Cheesecake is one of those desserts that seems intimidating, but it is very easy and everyone loves it. For a coworker's birthday, I made two kinds of cheesecakes. Because I love small desserts, I made them in a mini cheesecake pan instead of in a 9-inch springform pan. We had the ever-popular Chocolate Chunk Cheesecake and a new-to-me recipe, Caramel Macchiato Cheesecake, which originally ran in the October 2006 issue of SL. My mini cheesecake pan only yields 12, so I halved the both cheesecake recipes and ended up with 24, which is much more manageable than 48. The one thing about cheesecake is that it usually cracks on top (that's my experience anyway), so I serve it with some kind of topping, like the chocolate ganache and caramel sauce for these recipes. If you've never tried cheesecake, now's the time—think how impressed your family will be!P.S. Thanks to Katie and her fancy flat phone for the photograph and to Jen for the lovely styling.
1 comment:
Those look delicious! I'm sorry to have missed them. And a pan of water placed in the oven with the cheesecake helps keep it from cracking. (Wow, I can't believe that I just had the audacity to give Paula a cooking tip.)
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