This classic baked cheesecake is easy to make and it's so delicious. Add a topping of fresh fruit or sauce to serve.
Used different ingredients. Was a big hit at my husband's office! Mine didn't crack, but I was careful not to overmix and had the cream cheese at room temperature, and these are supposed to help prevent cracking. I also used a water bath, and I made sure that the side of the springform tin, not just the bottom, was well greased. (I read in a magazine that cheesecakes shrink from the sides of the pan as they cool, and if the side isn't well greased, the cheesecake will stick and, thus, crack.) I substituted Bailey's Irish Cream for the milk. A picture-perfect cheesecake! - 18 Jul 2008
OK - I don't want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it's your fault, not the recipe's. A couple of things you should know about cheesecakes: OVER-BEATING WILL CAUSE A CHEESECAKE TO CRACK. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE "WRONG" TEXTURE. Air bubbles, gritty/not creamy texture, etc., are fixed my the same instructions above. OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. Do NOT cook this cheesecake until it's set. Matter of fact, don't check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don't open the oven, just leave it alone to do its thing. And that's it. A beautiful cheesecake. Far from bland: this is a PURIST'S cheesecake. It's great as is, but also a great foil for other flavours. I serve mine with passionfruit pulp or mango puree. - 18 Jul 2008