Having made many many cheesecakes in the past, I have ALWAYS made mine in the food processor with the steel blade. This guarantees a perfectly smooth consistent texture. Always use expresso powder recipes call for 'strong coffee'- really intensifies the chocolate flavor. I've also used cappuccino liquor for an added flavor. I always wrap the bottom of the springform pan with 3 layers of heavy duty foil and bake in a water bath.
This is the method that Juniors'(Brooklyn) uses for its' famous cheesecakes to keep them extra creamy!
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Having made many many cheesecakes in the past, I have ALWAYS made mine in the food processor...