Simply Cheesecakes: Original Recipes From the Popular New York Bakery - Tapa blanda

It was 1994 when I ordered a slice of cheesecake while dining out and realized I could probably do better. Creating that better cheesecake became my passion, baking different varieties for family and friends. Ten years later while living in Western New York State, with the encouragement of a friend I started my own bakery, Simply Cheesecakes. Even after 10 years of taste testing and recipe creating, trying, changing, fine tuning, I realized that in order to sell them, they had to be the best of the best. I pulled out my favorite recipes I had created through the years and started baking. It was not difficult to find a willing panel from all different walks of life to be my taste testers. No matter how many variations, how many flavors, they stood by ready to sample my creations and critique. I was consistently greeted with a smile when I showed up at their door with a plate full of multiple variations of the same flavor to get their vote of which is the best. My only complaint was that as the number of taste testers increased, the size of the sample decreased. My bakery brought me much joy. It was a labor of love as I met new people and enjoyed their friendship and helped them celebrate the most meaningful days of their lives. When I moved from the area, I was sad to close my bakery, but I left with something more valuable: friends. Many of those friends have requested the ‘secret’ recipes through the years so they can continue the tradition of adding a cheesecake to their celebration. All recipes are not created equal. Think of the 500 page cookbook where you find just one or two that you will turn back to time and time again. In this book are 14 of my tried and true recipes that have been enjoyed by many. These favorites include: Peanut Butter, Black and White, and Chocolate Caramel Pecan to name a few. I'm sure you will agree that all recipes are not created equal, but these, these are all exceptional. Enjoy!

Lisa Clayton has always had a love for cheesecakes. When she moved from home and started learning to bake, she discovered how much she enjoyed it. Lisa decided that she could bake a better cheesecake then the ones she was paying for. Eventually this led to opening her own bakery in 2004 while living in Western New York. She ran her bakery for 6 years before moving to Idaho. Lisa has been asked many times to share her recipes and so decided to write a cookbook. Lisa is the mother of 6 children and grandmother of three. She resides with her husband Reed and 2 of their children in Meridian, Idaho.