I want to start this post by thanking Anne, of Anne Strawberry, for giving me an excuse to bake a huge (HUGE) cheesecake. Thank you! Thank you! Thank you! What a fabulous recipe to end the year with. I haven't baked a cheesecake like this in years and that is partly because the rest of the household isn't as crazy about cheesecake as I am, and also because, well, it's cheesecake and if I make it, I eat it!
As I have mentioned before, cheesecake has got to be one of my favorite desserts. The name of this cheesecake is Tall and Creamy and let me tell you, the name doesn't lie. With 2lbs of cream cheese, heavy cream, sour cream, 4 eggs and a list of many other tasty ingredients, this is not a lightweight. But, its texture is surprisingly light and fluffy. I opted to go for the chocolate crust and to keep the cheesecake part plain. As you can see from the pics though, it wasn't plain for long. Caramel sauce was the perfect complement for the tangy taste of the cheesecake.
Baking a cheesecake in a water bath was new to me but it went fairly well. Martin found some extra large, heavy-duty aluminum foil for me so I could wrap my springform pan completely and not worry about water seeping through the pan. I did bake the cake about 15 minutes longer than the one and a half hour specified as it was still pretty "giggly". I was a little concerned but, I turned off the heat and crossed my fingers.
I had nothing to be concerned about as the cheesecake set perfectly well and tasted fabulous. Even Martin, who isn't a real cheesecake fan, thought it was delicious. I can't say if I like the fluffy kind or the dense kind better but that just means I'll have to experiment a little more. Should you want to experiment a little yourselves, you can visit Anne's blog for the cheesecake recipe. And for even more inspiration, visit the rest of the Tuesdays with Dorie gang, I'm sure you'll find a few interesting cheesecake variations to start on. Have fun! :)