New York Cheesecake (Wilbert's Way)
Posted
Sun, 06/22/03
Wilbert made New York Cheesecake from scratch today. Ever since I've known him, he's told me about a serving of cheesecake he had in San Antonio, Texas that he still dreams about. He has often described the restaurant-style version as almost two inches thick, a goal he tried to achieve today.
We purchased a spring-form pan last night, and this morning Wilbert painstakingly put together the recipe. The method he used was one garnered off a TV cooking show (he couldn't remember the name of the show). I was tickled just to watch him as he made his favorite dessert. He was so happy, little-kid-happy-go-lucky-jubilant, and when the final product came from the oven he was rubbing his hands together with glee.
The cheesecake was marvelous (needless to say, but not quite two inches thick). The the only complaint Wilbert had was the formation of the graham cracker crust. It didn't stay together as it should, so he was wondering how to go about changing his methods for the next time. I found a good recipe for New York Cheesecake at Epicurious, as well as an addendum for the crust.
I'm not much of a dessert-eater. I prefer salty and savory to anything else, but I have to say Wilbert's cheesecake was a treat and I wouldn't mind having another piece.
Tags: Desserts
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