Say cheesecake, even if you’re a novice

Presenting this decadent dessert after a big holiday meal is well worth the effort.

from the Daily Gazette on 12/15/16 by John Cropley – There are dozens of different types of cheesecakes, each one treasured by the region or culture that developed it. And yet there really are only two types: Those you make yourself and those you buy from a bakery.

It’s not a particularly difficult cake to make, requiring only a short list of ingredients and no specialized equipment or skills beyond those the casual home baker probably already possesses.

The wonderful smell of a cheesecake baking in the oven and the pride of presenting a homemade version for the closing act of a big holiday meal make it worth the effort for even the novice baker. As a bonus, it needs to be baked at least a day in advance, so it’s one less thing to do on the holiday itself.

Of all the cheesecake styles out there, we’ll focus on the familiar New York-style — super-dense yet still creamy. And for guidance, we turn to Jo Anne Cloughly, professor of culinary arts at SUNY Cobleskill.

Chef Cloughly’s interview article (along with full recipe!) is at the Daily Gazette >>