Four stars as written. I found the directions to be somewhat incomplete and the filling not dense enough. To fix this... cream cheese must be a room temperature and mixed using the paddle attachment on the mixer. Don't use the beater attachment as this won't get the mix as creamy. Add 1 egg to the cream cheese mixture after the sugar is totally blended. The egg must be room temperature or it will cause the cream cheese mixture to separate.
For the topping, blended the butter, cinnamon and sugar using the paddle attachment. Spreads it as best you can. While cooking, if the dough puffs up and the butter puddles, use a pastry brush to redistribute the butter and cinnamon. Do this again after it comes out of the oven.
Don't skip the honey. Don't eat until the next day (flavors need time to set up and cheesecake should not be eaten right out of the oven).
For all you haters that don't like when people post the changes they made ... I disagree. Seeing how others have adjusted the recipe helps me decide how to tailor to my tastes. I always rate based on recipe as written, but I like to share my changes in case anyone else finds them useful.
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Four stars as written. I found the directions to be somewhat incomplete and the filling not...