Again, today's recipe came from Gourmet Magazine (December 1992). According to Wikipedia, Gourmet Magazine stopped publishing in October of 2009, although it continues in an online format. The cheesecake recipe was from The Langford Resort Hotel. Unfortunately, the hotel was demolished in 1999. I'm uncertain if I'll ever be able to sort out how to get permission to reprint the recipes here.
Anyway, the cheesecake was pretty easy to assemble and on first popping out of the oven, it looked really nice. Unfortunately, after a few minutes of cooling, the surface developed unsightly canyons. There must be some sort of trick that keeps cheesecake from cracking.
~ Edit: 13 Jan 2012 ~
Here's a photo of the cheesecake after my family dug into it. The berries did a great job of covering over the canyons and even allowed some of the berry flavours to infuse into the cake itself.
I think if a recipe has been published you can probably reprint it without specific permission as long as you credit the recipe creator and the original publisher. Much like citing any work that's been published in the public forum. Hope that helps!
ReplyDeleteI think if you slide a knife or spatula around the edge of the cheesecake between it and the pan immediately on removing from the oven, it may prevent the cracking in the center.
ReplyDeleteThanks for the tips!
ReplyDeleteI have this recipe which I tore out of the magazine when it was first published. I will share it with you privately if you want to email me.
ReplyDeleteThanks for the offer! I'd take you up on it, however I still have a copy of the recipe. :)
DeleteI love this cheesecake. I lost the recipe a few years back. I would love a copy. scamherstweb@yahoo.com Happy New Year! Paula
DeleteI love this cheesecake. I lost the recipe a few years back. I would love a copy. scamherstweb@yahoo.com Happy New Year! Paula
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