I'm giving this recipe four stars, because it's good. The directions were off a lot. First, there is way, way, way too much for a 9 inch pan. I used a 11 inch pan, and it filled it perfectly. The baking time was much too low, and it took a good 4 hours until the middle stopped wobbling, and it was the right temperature inside. I used a waterbath, but that shouldnt affect cooking time THAT much since I had the water hot before I put it into the bath.
Overall, it had a good flavor. I added some lemon zest as I wanted it to have a strong lemon flavor, and blended the ingredients together until they were smooth. The cheesecake turned out very nicely after I cooled overnight. Invented a topping for this that came out very nicely. 1 cup sour cream, 4 ounces cream cheese, 1/2 tsp vanilla and 1/2 cup of sugar, blended together until smooth. Added to cheesecake after it was completely cooled off, and then let sit in fridge for another 8 hours. Was a great compliment to the cheesecake.
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I'm giving this recipe four stars, because it's good. The directions were off a lot. First,...