Evilsciencechick

For those of you that have been hounding me on twitter and facebook, here it is!

Keep in mind, I don’t measure very well.  And I would probably do certain things differently if I made this again (I’ll put those notes in italics).  I use a buttered, nonstick springform pan to make my cheesecakes.  I wrap the bottom and sides of the pan in a few layers of foil so that it doesn’t get soggy in the water bath.  I also don’t have a roasting pan big enough to fit the springform, so I use a half baking pan filled with water.  It’s enough to keep mine from cracking.

Ginger Pear Cheesecake More »« Less