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I rally appreciate your -ible. My recipe calls for cornstarch and heavy cream so I guess I am fighting myself by doing both. I will have to try some of your variations to try and better match toppings in the future.I noticed that the tops of each of your cheese cakes looked great with no cracking from what I could see. Do you think this is a product of the size of the cheese cakes or your method of baking them in the lidded mason jars? I used to always use a water bath to help the cheesecake cook evenly and prevent the top from cracking but i always ended up with a very wet crust. I have since switched to using a muffin tin filled halfway with water and placing my spring-form on top of it.