Katherine Beto, the pastry chef at Braeburn in New York City, has three rules for making the perfect cheesecake: Start with all of the ingredients at room temperature, scrape down the bowl to avoid lumps and don’t overbeat the batter. The result is a sublimely silky and light dessert that she flavors with pumpkin, cinnamon and cloves and tops with a gooey, buttery pecan praline.
More Related Recipes:
Pumpkin Desserts
Amazing Cheesecakes
Great Fall Desserts
Published
November 2008
You Might Also Like
Comments
Add A Comment