I hope everyone had a wonderful holiday. For Christmas dessert, I made Dorie's Tall and Creamy Cheesecake. And boy did she mean tall. She called for a 9 inch pan with 2 3/4 inch tall sides. Otherwise, you'll be left with extra filling. And look how much filling mine made:
9 inch cake pan, 3 small springform heart pans, and 4 ramekins
So if you don't have the appropriate pan and not feeding a crowd, I suggest cutting the recipe in half. Since I wasn't accounting for the extra pans, I only made the crust for the small heart pans (which I was originally planning to serve). I don't know if water accidentally got into the bottom of the pans, but my crust was a little soggy. The filling was amazingly creamy (and rich!) I used all heavy cream, but next time I may do 2/3 heavy cream and 1/3 sour cream. Also, I opted for plain cheesecake. Now that the recipe is successful, I will experiment with the flavors. It did take a lot of time and beating though! Since I only have a hand mixer, my arm was sore.
Some of the TwDers experienced cracked tops. Fortunately (and surprisingly!), mine weren't. This was my first cheesecake completely from scratch.
Tall and Creamy Cheesecake
Thanks for this week goes to Anne of Anne Strawberry for picking the recipe. You can find it on page 235-237 of Baking: From My Home To Yours or on Anne's blog.
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