- Most Helpful
- Highest Rating
A lot of messing about for a fairly unpleasant tasting and textured cheesecake. Wouldn't recommend. Quantities way out I made one 24 and one 21 inch cake out of the ingredients given for one 24inch
Normally I love her recipes, but this overflowed out of the tin and the top browned too much and a huge crack was made in the middle after explicitly following directions and having made many cheesecakes before. Too light a texture and not at all what I think of when I picture "New York Cheesecake".
Ehhh is all I can think to say about this 'BLAND'. I had such high hopes because I do love Nigella's recipes but its just not very sharp tasting like usual cheesecakes taste. Perhaps its from adding in the cream as I find every other recipe I've tried doesn't call for it. And each time I've tried this recipe, the top gets burnt.
I made this for the first time last weekend - and what a triumph! I have never seen a cheesecake disappear so fast or received so many complimentary comments. Will definitely be making again!
To me this cheesecake tastes more like a mix between a baked and non baked one. In her book she says it does not have the cloying density of some cheesecakes, for me this is where it fails, I love the sticky mouthfeel of New York Cheesecake. I wont make this one again.
Very good cake. I have followed instruction almost completely and according to Croatian grocery shops (I have used Croatian cheese). I also used only sour cream, very fat one (30%fat) not heavy cream. It ended excellent. Everyone loved it. I am doing it again, that is sure.
I've been doing this cheese cake for years now and although I don't make it very often, I tend to use mascarpone cream cheese. Stunningly smooth and moreish cake I've ever made.