Sunday afternoon I decided to try my hand at cheesecake. I think I’ve made one or two before. I distinctly remember an incredibly rich Red Velvet Cheesecake I made many years ago. In typical Mary fashion, I mixed and matched a couple recipes to make my own masterpiece. I used Call Me PMC’s Ultimate Cheesecake recipe as a base with Sally’s Baking Addiction’s Blueberry Sauce to make the swirl and topping. Truly a showstopper!
For serving, I topped with more Blueberry Sauce, freshly-made whipped cream (whip 1/2 cup heavy whipping cream with 1 tbsp. of sugar) and mint!
Looks wonderful, doesn’t it? Now on to the bad news. The center didn’t set! The top and sides were just fine, but when I cut into the cheesecake, the center was still too creamy. *Tear* I cooked the cheesecake for about 10-15 minutes longer than the base recipe called for. The center still looked a bit jiggly, but both recipes noted this was typical. I left the cheesecake in the oven with the door cracked for at least another hour also.
Given my total disregard for my own well-being stemming from my inability to resist sweets, I still ate some! And I loved it! Thus, I advise baking this much longer than the base recipe states because this cheesecake is definitely a winner with some tweaking! Of course, every oven is different, so practice makes perfect as far as knowing how the cheesecake should look once done. Below are some very sad photos showing the undercooked center. View at your own risk! *Sad emoji*
Learning through failure is valuable, indeed. I’m looking forward to more cheesecake adventures to come!