Sun Sentinel Broward Edition

Steamy praise for creamy cheesecake

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The bath sits at the apex of civilizati­on. It offers relaxation, restoratio­n, contemplat­ion — plus bubbles.

Other species concur. The bird likes a bath. The dog likes a bath. The cake likes a bath too.

Not the layer cake, mindful of its tender crumb and fancy frosting. The cheesecake — lush and luscious — knows the pleasure of the bath.

Ordinarily the bather strips down and climbs in. Not cake. First it crisps up a crust. Next, it settles into a springform pan. Then it slips on a protective jacket. Finally the cake sinks into its bain marie (in French) or water bath (in redundant English).

The water works as insulation, ensuring the soft cheese and sweet cream stay soft and creamy. No one craves cake, like steak, that’s sizzle outside and rare inside. During the slow bake, some of the bathwater turns to steam, which helps the pretty pale cake retain its dewy complexion and avoid unsightly cracks. The bath-and-sauna treatment leaves the cheesecake silky, sumptuous and serene. Civilized, through and through.

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