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Dorie’s tall and creamy cheesecake

February 3, 2009

This epic cheesecake is by far the most fiddly yet most worth the fiddling I’ve ever made. The directions are really brilliant, so I won’t repeat them here, but I will do a “NZ” version as it were, for an 8″ cheesecake, because, by god…that was big enough! I decorated mine with strawberries around the sides, but anything goes really with this cheesecake, which is a fantastic basic yet deliciously fluffy batter.

birthdaydinner4Mine didn’t end up being all that tall, but that didn’t particularly bother me. Now, when I say this is fiddly, I mean not only does it require some level of concentration, but it also requires that crazy-fying overnight wait, but by god is it worth it. This is the sort of thing you order at restaurants and they give you one meagre slice for $15, leaving you pining for more the next day.

birthdaydinner7As you can see, I couldn’t quite help hacking it a bit just to taste some after the wait…But as you can see, fluffy and soft rather than gummy and jelly-like.

Tall and Creamy Cheesecake

makes one 8″ cake
Adapted from Baking From My Home to Yours, by Dorie Greenspan

For the crust:
1 3/4 c malt biscuit crumbs
3 Tbs sugar
Pinch of salt
60g unsalted butter, melted

For the cheesecake:
750g cream cheese, at room temperature (microwave on lowest heat setting for about 5 minutes)
1c sugar (preferably caster)
1/4 tsp salt
1 1/2 tsp vanilla extract
3 large eggs, at room temperature
1 c sour cream or cream, or a combination of the two (I used all sour cream and it wasn’t too heavy)

Directions from Serious Eats.

2 Comments leave one →
  1. Emily permalink
    February 4, 2009 4:22 pm

    Great foodie blog!

    We’d love for you to join our recipe card swap!

    Share your favorite recipes and get some new ones to try! Check it out! Tell your friends!


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