So, this was my first attempt in making a cheesecake. I prepared myself by reading the hints/tips on making cheesecakes from this website. I wrapped my aluminum foil around the springform pan, baked this cheesecake in a water bath, and allowed the cheesecake to sit in the oven (after the cooking time) for 2 hours with the oven off, before placing it in the refrigerator. I had NO cracks, NO bubbles, the cheesecake released itself from the pan easily and it did NOT sink in the middle! This recipe made me look like a pro! I did make a few changes: I used seedless raspberry jam, and I layered the top of the cheesecake with raspberry sauce, drizzles of white chocolate, and toasted almonds. I then repeated the white chocolate and almonds layers. I also packed the sides of the cheesecake with toasted almonds as well. The cheesecake looked very professional and no one believed that I actually cooked it (they thought that it had been picked up from our cheesecake business in town). The cheesecake was delicious and was a huge hit! Will definately make many times!
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So, this was my first attempt in making a cheesecake. I prepared myself by reading the...