What a wonderful recipe! On my first try, I didn't do so hot on following the cheesecake rules (don't overmix, waterbath, etc.) and had giant cracks criscrossing the cake, and the outsides were a bit too done. My second attempt was fantastic - I used room temperature cream cheese (creams better with the sugar, no lumps - less mixing!), pierced the egg yolks before adding to the cake mixture to avoid over-mixing, and baked directly in a waterbath. Just be sure to use 2-3 layers of foil around your springform pan to avoid cheesecake soup. One more tip: add the vanilla with the last egg - I found that when added with the flour it sucked up the vanilla and made little brown lumps. You'll get TONS of compliments! I served with strawberry sauce (berries, sugar, bit of corn starch, then blended) and/or crushed Heath bar. My mouth is watering just writing about it!
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What a wonderful recipe! On my first try, I didn't do so hot on following the cheesecake...