Chantal's New York Cheesecake
This was my first time making cheesecake, and it turned out amazing! No cracks, no sinking in the middle, etc. The consistency is perfect after you refrigerate it overnight. I was paranoid that I would mess up somewhere along the way because this was my first cheesecake, but thanks to the pointers that other people gave in their reviews on here, I had no issues.
I did change a few things, however, based on other reviews. I used a water bath, which I assume is the reason mine didn't crack. I also completely left out the flour and milk, and it turned out amazing. It's like restaurant quality, seriously. I'm not sure what the point of the milk and flour is, because this cheesecake is incredible without them, and no other recipes I looked at called for either of those things.
For the crust, again per other reviews, I used 1 1/2 cups graham cracker crumbs (the kind in a can you can buy already crushed), 1/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 cup butter...turned out great, you can actually taste the flavor in it, unlike a lot of cheesecakes where the crust is pretty bland. I also changed the oven temperature to 325º and baked it for 1 hour and 25 minutes.
PS: it's not necessary to cool it in the oven. I've always taken it out right away and cooled it on a wire rack and it's never cracked.
3 users found this review helpful
Jun. 30, 2014