Jessica Badalana

And then you would chill it.

Yes.

Okay, so this is a regional variation, right?

So it's a graham cracker crust, dense cream cheese custard, and then a layer of very lightly sweetened sour cream across the top.

I mean, so it was... That sounds delicious to me, and I think it could sort of...

You know how in the French tradition, it's like cheese followed by dessert, cheese as dessert.

I could see that being a very elegant sort of conclusion.

And in some ways, that makes more sense to me than traditional cheesecake, I guess.

So, you know, this episode where you have all of these cheesecakes to judge, like what were the judges sort of looking for?

Like what's a perfect cheesecake?

How do you know when your cheesecake is properly baked?

What are you looking for jiggle-wise or not jiggle-wise?

So the three inches from the sides of the pan should look like that.

And unlike other cake, where sometimes you say it'll pull away from the sides or dip a toothpick in and test.

You can't do that here.

Yeah.

A chalky cheesecake is a truly sad thing.

It's a sad thing.

And there are actually quite a lot of them out there.

I feel like I've eaten.