Its dense, rich and creamy and doesnt require a water bath like most cheesecake recipes, so its incredibly easy to make. Wish me luck! Add the eggs one at a time, scraping down the sides of the bowl frequently. Simple. It turned out perfectly. Make sure it's completely cooled before adding the batter. Way beyond my expectations! Should I leave out the extra yolk? The fat content helps the cheesecake set and creates its signature creamy texture. how to purchase keith sweat candles; jockey 61683 shirt; how to create subpages in onenote windows 10. craftsman versastack sears; utahraptor the isle (He works at coffee shop) he got 3 1.5 kg bricks thinkinging I could make a few ccheesecakes. next time. Do I just lower the temperature setting (and do nothing else) or do I actually e.g. even though I followed the temps and times exactly. I have lost count how many Ive made for my friends neighbors and family. You have successfully subscribed to our newsletter. Omg! Im looking forward to leftovers tonight! And most Delicious! It was a big hit with my family . Add the eggs and beat until fully combined. I made this for Christmas night at my daughters home after a few years of making pumpkin cheesecake (that I have to say is delicious), and needed to impress her and 8 grandchildren! Thanks for sharing this recipe , I lost my recipe that my great granddaughter left And dont make it often enough to memorize it, this was a very close second to her I just did not care for the texture have a great evening thank you so much. Mine is currently baking in the oven. Thank you, Hazel Sure, you can toss in some Oreos. Thank you! Thanks so much of sharing the recipe. I resisted, for the first time ever upon reading the reviews and the creators comments and followed this exactly, exact (okay, confess did add a slight pinch of cinnamon to the crust and my pan was 8). Best cheese cake I have ever tasted! Absolutely amazing tasting cheesecake. Allow me a minute I jack with recipes, Ill look at 4 or 5 variations and improvise with my own. Add in the sugar, vanilla, and reserved cookie filing. Thanks, Micaela! It turned out pretty well but the middle didnt set completely. However, i totally spaced the heavy whipping cream. Let the cream sit on the chocolate for a minute. Can I use a store-bought Graham cracker pie crust? . Be sure to use room temperature ingredients this makes it much easier for the ingredients to emulsify, and helps ensure a lump-free texture! I baked him a cheesecake so he could take it to work with him. Since this is going into a cheesecake, I . I found this recipe superb. My spring form pan is not non stick. One of the most common mistakes folks make with cheesecake crust is not crushing the graham crackers enough. Hi! Any advice. Be sure to wrap your. In a mixing bowl, break down the cream cheese. Again thank you!!!! Bake in a 175F preheated oven for 15 minutes, set aside to cool. Hi Tabatha, thank you so much for the wonderful complement and Im so glad you enjoyed the cheesecake! Reduce the oven temperature to 325 degrees. Stir together no bake crust ingredients and press into a 9 pie dish. Thankfully that was mostly just in the center so I was able to save about half the cheese cake. I am literally a dumb college student who doesnt even own a mixer and I made this and its literally amazing thank you, The cake is seriously delicious, but the cooking time is way off. Im still in slight shock that Im the one who baked this, that it wasnt bought from a bakery. I made this today for my dads birthday since cheesecake is his favorite and it came out amazing! I made this today and it looks beautiful. So I'm making a chocolate cheesecake for a birthday and I completely forgot to add 3/4 c heavy cream, that the recipe calls for. Should I also cut the amount of crust ? After reading the comments I also set my oven on conventional mode, I think should be always added to the recipes. Not a single crack and amazingly creamy. Yes, you can use it instead of making your own crust. We are used to German cheesecake which is made a little differently (instead of cream cheese we use quark), but I think its safe to say that we all have a new favorite way of baking cheesecake now! I baked my cheesecake with foil and my base was soak into the liquid (graham cracker) . Which is Best for this recipe? Should I cook until brown edges are there or just take out and let it set? Try again next time with having a pan with water on the rack below the cheese cake to see if keeping a little extra moisture in the oven helps. Only my second time ever making a homemade cheesecake. Meaning that if you make 1/3 of the recipe, it doesnt necessarily mean you bake it for a 1/3 of the time, it will probably be some trial and error. I made this in an old German kitchen. But I just turned around and found the Heavy