Edit: I made a second one, and it came out perfect after making changes. I baked the crust for 6 minutes at 350, using two cups of crumbs and two tablespoons of butter. After beating together the cream cheese and sugar, i mixed everything else by hand. That way you don't over beat. I didnt put any raspberry on top for marbling, because after it was baked and cooled i spread some over the entire cheesecake, then garnished with fresh raspberries and white chocolate shavings. I heated the oven to 350, then turned it down to 285 as soon as i put in the cheesecake. I used a water bath... Baked it for a little over an hour, let it cool in the oven for a couple hours (opening for a minute to let some heat escape) then let it cool to room temp on the counter before refrigerating for about 8 hours. it came out a lovely shade of off white, with no browning or sinking whatsoever. i got a few small bubbles on the top, but they were easily covered by the raspberry preserves (which i strained to remove seeds.) i would strongly recommend reading all of the articles on this site about how to get the perfect cheesecake, because it was extremely helpful for me.
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Edit: I made a second one, and it came out perfect after making changes. I baked the crust for...