First a little background to qualify my review. I have limited experience baking cheese cakes. I have lots of experience eating cheese cake. My preference is thick, creamy, little to no crust and no topping cheesecake. This recipe fits the bill perfectly.
It is 2" tall, very thick and deliciously creamy. In order to not even run the risk of cracking I did place pan inside a foil bowl inside a baking sheet with water. And I left it in the oven for 2 hours after the required baking time. It then cooled on the counter for another 30 and then into the fridge.
The husband, who has the same preferences as me, loved it. The only thing he suggested was a wee bit of lemon juice because he like that hint of lemon which this does not have.
The top did not even slightly brown which had me concerned it was not done but in fact it was.
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First a little background to qualify my review. I have limited experience baking cheese...