This is by far the best cheesecake I've ever had. It was perfect in every way... Creamy and rich with a great vanilla taste and not too sweet either. Even Cheesecake Factory has nothing on this one. I read some of the other reviewer's suggestions and made just a few changes. I added half a teaspoon of almond extract to the batter which gave the flavor just a little bit of something extra but no one could tell what it was. I made sure to use regular cream cheese instead of lower fat as well as light cream instead of milk. I lowered the oven temp by 10 degrees as a reviewer suggested as I didn't want the top to brown too much and it baked for the required time. My oven temp might be a little warmer than it reads on the display anyway. I put the cheesecake into a hot water bath while cooking which really helped bake it perfectly. Be sure to wrap the pan in two layers of foil so the water doesn't get into the cheesecake while baking. Lastly, I left the cheesecake in the oven, with it turned off and the door cracked open, so it would cool slowly for about an hour. Then I let it cool on the counter a few hours before refrigerating it. The result was a perfect looking and tasting dessert with no cracks at all. This cheesecake needed no topping because it was wonderful without anything added. I am throwing away any other cheesecake recipes I have and just make this one.
Was this review helpful?
3 users found this review helpful
This is by far the best cheesecake I've ever had. It was perfect in every way... Creamy and...