So, I believe the last December TWD (Tuesdays with Dorie, for all you who haven’t read about my previous baking efforts here and here…and here, for example) was Tall and Creamy Cheesecake (pages 235 to 237 of Dorie Greenspan’s Baking: From My home to Yours). A true classic, but Dorie lightens it..how? I don’t know how because I’m still learning the science behind baking.

I know these things: it gets a lot of time in the mixer, so it is well aerated. I used sour cream (option was heavy cream) because I love sour cream–and it gets baked slowly in a water bath, which gives it a lovely LOVELY creamy consistency.

I admit to screwing up the crust…how can that be? It’s almost soggy when it should be crunchy. It’s one of those great things about cheesecake to start with and, frankly, not that difficult. The pan was double wrapped with foil…maybe it didn’t cool enough before I put the cheesecake batter into it? Maybe I made it too thin? Who knows…it ain’t rocket science but I managed to mangle it…

Still, this is very tasty. Maybe won’t replace my inclination for Italian ricotta cheesecake, but it is lovely. If I make it again, I will certainly try one of the variations. Like chocolate. Mmm. But for now, this is straight up good and decadent.

This coming Tuesday, January 6, I believe, I’ll be blogging Pear Tart, which was chosen by Dorie herself…pears are waiting on my counter even as I type.

Now would someone come to my house and indulge in this cheesecake before I consume it all?

So, I believe the last December TWD (Tuesdays with Dorie, for all you who haven’t read about my previous baking efforts here and here…and here, for example) was Tall and Creamy Cheesecake (pages 235 to 237 of Dorie Greenspan’s Baking: From My home to Yours). A true classic, but Dorie lightens it..how? I don’t know how because I’m still learning the science behind baking.

I know these things: it gets a lot of time in the mixer, so it is well aerated. I used sour cream (option was heavy cream) because I love sour cream–and it gets baked slowly in a water bath, which gives it a lovely LOVELY creamy consistency.

I admit to screwing up the crust…how can that be? It’s almost soggy when it should be crunchy. It’s one of those great things about cheesecake to start with and, frankly, not that difficult. The pan was double wrapped with foil…maybe it didn’t cool enough before I put the cheesecake batter into it? Maybe I made it too thin? Who knows…it ain’t rocket science but I managed to mangle it…

Still, this is very tasty. Maybe won’t replace my inclination for Italian ricotta cheesecake, but it is lovely. If I make it again, I will certainly try one of the variations. Like chocolate. Mmm. But for now, this is straight up good and decadent.

This coming Tuesday, January 6, I believe, I’ll be blogging Pear Tart, which was chosen by Dorie herself…pears are waiting on my counter even as I type.

Now would someone come to my house and indulge in this cheesecake before I consume it all?