This is a good base recipe, and the cooking directions are spot on if you know what you are doing. I usually leave my cheesecake in the oven for three hours after baking, just to be safe, and then move it in to the fridge for the rest of the night. A little tip, even though I am sure someone else has said this. Instead of using a water bath to prevent cracks, place a baking sheet with water on the bottom rack and the cheesecake on the top rack of the oven. I gave this four stars because there isn't anything special about this recipe. I have tried many others that taste similar, also i thought it would be more dense by the description.
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This is a good base recipe, and the cooking directions are spot on if you know what you are...