Yes! This! It's amazing. Although I used a different crust (Graham Cracker Crust I from this site, which was delicious), I followed the recipe otherwise. I baked it at 325 for an hour with some pans of water on the bottom rack of the oven, left it in the oven for 2 hours to cool, then put it in the fridge overnight. It was the perfect texture and flavour and it didn't have any cracks. This is the best cheesecake I've ever made (and I've made a lot). One tip (which someone else has probably written somewhere in the thousands of reviews of this cake) for bringing your cream cheese to room temperature more quickly without a microwave is to put the little foil packages of cream cheese in a Ziploc bag and submerge them in a bowl of warm water. I left mine in there for about 30 minutes I think. Having room temperature cream cheese (and other ingredients, but cream cheese especially) is really important and this is a good way to expedite the process if you are in a hurry.
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Yes! This! It's amazing. Although I used a different crust (Graham Cracker Crust I from this...