I'm amazed at how superior your vanilla is!
– Des, The Grommet
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It’s hard to imagine anyone who doesn’t like cheesecake. There are several camps, however, regarding which type of cheesecake is best. Some of us like thick, satiny super creamy cakes; others like drier, fluffier cakes. A third camp loves the savory version — no sugar but lots of delicious cheese — and yet another faction especially likes flavored cheesecakes — pumpkin, chocolate, blueberry — the list is endless. Finally, there’s a really big camp filled with those devotees who love any version. Just bring it on!!
Although cheesecake’s a snap to assemble, things can easily go south during the baking process. Cracked top anyone? Leaks dripped on the oven floor? Lopsided? Oh well…
I turned to Shirley Corriher for advice. Who better than a research biochemist with classic culinary training in France, a winner of the James Beard award for excellence (Cookwise) and a woman who cooked for 140 boys?
Shirley makes an interesting point: Cheesecakes are essentially custards with a crust. She says, “Why do cheesecakes crack? Because they are overcooked. Cheesecakes are the most deceptive dish in cooking. They look completely undercooked when they are done. When a cheesecake is done, not just the center but a whole 3-inch center in the middle jiggles like Jell-O. You know it can’t possibly be done. You have to have faith. A few hours later, you will be stunned to see that it is perfectly cooked.”
Here are some tips from professionals that will help you create cheesecakes that people will worship!
A major difference with savory cheesecakes as well as some European varieties of cheesecake, is the addition of flour. The flour produces a firmer texture and protects the eggs from curdling. These cakes tend to come out well each time.
The most important tip is that you made this “from scratch.” Not quite perfect? Most friends are impressed that you made it yourself and aren’t going to be nearly as judgmental as you and they’ll gratefully enjoy it!
One last caveat: I personally like making a basic vanilla cheesecake and embellish it with different sauces. Those can include berry sauces, fruit salads, chocolate or caramel sauces, even lemon curd.
For A Perfect Basic Cheesecake, click here
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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!
