This is my 1st NY Cheesecake, and I have to say it is so worth the little extra time & effort it takes to make..I followed Tina's directions to a "T" and it turned out beautifully....creamy texture and oh so delicious:) I made this for my husband's birthday (per his request) and he was SO very happy! He's still talking about how much he LOVES this cheesecake:) Thanks to Tina for sharing:)
Wow! Bravo Marie! That's gorgeous! I've never made a New York Style Cheesecake before. What a nice job you did and GREAT PICTURE! Rick must have indeed been pretty happy with that! Did you serve it with berries or sauce over the top?
Corinne, I saw your comment on Tina's recipe and knew if both you & Tina loved this cheesecake, how could I go wrong:) I was so pleased at how easy this was (took some time of course) and the texture is just amazing! I agree, great recipe Tina!
Thank you Janet:) I have to admit I was kindof proud when I saw the end result:) We didn't add a topping, we rarely do. But, it would certainly be a wonderful addition!
Okay I need to try this then! I swear I have tried all the supposed "tricks"...leaving the oven door cracked with foil, placing a dish of water on the bottom rack and some other one's. It's frustrating!
Since my review, I have since started doing something else that helps. After I wrap the OUTSIDE of the springform pan with foil, I place it on a cookie sheet before pouring the filling into the pan. The cookie sheet makes it easier to put the cheesecake in and remove from the oven. I've been making this for years and it really is an easy recipe to follow. Just take your time and you'll be fine. A few tips for cheesecake success are: use full-fat cream cheese and sour cream, not low-fat or no-fat which contain too much water and may keep the cake from setting properly; make sure all of the ingredients are at room temperature so you don't end up with little chunks of cream cheese in the batter; beat the cream cheese on low about 1 min. to break it up before adding any other ingredients; don't beat the batter on high (you want to keep mixing it on low just until everything is incorporated and creamy or you will beat in too much air and the cheesecake may crack); bake until the center of the cheesecake is still just a little jiggly, like Jello (that takes about 1 hour and 20-30 mins. in my oven); don't even think about opening the oven door to check before an hour is up (cheesecake needs humidity to bake and repeatedly opening the door may cause cracks); as soon as you've determined your cheesecake is done, take it out, set it on a wire rack, and immediately run a thin knife between the cake and the pan to help loosen it a little (cheesecake shrinks a little as it cools, and if it sticks to the pan it may cause cracking); cool to room temperature, then refrigerate overnight to allow the texture to firm up and the flavor to develop. If there are little moisture beads on the top of the cheesecake the next day, GENTLY press a paper towel on top to absorb them. To unmold your cheesecake, remove the sides of the pan. Slide a large metal cake spatula between the bottom of the cheesecake and removable metal round to loosen, then slide the cake onto a serving plate. To cut nice, clean wedges, run a long, thin knife under very hot tap water to heat. Wipe off excess water with a paper towel. Make one clean cut where desired, pulling knife out the side of the cheesecake instead of up and out the top. Rinse any excess cheesecake from the knife by running it under hot water again and wiping it with a paper towel. While the knife blade is still warm, make a second cut, forming one piece of cheesecake. Slide a thin spatula under the slice and place on a dessert plate. Repeat for number of pieces you want to cut. Top with fruit, pie filling, or whipped cream, if desired. Store cheesecake in refrigerator for up to 4 days. The most important tip of all is to enjoy the delicious cheesecake you just made!