Chantal's New York Cheesecake
I have been making cheesecakes for a long time. however, I always made them in a pie plate with a similar recipe using about half of each ingredient. this was my first cheesecake using a spring pan. It came out wonderful.
I used 18 "full sheets" (2 packages) of graham crackers mixed with 1/3 melted butter for crust.
I made the filling exactly as the recipe called, except I alternated adding the milk and eggs (I also beat each egg prior to adding it to the batter. ...a trick I learned on Emeril a long time ago. it helps the egg incorporate better) *be sure to use all room temp ingredients.
When pouring cheesecake into pan, I used all the batter minus about 1/3 cup. The batter was about 1/3" from the brim, so very full.. this initially worried me, but it's fine!
I baked it at 350 for 1 hour, then left the door closed and turned off the oven. when i checked on it thru the door, I was horrified to see the middle was all sunken in and the outsides were fluffy. but. ......after the cake cooled, the sides flattened out and it looked perfect.
Mine did Crack...but no bigs. I put some strawberries on top and no one knew.
Try it! Don't be intimidated! This tastes just like a "Cheesecake Factory" cheesecake.
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Jun. 29, 2015