About this recipe: A dense, thick cheesecake with a shortbread base. You'll never use another cheesecake recipe after you try this!
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Even though my first attempt was a flop, I still give this a five for taste. I am not an experienced cheesecake maker, but I looked up some tips and I will make this again today. Here's what I learned: 1)Cream the cheese before adding all your other ingredents. This gets all the lumps out without adding too much air. Eggs are what traps the air. 2) Checking for doneness: One article I read said it should look shiny on top. 3)I added 1 tsp of vanilla and subsituted soured cream for whipping cream and it tasted great. I like the tang the saured cream gives it. 4) Grease your entire tin that way it will avoid cracks. Sorry this is so long, but I wanted to try and save any first time cheesecake makers (like myself) frustration on some of these novice mistakes. - 18 Jul 2008
after the base is baked, brush the sides of the tin with some melted butter before putting the wet mixture in. This will stop the edges sticking to the tin and reduce the discouloration. - 30 Sep 2011
Best cheesecake - EVER hands down! I have made this many times, and each time no one believes that I made it, it is that good!! - 20 Aug 2011