OK, before making this, I had never made cheesecake. I usually buy my cheesecake at the store. I have to say, this was AWESOME!!!! I made a few adjustments thanks to everyone's reviews. I added some vanilla, only used 4 eggs (still used the 2 egg yolks though), used regular whipping cream and low-fat cream cheese. I thoroughly sprayed my springform pan with Pam. The key I believe is leaving the cheesecake in the oven without opening it for the one hour of cooking and one hour of cooling off. I can't begin to describe the amount of willpower it took NOT to open the oven. When I was done, there were NO CRACKS! I refrigerated it overnight and VOILA.....an AWESOME CHEESECAKE that I will keep in my recipe box forever. The best part....it was so easy to make....thanks so much for this great recipe!
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OK, before making this, I had never made cheesecake. I usually buy my cheesecake at the...