mine turnee out beautifully, but I did add 1/2 cup more sugar and 1 add'l egg. I have always been told to use 1/2 c sugar per block of cream cheese (?) don't know where that rule came from. Also, I followed all the tips for not over mixing, baking slow and also cooling it down at a very slow pace. Once finished, It did not have even the tiniest crack. Used this baking/cooling method as taken from other comments on this page. Baked 375 for 30 minutes, reduced to 250 and baked 90 minutes. (sat a 13x9 pan of water on the rack directly BELOW the rack the cheesecake was on) Turned oven off but left cake in the oven for 1 hour without opening the door. Opened door, let sit another 30 min. Finally, moved to counter until cheesecake was at room temp. Chilled in fridge overnight. Takes patience but it works!
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mine turnee out beautifully, but I did add 1/2 cup more sugar and 1 add'l egg. I have always...