Everyone loved this cheesecake! I used the exact ingredients listed, and made only a few minor changes in technique for this recipe. I needed two cheesecakes in a hurry, so I baked a 8" and a 9" at the same time. I lined my pans with parchment paper so I could easily move the finished cheesecakes from the pans to bakery boxes. I wrapped the bottom of my pans with foil to avoid spills. I used a modified water bath, reduced the cook time to 50 minutes, and left the cheesecakes in the oven with the door closed until they cooled. I received numerous compliments like "better than Cheesecake Factory" and "the best cheesecake I have ever eaten". This recipe is a keeper - I will probably make it again this weekend!
Fantastic! I followed the directions exactly and it came out perfectly! I think the trick is to not over-beat the cheesecake filling and do not overbake.
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I love this recipe so much I had to make it two days in a row. I never knew making a cheesecake could be so simple and homemade delicious.
Get the recipe here >> OREO CHEESECAKE BARS @ highheelsandgrills.com
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