July, you're here!!!! =) Wow, more than half the year has gone by! Did someone put it in fast forward?!
Just as I've been doing for the past few months now, I start the month with a post about the recipes (mostly sweets, teehee) I've tried. So for this month, I am posting about the Ultimate Cheesecake recipe of Tyler Florence.
(Trivia: Did you know that July 8 is National Blueberry Day? I learned about it from the Princess' summer school)
Cheesecake is one of my favorite desserts. And if you ask what my favorite cheesecake is, I don't have a particular favorite but Blueberry will be up there in the list (and OMG, Cheesecake Factory's GODIVA Chocolate Cheesecake!)
Actually, I have a go to recipe for a blueberry cheesecake which I've blogged before here. It is a super easy and quick, yummy recipe which needs NO BAKING! I haven't tried making a baked cheesecake (yep, those pretty ones which we see in restaurants) because they intimidate me, haha.
Since I had some blueberry pie filling leftovers sitting at the ref, I thought of challenging myself and stepping up my cheesecake game!
There are so many cheesecake recipes online and one of the highly rated I've seen is that of Tyler Florence's from the Food Network site.
And all I have to say is. . . you're the man Tyler! (with matching fist bump, haha!)
And thank you for sharing this recipe! It is absolutely a winner!
But most specially, thank you for making me believe in myself, hahaha!
As Tyler mentioned in his video, what makes cheesecake smooth and creamy is putting them in a hot water bath (also called the Bain Marie method).
To further explain why, I read this at www.chatelaine.com:
Why do I need a water bath?
Some cheesecake recipes don’t call for a water bath, but we prefer this method. The water bath (also known as a bain marie) is used to regulate the baking temperature of the cheesecake. Since the temperature of water never exceeds boiling point (it turns into steam), it keeps the cheesecake baking at an even, slow temperature. This prevents the cheesecake from overcooking (especially around the edges). The steam created by the water bath also further protects the baking cheesecake, keeping the air in the oven moist and humid to prevent the top of the cake from drying out and cracking.
For the complete recipe of Tyler Florence's Ultimate Cheesecake (I suggest you watch the video too), please click here.
My personal notes for this recipe (based on my experience):
1. I added 2-3 tbsps of sugar in the graham crust (only because the graham crackers I used aren't that tasty)
2. The recipe called for lemon rind but since I didn't have a rasp grater, I just used (1 tbsp of lemon juice). The next time I make this, I would use 2-3 tbsps to get more "Zzzing".
3. If you see yourself baking cheesecakes (lots of them! haha) in your future, I suggest you buy a Springform pan =).
Happy Baking! Here's to more good times with homemade cheesecakes!
