This cake is the perfect example of comfort food, the kind of home made, simple, not complicated comfort food. This cake is not sophisticated, does not have unique flavors or textures, and does not include exotic products. This cake is just simple. Simple, in the best way.
Just to make things right: This cake is not dry as it may seem in the picture, it was simply my mistake- I forgot to add the milk and the butter to the cheese batter (and the cake turned great in spite of that, but drier).
This recipe may look a bit long, but if you read it beforehand, and pay close attention, it won`t take you so long, and belive me, it will be worth it!
A few tips to help you get the perfect cheesecake:
-The newspaper patent: If you wish to get lighter colored cake sides, you could use this patent: take a newspaper page, and fold until you get the height of the pan. When making the cheese batter, soak the folded paper in water for about 5 minutes. Once the batter is in the pan, wrap the sides of the pan with the wet paper, then bake as written in the recipe.
-Pay attention to the oven temperatures: The temperature in this recipe may be confusing. Before each step of the baking, make sure that the oven is at the right temperature.
-It`s all about the hight: if you wish to make a higher (and more impressive) cake, make it in a 26cm. baking pan, and make sure to line the sides with higher sheets of parchment paper.
-Make it steamy: Make sure to put in the bottom of the oven a little pan with boiling water. This is to make sure that the cake would not crack in the middle.
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