecakes are good but very dense, which is not bad but the silky texture of this cheesecake is much better. I took the time of softening the cream cheese for atleast an hour in room temp., because from what I observe through the years of making cheesecake our local cream cheese tends to be harder than the Philly kind so hence more time in softening. I also took the time in creaming the 2 bars of cream cheese alone hoping to avoid those unwanted lumps. I even add the room temp. eggs incorporating them one at the time unlike what I use to do of just dumping them all at one. I think what made the difference is that I strained the cream cheese mixture as I pour it into the graham cracker lined pan to remove all the lumps.
I baked it NOT in a bain marie but straight in the oven with a bowl of water underneath to make it moist. I just could make myself buy a roasting pan just so I could make a cheesecake. My mom doesn't use my oven because she has no patience in roasting stuff in it. She said it took A LOT of time and it's not her thing. Hopefully I could find a cheaper alternative to a roasting pan. I used to use my 9 x 3 baking pan however it leaks so water goes everywhere in my oven, just way too messy. With that being said the putcome of the top of the cake is not pretty it's wrinked! yeah you read it right, wrinkled! not cracked but wrinkled like a sharpei!

Wrinkled top aside my other problem was that I pressed my graham cracker crumbs too high since I was actually expecting a TALL cheesecake like what Tyler Florence did in his Ultimate Cheesecake but I didn't get that. That's why I have that graham crackers on top of the cheesecake because after baking, I knocked all the excess crust down, creating a frame around the blueberry topping making it look more rustic and homey looking. Gimme! Gimme!

Come to think of it this cheesecake doesn't have any sugar in it! Err...wait except I think from the blueberry topping. Anyway so it's almost a Sugar Free Blueberry Cheesecake. In the end all that work really boils down to one thing.

Does it taste good? In a word... Yeah!

It's creamy, silky and light doesn't taste like my other baked cheesecake, it taste even better.

5 comments:

  1. love your blog!!! bumped into your link on a cupcake pan vs/ muffin pan post :)
    gonna link you to my organicity blog... if you dont mind!

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  2. the shots are making my mouth water!

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  3. thanks guys! :D

    I like these photos too!

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