This was my first time making a cheesecake, and this recipe came out perfectly. Based on others' reviews, I placed my baking dish in a larger pan and filled the large pan with hot water before baking. I baked until the edges were just slightly brown and beginning to dull (the center was still shiny and wobbled when I hit the pan), and then I let the cheesecake cool for an hour before removing it to the counter for another half hour. I didn't have any trouble with it falling or cracking.
Make sure to bring the ingredients to room temperature before mixing. One thing I would do differently is that I would combine the flour, sour cream, and vanilla before mixing into the other ingredients because I had trouble with the flour clumping but was concerned about overmixing.
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This was my first time making a cheesecake, and this recipe came out perfectly. Based on...