I had never made a cheesecake before because I always thought it would turn out crumbly and grainy instead of smooth and creamy. This recipe turned out better than expected. However, I cooked it differently. First off I omitted the nutmeg in the crust and cut the cinnamon in half. I baked the crust in a greased spring form pan at 400 for 10 minutes. I added 2 chopped snickers bars (should have done 3) and a half cup of milk chocolate chips to the filling. I turned the oven up to 475 and baked for 20 minutes, after which I turned the oven down to 200 and baked for 90 minutes. I turned off the oven and left the cheesecake in for another hour to cool and prevent cracks- it worked. I ran a thin knife around the edge to loosen the crust and let the cheesecake cool on the counter for another hour and then put it in the fridge. Running the knife along the edge helped before it cooled on the counter because it continued to pull away from the pan on its own. I refrigerated it overnight and cut it the next day. It came away from the pan perfectly and was a luscious, smooth, creamy consistency- not grainy or dry in any way. The flavor is rich and delicious. Will definitely be saving this recipe to make again. Hope these tips help.
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I had never made a cheesecake before because I always thought it would turn out crumbly and...