For some reason, I’ve never made a Cheesecake before; that’s probably because I’ve never owned a Springform pan before. I bought one last year at a discount kitchen store, I don’t remember why or what I made with it, but obviously it wasn’t a memorable dish. I saw it sitting there, all lonely like out in my garage with the other “oddly shaped-hard to store” kitchen toys that I have. And it hit me, I should try it!
NOW! DH is not a fan of anything sour, tangy as he says, such as sour cream or cream cheese … you get the idea. Cheesecake is a dessert that he does not order, but likes to take bites from mine when we go out to eat. So I searched the Internet and wasn’t sure which recipe to follow; then I was watching a Martha Stewart TV program and what did she make, but New York Style Cheesecake. I trust Martha, so here goes nothing.
First off, that’s WAY too much batter Martha! Even though her recipe calls for a 10 inch pan and mine is 9 inches… HMMM
Secondly, Martha said that if I bake my Cheesecake in a Bain Marie or a Water Bath, it won’t crack.
Can you see that it cracked almost the entire way around the top?! GEEZ! Oh well, I’ll bet it tastes good.
And about that filling recipe calling for 7, yes I said SEVEN eight ounce packages of Cream Cheese, WOW! I have enough batter to make another cake.
But come on man! Look at that wouldja!? I mean, COME ON! That is CRAZY good Cheesecake. I think that IF I ever make another Cheesecake, I’ll use Martha’s recipe; I’ll only make half…