I’ve made this 3-4 times now over the past couple years. <35 minutes is definitely the correct way- it’s perfectly smooth and creamy. If you want to make a smaller cheesecake, I’ve had some luck using a 1 quart saucepan (5.5” wide, 3” deep) and filling with ~1/3 of the recipe. I did 35 minutes in the oven with the recipe as written, and it was a little past perfect in the center, but pretty close and the doneness gradient was such that I believe perfection is possible in the smaller size. I’m going to try 30 minutes next time.
Hello
I live in US, is double cream same as heavy cream?
Yes! It’s heavy cream is slightly lower in fat but in this recipe it’ll work perfectly
Thank you! Nancy Happy Thanksgiving
I’ve made this 3-4 times now over the past couple years. <35 minutes is definitely the correct way- it’s perfectly smooth and creamy. If you want to make a smaller cheesecake, I’ve had some luck using a 1 quart saucepan (5.5” wide, 3” deep) and filling with ~1/3 of the recipe. I did 35 minutes in the oven with the recipe as written, and it was a little past perfect in the center, but pretty close and the doneness gradient was such that I believe perfection is possible in the smaller size. I’m going to try 30 minutes next time.
Best baking blog ever
If I put it like this. If the OG cheese cake is as good as this I need the other recipe. Please please share it with us.
Hello - can I check, is this recipe for an 8" tin? Thanks
Love this! Would you share the OG cheese cake recipe?