This weekend I made my first cheesecake. It was a gorgeous day for a Saturday in December and I’d been itching to bake all week. Smitten Kitchen’s most recent post was a decadent looking cheesecake featuring all my favorite things…Oreos, Kahlua and espresso. So why not? My friend Megan had the morning free so we spent the afternoon baking this bad boy and catching up. Perfect Saturday.
You can find the recipe here: Everything taste wise went off without a hitch. The only issue was after baking the cheesecake contracted a good 1/2″ on all sides of the crust resulting in a gap between the “cake” and the “crust”. Does anybody know why this happens, or how to avoid it? It was initially unsightly, but I was able to pipe frosting to camouflage the gap. Other than that, it was perfect.