This was my first time to make a real cheesecake, springform pan and all. (The ol' crescent roll bars don't count, do they?) I followed the recipe exactly, and read most of the reviews for helpful hints. I did do a water bath, wrapping my pan in three layers of foil to keep it dry. I baked the cake for an hour and turned the oven off for another hour before I opened the door...and there were no cracks! I am so addicted to parchment paper that my family will probably bury me in it.....anyway, I cut a circle for the bottom of the pan, and put a strip around the side of the pan too. After I removed the cake from the oven, I just had to lightly run a butter knife around the edges of the cake and the strip of parchment paper pulled right away. The end result was great! Everyone loved it, and declared it to be my best dessert yet. I will admit to using melted seedless preserves in place of the homemade sauce. The melted white chocolate seemed to make my batter thinner than I expected, but it all worked out in the end. Thanks for the great recipe, and big thanks to all of you who submitted reviews with helpful cooking tips. I am still shocked that my cake didn't crack!
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This was my first time to make a real cheesecake, springform pan and all. (The ol' crescent...