Our Best Cheesecake
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
I uses vanilla wafers crumbs in place of the graham crackers crumbs. I also baked until set and turned off the oven and left the door opened, but left the cheesecake in there until cooled. It did not crack. I added more vanilla then called for too! So easy and good,
First cheese cake I've ever made. Came out perfect. It's fluffy and rich.
In my opinion the best cheesecake ever!!!
I have made this 3 times now and i can wholeheartedly say its the best cheesecake i have ever had the pleasure of eating. Here are my alterations that led my dad to giving me 20$ for the last slice : -1/2 cup of unsalted butter for the crust and i didn't add sugar because the only graham crackers i could find already have honey. - bake the crust for ten minutes before putting the mix in - try to have the cold ingredients reach room temperature before mixing them. - if you want a more solid cake, use bars of cream cheese - put a generous amount of blueberries and raspberries into the mix - wrap the springform pan in tinfoil and put it in a water bath for even cooking and to prevent cracking - cook the cheesecake for 10 minutes at 350 then lower to 300 for 50 minutes (or until centre is jiggly) then crack open the oven door and let it cool that way. My major change: Instead of using canned cherry filling, i put 2 cups of raspberries through a strainer and then simmer it with a third a cup of sugar an
I have made this 3 times. I read the comments and saw many pictures and to those giving this recipe a bad review... here's what you did wrong.. because I did the same thing.: 1. You HAVE to let your cold ingredients come to room temp. 2. A water bath isn't necessary (especially if you use a little cornstarch) but it bakes the cheesecake very delicately adding to the creamy smooth texture. All you need is a larger pan and fill with a few inches of water and set your springform pan inside. 3. Do Not overcook. Actually, once the outside starts to puff up a little and the center is still a little giggly (like jello) you can stop baking, otherwise, you will burn/crack the top. 3. Cool GRADUALLY! Otherwise you will crack the top. Leave sit in the oven for an hour with the oven turned off. Then remove from water bath (if you did this step) and let cool Completely on top of stove. Then refrigerate for 6 hours or ideally, overnight. If you try eating before it is completely set and cold... it will taste like quiche-ca
This is a great recipe. I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side. Notes: -This is more of a 10" and not a 9" -I put foil around my pan to prevent it from cracking -Started it on 350 but then turned it down to 300 after about 10 mins in. -towards the end I turned off the oven and cracked the door and let it cool in the oven. -added an extra tsp of vanilla and a little lemon zest -did a little more butter in the crust and added some cinnamon. These notes are what I did the 2nd time around and got a great cheesecake
So when I made it (and I followed everything to a T, and I added the water bath, it came out way brown on top. What did I do wrong? 350 degrees for one hour.