something new

Thursday, 8 March 2012 • 1 comment

Its been crazy at school and i can't afford to fail so i had to go on a little baking break. After lots of consecutive sleepless nights and finally my assessment, I rested for a while and now i'm back! I stocked up on cream cheese in preparation for this cheesecake marathon. I also needed a tray deep enough to hold the cake tin and water as the recipe said so i went out to look for this. Unfortunately the one i got wasn't big enough so i just decided to use the oven tray i had which wasn't quite deep enough but it had to do. 


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new york cheesecake
I've never made a cheesecake before but i've used this technique for a cookie recipe i've done a thousand times. Flour, sugar, butter and then one egg yolk beaten to a sandy consistency. I then pressed it down to the bottom of a prepared springform cake tin and baked for a few minutes. Then brought it out to cool.






While that baked i mixed the second part of this cake. Lots of cream cheese in this but i guess its expected as its a cheesecake. Once the mix was ready, i poured it over the cooled base and put it in the oven. 







I put the tin in the oven tray and filled it with water. It was meant to bake for thirty to forty minutes but when i checked it, it was definitely not ready so i left it for a while longer, checking on it regularly. After another thirty minutes, nothing had really changed so i put on the top burner and turned up the heat. 


Got carried away and left it in a few minutes too long. It rose really high and burnt. Wasn't so bad though, it was easy to take the top layer off then i put it in the fridge overnight.




1 comment

  1. Just so you guys out there know, Temi's cakes are heavenly. Got a choc cheese cake last weekend as a gift and I feel I should've paid for it. Top stuff!

    ReplyDelete

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