Or perhaps I should say "cracks are whack." After all of my diatribes on how to achieve a flawless cheesecake, I ignored my own advice and ended up with a crack. My problem was forgetting to run a thin spatula around the edges of the cheesecake after I took it out of the oven. As the cheesecake cooled, it shrank, but because the sides were stuck to the pan, it separated in the center.
This is a sweet goat cheese cheesecake. I substituted about 1/3 of the cream cheese in a normal vanilla cheesecake with goat cheese, and topped it with lemon curd and a drizzle of raspberry sauce. The goat cheese lent an interesting tang that mellowed after a day in the fridge. I liked it, but not enough to make it again considering the premium cost of goat cheese (although I did get the goat cheese at Trader Joes which makes it much more affordable).
The texture was much creamier than I had expected. I don't know why I thought there might be some graininess, but there was none. I tried to get creative with the raspberry sauce (I was going to do the classic "spiderweb" technique), but the sauce was not cooperative, so I just ended up with a bulls-eye. You can't win them all, I guess.
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