Carla Hall

We loved it.

I don't know if it's because it was savory in the midst of all of the sugar.

I am not a fan of blue cheese, but blue cheese with friends and cream cheese, it was gorgeous.

It was with candied walnuts, and there was honey, and there was also fig.

I think, first of all, balance.

Sweet, savory, salty, a little bit of bitter.

There's a balance in flavor.

There's also balance in texture.

And I think that's where the crust comes in, where you really want to have the balance between balance.

the right amount of butter and a little bit of sweetness in that crust.

When we are doing those shows, it's all about something looking really good.

They have the opportunity to not just have a plain cheesecake with fruit on top.

So now you're getting into, you get to add texture, you get to add more flavor.

That's when you balance it with whatever you put on top of the cheesecake.

It was

You can hide your shame.

You can hide your shame.

If it's a spider crack, great.

If it is a long crack in the middle, if it didn't bake through.

I'm thinking about, let's say, an 8-inch, 9-inch cheesecake.