WOW!! This was a great recipe. This was my first attempt at a cheesecake and it was a huge success. I made it for Chrismas with my family and everyone loved it. I did omit the liqueur and vanilla as I wanted a taste as true to NY style as possible, and it was. I didn't have any cracks or problems with the firmness of the cake. I did read the cheesecake tips given here and found them very helpful. Some of the things I did were: 1. all ingreds at room temp., I actually worked the day I make the cheesecake and let the ingreds. sit out for 6 hours prior. 2. I lined my springform pan with parchment paper, I think this helped with the final look and cleanliness. 3. After I foiled the bottom of my springform pan I also placed it in an oversized roasting bag before filling the pan with batter and placing it into a large aluminum roasting pan in a water bath. I purchased a large disposable aluminum roasting pan from walmart for about $2. In addition to these step I did also follow the tips for chessecakes listed here on the recipe page. For my topping, I made a cherry topping from scratch found on Epicurious. Hope this helps and you come out with a fantasitc cheesecake also! Thanks Eric for the recipe, I'm sure it will be made again and again!
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WOW!! This was a great recipe. This was my first attempt at a cheesecake and it was a huge...