Fantastic!! Cheesecakes in a springform pan are my feared recipe...all the talk of the water bath, the cracks, wrapping the dish with foil scares me off most of the time - so glad it didn't this time! I did increase the amount of butter for the crust, to made it easier to press into the pan. I did wrap the bottom outside with foil, sprayed the springform pan with flour/oil spray and put a pan of water on the rack beneath the cheesecake - still cracked just a touch, but just made it authentic looking. So rich and tasty - our hosts happily kept the 2 small leftover slices!
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Fantastic!! Cheesecakes in a springform pan are my feared recipe...all the talk of the water...