Chantal's New York Cheesecake
This is the only cheesecake recipe I've used, and I've made it twice as of last night. It's very good, but there is one issue: the middle of the filling doesn't cook properly. It cooks enough to hold its structure, but it has a very buttery/creamy texture rather than the classic tacky texture the outer filling correctly achieves. I tried cooking it 15 minutes longer or so this time, but it didn't help. Aside from that, I did follow the recipe exactly both times. I'm not pro enough to know why this happens, but I've read that a cheesecake shouldn't crack unless the internal temperature gets too high. However, this pie cracked both times for me AND the middle is undercooked. So maybe there is a fundamental problem with the ingredients here, such as too much liquid? Even so, it's a very delicious cake. I don't think anyone would dislike the creamy texture if it comes out this way for you!
If your cake does crack, I suggest topping it with a 1 c. sour cream + 1/3 c. powdered sugar topping. Tastes good and hides the crack!
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Mar. 11, 2013