So, it’s another food post, with accompanying evidence. I’m going through some recipes for foods I’ve never made before and want to, and that I probably won’t be able to make and eat once the old metabolism starts to slow down. Until then, I’ll hope my arteries are relatively self-cleaning.
This is a cheesecake from my darling cookbook The Cake Bible. There’s only one cheesecake recipe in there, and it’s good. That said, I did quite a number of things wrong making it, most notably using a pan that bigger than prescribed, but not realizing it. The recipe tells you to put the springform pan in a water bath an inch up, but if you’re using a bigger pan, it needs to be shallower. I didn’t pay attention, and so the bottom of the cheesecake is a little mooshy. The solution is to freeze have a frozen cheesecake instead.
I also didn’t marble the apricot preserves the way I was supposed to, so instead of aesthetically pleasing swirls, I ended up with something a little more homogenous. Despite these small problems, it is still tasty. Once again I recommend picking up this book if you like to bake.