Whipping Cream sitting on the counter UNOPENED. May sound like an odd question, but do you wrap the foil around the pan with the shiny side facing in or out? Thanks! Softening the Ingredients Caroline Ingalls. Place in the fridge for at least 12 hours until set. It just says prepared. I even slightly over cooked it by ten minutes on accident and its still amazing (dense, rich, creamy) just with a golden brown top and slightly less smooth texture than I believe it would have had I baked it correctly. Bake for 16-18 minutes or until slightly crisp and no longer shiny. Turn the oven down to 325 F. CHEESECAKE Will be making again! This means that it will be less stable when cooked, making it less likely to form clumps or thicken during baking or cooking. I am also an avid Baker your recipes are great. 1/4 cup sugar. Thank you! Bake the crust: Bake the crust at 325 degrees F for 10 minutes then allow it to cool while you make the cheesecake filling. When I have done this with other recipes I have put a very thin layer of a sour cream and sugar spread on top of the cheesecake the last 10 mins of cook time. Any ideas?? This happened to me as well, my fear is that it is not fully cooked.. should I be worried? Reduce oven temperature to 325 degrees. You just need to lower the temperature without doing anything else. Next, add the sour cream, lemon juice, and vanilla extract. Transfer the cookies to a separate bowl. I absolutely love this recipe. Yes, you can gently add the sour cream topping and bake for a few minutes. Bake until firm and lightly browned, about 15 minutes. I cannot wait to try this one out . Followed the recipe perfectly and even left it in the oven for an extra 10 minutes while the oven was still on to ensure that it had baked. And for me to make one for Christmas. Wow, I love the addition of lemon curd! cream cheese, softened through or at room temperature (preferably Philadelphia) 1 1/4 cups (250g) granulated sugar 4 large eggs, at room temperature** 3/4 cup (176g) sour cream 1/2 cup (120ml) heavy cream 2 tsp vanilla extract Instructions Preheat oven to 350 degrees. Thank you for your recipe! It could work with reduced fat cream cheese, but I wouldnt use a cream cheese with a very low fat percentage because the cheesecake may not be as stable. Hi Chris, great question! Yes, you can take it out and it should be ok! Once your cake pan is no longer hot to the touch, cover it and move it to the refrigerator to chill overnight in its springform pan. Add: Pour the sugar and sour cream into the mixer and mix at medium/low speed until just combined. excellent recipe. Next, add sugar or powdered sugar to taste. Im glad you like it so much! I would stick with the original oven temperatures and timings, and just keep an eye on them as you bake. Hey Val, not a silly question at all! Thank you for sharing this beautiful recipe. Ive made other NY style cheesecakes using recipes that were very similar but you tweaked this to perfection so that it is above and beyond any of the others. Youre absolutely righttrust the recipe. Mix in sugar, then microwave it for 20 seconds to help soften it. Thoughts on this method? Hi, Did I just totally ruin the cheesecake? Im hoping they love it, thank you so very much! Hi! Very interested to try this tonight, was wondering if making a strawberry topping and swirling it in would change the baking time much? Can you bake a cheesecake without a water bath (aka bain marie)? Here are some tips that you should keep in mind when making cheesecake! To make the cheesecake: Put a kettle of water on to boil. I did bake it about 10 minutes longer. The texture is incredibly smooth and creamy, and the flavor is rich and decadent. I made this exactly like the recipe and it turned out PERFECT !!! Hi Sarah, its hard to know what exactly went wrong. Spoon into our mason jar/pan. I need to put a pad lock on my fridge. Its in the oven now. Todays my second time baking this recipe and I am wondering about the part where I have to lower the temperature, as mine was no where as white and creamy as a New York Cheesecake should be. While the cake is still warm, run a knife around the edges of the pan, then let it cool. I think i used a little to much lemonzest. This recipe is deliciously creamy and decadent. I have 2 cakes in the oven, and theyve been baking for almost 2 hours, no browning, slight firmness on the edges of one Bummer. How would my timings and temp change? I would like to make half the amount. Add the sugar and beat on medium-low until creamy and smooth about 1 minute. I love desserts so I tried very hard not to have three pieces right away. May i check with you whether i should use top&bottom heating, or just the bottom Can I replace lemon juice for lemon zest? Absolutely delicious. Thank you Stefan, Im so glad they like it! Try in sauces and soups; the