In honor of our dear friend Mike's 29th birthday, I made my very first cheesecake. It was a New York style cheesecake with a shortbread crust. This type of cheesecake doesn't call for a water bath- which I was expecting to have to attempt. In fact, they're actually cooked at a 500 degree temperature for the first 15 minutes. This was a little unnerving, as I was sure the unseen crust was getting burnt to a crisp. It turned out fine though, with the promised golden brown top from the extreme heat.
I've decided to declare cheesecakes as my new favorite dessert to make, not only because of the seemingly endless variations of fillings and toppings (I made a raspberry coulis for this one), but also because they seem to force one to not procrastinate, since they need to be chilled at least over night. I think next will come a graham cracker crust and some sort of lemon topping....mmmm....
