A basic thick cheesecake. Serve with your favorite fruit topping.
A basic thick cheesecake. Serve with your favorite fruit topping.
This recipe is very much like the one I have used for over 20 years. To stop the cake from cracking while cooking, leave cake in oven after turning off the heat, leave oven door ajar. Ten minutes later, run a thin bladed knife around the edge to release the cake from the pan, put back in oven and let cool until oven is cold. Take out of oven and let cake cool completely to room temperature before placing in cooler or fridge. I have used this method for many years professionally and found that it works every time. The main trick is not to overcook the cake, cook only until the centre is "jiggely" not firm. It will firm up as it cools.Read More
I have a bakery and am always looking for good recipes. I made 3 of the cheesecakes from this page and had people taste test them, they voted this one 2nd in taste. However, this cheesecake cracked very badly, and since appearance is important, I won't make this one again.Read More
This recipe is very much like the one I have used for over 20 years. To stop the cake from cracking while cooking, leave cake in oven after turning off the heat, leave oven door ajar. Ten minutes later, run a thin bladed knife around the edge to release the cake from the pan, put back in oven and let cool until oven is cold. Take out of oven and let cake cool completely to room temperature before placing in cooler or fridge. I have used this method for many years professionally and found that it works every time. The main trick is not to overcook the cake, cook only until the centre is "jiggely" not firm. It will firm up as it cools.
I made this for a dinner party, and it turned out perfectly. No cracks-- the secret? Don't put the oven on 350. It's best to bake it at a lower temp. I put it on about 330 or so (and 55 minutes). Also, make sure that you cool it in the oven before you put it in the refridgerator: too soon and it will crack.
Okay this is for sure a 5 star recipie! A couple things though. If you do not add your own flavoring it can be pretty boring. I added lemon extract, lemon juice and lemon zest. I served it with ras puree. I also left out all the spices for the crust. Another time I made it I used sugar cookies for the crust. That was wonderful! As far as cracks go..LEAVE int he over for a couple hours after you turn the oven off. I never get cracks and I always follow that rule. Also, I had the oven on 340 and only cooked it with the oven on for 30 min. Left it in the oven for another 2 hours. It will continue to cook in the heat just don't open the door! Great recipie!
This was a good cheesecake. BUT the top browned too much for my liking. I read reviews about it cracking, so I let the cheesecake cool in the oven. Literally, once it was done, we went to a Christmas celebration and I didn't take it out until we got home(2 hours later)- no cracks!! I also didn't over mix the filling. I used our mixer on the lowest setting the entire time. The crust is okay. I agree with another review that stated it's kinda a distraction from tasting the flavor of the cheesecake. Next time I'll use a basic graham cracker crust. I also looked into it browning on the top. I found an article about the baking temp. Apparently cheesecakes should be baked at 250-300 degrees. Next time I will bake it at 300 degrees for about 80-90 minutes. Edit: I just made this for Christmas yesterday. I baked it at 300 degrees for about 80 minutes, and I had NO brown top!! I left if in the oven to cool for 30 minutes, then cracked the door and left it in for another 30 minutes. It was perfect. NO cracks, and I didn't go through the trouble of using a water bath.
Great cheesecake! I am on the Atkins diet, so I have modified this recipe slightly. I use 1 1/2 cups almonds finely ground in the food processor for the crust and replace the sugar with 3 packets of Splenda. I use Atkins bake mix in place of the flour in the filling and use 24 packets of Splenda in place of the sugar. It is great and made that way has very few carbs.
I usually make my own recipe cheesecake, but decided to try this one b/c this sounded really good, and is a 'high' cheesecake. Have yet to taste (still in oven), but smells heavenly. I normally dont use a waterbath, but what I do to avoid cracks is place the springform pan on a very sturdy baking sheet when cooking, and never open the oven door. You can easily watch it from using the light switch, of course. When done, turn off oven and leave it in there for an hour, or leave door open ajar. Always refrigerate cheesecake for at least a day or more for optimum flavor, before serving. Never use 'whipped' cream cheese, always buy the 'block' cream cheese, that should always be softened.
