I made this exactly following the recipe, except I followed the advice of other reviewers, wrapped the springform pan in 3 layers of aluminum, and placed 2 round 9" cake pans filled with water on the rack below the cheesecake. Baked for 1.5 hours, left it in the oven for another 3 hours, then rested it outside the oven for 2 hours before putting it on the fridge. No cracking at all as some people complained. Just out of preference I added a graham cracker crumb crust and a strawberry glaze. I served it after letting it sit a day in the fridge at a family Christmas dinner and everyone loved it! I was surprised by how easy it was, just requires appropriate resting time.
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I made this exactly following the recipe, except I followed the advice of other reviewers,...