🗳️ The great debate
Dense and smooth with a graham crust, or burnt on top, no crust, and creamy in the middle. Which cheesecake is better?
Tap a side to vote. You will see the results right after.
Two and a half pounds of cream cheese beaten with sugar, sour cream, lemon, vanilla and eight eggs over a graham cracker crust, blasted at 500°F for 10 minutes, then baked low at 200°F until the center reads 150°F for a tall, dense, creamy cake.
No crust and no water bath: cream cheese, eggs, sugar, a spoonful of flour and cream stirred together by hand, poured into a crumpled parchment-lined pan and baked hot at 410°F until the top is nearly black and the center still trembles.
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