Sometimes springform pans leak, and sometimes they don’t when placed in a water bath. I’m not willing to put the work and money into making a cheesecake to have the crust soak up water. I like the results of using a water bath so I’m not giving that step up. I’ve tried wrapping with foil, but unless it’s perfectly wrapped then it can leak. I should probably mention that I’m a terrible present wrapper anyway so it might all just be in my technique… LOL. There are “Cheesecake Moat Pans” you can buy, but I didn’t feel like adding to my already full cabinets. So, I used an oven baking bag; more specifically a slow-cooker liner because that’s what I had in my pantry. I just wrapped around and clipped near the rim and VOILA’!!!! Leakproof. I just popped these two cheesecakes into the oven. I used coconut extract instead of vanilla, but I’m not sure it’s going to be noticeable, and I added a lot. For the crust I used a combination of NILLA wafers, freshly toasted pecans and about 10 wafer-thin coconut cookies. I was scraping the barrel for crumbs to use for my crust since I didn’t have any graham crackers in the house. You can use pretty much any kind of cookie so let your imagination run away with that thought… Mmm 🙂
Super-easy cake. I’m sure once I start pastry school this fall I won’t be using box mixes anymore… sigh. They really are so easy. This has a spongy texture, but super-moist.
1 box chocolate cake mix
1 can cherry pie filling
1 tsp extract. I used 1/2 tsp. vanilla and 1/2 tsp. raspberry. Hey I didn’t have strawberry, close enough. I also use it with the vanilla because I think the vanilla helps round out the flavor and it isn’t too berry-ish. Is that a word? LOL 🙂
Beat eggs with fork and then mix in the other ingredients. Don’t over-stir, just until mixed. Pour into a greased bundt pan and bake @350 for 35 minutes or until done. I topped with a chocolate glaze, but you can use frosting if desired. Glazes are easy and can be made with chocolate chips and heavy cream or butter, and about 1/4 tsp. vanilla extract. Make sure if you use a glaze to pour it on while cake is still warm.
I made an incredibly yummy, and oh so super-moist, brownie cake in a bundt pan. Unfortunately, my iPhone camera left much to be desired and the colors just came out… wrong. So, I’m sharing the link with amazing pictures on it. I substituted Kahlua for the water and it came out great, still mildly flavored, but yummy nevertheless. You can sub any liquor or even milk for the water. Mix and match and have fun. This is an extremely moist and very gooey brownie cake. It is more dense than a typical cake. It’s, well, brownie-like just ramped up a bit 🙂