Cheesecake

Spring has sprung! At least as far as the calendar is concerned. There’s still snow here, but we won’t dwell on that.

Since it’s spring, let’s make cheesecake. Because we can. You’ll need a spring form pan (spring…spring form…get it? ha). A spring form pan is a great investment. You’ll need it for cheesecake, as well as ice cream pie. Did you know you can use it make regular cake, too? You can.

I used this recipe by Tyler Florence. It’s called The Ultimate Cheesecake for a reason. It’s delectable.

First make your crust. If you’re gluten free, buy gluten free graham crackers. That’s the only adaptation you’ll have to make to this recipe gluten-less.

Then mix your filling. Pour it on the crust and smooth it out with a spatula.

Now make a tinfoil boat for your pan. This is the weird part, but my theory is the water in the roasting pan keeps the oven nice and humid.

Bake the whole thing, roasting pan, water, and cheesecake. Don’t over-bake!

Top with blueberry sauce (use this recipe!).

Your taste buds will be ecstatic. I promise.

I wanna know: Is it spring where you live?