This cheesecake recipe is perfect and amazing. My family said it tasted just like a cheesecake from a deli or restaurant. I followed the instructions to a T, with a few hints from the comments section. I made sure my ingredients were warmed to room temperature, I was very careful not to overmix, and I ran a knife around the edge of the pan about an hour after turning off the oven. I only let it sit in the oven for about 4 hours before transferring to the fridge, then I let it cool in there for almost 3 hours before serving. The consistency was nothing short of perfect, and I only had one crack about a centimeter long. This cheesecake will not disappoint you if you follow the directions!
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This cheesecake recipe is perfect and amazing. My family said it tasted just like a cheesecake...