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Good grief...this is delicious! Like an intense strawberry ice cream. Center is a tad

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Joined: Dec 12, 2005


Posted to Thread #30336 at 3:37 pm on Jun 9, 2018

too soft: I made so much batter I had to use a 10" springform pan and haven't done that for a while. So my basic cheesecake test of "dull edges, 2" shiny middle" wasn't spot on this time. A skinny slice drooped at the very tip once plated.

[** I wonder if more egg yolks would have solved that problem?]

Otherwise, this sucker is yummy. The strawberry flavor soars over the cream cheese and condensed milk profiles.

Too soft to give away slices for library...I think I'll churn the baked filling in my electric ice cream maker and then hand-fold in the baked graham cracker crust. That way I can just store and scoop out servings.

** I will never know the answer to this because I will never be able to replicate this recipe.

Jesus saves. Buddha recycles.

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