Yesterday I baked two cheesecakes for the Thanksgiving dinner at church. This was my first time to try pumpkin cheesecake. It was pretty good, but the gingersnaps I used for the crust were kind of strong and almost bitter.
For years I've been trying to perfect my cheesecake attempts, including how to cut them cleanly. It isn't easy, and today I tried a new method using thin florist wire.
I set the cheesecake on a pedestal made from a bowl. This enable me to pull the wire completely downward to cut thru the crust.
Don't worry--I washed the pliers first.
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