What a TERRIBLE cheesecake this was for me! There was too much batter even though I used the right pan, it took way longer to cook and browned on top because of this. I reduced the temp but it was so slow baking that I couldn't wait another hour and a half. Even though I baked it forever, the slices were so loose that the just barely held together during serving. It didn't matter, though. The cake turned out grainy and had a very unpleasant mouth feel. I had added some lemon zest and an extra splash of bourbon vanilla extract which was good because this basically just tasted like sweetened cream cheese. I'm glad I avoided the amaretto not only because I don't like it but because my recipe was just a bit watery anyway. There was no depth or luxurious cheesecake experience that you get when they are truly wonderful.
My feeling is that ricotta and cream cheese produces a more nuanced dessert, less one-note. The zest and vanilla (especially the bourbon kind, I've found) and maybe even a few slides across a rasp of a nutmeg would help cut the cream cheese.
Wish I had better results like the rest of these reviewers but this experienced cook calls this recipe a definite fail. :(
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What a TERRIBLE cheesecake this was for me! There was too much batter even though I used the...