It was my very first time making a cheesecake from scratch and naturally, it was more than a little intimidating. Secondly, my oven won't be nominated for any prizes -- unless you count "Museum Centerpiece" or "Not-quite-antique-but-just-old", so, needless to say, the odds were stacked against me from the get-go. But, the amazing thing is, having read all the reviews, and, intent on applying the cross-cutting modifications, then reading a review that said to ignore all the modifications, I went ahead and ignored them, and then some. I did, in the short of it, follow this recipe to the exact T, nearly, with the exception of substituting regular milk for low-fat evaporated milk and very religiously, ensuring that I did not get too carried away with the mixing. Taking another reviewer's suggestion, I only mixed the cream cheese and the sugar with the handmixer. I did, however, pulverize the white sugar into a castor-sugar like particle in order to cut down the mixing time. And thereafter, I used a spoon to do the incorporating. I don't know if this helped - but I had not a crack on my cheesecake - absolutely flawless. My oven time did run to about 1 hour 30 minutes, but I fear that's because my oven will soon be retiring (or so, I hope!). All in all, this is an absolutely (almost) fail-safe, and comfortingly decadent and soothing cheesecake recipe. Bake away and enjoy to your heart's (but not waistline!) content.
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It was my very first time making a cheesecake from scratch and naturally, it was more than a...