If you follow me on Instagram, you’ll know that I’ve spent the last few months testing a Japanese cotton cheesecake recipe. Japanese cotton cheesecakes are a cross between the creamy, regular ol’ cheesecake that we know and love and a light and airy Genoise sponge cake. As opposed to being dense and creamy like a […]
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sarah kieffer’s picture perfect cheesecake
I told Sarah that I would be making her coffee cake. It was the first thing I’d made from her new cookbook, The Vanilla Bean Baking Book. I didn’t have a good coffee cake recipe that I relied on, and hers was as good as any, with its toasted almond flavor and a dreamy cream […]
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Miette’s Miniature Cheesecake
In my last post, I talked about how homemade honey graham crackers could really elevate your baked good. In this post, I prove it. Folks, meet this miniature cheesecake from San Francisco’s famed Miette bakery. It’s made with a crust from homemade honey graham crackers and is living proof that the extra step of homemade […]
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Thanksgiving Lemon-Berry Cheesecake, Pt. 2: How to Hide the Cracks in Your Cheesecake
Interestingly enough, the first time I ever made cheesecake was also for another Thanksgiving dinner during my senior year of college. My parents, neither of whom were American, didn’t think it was necessary to fly me out to wherever they were living at the time (the Philippines? Sakhalin Island? I don’t even remember) for a […]
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Thanksgiving Lemon-Berry Cheesecake, Pt. 1: The Recipe
Unfortunately, I’ve been pulling 12-hour days at work for the last week and a half and haven’t had any time to actually try some of the modifications to the Hummingbird Bakery’s vanilla cupcakes recipe that I suggested in my previous post. I haven’t even really had the chance to really check out my new KitchenAid, […]
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