I love cheesecake. LOVE it. I'm talking about having to suppress the urge to eat the entire bowl of filling before I even pour it in to the pan every time I bake a cheesecake. It's just so creamy and delicious and...creamy.
I decided to make this brownie mosaic cheesecake from SmittenKitchen again, the first time having been for a going away/IU basketball game viewing party. When I made it the first time, despite cooking it longer than directed, it was still underdone in the center. This definitely didn't hinder the crew from devouring the cake, but I was a little irked that the cake wasn't cooked all the way.
This go round, I baked the cake even longer, and the middle still was under cooked. I thoroughly blame this on the crappy oven in my apartment-cooking times always seem to be off. I should just suck it up and by an oven thermometer (maybe this one from Amazon.
com) and call it a day. Again, despite its underdone-ness, the cheesecake was a hit, especially with Katie, the birthday girl.Should I choose to make this cheesecake again(or any other for that matter) , and am still in the same apartment, I think I may try using a water bath to evenly bake the cake. This, however, terrifies me. I'm so afraid the water will seep in to my springform pan and completely ruin the cake.
I guess we'll have to wait and see.
2 comments:
Cheesecakes are really tricky to get completely and totally set in the middle, I agree, but I say just bake them (no matter how off your oven is) until they really don't wiggle much. The water bath is a great technique when you want to make sure that the cheesecake has no cracks on top. However, the great thing about a cheesecake with a coating (like the ganache here) is that it allows you to be lazy and skip it. Or maybe that's just how I see it, since nobody will see the crack anyway. Hope that helps!
HIII ASHLEY! Thank you for being the only person to comment on my blog! Hope you're having a good day!
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