Ok, I've made this cheesecake about 8-10 times perfecting the recipe. I have it down now. Don't you hate how the outside of the cheesecake is rought but the middle is creamy. Follow my adjustments and it will be same texture all the way through, nice and creamy. Also, make sure you make some restaurant style strawberry topping. Try the "supreme strawberry topping" recipe here at allrecipes.com. Adjust cooking time on it as appropriate (about 15 minutes).
Cheesecake recipe adjustments:
Do not cook at 400 at all! Do NOT preheat oven. Prepare according to recipe and put in springform pan. Put pan in over. Now turn over to 200. Cook for ~3 hours & 10 minutes. (give or take 10 minutes). Should be a little firm when you turn the over off, but not real firm. Turn oven off after the 3 hours and about 10 minutes. Crack oven open and let cheesecake cool in over for 1 hour (or longer if you wish). The put cheesecake in refridgerator for AT LEAST over night. Best after full 24 hours. Prepare "supreme strawberry topping" and put in refridgerator.
Walla! Best cheesecake ever. Raves from friends of mine:
the skeptic: "Its creamier than cheesecake factory. Its hard to compare them...Honestly, I like this better."
cheesecake enthusiasts: "I used to eat cheesecake a lot. Honestly [pause as she recounts all the cheesecakes she had ever had]....this is the best cheesecake I have ever had. Really, this is the best. The topping was good."
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Ok, I've made this cheesecake about 8-10 times perfecting the recipe. I have it down...