Simple & delicious. I only had 3 (8oz) pkgs of cream cheese instead of 4, so I cut the sugar down to 1 cup & used only 3 eggs. I also cut the milk down to 1/2 cup. I used a 9" round cake pan instead of a springform pan & pressed the graham cracker crust along the bottom & up the sides of the cake pan. I set a 9"x13" baking pan filled w/ 2" of water on a lower oven rack w/ the cheesecake baking on the rack just above it. I baked it in a preheated 350 degree oven for an hour. At the end of an hour, I shut my oven off & forgot about the cheesecake for 5 hours. I then transferred it to my fridge & served it the next day. It turned out beautiful, tasted delicious, & there were no cracks!
Cheesecake shrinks as it cools & pulls away from the sides of the pan. Cracks form because the cheesecake sticks to the sides of the pan during the cooling/shrinking process. Either grease the inside of your pan EXTREMELY well or just press a crust up the sides of the pan as well as along the bottom. Serve each slice straight from the cake pan like you're serving a slice of pie. Yum!
Was this review helpful?
4 users found this review helpful
Simple & delicious. I only had 3 (8oz) pkgs of cream cheese instead of 4, so I cut the sugar...