Cheesecake

Not all cheesecakes are the same. It is one of those recipes that can sometimes dissapoint. There are so many recipes and this is a lesson unto itself. Just because a recipe is published does not mean that it is good. This is an especially important lesson for students who are so used to just looking things up on the internet. To be honest, many chefs do this as well, but it is important to realize that many of these recipes are not as tested as you may think and the authors are not as seasoned or have  a well developed palate. Be picky and taste, taste, taste.

I mention this because it took me awhile to find a cheesecake recipe that I loved. They are many that are reasonably fine but I wanted our cheesecake to stand above anyone elses. I finally found the recipe I was looking for in Gisslen's Baking textbook, a good resource because of the larger scale recipes that it contains. This recipe, when baked correctly, has the best texture. The best!

When I was just a dishwasher, many years ago, before beginning my formal education in the Culinary Arts, the pastry chef at the Lighthouse Inn in New London made a highly regarded cheesecake. Rumor was that he had worked at the White House for a time. The crust that he used for his cheesecake was made with buttered oreo cookie crumbs. Yummy as that sounds I wanted ours to be a bit more neutral and anyways, I favor a Nill Wafer above even a Graham Cracker one. However, you are free to use your personal favorite. Just remember to wrap your pan with foil and bake in a water bath.