Makes a lovely, dense, flavorful cheesecake. I didn't need a water bath or anything, and it was perfect; no cracks. I just left it in the oven until it totally cooled to room temp and then put it in the fridge. I also made a few adjustments: I used a combination of sugar and splenda (couldn't tell the difference), cut the total sugar down to 1.5 cups (plenty sweet), added vanilla as recommended by reviewers, and left out the extra 2 egg yolks. The egg yolks weren't missed - I don't like my cheesecakes eggy. I paired it with a homemade berry sauce: frozen strawberries, dethawed w/ the juice (these were home-frozen so no syrup); frozen berry mix from safeway; sugar; vanilla balsamic vinegar. Lightly boil for 10 minutes. Mix some cornstarch with a bit of water and mix into the berry mixture to thicken. Let cool. You can add some cinnamon/nutmeg for some spice, but it's a nice, naturally sweet and tart sauce to compliment the creamy sweetness of the cheesecake. I also sprayed my springform pan with PAM for baking and I didn't have to use a knife to separate the crust from the pan at all. It separated on its own beautifully.
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Makes a lovely, dense, flavorful cheesecake. I didn't need a water bath or anything, and it...