I used the popular suggestions by reviewer NoelC. I baked for 80 minutes, then turned off the oven and left the cheesecake inside to cool, oven door closed, for two hours. Then, cooled on the counter for two more hours, then refrigerated overnight. In the morning: DELICIOUS! Makes an impressive presentation and tastes wonderful. I wanted to give this a test run first, but I will definitely be adding this to the Thanksgiving menu. I used an apple-peeler-slicer-corer, and my only change for next time would be to microwave the apples for less time (maybe 90 seconds?) as they were so soft they somewhat fell apart as I was placing them in a spiral design on top. This was my first time using a springform pan and making a cheesecake crust from scratch - easy to do and so worth it!
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I used the popular suggestions by reviewer NoelC. I baked for 80 minutes, then turned off the...