I was really looking forward to this week's TWD; so much so that even though I was going to be away from home all weekend and I still had pecan pie left, I rushed to make this cheesecake, chosen by The Tea Lady, for Christmas.
I took it upon myself to use my very favorite cheesecake crust ingredient here: Chocolate Teddy Grahams. They went perfectly with the cinnamon in the crust, and the whole thing came together perfectly.
The batter took a little more ingenuity. The directions called for mixing in a food processor. I had to use the KitchenAid. I used the directions for a couple of Dorie's other cheesecakes for mixing guidelines.
The batter was very thick. I've only made "water bath" cheesecake before, so I figured that was normal. Baked as directed, cooled, popped in fridge overnight. It looked GREAT!
Thus I was really disappointed when unmolding the cake to discover that it was crumbly.
I had a really hard time getting it out of the pan and cut into a slice. There were chunks of cake falling unappetizingly everywhere.
The taste is...meh. Not bad, not very memorable either. It's a light chocolate, so I am glad I made the chocolate crust. (The crust is fab.) It's kinda dry. I am wondering if I did something wrong; besides making up the mixing procedure, I used the reduced fat cream cheese for 2 of the 3 sticks, so I wonder if that affected the texture. I don't think I'll make another to find out, though.