I made it exactly as the recipe is written, though I used a 10-inch springform pan which was the perfect size, and I put some Grenadine in the blueberry syrup for a kick :)
This was FANTASTIC and a big hit. The cake is sooooo light and fluffy you can hardly tell it's a cheesecake. It's got a wonderful bright flavor and the blueberry sauce hits it out of the park! I had no problem unmolding this but I wonder if it will cut better frozen...it was a bit messy to cut. If you're serving this to a crowd it might be better to make this into single serve, little cheesecakes. But in the end WHO CARES how it cuts, it was so good and a perfect combination of fluffy and rich nobody will really care...it tastes too good. Just go make it, you won't be sorry.
Was this review helpful?
0 users found this review helpful
I made it exactly as the recipe is written, though I used a 10-inch springform pan which was...