OK, so I made this last-minute - didn't let the ingredients come entirely up to room temp, and probably overbeat because of it. The top cracked a little bit. But who cares? This cheesecake is the BOMB. And it is super-easy, too. The hardest thing about this (well two things) is remembering to take all the ingredients out of the fridge long enough to make it to room temperature, and not opening the oven while it's cooling. Seriously, I turned on the oven light and peeked through the glass at one hour, and it looked slumped in the middle. I kept the faith and turned off the oven. When I looked through the glass at three hours, the cake had risen over the pan. When I opened up the oven and pulled it out after eight hours, it was PERFECT. Oh, and don't forget the water bath - I couldn't find my 12X18 cake pan, so I used a very large skillet, heated some water in my teapot, and poured it about halfway up the side of the pan (wrapped in foil, of course). I also added a little bit of lemon and orange zest to the batter, and it tastes SO GOOD. This will be my new go-to cheesecake recipe. Thank you so much for sharing!
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OK, so I made this last-minute - didn't let the ingredients come entirely up to room temp, and...