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Eric's Best New York Style Cheesecake

Reviewed: Dec. 20, 2013
I've made a variation of this recipe many times. I myself add a tsp of cream of Tartar and also a bit of lemon zest. I also sometimes add a Graham cracker crust as well. I use a bit more almaretto. But my peaves with this recipe are the fact that you do indeed need a larger pan than stated. Even a 10 inch is a bit small. And I found that you need to almost double the cooking time and let cool on a closed oven for about 3 hrs.
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