This makes such a beautiful dessert for Christmas get-togethers. You can find the recipe I used here. I have made this cheesecake twice with great success. Here are a few hints for making cheesecakes:
Allow plenty of time! Be sure to remove your cream cheese from the refrigerator well in advance of when you plan to make your cheesecake and allow it to come to room temperature. Also, your cheesecake should have plenty of time to sit in the refrigerator after it cooks, so make it at least a day in advance.
Sift any dry ingredients (like cocoa) to avoid lumps.
Allow the cheesecake to cool in the refrigerator for several hours (at least eight, according to the recipe I used) before you remove the sides of your springform pan.
If your cheesecake cracks on the top (as mine did), be prepared to hide the crack with a cream cheese and confectioner’s sugar topping (see recipe).
Be prepared for rave reviews!
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