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 appétit
i'm on my way home and already missing
my grandkids
only 2 days left to enter the february giveaway !!!
That cheesecake looks really good! I can't wait to try it!
ReplyDeleteYour grandkids are so sweet!!