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New York Cheesecake II

Reviewed: May 4, 2008
Yum! This recipe is wonderful. It is by far the best that I've ever made, with a velvet texture and store bought looking topping. No cracks at all and only slightly more coloured on top, that looks like a light glazing - perfect. (no bain-marie required or pan of water below) As we don't have Graham Crackers in NZ - I used roundwine biscuits which are sweet - and didn't add the sugar to the base. I also added cinnamon to the base, which made it more interesting and tasted great. To lower the calories, I used low fat Philadelphia cream cheese, lite sour cream and Splenda (a sugar substitute) instead of sugar. As my partner is a big fam of lime cheesecakes - instead of vanilla, I substituted the zest and juice of 4 small limes and added a bit of extra Splenda to make the sweet/sour combination perfect. I also followed another members suggestion of baking it at 400 for 10min then 200 for 45min followed by leaving it in the oven for 3.5 hours then chilling it. We couldn't resist having a taste while it was still warm - it looked and tasted out of this world and was even better the next morning. Thank you for a recipe that will be a definate favourite from now on.
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