Jessica Badalana

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.

That's exciting.

Yeah, it's great.