Just made this for Thanksgiving and everyone loved it! This will be my go to cheesecake recipe from now on. It's so rich and creamy without being really dense. I kept it simple, just made the master recipe, however I used a bourbon vanilla which gave it a nice edge. I also made a walnut pecan crust since we are gluten free in our house.
When baking, I used this never fail technique: wrap in foil and place in water bath, preheat oven to 350, put the cheesecake in and then turn the heat down to 250. Bake for 1.5 hours and then shut off the oven. Keep it in there for about 2 or three hours until the oven is cool, then remove and refrigerate. No cracks!
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Just made this for Thanksgiving and everyone loved it! This will be my go to cheesecake...