Monday, November 21, 2016
the best cheesecake, ever. period.
I made the Apple Cider Doughnut Cake from Honey and Jam for a co-worker's birthday. But that's not the cake I want to talk about.
My brother's birthday rolled around again, so it was cheesecake time. And even though I used to rave about that low fat one, I've since come around to the idea that low fat isn't so good after all.
I had pinned a photo of a very high-looking cheesecake with a thick chocolate layer on top. I didn't think the recipe mattered at the time; just the way it looked, higher than the usual, with that chocolate topping. But when I looked at the recipe I liked it. Now I've made it twice, and I still like it.
I made it for work, and everyone loved it. I did make a mistake that time, though - I made a salted chocolate for the top, and didn't like that. You see, the cake is hardly sweet at all! So, a salty topping isn't the right thing for it. I also didn't have the correct pan.
But you can bet I got one before I made it the second time - a seven inch springform - I had to have that height! And you can see it's nice and high. I made the right topping, too.
This is probably what you'd call a French style cheesecake, and since my brother's always been partial to the New York style, we got him two pieces of that from the local Jewish deli. But you know, he said it didn't taste so good to him anymore. Folks, I think this is it.