Friday, October 20, 2006

Scrapbook recipe swap

I told myself I wasn't going to get into any more swaps but I came upon this one a while back and just could not say no. Cheesecake - who can resist it? And it is a desert that most of my family loves! So I thought getting a bunch of cheesecake recipes sounded like an awesome idea.

I have a favorite recipe that is so easy and so good. I love to make this when we go to a picnic or family gathering of some kind. And everyone always raves over it.


It is called Creamy Lemon Cheesecake, but it got a little pet name at my house. My husband always gave me a hard time when I made it because no matter what I did it always got this huge crack down the middle of it when it cooled. I had followed the advice of my mom and others and tried many things all to no avail. It still got the crack every time! I tried to cook it at a lower temperature and a little longer along with other suggestions. Still a huge crack! So he decided to start calling it my Fault cake, because he said it kind of looked like the San Andreas fault line!


So now it is known as the "California Fault Cake" in my house. Crack or no crack it is still yummy!


Any one out there an expert baker that knows what needs to be changed to lose the crack?


5 comments:

texasjodylynn said...

Gorgeous recipe page Cyndi. NICE! :)

Teresa said...

So pretty! Try baking the cheesecake with a pan filled with water underneath it, or place the cake pan on another pan filled with water.

Jen said...

This is just beautiful Cyndia!!!

Cindy Keery said...

Beautiful page!

mrsmaxson said...

Cyndi,

If you leave the cheesecake in the oven when it is done baking, but turn the oven off and open the door to let the cheescake's tempurature gradually decrease as the oven cools, the crack should not appear. Hope this helps!

Expert Baker,
Central NY