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New York Cheesecake II
Best cheesecake I have ever made - appearance, texture-wise and taste! Followed others suggestions and baked 10 minutes at 400 degrees, then 50 minutes at 200. Left the cheesecake in the oven for 2 hours with the door ajar until cooled down. I used crushed Nilla Vanilla wafers instead of graham crackers and added 3/4 of a cup of sugar instead of 1/2 cup to the cheese mixture (wasn't sweet enough, probably due to the sour cream, when I made it the first time).
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Reviewed On:
Mar. 3, 2012
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