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 recipe
• Purchase Bob’s Red Mill all-purpose-unbleached-white-flour.html">Organic All-Purpose Flour
• Purchase Bob’s Red Mill rolled-oats.html">Old Fashioned Rolled Oats
• Purchase Bob’s Red Mill meal-flour.html">Super-Fine Blanched Almond Flour
• Get Amanda’s Turtle Cheesecake with Almond-Oat Crust recipe

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Follow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @acookienameddesireFollow Bob’s Red Mill on Instagram: @bobsredmill