cream can be whipped. It was so light and fluffy, just amazing!!! Is it ok if I used an rice cooker rather than a oven . Butter: Binding agent to hold together the crust. Scrape down the sides of the bowl. Graham crackers: Crush in food processor or with a rolling pin over a bag of crackers. This is probably the number one rookie mistake when making whipped cream. While it may be tempting to cut down the fat content by choosing low-fat cream cheese or low-fat sour cream, full fat is the way to go when it comes to cheesecake. Youll be more than happy with the results! Here are five reasons why: Whipping cream is less thick and has a more runny consistency than heavy cream. Amazing!!!! , Easily the best cheesecake Ive ever made. i have a question though, do you leave the tinfoil on the sides and bottom the whole time in the oven or just while baking the graham crumbs? I would love any tips! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. How long do i have to bake it? Perfect taste and texture if you love NY-cheesecake, as I do. If you have a conventional oven you can turn the heat off, open the door, and allow it to cool for an hour inside the oven before moving it to a cooling rack to cool completely. I was disappointed . Hands down the best cheesecake Ive ever made. I wonder if some people are having a hard time baking it through if the shiny side is out, reflecting the heat away. You can freeze it for a short while and then place in the fridge but depending on how much time you have, it can affect the texture. Turns out great every time. Aim for about 1/4 inch thickness for your crust. It came exactly as you described it!! Its made with cream cheese, eggs, egg yolks and heavy cream or sour cream to add richness and a smooth consistency. I recommend sticking to the recipe, and if it starts to brown too much, loosely cover the pan with foil. Sweet. Did I over beat it? Cheesecakes need time to set at room temperature before being placed in the refrigerator to fully set so I recommend sticking to the recipe , I love how easy this recipe was . For the best result I recommend sticking to the recipe. Cheesecake will keep in the refrigerator for up to 5 days. To speed this up, you can put the springform pan in the fridge. If you want a fluffyer cheese cake separate yolks from wites add yolks in separate bowl blend. I also made a raspberry sauce to drizzle and EVERYONE loved it. I have an almost 7 pan, how much i should reduce the recipe?? Its Christmas and I dont know of this will turn out to be edible. Hope this helps! It is very rich and smooth and you only need a small slice to finish off your meal. If I refrigerate the filling overnight, could I use it the next day when I get more ingredients for the crust? Hello! Meanwhile, prepare the filling. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Thank you also for adding the measures in gr, it really helped me!! In a couple minutes, the heat will soften the butter against the base and slices will easily slip off. My wife went from not liking cheesecake to eating more than everyone else once I started making it like this, I think it is the heavy cream versus sour cream. Do I need to butter the bottom and sides or just the bottom? Full fat sour cream adds extra moisture and a tangy flavor to the cake. All Rights Reserved. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. I never buy store bought and only make it from this recipe & everybody in the family loves it! Followed the recipe exactly and it came out perfectly! A common mistake when cooling your cheesecake is to attempt to cool it too quickly. Add the softened cream cheese, zest, and sweetener to the stand mixer bowl and beat until smooth. Beat the cream cheese on low speed until creamy, about 1 minute. I made this recipe yesterday and have just removed the cheesecake from the tin after an overnight chill all I can say is WOW. Hi Cameron, do I have to take out the crust from the spring form to cool down on a wired rack and then put it back in the spring form for the filling ? No water bath required! Its honestly so, so good! Hi Susan, this New York Cheesecake is very dense, creamy, and thick. Its up to you, but I usually take it out after its completely cooled and the cake is stable. My cheesecake was in for the 425 for 10 mins the 80 mins at 225 and still no brown edges. Next, place the vanilla wafers in a bowl with melted butter, and mix until fully combined. For the ones reading this review: if youre in doubt, dont hesitate any longer. I tried this and everyone loved it! I was just wondering how you stop the cheesecake from sticking to the sides of the springform pan. Hi Andrea, its always better to use full-fat cream cheese in cheesecakes to make it as rich and creamy as possible. I only had vanilla pods so I used the beans instead of extract. Great