AMAZING!! Today I am a hero. Far from bland: this is a PURIST'S cheesecake. This recipe has greatly enhanced my baking reputation. Sour cream, eggs, cream, milk, butter all at room temp and have to be very very very soft or warm because I mix everything by hand/spoon. Wrapping the pan in tin Advertisement Step 2 Before unmolding, run a knife around the edge of the cake. So I used this recipe on my phone, without the aid of the video. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. One of the best I have made or tasted. Preheat oven to 350 degrees F (175 degrees C). Everyone who tasted my cheesecake said it was as good as the famed cheesecake of a local 5-star hotel, whose cheesecake is widely regarded as the best cheesecake in the city! and made the crust as follows: 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 1/2 tsp. Can somebody please tell me what to do?? Try this easy cheesecake recipe made with a classic water bath, or this simple no-bake cheesecake! I leave the cheesecake in the oven for 6 hours and then put it in the refrigerator until WELL chilled (about 6 more hours). Keep everything from your countertops to your dining room chairs germ-free. why was the top so dark and how do i no when the cake is really cooked all the way! Any baked good baked at or above 250 degrees Celsius would, in less than 10 minutes, irreparably burn on the outside and still be completely liquid on the inside. Lightly grease the bottom and sides of a 9-inch springform pan. this recipe is NOT good at all, i made it, fallow all the directions and it does not taste like cheesecake at ALL, the crust had no taste to it and after looking at other recipe is missing sugar. When cheesecake is done, turn oven off, run knife around edge of the cake to completely loosen from the pan. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. It did wonderfully! The top was a beautiful golden brown with no dry edges. Per previous reviewers, I baked it at 325 deg. I used marie biscuits instead of graham biscuits because you cant buy them here. It was easy and delicious. Place pan on a baking sheet. this link is to an external site that may or may not meet accessibility guidelines. Amazing! I was puzzled by the use of milk with the sour cream. Don't open the oven, just leave it alone to do its thing. As for the cheesecake mixture, make Sure to start with room temp. (my homecity has over 7 million inhabitants, s. Amazing cheesecake! Thank you Martha!! My first time baking a cheesecake, this cake was much easier than i though it would be. OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. In fact, it actually tastes best after being chilled overnight. 4. I'll make variations of this cheesecake, such as blueberry topping, oreo base and filling etc. Freeze the dough in the pan, about 15 minutes. I just finished baking the cheesecake but its full with cracks everwhere. I leave the cheesecake in the oven for 6 hours and then put it in the refrigerator until WELL chilled (about 6 more hours). I haven't tasted it but am pretty sure that it's super good but I'm just wondering why it cracked. 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. In fact, it actually tastes best after being chilled overnight. You cannot improve on the best. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it.