Smith Family Weblog

A few weeks ago, I posted about how difficult it is (for me, anyway) to bake a cheesecake without the top cracking. Well, finally, I had some success.

I made an cookies and cream cheesecake for Bryan’s birthday. I used a slightly different recipe: In addition to cream cheese, eggs, sugar and vanilla, this one called for a quarter cup of sour cream and heavy cream. And peanut butter Oreos, which I did not need to know existed.

I think the real trick, though, was shutting off the oven after 40 minutes. Instead of taking the cheesecake out at that point, the recipe suggested leaving it inside (in the water bath) with the oven door ajar for another 30 minutes. Perfect!