I am trying something new today: cheesecake. I am sure that I have made a cheesecake at some point because my lizard brain remembers the pain of a hot water bath slopping up against my forearm, and the annoyance of a leaky springform pan. That said, I don’t remember many other details because I’ve been avoiding this kind of cake for years.
But I had a special request. Mr Man wanted a cheesecake. And not just any cheesecake, he wanted it to be chocolate.
Ok, I said. I can do that. (Pretty sure I can do that.)
After much research and a number of modifications, I am doing it.
If you are unfamiliar, cheesecake is typically a multi-day affair. It requires a bake and then a cool and then a chill, preferably overnight. If you’re in a hurry, you can try some of the no-bake variants out there, but they still tend to require significant time in the fridge.
Here’s the base recipe I’m using: Epic New York Cheesecake From BraveTart. (No water bath! My forearms are thanking me. And how did I not realize that there is no flour at all in cheesecake?)
Modifications are required because my pan isn’t quite the right size and the original formulation is for a lightly citrus-flavored version. For Mr Man’s chocolate extravaganza, I’m using some of the changes posted by GregLasky in the recipe comments, along with most of his ingredient list: Chocolate Cheesecake.
The bad thing about a recipe like this is that I have to wait before I know if it worked. The good thing about a recipe like this? I have a whole day to imagine how great it’s going to be.
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