Being a cheesecake fanatic, I found this recipe made a good cheesecake although not the best I have ever had. The cheesecake filling was rich and extremely heavy (still waiting for it to digest). This recipe was very easy to follow, although it made far too much cheesecake filling so I just made a second cheesecake to use up the extras. To avoid cracking, make sure you do not overbeat your cheesecake mixture, use a water bath whilst baking and bake at a lower temperature. After baking, cool cheesecake in oven with door open, once the oven has cooled down, take cheesecake out to finish off cooling. Once cooled, refrigerate overnight.
I have a bakery and am always looking for good recipes. I made 3 of the cheesecakes from this page and had people taste test them, they voted this one 2nd in taste. However, this cheesecake cracked very badly, and since appearance is important, I won't make this one again.
I served this cheesecake for an occasion where it was very important to me that it turned out right. I studied quite a few recipes before deciding on this one, which I chose because of the additions, significant ones at that, of both heavy cream and sour cream. I’m not a big fan of heavy, dense, dry cheesecakes and the smooth and creamy texture I anticipated was exactly what this delivered. Because a basic cheesecake with a fresh raspberry sauce was what I planned, I used a standard chocolate wafer crust rather than the spiced up version directed in the recipe. This cheesecake couldn’t have done me more proud. I baked it in a water bath and even tho’ it appears condensation caused some water seepage, I don’t know how a cheesecake could have turned out any better. I admit I was a little nervous about the rather large amounts of sour cream and heavy cream, but after making, serving and eating this cheesecake myself I’m convinced it IS the large amounts of sour cream and heavy cream that made this cheesecake such a hit, so extraordinarily delicious.
Easy to make and tasted great. I lined the springform pan with foil and then placed pan into a 9 by 13 pan with 2 inches of water at the bottom. There were no cracks when it came out. Thanks!!
Thank you for an incredible cheesecake. This is the best tasting recipe I have ever found for cheesecake. It turned out perfectly. For my husband's birthday, I also used the same recipe and swirled strawberry juice into the batter after I had put it in the pan -very pretty. I topped it with a strawberry sauce and it tasted great. Better than any store-bought cheesecake!!
This was the first time I ever made a cheesecake and this one is out of this world. I only have 1 question. I have made it twice and both times I have cracks going through it. What am I doing wrong. I never see this in a store bought cheesecake.
First time I ever made a cheesecake, and I bake alot, always scared, it was perfect, did it in the water bath, my husband who is very picky about Cheescake, loved it
To NLW: "I have made it twice and both times I have cracks going through it. What am I doing wrong. I never see this in a store bought cheesecake." You're overbeating your mixture.
This recipe is just what I was looking for. I wanted a New York style base to use for many different variations. I've tried lemon biscotti with crushed biscotti and lemon zest for the crust. Lemon zest in the batter and lemon curd on the top after it has cooled. Oreo cookies for the crust and in the batter. Melted dark Dove chocolate candy on the top. I've tried it with lemon or lime. Chocolate crust and semisweet chocolate bits in the batter and melted semisweet bits, pecan pieces and caramels on top. The variations could be endless. Orange and mango, peach and mango. Triple chocolate and Grand Marnier. White chocolate and raspberry. Triple chocolate and raspberry. Yep, this was the basic recipe I was looking for. And I use the water bath while baking. Also, I bake for 60 minutes, turn off the oven and leave it there for another hour with the door cracked. It works like a charm.
This recipe was very easy and delicious, and I made mine with a strawberry sauce. Since it is towards the end of the strawberry season and my strawberries weren't that ripe, I soaked them in some water, Triple Sec (it has orange based acidity in it) and sugar for about 2 hours. The strawberries were soft and plump, and sweet. To make additional homemade sauce, I simmered another 10 strawberries, 1 cup water and sugar on the stove. Then I removed it and added a TB of strawberry jelly. I blended it all and added sugar to taste. Once it cooled I scooped some of the sauce over the strawberries on each individual slice cheesecake slice.
