Alton Brown’s Cheese Cake
The genius of Food Network did it again….per the request of my hungry hordes, I decided to give Alton’s Cheese Cake recipe a whirl, and it didn’t disappoint.
Here is the recipe. I read many of the comments, so I baked the cheesecake for two hours at 250 with an hour of in-oven resting time. It looks perfect after chilling overnight. No cracks!
Also, several of the comments mentioned YouTube videos for this recipe. As a first time cheese cake baker, I found them to be really, really helpful (in two parts).
Edit: I made this cheesecake again last week. As I got into it, I realized I didn’t have any Graham Crackers. OMO! But what I DID have, in the freezer, was a half a batch of graham cracker dough, h/t my pal Mary. So I thawed the dough, and used it as a “pie crust” (following Alton’s directions for using the parchment paper). I covered the bottom of the cake pan with dough, working it about half way up the sides of the pan. Then I poked numerous fork holes in the dough, and blind baked it for about ten minutes at 350. Cooled and filled, per Alton’s instructions.
This was a totally serendipitous event…the crust was amazing, and has me thinking about trying a (on the bitter side) chocolate cookie dough as well.
Edit: Note to self…275 for an hour and a half in the twitchy oven…then a rest of an hour. Perfection!
~ Blonde Gator