Tuesday, February 28, 2012

a pinteresting cheesecake


my version of this delectable recipe
as you can see it looks divine
the taste is wonderful
the presentation is unforgettable
but i have a few tips 
to simplify and make it even more irresistible

when making the crust you don't need to wrap in aluminum foil or put in freezer

when making cheesecake bake at 325 degrees until the filling reaches 160 degrees
about an hour (check with thermometer by placing in center)
 about 1 1/2 inches around the outside will be firm 
but the center will still be jiggly but will set up as it cools

the original recipe wants you to bake for 1 hour and 15-30 minutes 
in a water bath (not necessary)
this is too long the cheesecake will crack and be dry

take it out of the oven when it reaches 160 degrees
the original recipe wants you to turn off the oven and prop the door open when done
 and leave in for another hour (not necessary)

when beating the cream for the mousse 
the chilled bowl and beaters are not needed but do use a glass or metal bowl 

and one last tip don't forget the whip cream on top
bon app├ętit

i'm on my way home and already missing
my grandkids

only 2 days left to enter the february giveaway !!!

1 comment:

  1. That cheesecake looks really good! I can't wait to try it!
    Your grandkids are so sweet!!

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