- Once the cheesecake is fully cooked (toothpick inserted in center comes out clean), turn off the oven
Category: Fluffy Cheesecake
“To water bath or not to water bath, that is the question”
Some of my readers who baked my fluffy cheesecake using all the helpful suggestions have written to tell me that they had some problems while baking. The problem was usually the same one for all; they encountered cracking at the end of baking and during the cool down cycle. Well, I have also experienced that problem with either a small crack in the middle or several around the edges but never cracking completely through the cake.
November has arrived, which means the holidays are just around the corner! If you are like me, you probably are planning menus for those special dinners and are looking for some classic recipes. One classic recipe for the holidays is Pumpkin Pie, a tradition in many families.
However, coming from an Italian-American family we were not familiar with pumpkin pie for dessert. More likely we would serve pastries, cheesecake or cannoli. So when many of my readers asked for a pumpkin cheesecake recipe using my original Aunt Mary cheesecake formula, I was stuck.
I very fondly remember my Aunt Mary who was my Mother’s youngest sister. She was so loving and caring and a wonderful Mother to her three children.
In fact, she was like my second Mother and I spent many a day visiting her and also spent summer vacations with her.
She loved to laugh and make others laugh and she was a mentor to me on being a good Mother and wife.
Aunt Mary was also a great cook and I learned many a dish from her.