Last week my friend Rachael was telling me she had never made a cheesecake, so we decided to make one together. I have made a few in the past, and have all the tools needed, and even some specialized hardware (cheesecake pans with removable bottom, which I prefer to spring-form pans). We decided to go with a classic New York style cheesecake, with the addition of some lemon juice. For the crust we used crushed chocolate cookies. The topping is semisweet chocolate, melted on the double boiler with soy milk to give it a more creamy texture. It’s hard to tell in the picture, but the cake is about 4 inches high. We used a water bath when we baked it, so it maintained a really level, uncracked top.

October 28th, 2009 by John (Cho-Tabetai)