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I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for autumn, or anytime really. The glaze: Simmer 225ml double cream with 180ml maple syrup for about 20 min; stir in 75g chopped pecans and chill. - 18 Jul 2008
Made this for my hubby's birthday cake.It tasted amazing, light and fluffy with a hint of Christmas what with using mace and cinnamon. Needs cream when serving. - 24 Oct 2011
I got RAVE reviews for this recipe with my in-laws. I made it twice, once dry and once in a water bath, and the waterbath made it really creamy, but dry was good too. - 18 Jul 2008