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New York Cheesecake III

Reviewed: Nov. 21, 2010
I have never in my posted a review on anything even though i strongly research everything. I love to cook and sweets are my favorite to make. I just made 2 of these today for the 1st time ever making cheese cake. They were perfect! After reading over 300 reviews, the only changes I did was= graham cracker crust, and added vanillia flavoring. No cracks, NO BATH WATER NEEDED, no bubbles. I did set out my eggs, cream cheese to room temp.After the Philladephia Creamcheese was room temp I used a hand mixer and mix by it's self gets rid of lumps. Added all eggs one at a time mixed with a spoon. Tapped my pan to debubble any air bubbles.I also let my pan sit for a few min before placing it in the oven.No eggie taste. I did not change any temps nor my time. Kept it to the recipie. If yours doesn't turn out, make sure when mixing your filling be patient and don't rush this. When I got to the step of turning the oven off, I left both cheesecakes in the oven for hrs, then into the fridge. If I can do this for the 1st time and turned out RIGHT, anyone can and retry it this if you mess up. It's worth it.Don't use the creamcheese "spread" that comes in a bowl. Use the best cream cheese in the blocks. Use a 10''springform pan. Don't get into deep on the negative reviews. This recipe is awesome and EASY just be patient and use room temp products.Only product that was cold was the heavy cream. Trust me. I can burn anything easy..
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