Cheesecake is not easy but it's worth it with this recipe. I did the water bath and I triple wrapped my springform pan with foil so the water wouldn't creep in. The first time I made this recipe it was perfect (except the water creeping in and making my crust soggy, hence the three layers of foil the second time). The second time I added made the crust thicker (extra butter and extra graham crumbs) but had a harder time getting it off the pan. I also had to cook it a bit longer (15 minutes) and was worried about it setting. However I find it extremely helpful to leave the cake in the pan (out of the water bath) in the oven with the door closed for an hour and a half when it's done baking. Then it sat on the counter for an hour cooling and then finally I moved it in the fridge. I got great comments about this cake and I'll definitely keep making it!
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Cheesecake is not easy but it's worth it with this recipe. I did the water bath and I triple...