This is only my second cheesecake, and I made a few changes based on other recipes I've found.
For the crust, I used 2 cups cinnamon graham crackers, pulsed in food processor with 1/2 cup walnuts, 1/2 cup melted, unsalted butter, 1 egg white, 1/2 cup organic sugar, 1 tsp. cinnamon and 1/2 tsp. nutmeg. I greased a springform pan and pressed the crust mixture into the bottom and up around the sides (my husband prefers it that way); then I pre-baked the crust in a 325 degree oven for 17 min.
For the batter, I omitted the flour and milk altogether. The rest of the ingredients are the same. I found that Cabot Neufchatel Cheese and Cabot Sour Cream work well, and they are GMO-free.
Rather than wrapping the pan in foil to set in the bain marie, I simply filled a large roasting pan with about 1 inch of hot water and set it on the rack below the cheesecake. I baked it at 325 for one hour and let it set for only 2-3 hours in the oven (no opening the door). Removed from oven, I let it cool to room temp. (no cracking! Yay!), then popped it into the fridge overnight to chill.
This made an AWESOME cheesecake! The crust was the best I've ever tasted, probably thanks to the added walnuts, sugar & cinnamon. I am new to cheesecake-baking, but I found this combination of ingredients to be a total winner. This cake got RAVE reviews from family & friends, and is so easy to make. Will be making this for years to come!
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This is only my second cheesecake, and I made a few changes based on other recipes I've found....