First, I'd like to apologize to my loyal readers for my lack of posting. I have been busy working on another blog: School of Eating Good, which is my new baby. This blog features recipes, techniques, and information on basic cooking. School of Eating Good is targeted at young adults who find themselves cooking, often for the first time in their lives. On Facebook, School of Eating Good is associated with Boulder, CO Food Revolution, part of the Jamie Oliver Food Revolution. Search for us and like us!
Back to the cheesecake...lots of people ask me about cheesecake. Has to be the most challenging "easy" dessert out there. Why does my cheesecake crack?? How can I stop this? Why is my cheesecake dry and grainy? I offer a few suggestions here and a recipe.
The Five Reasons for Cheesecake Failure
1. You over-bake it. It's not really a cake, it's a custard. If you bake it until it's solid, it's over-baked. It should jiggle in the center when you take it out of the oven. If the recipe says bake until it doesn't jiggle, get a new recipe, like the one below. Baking the cheesecake less will solve both the cracking and the dry, grainy problem.