A&S Cheesecake

So yesterday morning I got the cheesecake from the fridge where it set up overnight. This is an argument in the pastry world, how to properly set up a cheesecake. Some leave it out at room temp for 4-6 hours, some overnight, and some in the fridge overnight. This recipe calls for a combination. Leave out at room temp for 2 hours, then in the fridge 4-6 hours. I let it sit in fridge overnight before unmolding it. It was really soft, maybe too soft.

I would have liked to bake it for maybe 5-10 minutes more but I am following Sherry's directions EXACTLY for this project. It could also be that I am not used to such a traditional cheesecake. It is incredibly dense, but perfectly sweet. Also you can taste the curds from the farmers cheese b/c I did not strain the cheese like Sherry suggested. I have seen farmers cheese come in many varieties - blocks, some with more liquid, really curdled looking, etc. This one seemed too thick to strain. It came in a block but was soft almost like ricotta. I thought straining it would get too messy and wouldn't be worth it but I admit I should've done it. So much for following her directions exactly!

Here is a picture of just how soft it is...
you can see how crumbly it is on the inside. I ate the piece I sliced before I could take a picture of it :) i guess i was just too excited about trying this cheesecake to stop and take a picture.






Well I'm hoping to get to the next 2 recipes today or tomorrow, but I am working 10-12 hour days at work this week (it is restaurant week here in houston and we are busy!) and don't even have time to go to the grocery store. But this project is a priority and I will make the time to do more projects, if not soon then on my next day off on Sunday.

Thanks for reading and I'll keep you posted!