This is a good recipe. The taste was perfect and so was the texture. If you like a more tangy cheesecake, I would suggest adding some lemon zest to the recipe. Anyway, I followed the recipe to the T and it still cracked. Yes, I did grease the pan (with a baking spray that contains flour), so the cake pulling away from the sides as it cooled was not the issue. And, yes, I did turn off the oven and left it in there with the door closed as it cooled for 6 hours. I would suggest using this recipe, but water bathing the cake as it bakes. I will try that next time and write about the results. PS I iced it with a sour cream frosting and topped it with strawberries which not only hid the cracks, but tasted amazing!
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This is a good recipe. The taste was perfect and so was the texture. If you like a more tangy...