Lessons of the last two cheesecakes....
The difference between red and black raspberry jam is a bit too subtle to survive the amount of chocolate.
Nor did anyone notice that I omitted the vanilla extract.
Jacob's Bourbon Cremes make an excellent crust, with melted butter added in to grant some extra cohesion. When these are absent from the cookie aisle at the grocery store, it's worth checking the international aisle as well.
Packing the sides of the pan first, then filling in the bottom produces a more even thickness than the other way around.
If baking a cheesecake for a random audience, remember nut allergies. You'll probably want to use (regular) Oreos for the crust, and Ghiradelli's for the chocolate.
Arcticzone has a nice cooler about the right size for two cakes, sauce, knives, ice, etc. but the orientation is wrong, so you can't simply sling it over your shoulder unless you are unconcerned by the cakes being sideways. I'm not sure how great a risk that is.
You'll need more plates. And forks. Otherwise you end up with cheesecake "shots". Any leftover paperware can be saved for next time.
November 14, 2005 5:37 PM
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Homemade cheesecake is some the best dessert one can have but when there isn't time I find that it is so easy just to order it online. So a couple of weeks ago I figured that I might try selling cakes on line for when other people don't have time like I don't a lot of the time.
Comment by: Dale November 14,2005