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Chantal's New York Cheesecake

Reviewed: Sep. 1, 2013
Excellent base recipe for a novice to even tweak if they wanted to, easy to make, good flavor, so here is the deal I made this last night it came out flawless baked in a water bath at 350 for 1 hour and I know its not in the instructions but making ANY cheese cake a water bath is an option for the baker especially if your oven has hot spots or is just crappy in general also you want to bake with no convection or air that will dry any top, that being said I am only writing this review because I went over some negative ones and I cracked up , one said I followed everything to the T and I don't know what happened it came out burned and cracked..lol well I don't know maybe you burned it? just saying ..lol.. you can almost not mess up the prep so any mistakes will fall on baking temps and time or oven, the water bath helps minimize that, get a larger tray put the 9" in it and use something to add HOT water in the open space between the trays as it sits on the rack mid oven , this will help you not getting any water in your cheese cake, fill up to about 1" from the top of the 9" tray so you can lift it out from the water without getting your hands wet with hot water, Don't attempt to pull the whole thing out water in and cake that's how you get water in your cake or serve the floor the whole thing, the water tray will be easy to handle when the 9" tray is out. Good Luck!!
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