This cheesecake was so good! I changed the crust recipe because I had to make it gluten free. I didn't care for the way the crust turned out so I think next time I will just make it without a crust. I followed the directions for mixing except I beat the cream cheese until smooth, added the sugar and flour and mixed and lastly added the eggs and half and half (I didn't have heavy cream on hand).
We had it for dessert after it had been in the fridge for about 6 hours. It was a bit runny in the center but nobody cared! It was SO delicious. I put it back in the fridge and this morning it was absolutely perfect! So, leaving in the fridge overnight is crucial (like the recipe stated).
I also lined the bottom of the springform pan with parchment paper and buttered the paper and sides.
After it sat in the over for an hour, I did run the knife around the edges before putting it in the fridge and the cake did not crack.
I thought about adding vanilla and I am SO glad I didn't. The flavor really is just perfect without the vanilla.
I plan to make this again next week without the crust. Or, I may find another crust to use. I just know that whenever my family eats cheesecake, the crust is what is always left on the plate.
Thanks for this beautiful cake!
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This cheesecake was so good! I changed the crust recipe because I had to make it gluten free....