Aaaah, the cheesecake. So delicious. I brought it to a New Year Eve dinner part and it was a major hit. People were all over me for the recipe. And that never happens to me :) BUT, I had to make the cake twice - the first one didn't turn out. It was lumpy and very cracked. Here's what I did different the second time around: 1. Cooked at 325 degrees for 1 hour. Immediately took cake out of oven and knifed around the edges of the cake pan and then quickly put back in oven to cool. (my aunt the cheesecake expert told me to do this and it worked). After one hour the cake was still jiggly in the center and looked unbaked. But it set further as it was cooling. 2. Seriously, the cream cheese has to be at room temperature. And mix it well with the sugar. I was worried about overbeating. I think its the later ingrediants that you have to go easy on the mixing. 3. DO NOT mix in the flour and vanilla together. What a nightmare - my first cake had brown lumps in it. YUCK! Good luck and be careful, these cakes are fiddly. But well worth it. I froze my first cake and have been eating it too (not so bad tasting even though it is ugly)
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Aaaah, the cheesecake. So delicious. I brought it to a New Year Eve dinner part and it was a...