Jessica Badalana

But the other thing that I want to say about...

new york cheesecakes so a lot of cheesecakes are baked in water baths but that's not true of all new york style cheesecakes a lot of them are just put into the pan and then thrown into a hot oven and so they puff pretty dramatic they puff pretty dramatically they get brown on top and then they kind of sink so it has that like brown almost skin like crust to it which is kind of a distinctive feature of a new york cheesecake

Well, and it makes sense because cheesecake is essentially a custard.

You know, it's cheese and sugar and eggs and egg yolks.

And so, you know, you want to cook it gently because the risk is that if you're cooking at too high of a heat for too long of a temperature, without that insulation, it's going to curdle.

Yeah.

And that's gross.

I think we can both agree.

That is not what you want.

I mean, and we have recipes, like a lot of recipes for cheesecake on our site because people request them.

And we have, you know, like pumpkin cheesecakes.

We've got like... I'm sure we have chocolate cheesecake.

Irish cream cheesecake, I think.

Cannoli cheesecake.

Like we have explored a lot of cheesecake possibilities.

I mean, and today's guest is Carla Hall, who is like no stranger to the cheesecake.

She's developed lots of cheesecake recipes over the course of her career.

Yeah.

You know, lots of variations.

And she had some interesting thoughts about like how to tweak sort of the base recipe.