Adding my review to the 4,000 already posted because this is the best cheesecake recipe I have ever made. I made minor changes to the ingredients to make it Gluten Free(GF) The crust: 7oz Schar GF Shortbread cookies, Crumbled in the food processor, added 2 Tbsp brown sugar and 4 Tbsp melted butter. I also substituted 2 Tbsp GF flour for the 1/4 cup flour. Allow all ingredients to reach room temperature. I used my hand-mixer to combine the cream cheese & sugar, then added the milk. I hand-mixed the remaining ingredients carefully.
The key to perfection is the baking. Followed instructions from an old cookbook for preparing the springform pan: Assemble the pan and liberally coat bottom and sides with butter. Cut a circle out of parchment paper and line the bottom of the pan pressing into the butter. Cut additional parchment to line the sides of the pan, making it 3 inches taller than the pan. Press paper into the buttered sides. Butter the parchment paper and press the crust into the bottom and sides. Preheat to 350 degrees and bake the crust for 10 minutes. Remove and allow crust to cool while preparing the cake.
I followed LaurelC43 cooking instructions. After baking the crust, I lowered the temp to 225 degrees. I do not have a pan large enough to hold my cheesecake, so I put a water-filled pan on the bottom rack. I cooked it for 3 hours, 40 min. Turned off the oven and with a knife loosened the crust from the paper. Closed oven door and left it for 6 hours. PERFECT!
Was this review helpful?
5 users found this review helpful
Adding my review to the 4,000 already posted because this is the best cheesecake recipe I have...