recipe, turned out really good. Baking the crust before adding the cheesecake allows it to seal together and cooling the crust before adding the cheesecake prevents it from becoming soggy. The cheesecake didnt crack and had a very nice flavor. A staple on the menus of your favorite fancy restaurants and neighborhood diners alike, cheesecake's creamy and tangy flavor has charmed dessert-lovers across the globe. Thanks! Even though Im not baking in a water bath, I still like to wrap the outside, to prevent any leaking from the pan. I followed the recipe but cut the ingredients in half and it came out perfect! Question: do you have to put in fridge for 12 hours prior to trying it? Once cooled, transfer the cake to a wire rack and allow to cool completely. Cannot wait! Not sure if I can do anything differently to prevent the cracking. This no-bake cheesecake without heavy cream comes together surprisingly easy. can you freeze the cheese cake once it has cooled for twelve hours? Don't Overbeat Will it make a difference in the texture or should I opt for a recipe that omits heavy cream entirely? Im baking it for tomorrows Easter dessert. Nothing makes me happier than reading how much you enjoy this! Best Cheesecake I ever made! Cheesecake with Heavy Cream Recipes 3. Preheat the oven to 350 degrees Fahrenheit. Everyone who tried it fell on love with it. I havent tried it, so I dont know the exact baking time. I just realized that I didnt add the heavy cream and my cheese cake has been in the oven for 20 minutes now. This has to be precise, turn it every 5 seconds. My sister nearly cried when she tasted it. I ended up having to add like an extra 20 minutes of time. Using cold cream cheese. (FYI I have an 8inch round pan, rather than 9inch, so I used about 3/4 of every ingredient.). Hi I am just wondering if I could add melted white chocolate & raspberry sauce through the cheesecake? Super creamy and the taste was amazing. You can, the only issue is the sides of the pie crust you might need to use less of the cheesecake filling and make sure that the edges dont burn (if you bake it like a pie). I know its late to comment however, I lived in Central Asia/Former Soviet Union for 10 yrs on and off. First off, this is probably the best cheesecake I have tried!!! I wouldnt recommend it. Oh my gosh. If there are lumps, keep beating until smooth. This cheese cake came out perfectly despite the fact I accidentally added 300ml of heavy cream or double cream in England. Preheat oven to 350F/180C. Without testing it, I dont know exactly the baking time in this case. You need to bake the cheesecake with the foil the whole time. Honestly, the creamiest cheesecake Ive ever eaten. I had my doubts that it would set properly and I was right. Yes, you can keep it in the fridge for 1-2 days. you'll be fine. Water bath? Hi! Some time during the baking, the oven got shut off so when i checked it had started to get firm but the edges were far from browni turned the oven back on and it got to the right firmness, but never got brownshould it be ok to eat? I used large eggs and made sure to follow the directions. From my experiments, in this case, it actually doesnt really matter. by I also speed up the cooling to 1 hour with the oven door open, half am hour on the bench and 2 hours in the fridge before eating. Such a beautifully easy recipe and honestly the best darn cheese cake Ive had!!! Cheesecake Filling Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese and sugar until smooth. I am doing a dance in my kitchen right now. I am waiting to be done! the way it should be. Hi, Anneliese. So my thought is to cool it in the fridge and then put it in the freezer an hour before serving it. Thank you so much for sharing! Stir the ganache until the cream and the chocolate are fully combined. Last week it was my boyfriend his birthday. Greetings from Belgium! Layer half of the ice cream and half the amount of strawberry puree. Also appreciate the tip on the oven, my oven has less power so I had to add 25minutes onto the bake. I tried this yesterday and I must say this is hands down the best cheesecake I ever baked! Take a wooden spoon and give the cake pan a gentle tap on the side. Does it add stabilization/is otherwise fundamental to the structure of the cake, or is it just for flavor/freshness? Is it necessary to wrap the spring form pan with aluminium foil? Second time ever baking a cheesecake. Repeat the process until you finish with your batter. Jessi in Canada. Is that okay? I am curious if there is a suggestion on something I can do to keep the cheesecake from sticking to the sides or maybe its just when I undo & redo the sides I wind up with it on the sides. Would definitely use this recipe again! Thanks for this awesome recipe! Its my favourite cheesecake recipe! In the chilled bowl, add the