The BEST a true New York style cheesecake! All who have tasted it say it is the best they've had. Many people ask to buy this cake from me. I have made this cake many times and have used some revisions in the reviews. Make sure all ingredients are at room temp. before starting. I bake my crust at 325F for 10 min. and let it cool on a wire rack while mixing batter ingredients(use 1/2 stick of butter,crust will hold up better) Completely blend cream cheese. I also add 1 tsp. vanilla. I blend one ingredient at a time with a SLOW beater, don't over blend. Over beating will cause air bubbles on the top of cake. Absolutely use hot water bath (prevents cracking and drying out, boil water before then add to a sheet cake pan, or roasting pan and put on the bottom rack of oven before putting in the cake). Bake 3 hrs. 10 min. at 200F( Lower temp. will keep the cake from browning and drying out on the edges), Crack oven door and cool for at least 2-3 hrs in the oven if you don't want any cracks (should be room temp.)Important tip: Chill the cake in the refrigerator at least 48-72 hrs. before cutting and serving it. Like fine wine, it needs aging. I have even froze left overs for a month and it is still incredible. I love it plain, but have fun and drizzle chocolate or caramel sauce on the top. Great with a berry topping too, but put it in a pretty bowl and serve it on the side. The top will get mushy if it's on the cake to long. Awesome recipe!!!!!! I love Allrecipes.com!!!!!!
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The BEST a true New York style cheesecake! All who have tasted it say it is the best they've...