This is, by far, the best cheesecake recipe I've tried! It actually tastes like a store bought cheesecake. I used this recipe to make mini cheesecakes and they turned out great! Because I was baking little portions rather than one huge one, I cooked for about 25- 30 minutes. However, I suggest cooking for 20 minutes, which is a bit before the cheesecakes start to rise too much. After you are done \ LEAVE THEM IN THE OVEN for at least an hour or two to prevent from cracking. Also, I took Morena's advice and used spatula to incorporate the ingredients after beating cream cheese with sugar then milk. (folding motion). This was the best advice for a novice like me. This recipe makes 24 mini cheesecakes (if you are using cupcake pans).
I also used ~ ¼ cup less sugar than the amount the recipe calls for. It was still sweet enough for my taste.
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This is, by far, the best cheesecake recipe I've tried! It actually tastes like a store bought...