I really wanted to love this but it was a total disaster. I'm not a master cheesecaker but I've made many successful cheesecakes in the past, so it isn't like I'm completely clueless or anything. I followed a lot of recommendations (and I'm glad I did): added half to the cheesecake part, cooked the crust longer, used a little less caramel. The crust was great--not too hard at all. The biggest problem was that the caramel crept up the side of the pan, making the top of the cake look hideous. But even worse, once the cake cooled, that caramel was like super glue! I couldn't even get my springform pan to open. Once I did, it just tore the cake apart. I love the idea of this cheesecake and the taste was great. Next time, I'll skip the inside caramel layer and just add caramel to the top.
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I really wanted to love this but it was a total disaster. I'm not a master cheesecaker but...