I made this cheesecake yesterday after reading many reviews from other members who raved about this recipe. I did not bother with a water bath and there was no crack when I turned off the oven. However when I was letting the cake cool in the oven, cracks started to form. I guess it was because I baked it in a black springform pan and I should've lowered the temperature slightly. I should have turned off the oven when the middle part of the cheesecake is jiggly but the sides are firm.
I did exactly what the recipe called for but because I could not get graham crackers from where I live (Malaysia), I substituted it with Digestive biscuits.
The recipe is really good, my family and friends loved it however I did find it a little bit eggy tasting. I'll be making this again but I will add some lemon juice to give it a little tangy taste. The texture of the cheesecake is really creamy and dense. Even with the cracks, my friends and family claimed it's really good. Looks like this recipe is a keeper.
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I made this cheesecake yesterday after reading many reviews from other members who raved about...