Cheesecake

I've been making cheesecakes for nine years-since Derek and I began dating. He's always been a big fan of cheesecake. For years I just made a basic no-bake cheesecake. Simple. Good. Not so rich that you can't have seconds.

After having some good cheesecake in some restaurants, I wanted to bake a cheesecake. I did with my regular pie pan. It was fine. But I wanted to do more.

Last Christmas, I asked for and received a springform pan to make a real cheesecake. Eleven months later...I made one.

Yes, there is a giant crevice in it. But it is good. I followed this New York Cheesecake recipe. There were lots of suggestions in the reviews, but when I make a recipe for the first time, I prefer to start with the basic recipe and make changes upon repeat attempts at the recipe. This recipe is a keeper. I did have my ingredients at room temperature, but next time I will put water in the oven for a steam bath (the water bath seems messy).

Derek's coworkers will enjoy a bit of the cheesecake. It's not a light, fluffy cheesecake, so there is only so much we can eat, and we do not want it to go bad. I suppose we could freeze it...but it's fun to share.

I'd encourage you to try it, too. Unfortunately, I prefer to bake instead of cook. And I prefer to read or use the computer instead of exercise. It's all adding up, and not in a good way.