New York Cheesecake III
I did everything wrong, and mine didn't crack. I did not use a water bath, I opened the oven 5 or 6 times checking my thermometer, and I beat the heck out of the batter after adding eggs. In fact, I beat the cream cheese, then added the eggs one by one beating thoroughly after each addition to make sure they were well mixed in, then I proceeded with the rest of the batter recipe. After I poured the batter over the crust I thumped the pan several times on the counter to remove air bubbles before putting it into the oven.
The only change I made was to add 1/4 cup sour cream. I did not reduce or delete any other ingredients.
This does have an eggy flavor. I will add vanilla and a bit of lemon juice to the batter next time to correct that. Also, several reviews say it's even better after 48 hours in the refrigerator, so I'm anxious to see if the tangier flavors develop and cover the egg by tomorrow. Update after 48 hours in the refrigerator: The eggy flavor has all but gone today. It still could use just a bit of vanilla and a couple tsp of lemon juice for a little more tanginess.
2 users found this review helpful
Dec. 6, 2008