Fantastic. This is my first time baking a whole cheesecake and i couldn't be more pleased. i baked it for my sister's birthday celebration and all her friends loved it and complimented me profusely...(one even cliamed he was going to have a food orgasm haha)I followed the recipe exactly (except I did not have a food processor so I used my blender for the crust) but found that I had to bake it for an extra 20 minutes or so at 300 degrees, then turned off oven and left cake inside to let it cool for about half an hour before opening the door a crack. I let it sit like that for approximately another hour, then took it out and let it sit on the counter for a bit to finish cooling. I did not have time to refrigerate it overnight, but the few hours it had in the fridge was enough. I could not believe it: no cracks (even though I was lazy and did not use a water bath) and no sinking! I smothered some blueberry topping around the border, drizzled on melted white chocolate chips, wrote on it with icing and garnished it with 16 blueberries that I saved, it looked really nice and tasted even better. Oh yeah and I used chocolate graham crackers for the crust, yum! My friends and I are both raving over this cheesecake, look how long this comment is! Excellent recipe, I only wish I could give more than 5 stars! I will definitely be using this recipe again and again! THanks Scott for a great recipe!
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