There’s something about baking I find so cathartic. Carefully measuring the ingredients, mixing to just the right consistency, and removing the goodies from the oven at that perfect moment when things are set but not overdone. Perhaps it works with my perfectionist nature. I’m nowhere near as good at cooking, because I shy away from altering recipes. I’m getting better, though. It helps if you actually taste-test certain things before you serve them—but all I want to do is follow the recipe and have it be perfect.
This cheesecake, the first I made in my new springform pan, turned out just right. I found a tested recipe and methodically followed it. I took my time. (I know by now that rushing through a recipe is never a good idea, but sometimes it happens.) I was concerned about the water bath, since I don’t own a roasting pan, but a cookie sheet worked just fine. Oh, and the lemon curd … heavenly. And so easy to make.