This cheesecake was great, however it was too rich. Even in small slivers, I can see what another reviewer meant by this being "too cheesy." Now I see why some recipes have a bit of sour or whipping cream in them; it lightens the mouthfeel.
That said, a little cool whip helped lighten this up a bit. I think fresh berries could also do the same.
This was my 2nd cheesecake. So a couple of things I did with this one that made my cheesecake better in general...First, everything needs to be at room temp. I beat the cream cheese with a mixer to soften it. I folded in the milk, then did a short, low-speed mixer beating to get out clumps. Seperately, I lightly whisked the eggs, and folded them and all the other ingredients into the cheese and milk mixture. I got a silky texture, rather than moussey, which was what I wanted.
Water bath is a good idea. I don't have an oven-safe dish big enough to fit my 10" springform, so I filled a dish with water and put it on the rack below. It kept the oven a little more humid, and avoided cracks (which I had too many of in my first cheesecake). Once I poured it in the pan, I tapped the whole thing on the counter a few times. Big bubbles came up, so I'm glad I did that before I started baking. I baked 70 min, turned oven off, used wet knife to seperate edges more, and left oven door ajar for 2 hours before refridgerating. This also helped avoid cracks.
Also, my usual crust is graham crackers, walnuts and butter. It worked well with this recipe
Was this review helpful?
1 user found this review helpful
This cheesecake was great, however it was too rich. Even in small slivers, I can see what...