Unfortunately, I am one of the few in the minority with this recipe. Although the cheesecake tasted good, after 45 minutes in the oven, it still jiggled - a lot - but I followed the directions, turned off the heat, and left the oven door open. It did firm up somewhat in the fridge but was very mushy. I was never able to get it off the bottom of the springform pan and thus just served it on the pan. Could not get a good "slice," of course. Oh, and during baking, oil from the butter and cream cheese oozed all over the bottom of my oven and smoked up the entire house.
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Unfortunately, I am one of the few in the minority with this recipe. Although the cheesecake...