elenademetriou's picture
5

Great baked cheesecake, one of the best I ' ve evere tasted!

mansourabbas's picture

no i did not change any ingredients or update the method and follow all steeps as mansion

mansourabbas's picture

i did not change any ingredients and follow all steps

mansourabbas's picture

there is a test of egg instead of cheese
please advise

vaniguna's picture

Bolstered by all the great reviews I tried this recipe and failed rather badly. It tasted great, but would not firmly set in the middle at all. I ended up trying to bake it for a lot longer than stated in the recipe in the hopes that it would eventually firm up, but that never happened. Does anyone have any insights into what I might have done wrong. I used 2 teaspoons of vanilla instead of the 'few drops' suggested in the recipe, could this have been the problem? I didn't expect that the recipe would be quite so sensitive.

inspired93's picture
3

the reason "iluvpie's" version split on top is because you over whipped the cream cheese, try mixing it a little less next time and that shouldn't happen

joannanorman018's picture
5

i made this cake and it turned out perfectly :) went down really well with the family. it tasted really good so thank you goodfood

messyjess's picture
1

I followed the directions to a T, had all the correct ingredients and the correct equipment. After baking the cheesecake I was frustrated to find the mixture still raw and runny in the tin and the base was burnt. Very disapointing. Will not be making again.

aselbart's picture
4

I like rasberry in many ways.
This should taste great ;)

siandora's picture
5

Really pleased with how this turned out as it was my first ever attempt at a baked cheesecake. So was everyone else at the house party I took it to!

katiebrien's picture
4

Looked and tasted great but wasnt impressed with the biscuit base was a bit soft for me, maybe because i crushed in the food processor, will bash the biscuits next time instead to hopefully get more crunch!

lovefoodhatecooking's picture
3

Followed the advice of others and used 12 biscuits for the base. For the cake used 400g cream cheese, 200g mascarpone, 200g blueberries and decorated with a blueberry and raspberry coulis. Left for 24 hours in the fridge.
I made this recipe because of its high rating - it did look the part but I was disappointed with the taste as I found it rather bland and will not make again.

scrangelina's picture

I have made this cheesecake countless times and it's everybody's favourite cheesecake they've EVER eaten. This Christmas I decided to try mini versions and they worked out perfectly. I used the same recipe exactly. I lined two muffin tins with muffin cases (12 in total). I pressed a couple of teaspoons of the biscuit mixture into each of the cases and baked for five minutes.

I split the finished mixture in half into two bowls. Half I kept raspberry and treated ass above. Second half I stirred in a teaspoon of grated lemon rind and couple teaspoons of lemon curd.

I baked for 20 mins, which was perfect. I then allowed them to cool and put them in airtight cases (single layer) and refrigerated overnight. The cases peeled off beautifully and I topped with a drizzle of raspberry coolie and a raspberry and some lemon curd thinned a little. Next time I plan to stir in a little caramel sauce and crushed pecan nuts.

They looked amazing - dusted with a little icing sugar.

frumpyfroggy's picture

made this yesterday, my 1st baked cheesecake. Absolutely delicious.
Didnt use any fruit in mine. Had no problems with cracking. Will definately be making this again soon.

sandalwood23's picture
5

I made this for a birthday party. It was my first attempt at a baked cheesecake.
It was delicious and went down very well. I made it with light philadelphia cheese and light creme fraiche. I reduced the sugar to 150g. It was still rich and creamy. I will be `baking` cheesecakes from now on. A lovely recipe and one that I will use again and again. I am planning to use it for Christmas in a week`s time.

raven's picture
5

Totally wonderful. Everybody that tastes this asks for the recipe. So easy to make but tastes like it's taken hours.

mickeychef's picture
5

Made this for special occasion with the kids Very easy taste delicious didn't change anything perfect as it is

jimmyl97's picture

Made this for my food corsework went really well and got top marks :) can this be made low fat without it making the actuall filling runny?

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