Amazing. I made this cheesecake with no modifications and it turned out great. Super rich, super sweet. A little too sweet for my taste, but that's just me; my family LOVED it.. I used baker's (fine) sugar rather than regular granulated, but don't know if that made a huge difference in the filling, I just had some on hand and used it. I had to cook it (in a water bath) for about 30 minutes longer than recommended, then turned the oven off to let it set for 30 minutes. I let it cool in the fridge for a few hours before I served it for my son's birthday-due to my poor planning I couldn't let it chill overnight, but it was very close to being completely set, and the next morning it was perfect. This is my go-to cheesecake recipe from now on. No cracking, no sticking, beautiful! A side note, I'm a slow preparer so my oven had been preheated to 400 degrees for quite some time, which helped the oven get back to temp faster after putting the cheesecake in than it would have otherwise. I'm not sure why it seems so many had trouble with the cooking - if you wait patiently until it reaches the right consistency (I call it a firm jiggle, which is probably confusing), then it's set! The recommended time is simply a recommendation, all sorts of factors play into the time needed to cook. It could take way longer than planned, but patience pays off with this cheesecake. Love!
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Amazing. I made this cheesecake with no modifications and it turned out great. Super rich,...