I am away for spring break this week so I will make my post brief.
This week, I made the marbled cheesecake recipe. Cheesecake has been one of my signature desserts, so I was curious to try a different recipe. Since there are just three of us and we would be traveling, I made a 6" cake with a half recipe of batter.
I was surprised to see that there was espresso powder in the crust and the chocolate portion of the batter. I usually eyeball the butter to crumbs ratio for the crust but it was much more sensible to follow Dorie's proportions. I was also glad to see her note that there is always water that creeps into the foil sleeve. I thought it was just me.
I looked at other recipes to decide whether to adjust the baking time for the smaller cake. I decided to take it out 10 minutes early but, when I checked it at that point, it was still underbaked. I baked the half recipe for the amount specified for the full cake and it was perfectly done.
I cut the cake into 8 small slices and it was perfect for each of us to get a few bites here and there with the smaller slices. The espresso flavor came through and added a nice complexity to the chocolate batter.
Give this one a try from the book Baking with Dorie: Sweet, Salty & Simple.
You have a pretty pattern in your cheesecake. I agree that the espresso flavour was really good.
ReplyDeleteSo pretty! I will also be making mini versions of this!
ReplyDelete^^^ that was me! Sorry!
ReplyDeletelovely
ReplyDeleteI like that chubby slice-- nice marbling!
ReplyDeleteI see a baking show in your future!
ReplyDeleteLooks like baking half a recipe is the way to go. Good tip.
ReplyDeleteLooks good...and nice with making half! Enjoy your spring break! (Kim)
ReplyDeleteI am glad that you were able to bake this for Spring break. I hope you enjoyed your trip. Your cheesecake looks perfect.
ReplyDeleteIt turned out beautifully! I'm a fan of smaller versions.
ReplyDelete