Cheesecake has never been on my radar to make. Maybe it was the springform pan that always leaks. Or the precarious water bath and resting period to prevent cracking. Or the notion that it takes ‘skill’ to make a standout cheesecake. Anticipating the surmounting cream-cheese-laden leftovers didn’t help either. Make it at home? No. There is a reason the Cheesecake Factory sells cheesecake by the slice.
Lately, I began reimagining what cheesecake could be. It started with Eden Grinshpan’s Cheesecake from Eating Out Loud. Then, Alison Roman’s Citrus Cheesecake. Then, of course, my 9×5-inch loaf pan epiphany. Hide the cracks, add greek yogurt, and make it small-batch. It’s time we all start making cheesecake.