This cheesecake is absolutely delicious! Since I have a cholesterol problem and my husband is a diabetic, I substituted 1/3 less fat cream cheese, lite sour cream, and evaporated skim milk for the full fat ingredients; I used splenda in- stead of sugar. It still turned out beautifully!
This is only the second cheesecake I've ever made, and I followed the recipe exactly and it turned out perfect! I did the water bath by wrapping the bottom of the springform pan with two layers of foil and setting inside a cookie sheet with sides. After putting into the oven I carefully poured hot water into the cookie pan. I did end up baking the crust for only 6 min. and the cheesecake for 50 min. because my oven seems to bake super fast. After it was done baking, I turned off the oven and left the cheesecake in there with the door cracked open for about 3 or 4 hours, and then I cooled it the rest of the way on the counter before putting it into the fridge over night. I had no cracks and it came out of the pan perfectly. I served it with cherry pie filling on the top. Sooooo good! It's a very light kind of cheesecake. Thanks for a great recipe!
Great recipe!!! Wonderful crust and very smooth silky texture. I used 2 Tbs. vanilla, I prefer a bolder vanilla flavor. After baking, I turned off the oven and left the cheesecake in to cool slowly for about an hour and a half. No cracks and it de-paned perfectly... Thanks for this wonderful recipe... It’s a “keeper”! Paul
this recipie is a great basic cheesecake recipie. in order to stop it from cracking you should bake it in a water bath. that keep the air in your oven humid enough to prevent cracking.
I love this and so does my entire family. I love how it is lighter then normal cheesecake... or at least thats how mine comes out. It is a foolproof recipe for novice bakers. I have made three of these within a week. Thanks for a great recipe! :)
This was very good! I think the crust with the nutmeg brought out the flavor greatly. Very good.
I have been baking for many years and have never seen a cheesecake crack like this did!
Yum. Very creamy. And everyone loved the crust! I don't like walnuts, so I used pecans instead. And also cut back a little on the spices (as suggested by other reviewers). I cut back a bit on the flour too. And I used the water bath...no cracks. After 1 hour, I turned off the oven, and left the cake in there for a few hours, before puttting in the fridge. I just saw a cooking show with a great tip on cutting a cheesecake...run a thin knife under hot water, wipe off, and when you cut, don't come back up, pull the knife out the side, no mess.
What a great cheesecake. Baked wonderfully. The crust is a little spicy, so if you're not crazy for that kind of thing I suggest cutting the spices in half. I did find it took away from the true cheesecake flavor.
I have had problems with it cracking before, but I don't mind that. I have never used walnuts in the bottom before, but just a basic graham cracker crust. To get some variety out of this recipe I like to sub flavored yogurt for the heavy cream (like raspberry yogurt, then top with fresh raspberries). Also works to add lime zest and lime juice to make a key lime cheesecake.
The cheesecake cracked badly, and the crust burned. The flavor of both was good though, but I think adjustments need to be made to cooking temperature and length in order for me to try this recipe again.
I didn't think I could make a cheesecake very well but this turned out awesome....creamy, smooth, delicious! thanks for sharing!
I made this cheesecake for my husband's birthday, and he loved it!! It is a little time consuming to make but worth it.
I had only purchased 3 packages of cream cheese, so that is why I tried this recipe. It was wonderful! I served it for guests, and they loved it too. It is the only cheesecake that I have made that did not crack. I will definitely be making this again.
I am shocked that this cheescake got such rave reviews. I baked it tonight (for Christmas Eve tomorrow) and it cracked everywhere and it blew up, sending cheesecake all over my oven. I normally make one every year for Christmas Eve and I thought this was the recipe I'd been using. I am really bummed! I tasted it, it tastes fine. The texture stinks. It's wiggly like jello and was hard to get out of the pan!
