This is THE cheesecake recipe. And it's so versatile! I've used it to make pumpkin, strawberry, blueberry and blackberry cheesecakes. It can be used with a graham cracker crust, an oreo crust, a nut-based crust, anything. I've used this recipe at least 10 times now. It's very difficult to do though. The recipe has to be followed very precisely, the mixing has to be PERFECT (make sure it's smooth as silk), and you absolutely have to leave it alone in the oven (don't check on it!). Also, if you don't have a springform pan, I really wouldn't recommend trying this recipe. It's very difficult without it. Use a water bath if you can manage it. It really helps prevent cracking from temperature variations. Grease the sides of the pan, it prevents cracking. And I personally like to put parchment paper on the base of the springform pan, then put the side on over it, close up the pan, then cut off the excess paper around the sides. This makes it very easy to move it around after you're done.
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This is THE cheesecake recipe. And it's so versatile! I've used it to make pumpkin,...