Oh yes

I now know how to make cheesecake from scratch, and it is good.

2 thoughts on “Oh yes

  1. I’ve made a few of them in my day. The key is a good belt pan and an uninterrupted hour of cooling in the oven. I don’t make them very often because I would gain 200 pounds.

    1. I don’t like the belt/springform pans, actually… I prefer a solid round pan… While it is wicked easy to get the cake out of a springpan, you can’t cook the cake in a bath of water….

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