It must be a little over a month now since I joined the search for the Ultimate Cheesecake, a particular quest of Lisa’s that I read about in July 2010, in all earnest.
I’ve never been that big a fan of cheesecake, probably because the only kind that people seem to make around here is the non-baked variety. It gets pretty boring after a while – they all taste the same for the most part. When I asked Lisa more about the “ultimate” she was looking for, one of the preferences she mentioned was that it must be baked. BAKED?! I was pretty sure that I’ve never tasted a baked cheesecake before. I’m all for making things that are easy, and that sounded like an awful lot of work to me. When I came across recipes I would pass them on, but that was the extend of my participation in this search.
Until about a month ago when I went to visit Lisa. She baked cheesecake! I must tell you that if my taste buds had eyes it would’ve popped out of its sockets. Instead it got deliriously happy and I had to fight down its insistence for second, or third, helpings. Now? I’m cured from non-baked cheesecake! Those huge cakes in the bakery sections of supermarkets and on the display shelves in coffee shops don’t tempt me anymore. Instead of cold, dense cake I want tasty, light, melt-in-the-mouth. Let the fun begin!
Lisa gave me the recipe she used and also provided me with a few tips for baking of cheesecakes. I listened. Unfortunately I also have a “knack” for adjusting / adapting recipes so my first attempt was a bust – no surprise there. After some more cheesecake conferences and tips I tried it again – this time doing some mix-matching between two recipes, and of course keeping in mind the tips from before. This (see slice above) is what I ended up with.
Want to know what I did (wrong)?
Is this the “ultimate” recipe? I’m not sure. I’d appreciate some feedback if you try this, or think you have the perfect recipe.