This is the 3rd time I have attempted to make a cheesecake, and both times I ended up having a cracked, puffed, soggy cheesecakes. This time, OH MY GOD, the cheesecake came out perfectly, without cracks, dent or soggy bottom.
For those of you who want a smaller version of this cake. I used a 8 x 1.5 inch regular cake pan, and scaled the ingredients for the filling to half.
Just like most of the other chefs, I did the waterbath and left the cheesecake in the oven for 6 hours and fridged for 12 hours afterwards. One thing to remeber is that you MUST take out the waterbath immediately after baking is done, otherwise the cake will be over cooked.
I live in new york, and this cheesecake comes really close to the famous cheesecake place, as a matter of fact, my husband says this cheesecake is even BETTER than the brand name ones.
Thank you, Chantal!
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This is the 3rd time I have attempted to make a cheesecake, and both times I ended up having a...