Adapted from Aunt Yochana's Cake Delight: New York Cheesecake
New York Cheesecake, anyone?
This is definitely a recipe to keep! The texture of the cheesecake was smooth and rich... sinfully good~
~*New York Cheesecake*~
i left out the apricot gel layer (as suggested in the original recipe) as there weren't any cracks on the cake surface. The recipe calls for a baked dough crust but i think i'd stick to crushed digestive biscuits the next time..jpg)
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6 comments:
Here is another example of a fine cheesecake, so why does need to be brown on top and probably dry as well from all that heat.
hmmm... i'm sorry but i don't quite get what you're trying to say. Care to explain?
Did you ever in your life have a cheesecake that was brown on top and creamy inside? Well I never have. You don't need to bake a cheesecake at high heat for it to bake properly.
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