I tried the New York cheesecake recipe yesterday and instead of spring form pan, decided to opt for a reactangle tray so that I can cut the cheesecake into squares. The recipe called for an hour of baking but probably needed only 40-45 minutes as I only made 1/4 of the original recipe. I was experimenting, so did not want to waste the cream cheese which can be quite costly.

The result was a somewhat overbaked cheesecake with brown patches on the surface. Frankly speaking though, I was more afraid of an undercooked cheesecake than an overbaked one. I was lucky that the cheesecake did not crack and it set beautifully once chilled. Do note that I did use the waterbath method BUT I did not leave the cake in the oven for an hour to cool as I was too sleepy. So, after half an hour, I took it out, wrap it with tin foil and left it in the fridge to chill.

This morning, I cut half the cake into squares and brought it to the office for tasting. Verdict : Good and tasted just nice, not too sweet. Despite overbaking it, I’m quite happy with the taste and texture though.

What needed to improve was the timing of the baking and also I prefer the crust to be less soggy. As usual, I shall only share the recipe once I feel that I have perfected it. So for now, will be experimenting again….

Categories: Cookies & Cakes

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