So last week was a bit of a trying week in this little baking project of mine. The next thing in the â€œbasicâ€ recipes section, was learning how to make a graham cracker crust. The graham cracker crust is quite possibly the yummiest of all crustsâ€¦a small gift from above ;-) YUM. YUM. YUM. Graham crackers, sugar, cinnamon, and butter = heaven. I decided to fill up this â€œdeliciousnessâ€ with the Vanilla Cheesecake recipe, also found in the book.
Hereâ€™s a photo of my 1st attempt â˜¹
I think I may have baked it just a tad too long. Do you see the little â€œpuffâ€ for lack of a better word, on top? Whatâ€™s up with that? I was hoping for a more flat appearance. So obviously, appearance-wise that one blew, but taste-wise it rocked. However, even though it was really good, I couldnâ€™t get past that it didnâ€™t look like the picture in the book, so I decided to give it another whirl.
Hereâ€™s my 2nd attempt â˜¹
It looked perfect when I took it out of the oven, and I really paid attention this time, as I didnâ€™t want to overcook it and get the â€œpuffâ€ again. So I set it on the wire rack to cool. I come back a little while later and there is a BIG crack in it. ARG! ARG! ARG! It looked worse than the first one I made. (Jenny=pissed.) Thomas took that one to work, he said his co-workers could give two shits about what it looked like.
Hereâ€™s a photo of my 3rd Vanilla Cheesecake.
This time I doubled the crust recipe, I didnâ€™t end up using all of the mixture, but about Â¾ of it. I think I am content enough to move forward now ;-)