Cheesecake is hands down one of my favorite desserts. Not only are cheesecakes delicious... but they're so simple and inexpensive to make and yet... when you make one from scratch and take it somewhere... people act like you're a baking genius. Seriously... you want to make something easy, cheap, and something that can be done ahead of time that will knock people's socks off?? Cheesecake is your answer.
I was excited that Anne of Anne Strawberry chose Dorie's Basic cheesecake recipe Tall and Creamy Cheesecake for this week's Tuesdays with Dorie, because I love trying out new recipes.
My previous go-to recipe for Cheesecake was a Tyler Florence recipe. It's foolproof. I've made it 100 times... with splenda, with sugar, with a water bath, without a waterbath. Seriously folks you can't mess this cheesecake up. It's light and fluffy with a little tang from the sour cream and lemon and it's white and crack-proof on top. A gorgeous, delicious cheesecake.
But, move over Tyler... there's a new cheesecake in town. Dorie's cheesecake is texturally my favorite cheesecake. It's cheesecake how I like it... soft and creamy, but not gooey (as I find cheesecake factory's cheesecakes to be). I think after making a few cheesecakes now... that I prefer cheesecakes with more heavy cream than sour cream. I think the cream is what makes for a browned top, but I don't mind that. I'll take flavor over looks any day. This recipe calls for both, but you can choose to omit one and use entirely the other, or a mixture of sour cream and cream. I used a mixture. Some sour cream and some heavy cream.
This cheesecake is dynamite and will definitely be my cheesecake recipe from now on.