(Another long over-due post that should have been posted a month ago)
Dad’s bday cake
According to a pastry chef that mom spoke to, sour cream is supposedly the star ingredient that helps to achieve a light and fluffy cheesecake. Though I knew this, I was just too lazy to go out and get sour cream,so I substituted plain yogurt. Didn’t think it would make the biggest difference, since I’ve used plain yogurt as a sour cream substitute in other cake/pastry recipes before… but it totally did. The cake turned out a little more dense/ heavier than usual.
Used the same recipe as previous cheesecakes. The cake still tasted fine, but lesson for next time – plain yogurt isn’t the best substitute in cheesecakes.
Kept it simple – plain vanilla cake with a mixed berry topping.
For the topping: add about 2 cups of frozen mixed berries, 1/2 tsp splenda (or enough to taste), and cornstarch paste (1 tbsp cornstarch mixed w/ 2 tbsp cold water), into a pot. Heat mixture until berries begin to cook down/ the cornstarch thickens the mixture. Cool to room temperature, and spoon over cooled cheesecake.
Let the cake + topping set overnight in the fridge. Once set, run a knife around the edge of the spring-form pan, and carefully release sides of pan.