Jordan: And this is quite a beautiful specimen, I must say.
Sometimes, you just want an extremely cheesecake cheesecake (sometimes=almost always).
This one is smooth but not heavy, sweet but not cloying, and gloriously tall. This is a cheesecake that shops in the Big and Tall section, hence the title.
Despite the fact that it is an absolute unit, I frequently cut a slice, ate it and then cut another, which is a rarity for cheesecake since a slice often feels like a meal.
I ate almost all of my leftovers for breakfast straight out of the container, standing at the kitchen counter like the lead in a rom-com.
And I was going the breakfast/lunch/dinner/dessert route with mine because I kind of didn’t want to eat anything else.
Some people don’t like making cheesecake because they think it’s fussy, but we promise it’s not that bad. Kitra is the Queen of Cheesecakes and has learned from all of the mistakes so that the rest of us don’t have to.
I mean, if you pick a good and trustworthy recipe and follow it, there shouldn’t be much room for error. But really, just stick an instant thermometer in your cream cheese to make sure it is actually room temperature. (You don’t have to be prepared either, we usually warm it in the microwave.)
That’s my eternal mistake. If your butter is too cold in a cake, it’ll be fine once you beat it up a little. If your cream cheese is too cold, you’re out of luck. Your cheesecake will be lumpy and there’s nothing you can do about it.
Those lumps are the cockroaches of the cake world: they will outlive us all.
Thanks, I hate that analogy.
You’re welcome. All the more incentive to warm that cheese up to a nice 70ish degrees.
You know what I don’t hate, though? This cheesecake. It’s an Erin McDowell recipe and she adds some sour cream, which gives it a little more lightness and nuance.
All hail Erin.
It’s great with macerated fruit, but it’s also completely, 100% perfect on its own.Read More