Jessica Badalana

And it's not terribly sweet.

But, you know, those sugars on the outside caramelize.

And you wouldn't get that in a water bath.

You don't want that in, like, some styles of cheesecake.

The water bath is there to prevent that from happening.

Exactly.

But the whole like the whole thing about the bass cheesecake is that it's got this like caramelized crust.

So that's why it just gets thrown.

I mean, it truly is one of the easiest and hardest to mess up recipes because you combine everything together in a food processor, whiz it up, dump it in, no crust to a bass cheesecake.

And then you just blast in the oven.

So it's very user-friendly.

You do have to nail... I mean, and that is... If there is a pain point of cheesecake, that is it, right?

And Carla mentioned a good way to tell.

You want the... I think she said three inches from the outer edge of your pan should be set when you shake it.

But the middle should still be like...

jiggly you know i was just that was hard for you to say well because i was just thinking about i was just going down a mental rabbit hole of remembering that one of my first boyfriends had a water bed oh no yes i should have broken up with him then and there but i did eventually relationship last too long

I know, waterbeds are gross.

And then I was thinking, waterbeds are not a thing anymore.

Because I was going to give a waterbed as, like, the frame of reference for, like, how jiggly.

And then I was like, do people know?