This recipe did not disappoint! I followed Heislord5's recommendation of baking for 3h10 mins at 200 (without preheating the oven) then turning oven off and barely cracking oven door for an hour. The cake did not crack and its texture was rich and creamy evenly through.
The only thing I will change next time, as a matter of personal taste, is to make the Graham cracker crust without the sugar; the cake and topping were sweet enough as they were. 1/2 cup for crust, 1 3/4 for cake and 1/4 for topping was just a smidgen too much for me, even for cheesecake (but no one else complained, so take that for what it's worth).
Thank you Muffy Nasner for this excellent recipe!
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This recipe did not disappoint! I followed Heislord5's recommendation of baking for 3h10 mins...