cream, sugar, and vanilla. In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. This cheesecake was very delicious. Wait until it's chilled overnight before running a knife along the edge between the crust and the side of the pan, then gently unbuckling the pan. Looks fine though cooling in the oven as the directions said. In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes. My 11-year-old just made this recipe and she didnt have any trouble with it. Hi Shiran, 200ml of liquid cream -with 20% fat minimum- 1 tbsp of lemon juice or vinegar 1 pinch of salt Instructions In a mixing bowl, put the liquid cream and the lemon juice, mix with a fork, and cover. I had to bake it longer though, almost 30min longer, but thats just my oven, and I didnt want to crank it up, I wanted white top. Is 225F really correct? An amazing and delightful dessert! You would definitely want to reduce the baking time for a smaller size cake, but the amount of batter isnt directly correlated to the baking time. Add in confectioners sugar, and beat until stiff peaks form. The Best Apples for Apple Pie and Apple Crisp, The 13 Most Common Sourdough Bread Mistakes, How to Get Cake Out of a Bundt Pan in One Piece, This Ingredient Helps Prevent Blueberries From Sinking to the Bottom of Your Muffins, 9 Essential Ingredients That Every Baker Needs, 8 Food Storage Mistakes That Are Costing You Money, 6 Mistakes That Could Ruin Your Green Bean Casserole. Lay the towel on the counter and place the cheesecake directly on the hot towel. Youll need to reduce the amount of ingredients for a 6-inch pan. I had a 20-inch pan, so I multiplied all the ingredients by .8 and it fit perfectly. I must admit though that I let it in the oven for almost one hour longer than described, because it was still SO liquidy after the given time. Cheesecake with Heavy Cream and Sour Cream Recipes 5. Thank you! Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. I would recommend this recipe it was a right move to add the cornstarch thank you, So happy we made this! This sets and seals the crust to prepare it for the wet batter. Cheesecake depends on eggs because they have thickening power, and they will keep the entire cheesy mix in one place. Although I had some changes- I use Lutos biscuits for the crust, and for the filling I add only half a cup of sugar. Hi! It was still great and tasted awesome! So, I think that 120 ml of sour or not sour cream would not be a big issue but in fact a bit of sour is like any bit of citric acid and would just add a dash of pleasant tang. Hello! Let it sit for 10 minutes until the strawberries release their juice. It jumps and jumps when all Im trying to do is read. The baking time will be the same for this pan size, but if you use a brownie base, that changes the recipe. If you like cheesecakes with sour cream, you can use sour cream instead of the heavy cream, although personally, I prefer heavy cream for the the added richness. No idea why some comments are saying the cooking time isnt enough my experience is based on a standard UK fan oven so Im not sure if that differs to the USA standard home oven. Thank you for the recipe. I will save the recipe and try it again but next time I will cook it much longer. Im adding it to my recipe book that will be handed down to my daughter. Hands down, best cheesecake Ive ever had, let alone made!! Just make sure you're following a recipe that calls for those substitutions to get all your measurements right. STEP 2: HOW TO MAKE THE CHEESECAKE FILLING Pour the cream cheese batter into the springform pan over the crust. She specializes in creating how-to articles on baking and creative charcuterie boards for Allrecipes. I put the temperature 425 for 10 minutes and then 250 for 60 mins. Yes, to keep the springform pan from leaking when baking the cheesecake. Using an electric mixer fitted with chilled beaters, beat on low until combined. This recipe is absolutely perfect! Thank you again for such a fantastic recipe! I was really excited about this and now just worried that it will come out bad even after an hour of leaving it In the oven. Refrigerate until the filling is ready. The cheesecakes will be done when the outside is set and the middle is still a bit wobbly. Its super addicting! