Since I didn't have a 10-inch cake pan and only my 9-inch springform, I decided to halve the recipe. (the volume of a 10-inch is roughly double that of a 9-inch) Call me foolish, but it turned out wonderful. I didn't make any adjustments to the baking time, but looking back, I think I should have. Nonetheless, the cheesecake came out perfect, just a bit more flatter compared to the pictures (maybe I should have made more filling). I left in the oven for an hour after it was baked before placing it in the fridge. Surprisingly, the cheesecake tastes better two or three days after it's been baked. The crust gets less flaky and much more... moist and the taste sort of melds into the cheese. Delightful!
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Since I didn't have a 10-inch cake pan and only my 9-inch springform, I decided to halve the...