Saturday, October 17, 2009
I have no idea why, but cheesecake has always seemed to me something that was impossible for me to make myself, but so amazingly delicious and mysterious in the ways that it was made. I had just decided some time ago that I was unable to make it, it was too fussy and that was that. If I made 'cheesecake' it would be the kind that had cream cheese, whipped cream, and sugar. No baking required.
Not until a couple weeks ago was I extending a welcome to our friends to come over and eat dinner for one of their birthdays. I asked what they wanted for dessert and they suggested cheesecake. I was going to simply make my faux cheesecake and I thought that would be that but I suddenly got extremely ambitious and I said to myself, "Why CANT I make my own cheesecake? I don't even know how truly difficult it is." So, I went online and typed in 'how to make a cheesecake'.. It took me to this link here. I followed what it said as closely as possible. It was kind of hard because we were in a tornado warning at the time and I was being rushed out of the kitchen.
I put the batter on top of a home made graham cracker crust. There were still a few lumps of cream cheese in it because I don't think I properly let them get to room temperature before I creamed it with the sugar. I also think I overmixed it, hence the bubbles on top. I left it in the oven for 1 hour at 300 degrees. It was still 'jiggly' when I took it out but I read it was suppose to be. In retrospect, I think I should have left it in 5 to 10 more minutes and it would have been PERFECT.
I got it out of the springform pan, which I had lined with foil so it'd come out easily. I did not try the water bath I heard so many talk about but I may try that next time.
The edges weren't as nice and uniform as I would have liked but the fact that it even looked remotely like REAL cheesecake was good enough for me.
I topped it with canned cherry pie filling. I would have made the cherries myself if they had been in season.
We dug in. I realized I had extra heavy cream left over from making the cheese cake, and another stroke of domestic genius hit me as I looked up a quick recipe for homemade whipped cream.
VOILA! The first bite was so scary for me. I had no idea what it would taste like... It was.. HEAVENLY! And perfect... well, almost. The middle, as I suspected, was not as firm as I would have liked, but the edges going in about 3 inches were perfect texture. As I ate my delicious cheesecake, my mind was racing at all the different types of cheesecakes I could tackle after that. I also thought of the little cheesecake tarts swirled with pumpkin that I would love to make for the Halloween party that I'm going to.
I couldn't believe I made cheesecake. And also, it's for a fraction of the price I would have spent on a store bought version.
I totally pwnd the cheesecake.
Not until a couple weeks ago was I extending a welcome to our friends to come over and eat dinner for one of their birthdays. I asked what they wanted for dessert and they suggested cheesecake. I was going to simply make my faux cheesecake and I thought that would be that but I suddenly got extremely ambitious and I said to myself, "Why CANT I make my own cheesecake? I don't even know how truly difficult it is." So, I went online and typed in 'how to make a cheesecake'.. It took me to this link here. I followed what it said as closely as possible. It was kind of hard because we were in a tornado warning at the time and I was being rushed out of the kitchen.
I put the batter on top of a home made graham cracker crust. There were still a few lumps of cream cheese in it because I don't think I properly let them get to room temperature before I creamed it with the sugar. I also think I overmixed it, hence the bubbles on top. I left it in the oven for 1 hour at 300 degrees. It was still 'jiggly' when I took it out but I read it was suppose to be. In retrospect, I think I should have left it in 5 to 10 more minutes and it would have been PERFECT.
I got it out of the springform pan, which I had lined with foil so it'd come out easily. I did not try the water bath I heard so many talk about but I may try that next time.
The edges weren't as nice and uniform as I would have liked but the fact that it even looked remotely like REAL cheesecake was good enough for me.
I topped it with canned cherry pie filling. I would have made the cherries myself if they had been in season.
We dug in. I realized I had extra heavy cream left over from making the cheese cake, and another stroke of domestic genius hit me as I looked up a quick recipe for homemade whipped cream.
VOILA! The first bite was so scary for me. I had no idea what it would taste like... It was.. HEAVENLY! And perfect... well, almost. The middle, as I suspected, was not as firm as I would have liked, but the edges going in about 3 inches were perfect texture. As I ate my delicious cheesecake, my mind was racing at all the different types of cheesecakes I could tackle after that. I also thought of the little cheesecake tarts swirled with pumpkin that I would love to make for the Halloween party that I'm going to.
I couldn't believe I made cheesecake. And also, it's for a fraction of the price I would have spent on a store bought version.
I totally pwnd the cheesecake.
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~ Falcon