Monday, December 29, 2008

TWD - Tall and Creamy Cheesecake


I'm having trouble loading photos onto this blog. . . will try again later. It loads the photos, but then they come out as text on the post. Any suggestions - help anyone???

The Tall and Creamy Cheesecake was chosen by Anne of Anne Strawberry. You can find the recipe on pages 235-237 of of Dorie Greenspan's book Baking From My Home to Yours. Or, you can hop over to Anne's blog and check for it there.

Since the beginning of time, chefs all over the world have blended cream cheese, neufchatel cheese, ricotta cheese, and eggs together trying to concoct that perfect cheesecake. The one that will beat all others. If you are like me and you visit a Cheesecake Factory restaurant, you will be in awe of all the different kinds to choose from. I think the famous New York cheesecake has no added ingredients, just more of a plain version.

First, let me say that although I am not a fan of cheesecake, I've made plenty of cheesecakes in my day and all of them good. Just last week I made a raspberry ricotta cheesecake and it was very tasty. I've never used the water bath method, so I chose to skip over that for Dorie's cheesecake. The batter looked so light and fluffy! I also did not venture out from Dorie's recipe except to use half sour cream and half heavy cream, and I used cinnamon flavored graham crackers for the crust.

I think all cheesecakes crack a bit on top, but oh sweet Moses, mine had a more of a crater than a crack (only around the edge of it though)! Is there a seismologist in the house? Or speaking of Moses, remember the parting of the Red Sea? Trust me, the parting of the waters, the crack on my cheesecake - VERY similar.

Although my cheesecake is not very pretty, and could be considered a disgrace to cheesecake bakers all over the world, it tasted great.

History: According to What's Cooking in America, in 1929 - Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. Other bakeries relied on cottage cheese. According to legend, he was served a cheese pie in a private home, and he fell in love with the dessert. Using his hostess’ recipe and a pie she made with ingredients he provided, he then began to develop his own recipe for the perfect cheesecake. Reuben soon began to serve his new recipe in his Turf Restaurant, and the cheesecake quickly became very popular with the people who frequented Reuben’s Broadway restaurant.

Now guess what the yankee got me for Christmas? A shiny new violin! Yes, you read correctly. Can I play the violin? Nooooooooo. But I can learn. I can't wait!

28 comments:

pinkstripes said...

So did you get to try it? What did you think? I look forward to seeing your pictures.

n.o.e said...

I'm guessing you liked this one - not as dense as a New York cheesecake, but wasn't the flavor good? Mine had a big crack also, and I used the water bath; I think that's just the way cheesecakes are meant to be!
Nancy

Cathy said...

Oh Peggy, I am sure that your cheesecake is not a disgrace to any cheesecake bakers! Throw a few raspberries over that crack and you're good to go. You got a violin for Christmas? I expect a live performance sometime in 2009!

Marthe said...

Mine also had a crack: al the way around the outside of the top.... But well, it did taste great!!

HoneyB said...

I want to blush. ;) I was a lucky one who didn't get a crack (and for the first time ever too). We loved this cheesecake and it will probably be my go to recipe!

Amanda said...

Yay, a violin!!!!! That will be fun. I took piano lessons during law school. It was good to do something different. I cant wait to see your pictures! I've never had the pictures add as text. but sometimes it takes FOREVER for them to load!!!

Anne said...

I'm glad your cheesecake tasted good and love the info about the first cheesecake. Happy new year!

Lady Baker said...

cracks add character to the cake--I think most get them anyway, so no worries! It's all about the taste anyway! When served up on a dish, I can't imagine anyone NOT enjoying it! :)

chocolatechic said...

It looks wonderful.

Mine didn't crack.


I think it was because of the water bath.

Danielle said...

Throw a topping on it and your chessecake looks like everyone elses!!

Laura said...

Cracks are just a part of cheesecake life - that's why toppings were created, I'm sure! That's why I use them anyway. Yours looks delicious nonetheless!

Leslie said...

Great post, and I think your cheesecake looks delicious! Who cares about cracks if it tastes good, anyway? Congrats on the violin!!

PheMom said...

Taste matters most anyway, right? It is a great recipe and I'll bet the cinnamon graham crackers were great with it!

juju73 said...

Looks great! Happy New Year!

The Blonde Duck said...

It looks great to me! I like any kind of cheesecake!

Di said...

Hey, if it tastes good, that's the important thing. =) Have fun with your new violin. I played (badly) in grade school.

Maria said...

Not a disgrace at all! I am sure it tasted amazing!!!

Natashya said...

It is better to taste good than to look good!
I bet it was delish, it is cheesecake after all...
I think I would skip the waterbath next time too... even with the high sides on the foil, I think some still got in.
Happy New Years to you!

TeaLady said...

Everyone keeps telling me it is the taste that counts. Good thing, too, since one of mine had Grand Canyon in the middle. See, you are not alone with that. Every once in a while I have one that doesn't crack, but not often. Welcome to the club. Looks tasty tho.

Pamela said...

A violin! How cool is that! Good luck with your lessons. The cake still looks good to me, but I don't think I've ever met a cheesecake I didn't like! :o)

What's for Supper? said...

Yours looks good. Who cares about the crack. It adds character!

Katrina said...

Great post about cheesecake! It's amazing that all the cheesecakes I've seen today, no one has said it didn't taste good! Good stuff.

CB said...

Bummer about the cheesecake crater but if it tasted yummy thats all that matters right? Congrats on the violin. I use to play when I was VERY young and I... uh... wasn't good. HAHA. My fingers kept getting tangled in the strings. I am more of a piano girl I guess. I am sure you'll have fun learning though!
Clara @ iheartfood4thought

Jess said...

I also skipped the waterbath and got a huge San Andreas Fault in mine...but all that matters is the taste, right? It looks great!

Melissa said...

I like many kinds of cheesecakes too, and think this one was well above average. I think next time I'll try mine without the waterbath like you did - I got a soggy crust! Happy New Year!

Jacque said...

The taste is what matters, if you ask me. I'll take an ugly delicous cheesecake any day.

Nice job and congrats on the violin.

The Blonde Duck said...

Happy New Year!

LyB said...

I'm sure it tasted delicious! :)