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Chantal's New York Cheesecake

Reviewed: Jun. 16, 2014
This recipe is amazing. I've made it so many times, and it's time for me to leave a review with my 2 cents. Firstly, the ingredients should all be at room temperature, they're easier to mix if they are. I use only a tablespoon of flour, and I sieve so there are no lumps. A water bath should be used, I just stuck a pan of hot water underneath and it works the same way. Don't overbake, or it will crack and have this strange lumpy texture when eating. Leave it to cool in the oven when the centre is still a little jiggly, as residual heat in the cheesecake will cook it through. I also used 1/3 of the recipe, which made 12 perfect mini cheesecakes (18 minutes in oven). So delicious, thanks so much for sharing!! Will never use another baked cheesecake recipe ever again.
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Pastry Cream

Reviewed: Mar. 3, 2014
This is a great recipe, I sieved the cornflour with the sugar before adding to the eggs and it didn't seem lumpy. When I was stirring it the second time in the saucepan, it was really watery and then rapidly thickened. I sieved the mixture twice, it tastes great, used with strawberries and a sweet shortcrust pastry! Thanks!
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