This was my first time baking a cheese cake and it turned out pefectly.....no cracks and great tasting.
However, I have an 8" spring form so I reduced the amount of cream cheese used to about 750 gms (approx 1.6 lbs) Also used 4 eggs instead of 5 and reduced the amount of sugar by 1/4 cup and the flour by 1/2 tbsp.
Also I have never blind baked a pastry before either and fortunately for me it wasn't much of a disaster although the pastry did sag ever so slightly along the sides of the spring form while I was blind baking it. So for next time I would be a bit more cautious. I was told that it would be a good idea to use dried beans to hold the pastry in place before before blind baking.
Anyhow, eventually the cake turned out great. I followed every instruction on blending, baking, leaving it in a warm oven, chilling overnight, etc., to a tee. Even resisted the temptation to open the oven door at any time during the baking process and after while I left it to cool in the oven and the result was a perfectly baked cheese cake which I served with Strawberry Sauce and was devoured by my guests who were really keen on getting their hands on the recipe.
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This was my first time baking a cheese cake and it turned out pefectly.....no cracks and great...