I haven't made a lot of cheesecakes in general, but this is by far the best recipe i have run across. The consistency is heavenly; creamy, thick, and the perfect balance of cream cheese and sugar. The graham cracker crust is what makes it for me in almost any cheesecake. I varied the crust a little bit by adding some striped chocolate shortbread cookies. I also made my crust thicker by doubling the amounts suggested in the recipe. When i mixed up the cheesecake batter I ended up with an excess amount of batter which i used to make mini cheesecake cupcakes. They were perfect! I simply pulled out a cupcake pan, filled it with cupcake wrappers, put a layer of crust, then filled it 3/4 full with the batter. Baked it for 15 min or until they were firm, but still a little jiggly in the middle. When making the cheesecake I aslo used a water bath as some others suggested. I would definitely reccomend this. It seemed to even out the baking of the cheesecake. Also, letting the cheesecake cool in the oven after baking allowed it to cool evenly and prevented any cracking. All in all, this was a PERFECT cheesecake! I will definitely use this recipe again!
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I haven't made a lot of cheesecakes in general, but this is by far the best recipe i have run...