Today it’s going to be short and sweet. (Literally.) I forgot to tell you about this cheesecake.
One day while I was out in Jasper, I snuck samples of Anna Olson‘s classic New York cheesecake out of her CIN session to take a few photos outside – warding off the chipmunks – and then spread eagled on my perfectly made (ironed, even) sheets and ate both – with a magazine and a latte.
I always learn something from Anna and Michael – this year I managed to sit in on only a bit of their session, but learned that if you put the base of your springform pan in upside down, you get rid of that lip that makes it almost impossible to cleanly slide a cake server or knife under your slice of cheesecake to get it out. Smart lady, she is. And she always has great hair. (I do not. I try.)
Of course being the queen of everything sweet, she makes a mean cheesecake -and a super fab holiday fruit compote to drape overtop- and cutting them into squares totally makes them finger food. I think I like hers better than my standard cheesecake, one from the old Canadian Living Cookbook I’ve used since I was a teenager and 80s Mike decided he was mature enough to upgrade the angel food birthday cake of his childhood to a far more sophisticated plain cheesecake. Truth.