Cheesecake

Spring has sprung! At least as far as the calendar is concerned. There’s still snow here, but we won’t dwell on that.

Since it’s spring, let’s make cheesecake. Because we can. You’ll need a spring form pan (spring…spring form…get it? ha). A spring form pan is a great investment. You’ll need it for cheesecake, as well as ice cream pie. Did you know you can use it make regular cake, too? You can.

I used this recipe by Tyler Florence. It’s called The Ultimate Cheesecake for a reason. It’s delectable.

First make your crust. If you’re gluten free, buy gluten free graham crackers. That’s the only adaptation you’ll have to make to this recipe gluten-less.

IMG_0026Then mix your filling. Pour it on the crust and smooth it out with a spatula.

IMG_0028Now make a tinfoil boat for your pan. This is the weird part, but my theory is the water in the roasting pan keeps the oven nice and humid.

IMG_0031Bake the whole thing, roasting pan, water, and cheesecake. Don’t over-bake!

IMG_0032Top with blueberry sauce (use this recipe!).

IMG_0036Your taste buds will be ecstatic. I promise.

I wanna know: Is it spring where you live?

2 thoughts on “Cheesecake

  1. Pingback: Slow Cooker Pulled Pork and Homemade Barbecue Sauce | Balance and Blueberries

  2. Pingback: Mini Blueberry Pies | Balance and Blueberries

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