This was my first cheesecake, and it turned out wonderfully! Followed the recipe exactly, and heeded advice to use ingredients at room temperature, and to not overmix. Greased the sides of the springform pan, baked for 1 hour at 350 degrees (without water bath), then turned the oven off and left it for about 4 hours until I couldn't stand it anymore and had to crack open the door to see. Beautiful cake, no cracks at all, top was slightly brown on the edges. We had a small piece but it wasn't thoroughly cooled, and was much better the next morning after being refrigerated. The crust was perfect (15 graham crackers, 2 tblsp of butter) and the cake itself is definitely restaurant-quality. But alas, we're in NYC and Junior's is the standard, so I look forward to more experimentation. Next time I'll try leaving out the flour and milk, and add another cup of sour cream instead.
UPDATED 12/10/07 - Add 1 more cup of sour cream and eliminate the milk and flour, and it is perfect. Oh, and add a lot of PATIENCE because it takes 3-4 days of refrigeration for the cake to meld into that perfect texture of smooth, silky & creamy.
Another suggestion is to use an oven thermometer to make sure the temperature is accurate.
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This was my first cheesecake, and it turned out wonderfully! Followed the recipe exactly, and...