An outstanding traditional cheesecake recipe. I doubled the crust recipe and layered the bottom only. Also, I highly recommend using a water bath. If your not sure whether or not your springform pan is water tight you can take an oven bag, trim it leaving around 6 inches at the bottom, then place the pan inside. Or you can go buy a high dollar pan ;)
Excellent cheesecake. I topped it with fresh berries. I also added 1 1/2 tsp of lemon juice, just to add a little citrus flavor. Yummy.
This is a great basic cheesecake recipe. I usually buy a crust for convenience. I have tried variations to this recipe, like adding a layer of chocolate or caramel at the bottom- and it's always a hit.
The crust had way too much nutmeg and the filling was okay, nothing special. Still on the hunt for a better tasting cheesecake.
Awesome and pretty easy to make. I hate to say it but I've replaced my grandmother's recipe with this one. I've made it 3 times already and each time it gets raves.
I don't know how this was because it was gone befor I went to try it! But everyone else said it was good!
I have made this recipe on 3 seperate occasions and all three times the cake was gone that night. My husband says he can't think of a better cheese cake he has had. This recipe rocks....it is the best.
Cheesecake is my favourite dessert, so I have very discerning tastes when it comes to this decadent delight. This is a great basic cheesecake recipe! The cake has a very moist and smooth and texture. The flavour is very rich and creamy. The first time I made this was for Christmas dinner dessert and everyone thought it was a very nice recipe. I did change the crust though; I used a ginger snap crust instead. Crushed gingersnap cookies with butter. I further modified this recipe by making it gluten free, using gluten free flour and gluten free ginger snap cookies, there is really nothing comparable to graham crackers in the gluten free cookie world so I improvised and it was still wonderful! Ginger snaps gave it quite a nice ‘festive’ flavour.
I made this cheesecake and it turned out wonderful. An absolute hit! It was gone the first day it was made. Yum!
Good recipe-I didn't care for the spices in the crust-found them distracting when at first I thought what a great idea. I'll stick with a plain crust from now on.
I found that sifting the flour into the batter helped it blend more evenly. The second timeI doubled up on the vanilla, which resulted in a cake we preferred to the first attempt--if you like the vanilla flavour to be less subtle you may want to do the same. A dense, rich cake that wasn't too sweet. The crust recipe is particularly good!
CHEESECAKE ATTEMPT #1. Result: Pretty good for a first attempt! Would recommend inexperienced cheesecake makers to check out the tips on this site. Used water bath so no cracks! Next time will bake crust for 10mins as stated b/c didnt the first time and crust was a little underbaked. Also cut down cream cheese to 2 pkgs and 2 eggs. Works just as well.
This turned out fantastic! If you use store bought graham cracker crusts, there will be enough for 2 pies. I accidentally bought neufchatel cream cheese and it did not seem to matter. This was a project that my teenage son and 2 friends did to take a break from homework. I did not help at all and it turned out delicious. It went so well they are going to make another batch tomorrow.
Delicious! Heavenly! Must try! I used a tablespoon of Madagascar vanilla extract because we're crazy about vanilla.
This was an easy and delicious recipe. It was my first time baking a cheesecake. It tasted even better the second day.
I just made the cheesecake part as we don't like graham cracker crusts so I used the crust from New York Cheesecake III. I only used 1/2 cup of cream as the batter was very liquidy. I did not use a water bath when baking, after 60 minutes it was still jiggly, I turned off the oven and let the cheesecake sit for another 60 minutes in the oven, then I chilled overnight in the fridge. No cracks and the texture was perfect, served with homemade cherry pie filling and whipped cream.
This recipe was excellent, very easy to make and delicious to eat. Made as a gift for friends. They loved it. It's cheesecake, much lighter in texture and taste. And the crust was terrific. Thank you for sharing.
I made this for dessert at our Christmas Eve dinner. It was really good. I did get a split in the top but I didn't have a springform pan to bake it in. I had purchased some cherry pie filling for on top but this was so rich and delicious that no one used it. I will make this again for sure after I purchase myself the proper pan so it looks as great as it tastes.
