Get the latest from TODAY
To help raise funds for and increase awareness of No Kid Hungry's mission, Williams-Sonoma has partnered with several prominent celebrities, athletes, chefs, social influencers and musicians to participate in its annual "Tools for Change" program. Each partner has designed a limited-edition spatula. A percentage of the sale price of each spatula benefits No Kid Hungry.
To put their spatulas to good use, chef Duff shows us how to make a cheesecake so good that is sure to blow you away.
His number-one tip? "Make sure everything is room temperature," he told Carson on the show this morning. "Because if not, it's too cold when you mix it, it mixes all this air into it, and when the air gets into it, the cheesecake will soufflé in the oven."
And once you get the crust into the pan, you have to make sure it's as tightly packed as possible — he uses a dry measuring cup to really press down on it — so that the crust is "cookie-like" and easy to cut into.
"The 'bomb' refers to how awesome this cheesecake is, not to the old-school French domed cake called a 'bombe,'" says Goldman. "It's super easy to make and it's great for getting creative. I've made literally thousands of these, adding everything from chocolate to nuts to spices. But if it's classic you're going for, don't be afraid to serve it with good, old store-bought canned cherry pie filling."
No Kid Hungry Chef Series Spatula by Carson Daly, $14, Williams-Sonoma
TODAY editors, writers and experts take care to recommend items we really like and hope you’ll enjoy! Just so you know, TODAY does have affiliate relationships. So, while every product is independently selected, if you buy something through our links, we may get a small share of the revenue.
No Kid Hungry Chef Series Spatula by Duff Goldman, $14, Williams-Sonoma