The flavor of this cheesecake was excellent, but I should have read the previous notes on baking times. I was on the phone when the timer went off, so didn't bother to test the cake; I just turned the oven off and propped the door open. The entire center of the cake was still very loose. I took it out and let it cool throughly and then refridgerated it overnight. The texture improved dramatically (it wasn't so liquid-like), but never firmed above a fluffy whipping cream consistency. I'm going to give it another try, though; the flavor really was fantastic. I put a 1/2 tsp of almond extract in the batter and a little cinnamon in the crust, just to add interest.
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The flavor of this cheesecake was excellent, but I should have read the previous notes on...