Thanks to this recipe, I became as the " cheesecake expert " in my little town. Everyone DEMANDS for this cheesecake, everytime we have dinner, a potluck or a party! It's so easy to make ( after the 2nd or 3rd time ), because you tend to get used to the steps that are necessary to make it just like a cheesecake that is bought at gourmet bakeries. This cheesecake is extremely beautiful and it has a very smooth, wonderful texture. I have always sworn by the water bath method though, when making cheesecakes, bc it gives it that smooth, creamy texture, without browning the top. The best way to achieve this is put very hot water into a metal bowl, then place the spring pan carefully ( while wrapped in foil at the sides ) in the metal bowl. I bake it at the required temperature for only 30 mins and leave it overnight in the oven, to set. In the morning, I see the sides of the cheesecake separating from the spring pan, so it's easier and prettier to spring out. I also learned that overbeating the cheesecake creates cracks. DO NOT OVERBEAT! You can avoid this by making sure that the cream cheese is at room temperature. Also, once you put the eggs in, you can forego the electric mixer and mix by hand for a few seconds, so bubbles won't appear. You will end up with a very smooth finish and a creamy cheesecake!
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Thanks to this recipe, I became as the " cheesecake expert " in my little town. Everyone...