Thank You for this recipe! Absolute Heaven! I made it yesterday as a practice run for Thanksgiving and I swear its just as good as any bakery or restaraunt version. Takes a lot of time though, you need to make it when you will be home all day. I let my eggs and cream cheese sit on the counter for 3-4 hours ahead. I used nutmeg in place of mace and omitted the lemon extract. Baked in a waterbath and left in the oven for 1 1/2 hours after it was done. It didnt crack or sink at all. It also pulled away from the pan perfectly. After the oven it went on a cooling rack then to the fridge overnight. Today I topped it with a cream cheese topping from another recipe. 1/2 block cream cheese room temp 1/4c. sugar, 1/2tsp. vanilla, wisk in homemade whipped cream. (Left over whipping cream, 2tbsp powdered sugar, 1/2tsp vanilla.) Spread on top of cheesecake and I sprinkled it with ground pecans. It really is worth the effort!
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Thank You for this recipe! Absolute Heaven! I made it yesterday as a practice run for...