Chantal's New York Cheesecake
Cheesecake seemed a very intimidating challenge for a novice like me. I looked long and hard and finally decided on this recipe. From some helpful tips here, I did not overmix, used room-temp ingredients, wrapped the springform in foil, and did the water bath. Baked one hour, shut the oven off and left it in there for about 6 hours without opening the door once! (that was tough!) This morning, my result is a gorgeous, light, delicious cheesecake. It did not crack or dry out and since I brought it to work, it certainly didn't last long! :) Thank you!
I first reviewed this recipe in November 2007 after making it once. Since then I have made it several times and have more to add...
Attempt #1 - Used springform wrapped in aluminum foil and water 3/4 way up the sides in a water bath. My result was a pale cheesecake, with slightly mushy crust edges because of the low quality of the springform.
Attempt #2 - Used same springform pan. Set 9x13 pyrex full of water on the shelf below. Result tasted the same, but wasn't as pretty - browned around the edges only and split a huge crack down the center.
Attempt #3(and everytime since then) - Used same springform with double aluminum foil wrap and only about 1/2" water in the roasting pan. By the time I removed the cheesecake from the oven, all the water had pretty much evaporated. Browned evenly all over the top, no crack and crust wasn't soggy! Yay! Finally got it right!
The recipe is very simple and fullproof.
35 users found this review helpful
Nov. 20, 2007