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Smooth, firm, yet creamy. Make sure all of the ingredientsthe cream cheese, sour cream, eggs, and even the sugarare at room temperature. Chill for 20 minutes. Give the stick a quarter turn every 5 seconds. Place the pan in the oven, pre-bake the crust for 10 minutes. Hi, this looks delicious! What Is a Springform Pan and How Do You Use It? Remove from oven and allow to cool while preparing filling. Mine was having the same issue. Hi! Should I use my regular old oven (I temp test it and adjust for acuracy) or should I use my Countertop Oven (looks like a large Toaster Oven) which has a Convection setting? Im wondering if I can use the same recipe for a chocolate version. Hi im from the Netherlands! See answer (1) Best Answer Copy it will not turn out right, you can also use sweetened condensed milk. Thanks! Thank you for laying this out so simply. Im making two of them and was wondering if they can go into the oven at the same time? This recipe couldn't be easier! With that being said, Im not convinced that the temperatures were on point. This recipe is tried and true! You can use sour cream instead, if that helps. I did. Thanks. I cooked it an extra 20 min just to be sure, the edges were still not brown but I thought Id listen to the instruction, The first time I made this recipe it worked just fine but the 2nd and 3rd times have been stuck to the sides and Im not too sure why. Im one of the crowd that needed to give it an extra 10-15 minutes before I was comfortable with the amount of wobble in the center, and the edges didnt get browned, but it set up beautifully overnight in the fridge without cracking, and we had it with breakfast. We left the oven closed the whole time. Set aside to cool. I also added a grating of Tonka bean along with the vanilla and Lemon and OMG the smell when it came out of the oven! Hi Sophie. Just one of the ones mentioned, so only the graham crackers. i followed instructions as directed and my cheesecake came out pretty creamy with very delicious flavor, but i thought it would be firm. and will use it again soon. Isnt a piece of parchment paper between the top and the bottom basically the same thing? You can add or leave out the extra egg yolk. Im not sure about the baking time as I havent tried it. Thank you for sharing, Bella , I love love love your cheesecake recipe and thank you with sharing itI have made it a couple times now and it has always turned out amazingly however, i do wonder if you have ever tried making this into mini cheesecakes in a muffin pan for individual sizeif so any idea on the baking times? Yes and yes but cornstarch is a better option because it helps with the creamy texture. Guyssss the flavor was amazing. This is an amazing cheesecake, the best one I have ever made!! This recipe looks delicious. Stir together all of the crust ingredients and mix thoroughly. Most of the reviews for this are so amazing so I had to try it. Blend until smooth and creamy, and the sugar is completely dissolved, 2 to 3 minutes (rub a bit between your fingers to feel if the sugar is dissolved). Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Stir graham cracker crumbs, sugar and melted butter together and press into a 9-inch springform pan. Might have been best I ever had!! Thank You. Lol, YUM! I did have a lot of filling left so i decided to make mini cakes in cupcake molds. Bake for 8-9 minutes until golden brown. I followed everything completely so Im not understanding what happened. I made it before for Valentine's Day and everything was perfect. Its wobbly but yet firm. Can I still use this recipe Im sure it does change the time is there any tips that I should use. If you think they need to bake a bit longer, leave them in a few more minutes. Cant wait to try it. I used a superfine granulated sugar in place of regular sugar. Made it for my sons birthday . Double wrap the pan in heavy duty tin foil and cover the top in foil. Bake for about 55-65 minutes until the cheesecake is cooked. Set the crust aside to cool on a rack while you make the cheesecake. The best cheesecake I have ever made or eaten for that matter. I made this. Updated 18 Aug 2019 , 3:48pm I let it cool in the oven and then over 24 hours in the fridge and the middle was runny mush.. so disappointing One question. ^^ It was lovely and eill definitely make it again thanks for the recipe! Thanks! I was hoping to make an oreo cheesecake and I was wondering if I would be able to use this recipe and just use oreos for the base instead and then toss in some oreo chunks into the batter before baking. So glad you enjoyed it, Michelle! I followed all the instructions! Ive also used fruit jams mixed in after the filling is poured in the pan I drop spoonfuls then lightly swirl them in it will make the top crack but in the pattern of the swirl, What would happen if I didnt use foil? I have made this recipe 3 times in the last three weeks and I HAVE NEVER HAD A BETTER CHEESECAKE ANYWHERE. !I increased the baking time a bit ! I added some extra lemon zest as we decided we liked that sharper fresh taste of lemon. The cake should jiggle just a little in the center if it's done. thank you for sharing this piece of art!!! It's like it never happened. Hi Elaine. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Thank You for this recipe.

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