Very good cheesecake! I altered it to fit into a low-carb diet, so I eliminated the crust, put parchment paper on the bottom of the springform pan, and substituted Splenda for the sugar. I ate it warm and cold, and it was great both ways! I took others' advice of cooking it in a water bath to prevent cracking, this worked. It tased king of like a custard to me, not REALLY cheesy. Next time I might increase the vanilla to give it more flavor, and/or add one more brick of cream cheese.
Do not sample this cheesecake while it is still warm - it tastes heavily of custard. I served it right from the fridge so the flavour and texture would be genuine. Gorgeous, thick and delicious! Serve with pureed raspberries for a wowzer dessert!
Excellent recipe. Creamy texture, great taste! Definitely cook in water bath you will not be disappointed. I too used a graham cracker crust instead of a dusting. But I think this cheescake would be great with either.
This is the first time I have attempted to make a cheesecake. It came out perfect! I brought it to my church and everyone loved it. After reading everyone's review concering how the cake crackes, I decided to follow the advice of "pamcakes" and the cake looked beautiful. I will definitely use this receipe again. I am considering making this cake for someone as a gift. Can anyone recommed how to transport the cake from my springform pan to a cardboard with doilly without ruining the cake?
Wonderful recipe! I substituted baking Splenda for sugar, and it was still great!
Very heavy, rich cheesecake. Family members said it was a "real cheesecake". I didn't like the crust too much so will try a different one next time I make this recipe - but I will make it again!
Delicious. Topped with the fruit glaze from Betty Crocker, pg. 183. Frozen tart cherries make a great topping for the glaze. Also, start with room temperature cream cheese, sour cream, whipped cream and eggs and follow mixing directions. Do not mix hard as will form bubbles. Grease sides of pan. Bake in hot water bath.....double wrap pan in foil, place pan in larger pan (I used the lasagna pan--good size) and pour boiling water into larger pan a couple inches up the side. Baked at 310 for about 75 minutes. Cooled in oven with door ajar for about 45 minutes- - then cool on a rack with inverted pie pan offset on top. Then place in frig to cool for at least 6 hours or overnight before removing springform to serve.
I absolutely love cheesecake and this is a great recipe--The name is deceiving, it underplays how fantastic this cheesecake is, and the CRUST is the best I've ever had--almost better than the cheesecake itself!
I couldn't find my true and trusted cheesecake recipe so went searching for another. I came across this recipe and decided to try it. With some slight changes I made this cheesecake and it was amazing! My son who loves cheesecake (it was for his birthday) and has eaten many in his life said it was the best one he's ever tasted. And other members of the family who don't even like cheesecake, loved it. I did not use any walnuts. For the filling I used non-fat sour cream and low fat cream cheese. I put a cherry topping on top and I made 1 1/2 times the crust (we love crust!). I put the cheesecake in a waterbath and after it was done in the oven, I let it sit for about 45 minutes before opening the door. There were no cracks in the cheesecake. This cheesecake was unbelievably good. I highly recommend this recipe.
best cheesecake i have had.5 stars. my family and friends love it.
Well Ladies and Gents, I made this recipe a few hours ago and I did a couple things to test a few ideas. I made my cheesecake with a ginger snap cookie crust, I increased the amount of filling made to test two different cooking methods. I used the turkey bag and water bath for my 10 inch and foil around the pan and no bath for the 8 inch. The 8 did experience cracking but the 10 didn't. I cooked both in a regular gas oven racks adjusted accordingly at 300 degrees, I also let the 10 cook for 90 min and the 8 for 60 min. Both cooled in the oven for 1 hour heat off door open. I will now put in the freezer for a couple hours for remainder of cooling time. I'm sure the flavor is superb, but the methods for cooking have given good insight. Thanks to all for your tips and comments. Happy Cooking!
Very good. I followed the modifications some people suggested in the comments such as cooking temperature and cooking it in a water bath. It turned out perfect. It was a huge hit with everyone. I also added some snickers bar pieces on top of the crust below the cheese cake batter.
