I have used this recipe for years...the trick to good cheesecake is the same no matter what recipe you use
1.cream cheese must be room temperature. I leave it out the night before,
2. On low speed blend the cream cheese and sugar until smooth before adding any other ingredient.
3.use your scraper often to help mix ,stop the mixer half way through to scape all the cheese off the beaters and sides
4. do not over mix, stay on low speed.
5. cool the cheesecake slowly,don't refrigerate till it has reached room temp.
Good cheesecake is very dense and creamy, you do not want to beat it like a cake mix, over beating will make cheesecake cracked and tough.
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I have used this recipe for years...the trick to good cheesecake is the same no matter what...