I recently moved to California, a couple days of driving away from my parents and across the country from many of my college friends. So I've realized that most of my family and friends are unable to see my projects and taste my food. I miss you all very much, and I wanted to make a blog to share my creations with you. Now you can see pictures of my sewing and crochet/knitwork. You can make my recipes at home. And maybe it will even inspire you to make some of your own creations.
As for the people this may spread to, I thank you for visiting and hope you will enjoy my work as much as I do.
SO... I wanted to start off my blog by explaining a few things about my cheesecake recipes, since sharing them is a major function of this blog. I own three springform pans: two 4" pans and one 8" pan. I strongly recommend preparing cheesecake in springform pans. They're available at most kitchenware-selling stores, including craft stores like JoAnn's.
As for my recipes, I will always give you a recipe for a 4" pan unless otherwise stated. However, altering recipes for larger pans is incredibly simple. Just double the recipe for an 8", or triple for larger sizes. Baking times will likely increase with size, but the properties of a finished cheesecake will always stay the same. You're looking for minimal jiggling when lightly shaken, light to medium browning on top, and springy firmness when touched.
And as for ingredients, more often than not I make my cakes from scratch. This means that the cookies used for my crusts are also homemade, and I intend on sharing these recipes with you.
Something that's nice and convenient about Blogspot/Blogger is the page option they've created. Up at the top of my blog are pages that explain some of the essentials of cheesecake making. I will always try to link to them within my recipes so you can refer to them for the detailed steps that may not be so detailed in my recipes.
My cakes are always a great balance of sweet and salty. Have you tried salted chocolate? Yeah, it's the same idea here. Whenever I order a cheesecake at a restaurant, or even when I eat someone's homemade cake, it seems like it's always one sweet note. My crusts involve adding a small amount of salt, usually fleur de sel. Kosher salt will work, too. Trust me, it makes a world of a difference.
Try my recipes, read my blogs, enjoy my projects, and always let me know what you think!
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