The Tall and Creamy Cheesecake was quick to put together. I'd read somewhere (I think either a Malgieri cookbook or The Cake Bible) that a crust on a cheesecake isn't necessary. This was the first time it'd worked for me! I used parchment to line the base of the pan, and then just slid the cake off the base to the cake plate after it was chilled about five or six hours.
The cake was very fluffy as other reviewers had noted. I'd like to try the lemon or lime versions.
Next week is French Pear Tart selected by Dorie Greenspan!
2 comments:
Looks lovely! I can see the creamy from here. ;-)
Very nice cheesecake. Love that you made it crustless.
happy new year
Amyruth
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