Matthew.Taylor

Hey everybody, I've been looking into making Calissons lately. https://www.bakepedia.com/calissons/ But I don't know about these candied melons the recipe calls for. I've heard of candied orange peel and other such things, but how do I go about making candied melon? Any help would be appreciated.

Hello! New Poster here. I love baking, though I don't get to do it as much as i'd like. Last weekend, I was looking through an old issue of Baked from Scratch, and found a recipe for New York Style cheesecake. I decided to take the plunge and make it. I don't have any pictures (and am still mystified as to how to post them online, sorry). It was a "real" one. Water bath, 90 minutes of cooking, 60 of resting in oven, 2 hours on cooling rack, overnight in the fridge, all of that. It came out really great, though some water got through my foil covering for the Spring-form pan and wetted down a bit of the outer crust, but the inner crust was still satisfyingly crunchy.