I have accomplished the impossible! For the first time ever, I have managed to bake a cheesecake without cracks.*
I’ve made cheesecake a number of times but haven’t managed a crack-free surface. Until now.
The secret? Rather than cracking open the oven door for the 10 minute rest period between high and low heat bakes, I opened the door alllll the way. That brought the temperature down so much that the bake required an extra 30 minutes, but it was worth it.
Will the cake cut well, plate well, and taste good? I hope so, but right now I’m just going to enjoy the fact that a goal I thought might be impossible has been achieved.
To persistence, and cake!
* Let me state the obvious and say that plenty of people in this world can bake cheesecake without cracks. And now that number includes me:)
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