I’m no hero in the kitchen and undertook this with some trepidation. this link is to an external site that may or may not meet accessibility guidelines. Served with your berry sauce using fresh berries from Farmer’s market. This recipe is phenomenal! This was my first try at making cheesecake and I followed your recipe exactly as listed. I’ll definitely be making this again. Just made this following your recipe. Please let me know what you think. It was a showstopper. His was made with Cool-Whip and took 20-30 minutes to make.
I’d love to hear how it turns out! If it was your altitude or oven, make it again because its the best cheesecake I have ever made and eaten. It seems to turn out just as well. I’m hoping to attempt making this tonight for my son’s birthday tmw.
It was steamy enough to produce a perfectly uncracked cake (325F for 1 hr). Congrats! The texture was great and it looked beautiful. The bake time may be slightly longer so keep a close eye on them. I’m so glad that I did! It is incredibly delicious! Hi Jenn, I am looking to make this delicious looking cheesecake this weekend, I am after some clarifications for the metric measures, can I assume the 1/2 cup sour cream is 123g, then for the oven conversion, 375 f is 190c and 325f is 162c?
How would you make this Oreo?
Great texture ! I wrap the pan in an oven roasting plastic bag and seal it, as well as the tin foil, to prevent the water from leaking into the pan. The cheesecake had absolutely perfect texture and not one crack! Love it! This was spectacular. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Thank you. I have one question though – I followed directions to the letter however my graham cracker crust stuck to the bottom. I completely forgot to spray the pan!! Beat cream cheese with sugar only until smooth. Can’t wait to try it! —Mickey Turner, Grants Pass, OregonGet Recipe. Hi Jan, Although I don’t have experience with double cream, I don’t think that using it will impact baking time. I didn’t use the recipe for the berry sauce or the crust. I’d reduce it by about 1/3 but keep a close eye on it as that’s a guesstimate. One of my cousins pulled me aside and said “I don’t really like cheesecake, but this has been the BEST cheesecake I have ever had”. Just wanted to let you know that I tried your suggested alternate method and it worked perfectly!!! Susie. Maybe add some cocoa and mint? The berry sauce is to die for…, Do you actually need the lemon for the baking? Hi Wendy, It’s really best to bake cheesecake in a regular oven but it may work. Ie when I am cooling it, the cheesecake has cracked and no longer jiggly in the centre? Thankyou. Thanks again. This is my go to cheesecake recipe! I tried out this recipe and it came out absolutely PERFECT! Also, put your cheesecake in an oven bag before you put it into the water bath. I would remove the rim of the springform pan and let it dry out in the fridge for a while. I only have two racks in my oven, which one should I bake it on?
When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.
I read your tips and followed your directions to a T and it came out perfect!!!
Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy. 1. Upon further research, I found the recipe is that of a basque and that needs to be noted so people like myself aren’t attempting their first cheesecake and ruining someone’s birthday because of it. As for the texture, cheesecakes are generally pretty dense — was it dry? Instead of making one big cheesecake can I pour the batter into a cupcake pan and make minis instead?
It is likely only a bit soggy around the edge. 4 stars because the flavor didn’t quite pop the way I hoped.
Make sure you put it into boiling water instead of cold. I think the people that are giving this recipe five stars really need to try some other cheesecake recipes and then rate this one. Thank you. One guest orders cheesecake every time it is on the menu anywhere she eats (she travels a lot), and said this was one of the best she’s ever had. Can you maybe guide me as to what to do? Matter of fact, don't check it at all. Oh so delicious! Hi there, for the cheesecake pictured in your recipe, did you use a 9 inch or 10 inch spring form pan?
Just to keep humidity inside the oven ? Yes, I would reduce the temperature by 25°F. I also complimented it with Strawberry sauce (your recipe) loved it! A few substitutions were necessary: oat&honey tea biscuits subbed for graham crackers; coconut oil subbed for the non-stick spray; full-fat greek yogurt subbed for sour cream.