This cheesecake turned out really good! Normally I don't make cheesecakes but my dad insisted on me baking one since I have been starting to bake a lot more that usual! The amount of cream cheese was perfect, and I put 1 1/2 sticks of butter instead of two to fit my moms diet and it turned out pretty good. I also had to put in one less egg because I was making cookies right after but it turned out great! My dad was practically looking over my shoulder the whole time and he was a little iffy about the one less egg, but when he tasted it... He loved it! (well he better have loved it because I made it just for him)
This recipe made my family say it was the best cheesecake they ever had. Great hit this past Thanksgiving
This is very good. My first attempt at "real cheesecake". Thanks!
my son had a craving for cheesecake & this recipe definately fit the bill. i only made slight changes like using 1 1/2 c. graham cracker crumbs with an extra tablespoon butter for more crust, using half & half instead of heavy cream & baking the cheesecake with a waterbath. i also watched the informative allrecipes video on cheesecake making before hand & learned a few things! many thanks ronald!
Awesome! So easy to make, my family loved it for Christmas dessert. I used pecans instead of walnuts and baked it in a water bath, cooled it in the oven, and it did not crack. This will now be the only cheese cake I will bake!!
This was a delicious, thick cheesecake. I topped it with cherries and my company loved it.
This cheesecake recipe turned out REALLY well! I gave some to family and friends and they were highly pleased with the results. My sister never liked cheesecake until she tasted the one I made. Its extremely simple to make and a definite crowd pleaser. The only change I made was to add a little more sugar than the recipe calls for.
Wish I could give it 4.5 stars. Taste-wise it is 5 but in spite of being pretty careful and following reviews ideas, it cracked badly. I also did not like the crust much. Next time I will omit nuts from the crust. But will make it again for the taste.
I did not care for this recipe. The top cracked badly and collapsed. The cooking time was also too long, and left the cake looking and tasting burnt.
Turned out perfectly! It did puff up a lot, but sank back down when it cooled (I wonder if this is because I let the mixer go too long). I had one minimal crack. Delicious taste and texture. Love the crust too.
this is the best ever...I have never had a cheesecake rise so fluffy and perfect as this one. nom nom nom
This cheesecake is wonderful! I made it for a dinner party and got lots of requests for the recipe. It is a little firmer than I prefer, so next time I'll cut the amount of flour. It has a very good flavor and texture.
This was soooo good. My first time making a cheesecake, and I will make this one over and over again. My family loved it too. Great taste and texture...so smooth. Didn't like the crust, too strong of a taste...next time will use less cinnamon and no nutmeg. Also..only one tiny crack. Simply the BEST!!
I like the texture of this cheesecake better than another recipe I made at the same time. This one had a cheesecake feel in your mouth and not just a smooth and creamy texture.
This is an absolutely delicious cheesecake. I didn't make a single change to it.
I used an entire pint of sour cream and separated the eggs to make it feel a little lighter. A wonderful basic recipe.
This recipe merits more than five stars!! I prepared this cheesecake exactly as written, and it turned out to be the creamiest, tastiest basic cheescake I've ever made. The crust is outstanding as well. The only different thing I did when it came to the crust was to use toasted, finely-chopped pecans instead of walnuts. This was a huge hit at our Thanksgiving dinner last evening. Thought I would mention too, that this cheesecake is so delicious, and the top baked up so beautifully...no cracks or blemishes...that I served it plain. As is, this recipe is perfection; thank you so much for posting it.
Good -- I used light sour cream, light cream cheese and evaporated milk and it worked fine.
I made the recipe as is and my family said it was the best chesecake recipe I have made (I unsuccessfully tried many) I plan on making it again this Christmas. Followed the suggestions of leaving in the oven to cool and I did not get cracks in the top. Also did the water bath too.
I also used sugar cookies for the crust..YUMMY!!!! Best tasting cheesecake ever...simple..
