Dorie’s tall and creamy cheesecake
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.
Mine 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.
As 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.