- Most Helpful
- Highest Rating
Apparently this recipe is for a 12-inch or larger cheesecake pan, as the batter could not fit in my standard 10-inch springform pan, and I cooked the extra 2 cups batter in a separate casserole dish (the much smaller size did not turn out well with this recipe's cooking method). I had a 26cm Kaiser springform pan with glass bottom; per Cooks Illustrated, the Kaiser pan promotes over-browning, which I experienced. I usually make (successfully) smaller cheesecakes in a pressure cooker, but I was successful when I used this same 26cm pan to make Absolutely the Best New York Cheesecake (Gluten-Free) in the oven. As for the taste: the cheesecake tasted okay to me; DH said he would be delighted to eat the rest of the cheesecake and was ready to give 5 stars. The sauce can cover any cracks in the cheesecake, but there was a bit too much lemon in it to suit me (and I love lemon!). Because it is off-season, my strawberries weren't great, even though I trimmed them down to only the juicy red parts. On the plus side, I used chocolate graham crackers for the crust, and that was perfect. All in all, I don't think I will try this baking method for cheesecake again, as it was a very large time investment before a disappointing unveiling. I'd rather learn earlier that I should start over for serving company. It's nice that DH welcomed the opportunity to polish it off, so this was not a total failure. Made for Spring 2014 Pick A Chef.