Remember when a co-worker convinced me to make a cheesecake? <Click here if not> Welllll, another coworker got cheesecake envy and convinced me to take another stab at cheesecake perfection. So here it goes…
This time, it was a strawberry cheesecake. But I was NOT going to give up on making a crack-free cheesecake so I just added strawberry topping to the top of it. Lazy? Maybe, but I had to try to get the plain cheesecake right.
Turns out, ….well it didn’t turn out. Still cracked!! And this time, I didn’t open the oven door. I DID, however, see the thing rise to high heaven in my oven. It was about an inch or so above the top of the springform pan when the hour of baking was almost complete. I got a little freaked and cut the oven off a little early. Thankfully, it slowly went back into the pan.
When I put the strawberry topping on, nobody could tell there was a crack…but I knew the little sucker was still there….
So here’s the deal: I know people will see this post and have an opinion. Whether it is an old tale their grandma used to tell them or just something a friend has said about making cheesecakes. If you’re one of these people with any insight or opinion whatsoever, please comment below and share!!! I LOVE hearing feedback. (I mean, let’s face it, if I didn’t want people reading my posts and the interaction…I wouldn’t have created a site in the first place)
However, here are a few key points: 1. I am determined to do this without a water bath. (They freak me the heck out…I’m prone to accidents and burning myself) and 2. I’d like to perfect a plain cheesecake prior to moving into flavored ones.
Thanks for any and all help you (any of you) can provide!! Rest assured, this will not be my last cheesecake. Now, it’s me vs. them and darn it, I will come out on top! 🙂