I think this is basically a great recipe for New York style Cheesecake. I made it the first time as instructed with the exception of adding sugar, cinnamon, and a dash of nutmeg to my crust mixture. I also let the ingredients come to room temperature, wrapped the bottom up the sides of my pan in aluminum foil, and baked in a water bath. I ended up with an overly brown top, no cracks, and too wet in the middle for my taste. I like a creamy, yet fairly firm texture. This is a recipe for those who like their NY Cheesecake's VERY creamy.
I made it again and changed a little more up. The first time, after adding the flour last I had noticed more lumps. This time I whisked about 2/3 cup of milk (instead of the 3/4)and the 1/4 cup of flour in a bowl before adding to the cream cheese/ sugar mixture. I added the eggs last after the rest of the ingredients, then detached the bowl and stirred a bit by hand. I baked the cake in the oven at 325 for 1 hour and let it cool inside for 3 hours. I opened the door and left it for another hour before storing in the fridge.
I ended up with a beautiful top, a creamy but firm texture,and enjoyed it more to my liking. I added these alterations to my comment, because several people tweak recipes to their liking and even though it changes some, it is so other people can read this and try it to appease a preferred taste or texture similar to mine. This recipe is great for tweaking or leaving as is.
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I think this is basically a great recipe for New York style Cheesecake. I made it the first...