For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture thanks to a triple-threat dairy base comprised of heavy whipping cream, sour cream, and cream cheese. The vanilla bean seed-speckled filling covers a crunchy, buttery crust made with a winning combination of Bob’s Red Mill Old Fashioned Rolled Oats and Bob’s Red Mill Super-Fine Blanched Almond Flour. We bring on baker Amanda Powell of the blog A Cookie Named Desire to discuss the nuances of cheesecake, from the delicious crust to the creamy filling. Then Amanda shares some info about her blog, her love of theater, and her crave-worthy Turtle Cheesecake. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Classic Cheesecake recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Old Fashioned Rolled OatsPurchase Bob’s Red Mill Super-Fine Blanched Almond FlourGet Amanda’s Turtle Cheesecake with Almond-Oat Crust recipe  Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @acookienameddesireFollow Bob’s Red Mill on Instagram: @bobsredmill

Ver todos los episodios