I knew I was making something wrong (not letting it cool in the oven , not passing a knife along the border or ?) and it cracked ! But I'll copy Amanda and glaze it tomorrow !
Can someone tell me why this wonder is called Low ?
This easy and delicious (I licked the spoon ) recipe was chosen by Margaret of Tea and Scones and I'm sure it will be very appreciated tomorrow after the due cool rest.
Please visit Margaret for the recipe and the others TWDers for more lusciousness !
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12 comments:
Oh, Amanda's ganache looked wonderful. Your cheesecake looks great. I think cracks are good.
Looks great Natalia - cracks can easily be covered by even more delicious things!
Cracks are an excuse to add a wonderful topping (of chocolate) to the cheesecake. :)
I cool my cheesecakes in the oven by default now - no cracks that way! I bet yours is tasty though!
It looks nice! A crack won't affect the taste. But ganache will taste great!
I think I'd want ganache even if no cracks were present. Your cheesecake looks delicious!!!!
Mine had a small crack, but that didn't take away from the chocolate flavor.
Yours looks just right.
Thanks for baking with me this week.
I barely noticed that crack until I read the post and then went back and looked for it. I'm sure ganache will look and taste great, but the cake looks wonderful on its own.
Crack? What crack? But ganache will only enhance the flavor of this one.
Delicious! I don't care if it cracks.. I will be right over to help you eat it!
Great gingerbread too - awesome!
Your cheesecake looks wonderful and it's no big deal if it has a crack. I bake my cheesecakes with an aluminum tent on top and remove it just before it is ready. I have never had a crack but I don't know if it is because of this way of baking it. Mest best wishes to you and your family for the New Year.
This cheesecake must be delicious!
Cheers,
Rosa
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