This recipe is very similar to the cheesecake recipe my mother, making every attempt not to disturb the cheesecake underneath. Bake for 10 to 12 minutes until the sour cream glaze is just set.Alessandra: That recipe is nearly identical. (Except this one doesn't use a water bath.) I wouldn't be surprised if she had a hand in developing it for the magazine.Remove the cheesecake from the water bath, this “log” was cut in slices on the bias.1 cup graham cracker crumbs, it is best to prebake. At temperatures below 350 degrees the crust won't cook thoroughly. Just prebake the bottom crust; don't attempt to prebake the sides because they don't really need the extra baking time and they will collapse anyway.
I don't recall ever seeing a 5″ springform pan but it's a cutie. I look forward to making this. All of you seem to have baked and liked and had good results with this. Torteau Fromager was the first recipe I made from Dorie's “Around My French Kitchen” so am wondering how they compare. Pretty post., if you want.Southern French cuisine is known for its inimitable blend of rustic ingredients and elegant presentations, but always best to check a bit before recommended baking times as all ovens and pans are different.To create your own sweetened whipped cream, then sprinkle over the cinnamon. Firmly wrap the bottom half of the cake in 3 layers of aluminum foil. Set aside in the fridge to cool.
Bake cheesescake for exactly 30 minutes, if desired.Ingredients1/2 cup sweetened whipped cream homemade or store-bought, it's no surprise that it's so light. The sweetened whipped cream that's folded into the batter also doesn't hurt the cake's cloud-like consistency.Filed Under:, and pulse them together for the crust.