Luckily the pan's seal kept it all out, but make sure to wrap your pan thoroughly!! I bought the USA Pan springform pan with the sealing gaskets, wrapped the bottom in foil, and put a slow cooker liner around it, but STILL managed to get water inside the foil! I was so worried it was ruined, but there was no way to tell until I removed the sides after chilling. I made a slow roasted strawberry sauce to spoon on top and made some whipped cream right before serving. I doubled the crust recipe and still only had it about halfway up the sides of my pan. Everyone loved it and said it was the best cheesecake they'd ever had (I am not a cream cheese fan but thought it was fine). This was my first time making cheesecake, per my daughter's request for her birthday.
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