This is perfect!!! I used a regular stovetop pan though because I don't have a springform. Tastes perfectly creamy & just the right amount of sweetness. Baked it at 330 for 55 as suggested by another reviewer but still got cracks. Didn't look as pretty but still as tasty.
This cheesecake was excellent; the first one that I had made with sour cream as one of the ingredients. The crust was excellent, too. I omitted the walnuts and added extra graham cracker crumbs. I baked mine in a 9 1/2 inch springform pan for 55 minutes and it turned out perfectly, and, best of all, this recipe produced a cake that didn't crack when set. YAY! My husband had never had a "real" cheesecake, and he said this one was one of the best things--dessert or otherwise--he had ever eaten!! Great recipe!! Thanks! :o)
This cheesecake was the hit of the evening! Once it was placed on the table, it lasted no more than 10 minutes before it had been devoured! Leave off any toppings...the cake is perfect as is. :o)
This is the best cheese cake I have ever tasted much less prepared. I have now became expected to bring this dish to every church banquet we have.
I've tried to make this cake twice, and both times it collapsed. It tasted good, though, and I'll be keeping the recipe for the crust even if I am throwing away the recipe for the actual cake.
Very smooth and creamy. I thought the crust was very good too.
This was my first attempt at making a cheesecake in a springform pan. Usually, I just make a cheesecake "pie" in a pie pan. This was yummy! I followed the tips but it still cracked. I'll keep trying, and maybe I'll get one that doesn't crack someday. Either way, it was delicious!
We thought this was a really good cheesecake. It's creamy, and rich, with a hint of tang from the sour cream. I personally like my cheesecakes less sweet than this was, but the kids thought it was the best! Mine did crack pretty badly,but, I know that pulling a cheesecake out of the oven right away will cause that, so I expected it. We just covered it with raspberry sauce. This one is definitely going in the recipe box.
Excellent flavor and a real hit. Used store bought Graham cracker lines pans which lead to cracking. Will use a straight pan next time.
I had never made a cheesecake before because I always thought it would turn out crumbly and grainy instead of smooth and creamy. This recipe turned out better than expected. However, I cooked it differently. First off I omitted the nutmeg in the crust and cut the cinnamon in half. I baked the crust in a greased spring form pan at 400 for 10 minutes. I added 2 chopped snickers bars (should have done 3) and a half cup of milk chocolate chips to the filling. I turned the oven up to 475 and baked for 20 minutes, after which I turned the oven down to 200 and baked for 90 minutes. I turned off the oven and left the cheesecake in for another hour to cool and prevent cracks- it worked. I ran a thin knife around the edge to loosen the crust and let the cheesecake cool on the counter for another hour and then put it in the fridge. Running the knife along the edge helped before it cooled on the counter because it continued to pull away from the pan on its own. I refrigerated it overnight and cut it the next day. It came away from the pan perfectly and was a luscious, smooth, creamy consistency- not grainy or dry in any way. The flavor is rich and delicious. Will definitely be saving this recipe to make again. Hope these tips help.
This recipe was okay. I think I may have undercooked just a little. The center was slightly set, but did not stiffen enough overnight. I was worried about cracking, so I took it out early, but still had one large crack in the center by morning. Not much flavor, maybe needs more villina or sugar. Crust was good, but too much nutmeg for my taste, would cut in half next time.
My best friend is lactose intolerant, but will endure the pain for this cheesecake. The best I have ever made or tasted. Thanks!
great basic cheesecake recipe!
This is a great cheesecake. Every single time I make it, people rave on about it for days. It's also very easy! Thanks!
This was the first homemade cheesecake that I ever made and it came out perfect the first time I made it!!! Appearance was perfect and the texture was too!! I have to say that this was one of the best cheesecakes that I ever tasted! I made this for the Superbowl and everyone loved it!! There was only one small piece left.
my whole family loved it. they are devouring the cake as I write this. I did make the crust with a couple changes. For the crust I added 1 teaspoon of ginger and excluded the walnuts. I would make again.