This is the BEST cheesecake you will ever make - a gourmet-quality showstopper. I've made it three times. Here are the changes I made to perfect it: 1. Double the crust recipe. 2. Skip the raspberry sauce and use seedless raspberry jelly instead. (Stir it up to make it thinner.) 3. I've made this cheesecake in a 10-inch springform pan as well as in two 5-inch cake pans. (I prefer the two cake pans.) For either, butter the bottom and sides of the pan(s), line the bottom with a circle of parchment paper, then butter the top of the paper. 4. Bake in a water bath until the center is jiggly and almost raw-looking (around 45 minutes for the springform pan, 35 minutes for the 5-inch cake pans). Turn off the oven, open the oven door, and let the cheesecake(s) cool completely. 5. To remove the cheesecake from the cake pans, cool in the fridge for several hours, run a knife around the edge, invert on a plate, then upright the cheesecake so the cake is face-up.
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This is the BEST cheesecake you will ever make - a gourmet-quality showstopper. I've made it...