I love this recipe. It always turns out perfect, and I alwayshave friends and family request me to make it for special occasions. Bake times are right on. Remember to leave it in the oven for an hour after you turn your oven off. It finishes the cake. Highly recommended.
I used a 9"" sprinform pan and follow the steps exactly (except the sultanas). I've baked several times and it turned out great!!! It's normal the batter jiggles before baking. MOST IMPORTANT: leave the cake "in the oven" after 40 min baking. (MUST!!! ) Refrigerate overnight also help set the cake.
If I could post a picture of the atrocity I created using this recipe I would. I cooked it at 335 for 1.25hours abnd it still jiggles like a bowl of jelly. The instructions are vague at best. In what order do you mix the ingrediants? How big of a pan do you use? I can tell you for certain its not a 9". The other raters here must know something I don't or are paid very well for their opinions.
While this cheese cake tastes very good, it took much longer than 40 minutes to bake! Even at 350, it was over 70 minutes. Someone should make an adjustment in the recipe to warn novice bakers that you don't just turn off the oven after 40 minutes. I did that the first time and the cheesecake was not set up in the center at all. The next time, I baked it 70 minutes (testing to make sure it was set in the middle), left it in the oven as I turn it off and then it turned out well. It is a delicious version of cheesecake and it is very easy to assemble. Just be aware of the extended the baking time. 40 minutes is very inaccurate. By adding baking time, I think it is worthy of 5 stars.
It's very good but it's not the original recipe
Very delicious and not that difficult to make. I followed the recipe exactly, but didn't add sultanas and baked it for 50 minutes.
Perfect! I added cinnamon and sugar to the crust, and omitted the lemon juice and sultanas. I baked it at 325 and it took about an hour and a half. I left it in the oven as directed and it didnt crack--that was a first. It also came right off the foil covered spring form pan bottom. I made a whipped cream & sour cream topping and covered it with fresh blueberries. Everyone raved about it--my almost 70 year-old uncle said it was the best cheesecake he had ever had.
I must admit, I looked at this will a little trepidation since there didn't seem to be a lot of cream cheese in the recipe. I used 2 cups of graham cracker crumbs (I wasn't sure if I was supposed to measure crackers or crumbs), which is the usual amount. There was enough crust mixture to line the bottom and sides of the cake pan. I used 2 t. vanilla extract (I'm not sure what essence is, but I know I don't have it) and did not use sultanas. The end result was a creamy, delicious cheesecake that did not disappoint! It is also super easy to make using the food processor. Thanks for sharing this, Valerie! Made for Spring PAC 2010.