I had a great cheesecake adventure this weekend. I tried out George Geary's peppermint cheesecake recipe from The Cheesecake Bible. It was a big success . . . and a big mess.
The mess: I accidentally didn't use a big enough pan for the recipe. My spring form pans (I got a set of three a few years ago) don't seem to say how big they are anywhere on them. So I just looked for a pan that was bigger than my 9 inch cake pans and assumed it was a 10 inch spring form. Not quite. Which meant burning cheesecake on the floor of my oven.
I also found out that my kitchen aid is not meant to mix the amount of cream cheese required for a 10 inch cheesecake, so I think in the future I'll just halve the recipe.
The success: This recipe made a huge amount of cheesecake! And I really enjoyed the bits of peppermint crushed in it. So we shared it with a bunch of friends and everyone loved it, as long as they liked cheesecake and peppermint. One friend called it "decadent," and that's what we found it too. I wouldn't want to have this cheesecake lying around my house!
The only thing I would have changed is that it wasn't chocolaty enough for my taste. My husband I love chocolate, intense chocolate, so when the cheesecake batter was only a light cinnamon-brown, I was nervous. I thought about melting more chocolate but decided to stick with the recipe. So if I make this recipe again, I'll halve everything except the chocolate and see if that gets me the deeper chocolate flavor we like.
But so far, I like The Cheesecake Bible and George Geary. Sometime I'll have to check out more of his recipes.
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