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The Better Cheesecake Topped with Snickers

September 22, 2012

After much research I have learned the perfect cheesecake making techniques that will get you a silky, crack free dessert. 
Step 1: Line cover the bottom of your spring foam pan with foil
Step 2: Wrap foil around the whole pan to prevent water from seeping in (pictured above)
Step 3: Use ROOM TEMPERATURE ingredients (if it seems like I'm yelling here it's because I am)
Step 4: Make sure crust cools COMPLETELY before pouring filling
Step 5: Strain filling with a fine mesh sieve to remove any lumps
Step 6: Cook in a water bath
Step 7: Do not cook completely; there should be some center jiggle
Step 8: Allow to cool in an open oven with heat turned off
Step 9: Refrigerate for at least 24 hours
Although I used this recipe from My Baking Addiction, cheesecake is and will forever remain the most versatile dessert. A little lemon in the filling and voila it's the perfect treat to be topped with berries. It's also a great way to use leftover cookies (in the crust) or your favorite chocolate andy bar (roughly chopped and sprinkled on top). YUM-O!

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