Cheesecake

-Dont cover inside of pan -Cover top of cheesecake to keep from browning -Leave out lemon zest -didnt make sauce, need to next time -Water bath evaporated but it seems ok -used lasagna pan bc that was all I had -Use 18 in foil this time

Excellent cheesecake! Made it exactly as the recipe but must use a 10 inch pan--9 inch is too small. Everyone raved about it. This will definitely be my go to recipe. Added the berry sauce to make it extra special.

This turned out beautifully, and I will definitely make again. Don't listen to other notes saying to use less eggs, I followed the filling recipe to a tee and it did not taste "eggy" at all. The amount of lemon was perfect for me, subtle but delicious. I subbed in some overbaked cookie crumbs I had on hand for the crust and it was amazing.

So good. So creamy!

I only used 1 cup of sugar- but will maybe do 1 1/4 sugar - too eggy - will use 1 less egg next time

Highly recommend using 4 eggs instead of 6, unless you want your cheesecake to taste like eggs. Otherwise, a perfect guide for a simple cake.

I put above it a passion fruit gelatin and it tasted amazing

Didn’t bake the crust before hand Filling texture was perfect when cooked

This was so easy to make! It was deliciously rich and fluffy. Great base recipe for additional add ins like fruit or chocolate toppings.

Great cheesecake