This is a very good cheesecake, the flavor is delicious and it is easy to make. I made it twice and the first time I encountered the same problem that many of the other reviews had found with the time of cooking far off. The second time it turned out perfect. The thing that I found out that can be useful to you regarding the cooking time is to make sure you use a 10" spring form, because with the 9" the cake is to thick and it takes forever to cook. In the 10" it has the right thickeness to cook in 1 hour as the recipe suggests. Another thing is to grease the pan or it will stick (even if it is a non stick pan).
Let it cool in the oven. And refrigerate overnight. When the cake is done the center (approx 2-3 inches)is not as hard as the border. I inserted a toothpick and it came out clean in the borders but not in the center. Once it cooled down it become harder. And after refrigerating it overnight it is perfect and creamy. If the cake is overcooked it becomes dry. Good recipe, better than what you can buy in the stores, good flavor! It is worth the time and effort to make it.
Was this review helpful?
9 users found this review helpful
This is a very good cheesecake, the flavor is delicious and it is easy to make. I made it...