Recently I decided to make cheesecake.
I’d never made cheesecake before, but how hard could it be?
So here’s my story.
Part 1 – The Good Intentions
I asked Bogdan to look online for a good cheesecake recipe, because I was going to make some cheesecake. Since he doesn’t like regular cake but loves cheesecake, it was no trouble for him to immediately sit down at the computer and start browsing cheesecake recipes. Using our favorite search engine, Swagbucks, he came up with this fabulous-oh-so-amazing-so-mouthwatering cheesecake recipe.
“Yes, please!” is what I was thinking! I promptly printed it out and we went to the store to get ingredients. I am not one to typically run to the store for ingredients for a specific recipe, but we needed things anyway, live about a quarter mile from the store, and this was a special occasion. (How could making that cheesecake not be?)
Part 2 – The Beginnings
Ingredients all bought, it was time to start.
The first thing I noticed was that this recipe called for a 9-inch springform pan.
“How much different can an 8-inch pan really be?” I thought, as I looked down at my only springform pan – a good deal I had snagged at TJ Maxx shortly before the wedding. I decided that it should fit – just maybe be a little taller.
Part 3 – The Accuracy
I followed every part of the directions 99%, which is a big deal for me. The only thing I changed was using extra vanilla extract in place of the almond extract, which shouldn’t really affect the cheesecake that much if you ask me.
Part 4 – Baking
I didn’t see any specifics on the recipe about which shelf in the oven on which to place the cheesecake. I recently got an oven thermometer because my epic green oven is extra hot. I cautiously adjusted the oven dial until the thermometer matched the recipe. I was not going to screw this up!! I decided to bake it on the top shelf. I had no previous experience with cheesecakes, but it seemed like a wise decision.
I noticed that the “batter” was pretty high up in the pan, but I (foolishly!) thought to myself,
“It’s a cheesecake! There is no leavening in it. It’s not going to rise! It’ll be just fine.”
I set the timer for a short time so I could come back and check on how my cheesecake was doing.
Part 5 – The Disaster
When I came back, much to my surprise, the cheesecake had risen greatly! I still don’t know how that was possible, but believe me, it happened!! Not only had it risen, but because it was only in an 8-inch pan and on the top shelf, it was touching the top element in my oven!
“Oh no,” I thought. I decided I would have to brave the hot oven and slide it out, carefully move the shelf down, and place it back in.
Silly, Silly me.
When I tried to gently pull it out, the top of the cheesecake fell off – onto the red-hot element at the bottom of the oven.
“Now I’ve done it!” I thought, as I started to smell burning cheesecake.
I didn’t know what to do. The oven was 350 degrees and, I gathered from the red-hot coals of my cheesecake, the element was on.
The smoke alarm went off while I was trying to decide what to do, generously alerting Bogdan (and his brother, with whom he was on the phone!) of my predicament.
I set the cheesecake on the stove and turned off the oven. I scooped up the burned cheesecake with a spatula and put it down my garbage disposal – I didn’t want to risk putting it in the trashcan because the cheesecake resembled red-hot coals!
I moved the shelf to put the cheesecake back in my oven.
I finished the baking of my now-ugly cheesecake.
Part 6 – The conclusion
Now would you believe what my cheesecake did as it sat, cooling?
That devil sank down like crazy. You’d never believe it rose at all!!
This recipe tasted delicious, but it was a little overdone when I made it. 😉 I also opted to spread the chocolate topping all over instead of drizzling, because it didn’t look like drizzling would improve its looks at all.