I made this cheesecake recipe, with no variations whatsoever, and it turned out excellent! I've made many different cheesecakes before and this one is definitely a keeper!
Edited to add: I've made this dozens of times over the last 3 years & it is the BEST cheesecake I've ever made!I always get rave reviews! Here are a few small tweaks I've learned, though:
First, I do not use the cream in the oreos. It slides off pretty easily, so I use the cookie part only. Otherwise, I think it's too sweet & messy. I also use my food processor to grind them up very fine.I use seedless raspberry jam for the filling now, as suggested by another reviewer... thank you! It's every bit as good as the home-made raspberry sauce in the recipe & SO much easier and less time consuming. I use 1/2 cup... microwave for about 30 seconds (or until melted) & then I allow it to cool some, while mixing the other ingredients. I also do the same when the cake is ready to be served... put it in a little baggie, drizzle over the top of each piece. Another reviewer stated that when you use the preserves, "it will make indentations when it bakes and makes the final appearance look bad with jelly fissures." This is a good description & very true. But if you drizzle the sauce over the top before serving, it hides this & truly makes a lovely presentation!
Also, when preparing your spring form pan, if you cut a piece of parchment paper & line the bottom, & spray the pan with cooking spray...it keeps it from sticking.
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I made this cheesecake recipe, with no variations whatsoever, and it turned out excellent!...