Cheesecakes Are a Piece of Cake to Make
Cheesecakes are fairly easy to make, even with a lack of fancy machinery or baking tools. I did not use an electric mixer to make the batter; nor did I use a spring foam pan to bake the cheesecake. I used my arm as a motor and a large fork as my “whipper thingy.” It was hard and painful, but it was definetly worth it. As for the spring foam pan, I opted for a 9 x 9 inch baking dish. The cheese cake tasted creamy and sugary, but not too sugary. It was served at a belated birthday party for a friend of mine, and guests who tried the cake agreed that it tasted good! I ground up a recent batch of cookies I made for the crust (The cookies were left-overs from a holiday card drive for children. Me and my friends packaged hand-made cards with cookies and chocolate and donated over 50 card packages to the patients at the Children’s Inn at NIH). The crust was a little crumby and fell apart easily; I probably should have binded them more with butter. I used a recipe from Mark Bittman’s flagship cookbook, which my girlfriend bought me, in order to make this cheesecake.
Anyways, Christmas Eve soon! Happy holidays everyone! I will be taking a trip to New York tomorrow and will write about all the food there!