Mon, Aug-29-16, 12:54
|
|
Senior Member
Posts: 3,831
|
|
Plan: OWL
Stats: 177/168/135
BF:50.5/38/25
Progress: 21%
Location: Los Angeles
|
|
Quote:
Originally Posted by BawdyWench
You know, it must be in the air. A number of us have been talking about this recipe lately.
Did you do it plain? I like to leave out a cup or more of the batter and then mix something into it, like cocoa or sugar-free jam or marmalade, and then either just spread it over top or drop it by spoonfuls and swirl it around.
I don't even miss the crust.
Glad you liked it. I don't know what it is about it, but it's better than any other recipe I've tried. And now that I know to use the heavy-duty foil that's bigger so no water leaks in from the water bath, it's simple to make.
|
Bawdy, I did make it plain (just added a little fresh lemon zest to the batter). I wanted something simple, so one could add a little fresh fruit on top (berries and stone fruits are so good this year!).
I did cover the outside bottom of my springform pan with foil, but I think the crust might've prevented leakage in any case. The pan with water, sitting next to the cheesecake, or was it the slow cooling? prevented any cracks. I put parchment on the inside bottom, and it made it really easy to transfer the cake to a cake platform. I felt like such a pro.
|