do you know i have not done a cheesecake before? neither none like this one! ROSE’S heavenly CAKES: Cranberry Crown Cheesecake (page 241) is based on Cake Bible’s classic: Cordon Rose Creamy Cheesecake.
truly creamy, as it starts with the silkiest heavenly cheesecake batter i know of. note the little black specks are vanilla seeds: i store my vanilla seeds in vanilla extract.
for a heightened heavenly experience, use ladyfingers instead of a traditional cheesecake cookie crust. ladyfingers absorb moisture and flavor from the batter as it bakes, turning into the most extra-sensorial cheesecake crumb-crust-like you can imagine. i ought you to try this.
to prevent cracks or over browning towards the end of the baking time, it is recommended to loosely tent the cheesecake with a piece of heavy duty aluminum foil. but here is my take: instead of foil, i use the lid of for my 12″ braiser pan since the pan itself is the water bath! how perfect can this be?
note: pictured, a 10″ blue silicone pan fitted perfectly outside a 9″ spring form metal pan. this makes the spring form pan 100% water proof. i learned this from Rose: