It’s the cake recipe I’m known for amongst family and friends. The one that prompted family members to look for business building for rent so I could move in a make this recipe all of every day.
I’ve created flavor combination into the hundreds. I’ve day dreamed about the huge production lines like Eli’s and spreading this glorious treat far and wide.
It’s not sculpted, modeled, adorned with sugar flowers or wafer paper decor.
Soft and creamy atop a delicate crumb crust. Never a hint of gold atop, always perfectly pale. Made with two cheeses, a hint of lemon and the best quality Nielsen-Massey bourbon vanilla bean paste, you’ll never want another cheesecake again.
This recipe, adapted from some online musings over the years, has become my signature and the dessert that is expected when I attend gatherings.
And so I’m sharing it with you in the hopes that you will become the cheesecake master in your circle of life :
Are you ready for it? Here’s the recipe and how-to, but just below you’ll find my LIVE Facebook Cheese-Cake-Along where you can bake along with me in real time. Lots of tips, tricks, hints and mishaps included. As always.
Cheesecake-a-long: Part 1
Cheesecake-a-long: Part 2
Cheesecake-a-long: Part 3
Cheesecake-a-long: Part 4 – De-Panning