This is such a great basic recipe to begin so many different cheesecakes. I've used pistachio, chili powder, ginger for crust, raspberry extract, and a raspberry, blackberry, blueberry mix stirred into mix prior to baking. I also substitute a tub of marscapone for one of the cream cheese and I use Neufchâtel instead of cream cheese. It turns out so good. Sometimes I add pistaschio curd for a topping. Just depends who I'm baking it for. Key lime, raspberry, lemon, blueberry, cherry.... The variations are endless with this perfect basic starter. I also use a water bath, allow it to rest in oven for two hours after baking 60-80 minutes at 340 degrees, cool on counter and chill at least overnight. Baking time depends on how many ingredients are in the cake. Some add on's make for a longer baking time due to moisture content. I'm thinking of using that hot raspberry jelly on my next one. With chili powder in the crust. Pop!!!
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This is such a great basic recipe to begin so many different cheesecakes. I've used...