I made this recipe a week ago and plan to repeat it tonight for Thanksgiving. I omitted the chocolate (I wanted a pure cheesecake). I used my KA stand mixer and it worked out the lumps beautifully. I had also brought the cream cheese to room temperature before mixing to aid the process. I also used roughly a quarter more graham crackers and walnuts for the crust and brought it half way up the sides (we love crust). I placed another pan with water in the oven for steam and baked for the minimum amount of time. My cheesecake doubled in size and did crack quite a lot. The top was browned (just a little too much on the edges) and sorta dried out the first little layer of cake. After the refrigeration period, you couldn't tell there were any cracks. I give it 5 stars because I know if I bake it for 5 minutes less, it'll be perfect. Tonight, I plan on adding a small amount of orange zest to the mixture, drizzling chocolate around the outside edges, and creating a centerpiece of partially covered chocolate orange slices. Yumm.
Also, this recipe is for CHEESEcake lovers. It's very cheesy and not very sweet. It's also very dense, not light and fluffy.
Was this review helpful?
15 users found this review helpful
I made this recipe a week ago and plan to repeat it tonight for Thanksgiving. I omitted the...