Way back in November, I signed up to bake recipes from Rose Levy Beranbaum’s latest book, The Baking Bible. I love RLB’s fanatical art-through-science approach to baking, and I thought it would be a good opportunity to lend structure to my experiments in the kitchen. Alas, there were too many cooks in the digital kitchen and I went on a wait list.
This past Thursday I got an email from Marie, who manages the list, telling me that a spot had opened up. 😉 So without further ado, here is my first contribution, Fourth of July Cheesecake.
My cake is less red than the picture in the cookbook, I suspect because I used the unbleached flour in my pantry rather than buying bleached flour, which was specified in the book. Also, I had only an 8 inch springform pan, so the cheesecake layer is higher than it should be. I considered slicing it horizontally so the proportions would be better, but decided the risk of creating an uneven surface was too high.
There were no white chocolate chips containing actual cocoa butter at my local grocery store, to my dismay, so I bought a brand name bag of chips but also bars of white chocolate so I could compare the two and make an informed decision about what to include in my white chocolate frosting. There was no comparison. The chips were like smooth, sweet chalk compared to the bars. Guess I’ll have to unload the chips on some hungry teens sometime.