This was my first attempt at cheesecake making and I must say that I am very pleased with the results. My cheesecake came out beautifully, with no cracks. I baked it at 325 for 55 minutes then shut off the oven and let it sit for 4 hours before refrigerating. I tried to mix all the ingredients by hand but found out that it was almost impossible to cream the sugar and cream cheese to a smooth consistancy, even with room temperature ingredients. Next time I will use an electric mixer to cream the sugar and cream cheese and hand mix the remaining ingredients. This recipe is a keeper for me!!
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This was my first attempt at cheesecake making and I must say that I am very pleased with the...