This year the Aggies ended a losing streak and won, so I have to produce a cheesecake for my cousin. Now, I have very little baking experience so I decided to go with what seemed to be a pretty straight forward Alton Brown recipe. And while it is pretty easy to follow, some of the hardware needed proved difficult to get my hands on.
The biggest difference in this recipe than what I'm used to is that it called for using a solid 9 by 3 inch cake pan rather than a springform pan. We don't have this size pan, and several stores I checked did not either. So I just followed the recipe but baked it in a springform pan and cut out the water bath.
I do want to try using the water bath cooking method. While the final flavor of the cheesecake was excellent, the texture was a bit soft for my taste. It didn't run all over the plates or anything, but it could have been firmer, and I think cooking it to the recipe should achieve that.
But enough words, have some pictures.
|butter for the crust|
|the crust is ridiculously easy and I will never do store bought again|
|why yes, that is 2.5 bricks of cream cheese. mmmmm fat|
|nobody tell Laura I used her mixer|
|no crack! #happydance|
|the left over crust bits really add a lot to the final product|