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.
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
Hello - can I check, is this recipe for an 8" tin? Thanks
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.
Love this! Would you share the OG cheese cake recipe?