Based on the results of the previous cheesecake, my next cheesecake is going to be this recipe from allrecipes.com. Or at least the filling – I will stick with my usual graham cracker crust.
The reason I think the allrecipes.com cheesecake looks better is that it has a higher initial temp (for browning), a full hour at 200 degrees, plus extra time in a CLOSED oven. I think the extra cooking plus the additional egg yolks will make for a dense and stiffer cheesecake. Plus, with 198 reviews and 5 stars, one would have to really work hard to screw it up, right?
The only problem with this cheesecake is it has no flavorings. So for the next cheesecake, I’ll stick with the following:
1 teaspoon vanilla
1/2 teaspoon each orange and lemon extract
Plus all the tips David gave in his instructions, such as letting the cheesecake batter sit for 5-10 minutes before cooking and being careful not to get too much air into the batter were good ones.
Also, here’s a picture of Fuzz and Lizzie. Hey, it’s Saturday! Why not?