This will be my go-to cheesecake recipe! I made it in a heart-shape for valentines day, and my husband said it was the best cheesecake he's ever had (and he's had a lot of cheesecakes)
I did make some changes as recommended by other reviewers -- cinnamon in the crust (a must), vanilla with the cream cheese, a little less lemon juice (I couldn't taste it at all), and 2 packs instead of 3 of cream cheese. I microwaved the cream cheese a bit before beating it so I wouldn't need to overbeat it (I had no issues with cracking)
The only thing was when I beat all of the ingredients together, it was SUPER runny, which concerned me. I cooked for 45 minutes but it wasn't even close to being done, so I keep cooking it longer and checking. I think I ended up cooking it for an additional 35-40 minutes (and I turned up the temp to 330F)
I tested it by inserting a toothpick and when it was still a little sticky in the centre (and the sides were puffing up and pulling away from the sides of pan), I stopped cooking (but still wasn't sure if it would turn out).
It did turn out, fantastically. The perfect density, not too rich, full of flavour. The key is letting it cool in the fridge.
I prefer it without the extra strawberry sauce, but that part is tasty (would be delicious on vanilla ice cream!)
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This will be my go-to cheesecake recipe! I made it in a heart-shape for valentines day, and...