Friday, December 30, 2005
I made this as a Christmas present for my brother J. It's 18 inches long, aluminum foil on wire armature, "covered" in aluminum tape.
I also neglected to mention another exploit in the kitchen. I made a chocolate peanut butter fudge cheesecake for Christmas Eve. It was dang good, definitely a keeper, but it got a crack the size of the grand canyon down the center after baking. Does anybody know how to prevent this? They all seem to crack, but this one was the worst, it nearly split in half. I am guessing it has to do with baking time, and thinking I need to leave them in the oven longer. If anybody out there is a cheesecake guru, let me know!
Oh geez, even talking about it makes me want to go get a glass of milk..
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Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
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