This was one of the best cheesecakes that I have ever made or tasted, so I want to thank you for this recipe. It exceeded my expectations and I will be using it again. The cheesecake was super smooth and creamy; and neither too tart nor too sweet. My family kept raving about it, asking if I made it, as though they were in disbelief that it didn’t come from a bakery. I did cut down the entire recipe by 1/4th, using only 3 packages of cream cheese; because I was running short on ingredients. It worked out fine in a 9-inch spring form pan, making the cheesecake about 2.75 inches tall. The cheesecake was in a water bath while it was baking in the oven to prevent it from cracking or drying. I also reduced the cooking time to 45 minutes. When that time was reached, the oven was turned off and the cheesecake was left in it, gradually cooling down. After a few hours of cooling in the oven, the cheesecake was wrapped in plastic and refrigerated overnight, while still in the spring form pan. Please note that when the cheesecake was done baking for 45 minutes, the center of it had a slight jiggle, but the sides were firm a few inches deep all the way around it.
Was this review helpful?
1 user found this review helpful
This was one of the best cheesecakes that I have ever made or tasted, so I want to thank you...