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Chantal's New York Cheesecake

Reviewed: Nov. 24, 2012
This recipe was great! I've never made such a professional tasting and textured cheesecakes. One of my pet peeves about making cheesecake are lumps, I'll spend an hour trying to get them out only to fail and the batter for this particular cake was hassle free. My whole family agreed that I couldn't have done a better job. The only thing that I was disappointed with was the method to prevent cracking. Within in two hours of staying in the oven my cake had already developed a huge crack. Best tasting cheesecake I've ever had but by far the worst and biggest crack I've ever had.
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