This cheesecake is amazing! I followed the recipe to the letter (except I used a 10? springform and I took one of the other reviewers suggestions and switched the amaretto for extra vanilla since I wanted it to taste like a traditional NY cheesecake. It turned out beautifully - it actually looked exactly like the picture shown with the recipe. I triple wrapped my springform with tinfoil so no leaking would occur - worked perfectly. I also turned the oven off after it was done baking, but instead of opening the door I left it closed and left it in there for about 3 hours before I took it out to put in the fridge.... It sat in the fridge for 6 days before we ate it (I made it when I had the time) - and it was totally delicious. No ill effects from sitting so long (kept fresh in a cake saver). My husband loved it - said it tasted perfect - the only thing he was hoping for was for it to be a bit denser - he thought it was a little to creamy. I LOVED it just the way it was. - oh - and it still rose above the pan even though I used a 10? - but it settled back down again - no cracks, no sticking to the pan. Will definitely be making this one again!
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This cheesecake is amazing! I followed the recipe to the letter (except I used a 10?...