Wonderful, traditional Italian cheesecake -- no crust, and not too sweet. To avoid all the hassel of wrapping the pan, etc., I just put a pan of water on the rack beneath the rack the cake sits on. (Use one about same diameter as the springform pan or whatever pan your using.) No cracking, ever. Remember cake may be a bit "jiggily" in the center after removing from oven, but will firm up in fridge. This is as it should be; don't overbake the cake! You can even make this in an 8X8 pyrex dish if preferred and not overly concerned about serving it on a cakeplate, etc. And if you don't mind it being a bit less traditional, you can add a pinch of nutmeg and/or cinnamon to the batter before baking. Nutmeg adds a nice touch of flavor.
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Wonderful, traditional Italian cheesecake -- no crust, and not too sweet. To avoid all the...