I followed this recipe to a T. All ingrediants were room temp, the heavy cream was "stirred" in not beaten in, and I did boiling water up 1/2 the springform pan inside the roasting pan. I baked at 350 for almost 2 hours and it still wasn't done! Then I let sit in the oven at 300 for another 25 minutes. I allowed it to cool in the oven and then cooled overnight. The taste was ok. This is not a dense cheesecake, and I personally don't think it had much flavor. I'm usually very liberal with my reviews, but for the time and money I put into this recipe, yikes...I don't think this one will be made again. Is the original bake temp and time for a conventional oven or a conVECTION oven. That is the only thing I can think of for why the recipes finished time is so off.
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I followed this recipe to a T. All ingrediants were room temp, the heavy cream was "stirred"...