Cody Fitchett: Make cheesecake in a cake pan

Cody Fitchett

Good morning everyone in the beautiful Shenandoah Valley. It is bright and sunny here in the town of Hyde Park… Oh wait a minute, I am on summer vacation and writing this blog from Fort Valley!

I made it home safely traveling down the East Coast. My family welcomed me with open arms and so did my community.I went to several community events over the weekend and I am just amazed by the number of people who continue to read my column every week.

Yesterday, I returned to the WHSV-TV station to do a cooking demo featuring cheesecakes. If you missed it, you can go online and look up the video on how to cut cheesecakes the CIA way.

At the Culinary Institute of America, we do not use spring form pans to bake our cheesecakes.

Chef Joseph Utera says, “Why should we buy another piece of equipment, when we can use a cake pan?”

At the CIA, we bake our cheesecakes in an 8-inch cake pan and place them in a water bath for even cooking.

I am excited to be home and have time to relax before heading back to school and entering the hardest class I will take before leaving for Florida.

Thanks to all who keep up with my busy schedule and continue to read this article. May God bless you and have a great week!

Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He is sharing his thoughts here each week as he attends the Culinary Institute of America in Hyde Park, New York. Email him at chefcodyfitchett@gmail.com