Canada... which is why I think I can't find Muscovado sugar (nobody's even heard of it). I've found countless other posts by Canadians asking where to get it with no good answers.
- Steven
Steven, Muscovado sugar is a dark brown sugar.
Canada... which is why I think I can't find Muscovado sugar (nobody's even heard of it). I've found countless other posts by Canadians asking where to get it with no good answers.
- Steven
Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
Oh right... I was once told that when photographing cakes, one should ALWAYS have a glam close-up of the cut cake on a single plate. This is the best I got for y'all
Oh right... I was once told that when photographing cakes, one should ALWAYS have a glam close-up of the cut cake on a single plate. This is the best I got for y'all
I "think" it was one of the foodie stores...I don't get to the Market often, but maybe LP might know--she's quite the baker and lives out west. BTW, amazing looking cheese cake--obviously a success judging from the single-slice photo!A small independent store? Or a chain? I'm some 4100km (2500mi) away But if its a chain, maybe its something I have here that I haven't checked.
- Steven
Thanks! As I was eating it, I was wondering if blueberries would have worked better.
My belt-line says otherwise My wallet too... these cheesecakes are expensive! Especially considering usually only half or less gets eaten.