Oh my god, you guys. This is wonderful.
Granted, my version featured here isn’t going to win any beauty contests, but the flavor and texture so more than make up for any aesthetic shortcomings that I don’t even care. Delicious, silky soft, the perfect meld of sweetness and tang. Awesome.
The crust is made with a batch of the cookie dough from the Chocolate Wafer Sandwich Cookies. This is pressed into buttered a 10-inch springform pan. I had a hard time smoothing it out like the recipe instructs you to do.
This bakes on its own and then cools completely.
The filling is incredibly easy to make, but you’ll need three-and-a-half pounds of cream cheese. This is a HUGE cheesecake.
Also, eggs! The photo in the MSBH shows a snow-white cake and I honestly don’t know how they did it. The egg yolks immediately gave my batter a yellow hue.
The sugar is whisked with some flour before adding to the cream cheese. I do like cheesecakes made with some flour. Oddly, they always seem more moist to me than cheesecakes made without flour.
Vanilla is also added, but that’s just about it. The mixture is poured into the pan, which is baked in a water bath.
I didn’t have a large enough pan to use as much water as the MSBH recommends, and I’m pretty sure this is why the top of my cheesecake did not end up as smooth and uniform in color as it could be.
I also should have smoothed the top of the batter with an offset spatula before baking, and made sure to tap the pan a few times to remove the air bubbles. I don’t know why I forgot to do that, but it would have greatly improved in the final look of the cake.
It bakes for a long time and then spends another hour in the oven (turned off) with the oven door open.
And then it cools on the counter for what seems like three years before going into the refrigerator to finish setting up. I left it in overnight and then finally, finally depanned it.
This thing is HUGE. It weighs at least a million pounds, probably more.
Using a knife dipped in hot water is the way to go when slicing a cheesecake. Be sure to wipe off the blade in between each cut and re-dip in the hot water.
In order to somewhat hide the imprefections on top, I made a quick raspberry compote. I just mixed fresh raspberries with sugar, mashed them up a bit, and left them to macerate for 30 minutes.
I don’t know if that helped or hurt the final cheesecake, but it tasted great!
One of those desserts where it is just not humanly possible to eat more than two or three forkfuls – it’s just too rich and filling – but you’re kicking yourself trying because it’s so, so good.