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Cheesecake Supreme

Reviewed: Aug. 9, 2012
I rarely review a recipe, but I just had to review this one. I made it for a friend of my daughter's and when asked her how it was, her reply was "AMAZING!!!" I then asked her to compare it to Cheesecake factory and she said, "Oh, my so much better, the best I have ever had!!!!" So needless to say, this is a keeper. I am going to even try making it with Splenda instead of sugar for my diabetic friends. I did follow some other's advice and did not go past 1 on my mixer and mixed it on low the entire time, scraping down the sides really well. Then when ready to bake, I put it in a cold oven, turned the oven on 200 and baked for 3 and 1/2 hours. Turned the oven off and left it in there (oven door closed) for about 3 hours and then refrigerated. I also added 2 tsp. vanilla to the mixture. I have never seen a prettier cheesecake. I whould highly recommend this recipe. I also made the breakfast blueberry sauce from this sight to add to the top when sliced. That also turned out wonderful. Make and enjoy and just wait for the compliments to come rolling in.
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