Monday, May 25, 2009


Need a fork? Or maybe a shovel. This is one ginormous piece of cheesecake. And oh boy, was it good. The cheesecake, that is. Personally, I can do without a bunch of fru fru when it comes to cheesecake. But, I wanted to dress a slice up and make it all pretty for you. This one is topped with raspberry, whipped cream, and white chocolate. It’s also the first real grown-up cheesecake I think I’ve ever made. Yay me! (Anyone else, hear London Tipton in their head when they read that? If you didn’t, don’t worry, that means the Disney Channel hasn’t infiltrated your brain.)

The only other kind of cheesecake I’ve made are these itsy-bitsy mini ones. Take a look. You’ll love how easy they are.

Anyway, when it comes to cheesecake, this is how I like mine.


Plain. Jane. No whipped cream. No whole fruit. Ever. Just dense and delicious. But, on occasion, I don’t mind a little raspberry sauce to touch it. I actually don’t mind fruit flavors at all. I just won’t eat the actual fruit. For instance, on these itsy bitsy mini ones. The cherries had to go. Cherry sauce… fine. Cherries… trash can. I know. I’m weird like that.

But, not totally weird. I do like other cheesecake flavors, like Oreo, chocolate, of course, and just about every other combination from the Cheesecake Factory – as long as it’s served without whipped cream or whole fruit. But, I usually gravitate towards the classic… and then I hope someone else orders a different flavor so I can try it.

And now that I’ve had success, I may just have to do some more experimenting on my own. This was really so easy, I don’t know why I’ve been hesitant to try making one for so long.

Graham cracker crumbs

Start with the crust. Graham cracker crumbs, sugar and melted butter mixed together.

Graham cracker crust

Then press the mixture into the bottom and up the sides of a springform pan.

Cheesecake Filling

Cream cheese, eggs, sugar, sour cream, vanilla, flour, and lemon juice. Dump it in.

And in a little over an hour, voila…


… cheesecake!

Now, it wasn’t perfect. It did have a crack going through the middle. From what I understand, this can be a common annoyance. You can see a hint of it to the right in this photo. But, that’s ok. You can cover stuff up like that with a sauce, or chocolate, or caramel and nuts, or (gags) whipped cream. Or just go ahead and slice the cheesecake, avoiding any defect.

Raspberry jelly

For the raspberry sauce, I just used some jelly and heated it up until it was thin enough to spread on in a thin layer. Easy!

Here’s the entire recipe if you want to give it a go.


2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate

  • Preheat oven to 325 degrees
  • Combine graham cracker crumbs and sugar.
  • Stir in melted butter until moistened.
  • Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
  • Bake for about 10 minutes. Remove and cool to room temperature.
  • To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
  • On medium low, add eggs one at a time, mixing well with each addition.
  • On low, add sour cream, lemon juice and vanilla just until combined.
  • Bake for about 1 hour and 15 minutes at 325.
  • Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
  • Remove from the oven and let cool completely to room temperature.
  • Hope that it doesn’t crack.
  • Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
  • Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
  • Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
  • Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract (see first photo) shapes on wax paper and let dry.
  • Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
  • Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
  • Top with fresh raspberries and white chocolate decorations.


Now, before I let you go, I’m curious. How do you roll?
Plain Jane or Fancy Shmancy?

How do you roll?

Or somewhere in between?

Elicia said...

I’m a fancy schmancy girl myself. My favorite cheesecake is tiramisu cheesecake. It’s so easy to make and when I make it, it gets eaten up right away!

May 25, 2009 01:06 PM
Christak said...


May 25, 2009 01:10 PM
Michelle said...

Plain Jane Baby! I love a cheesecake you have to eat with a fork because it’s so dense. And a water bath will take care of that crack in case you want to let your cheese cake GO NAKED!

May 25, 2009 01:11 PM
julesann said...

Beautiful cheesecake! Fancy Shmancy for me.

May 25, 2009 01:12 PM
Amy said...

mmmmm…somewhere inbetween! I’m droolling!

May 25, 2009 01:15 PM
ComedyShel said...

Bakerella, my mom is a nationally recognized cheesecake creator, and it’s inherent in ALL cheesecakes – they crack. It’s not something to worry about at all. Even HER cheesecakes crack. It’s a part of making cheesecake. So don’t sweat it!

May 25, 2009 01:16 PM
Elizabeth said...

Fancy..with all the yummy toppings! Really, I like cheesecake anyway it comes!

May 25, 2009 01:17 PM
Christina said...

Fancy for me! I am just drooling at the raspberries and whipped cream! I wonder where I can get cheesecake this early in the morning!

May 25, 2009 01:21 PM
SandeeA said...

A plain Jane for me please! I love cheesecakes! AS you said, the crack on the top is quite common, it is due to excess beating when adding the eggs, it is a result of the bubbles on it… to avoid it you can beat less, or cook the cake in water bath (over top of boiling water). Anyways, who cares! it is delicious all the same!

May 25, 2009 01:22 PM
Mistry said...

Fancy Schmancy for me! I love lots of chocolate or caramel sauce on mine, with real whipped cream. I was just saying yesterday, after looking at a perfect cheesecake my sister in law made, that I’ve never made a real, grown up cheesecake! I’m going to have to try your recipe so I can change that :)

As always, your photo is top notch and your cheesecake is gorgeous!

May 25, 2009 01:25 PM
Rikki said...

I’m a purist – plain jane and a nice hot cup of tea.


May 25, 2009 01:26 PM
lale said...

Plain jane… I’m not a fan of the toppings people generally put on dessert. I don’t like the stewed fruit stuff, I’m not a fan of whipped cream and I just want to be able to bite into my cheescake. Preferably chocolate chip. Gotta find a recipe since starbucks discontinued theirs!

May 25, 2009 01:26 PM
falnfenix said...

whenever i end up making cheesecake, it’s almost always chocolate-and-X fruit. the last one i made was white chocolate with raspberry preserves marbled through it, and DARNIT did that ever taste good.

i’ve also made them with Taco Bell cinnamon twists mixed in the filling. it gives it an interesting texture and a little punch of cinnamon. this is best served with baked cinnamon apples.

May 25, 2009 01:29 PM
Pam said...

Plain Jane please…and bleck on the fruit pieces…bleck…double bleck


May 25, 2009 01:30 PM
TURBOchic said...

Plain with the sour cream topping straight out of the Joy of Cooking.

May 25, 2009 01:31 PM
Monica said...

I am plain jane all the way. Very simplistic and straight to the point!!! lol the cheese point that is!!!

May 25, 2009 01:32 PM
Stephanie said...

I love making cheesecake – but I like a cookie crust, like they serve at Carnegie Deli in NYC. They have a recipe on their site that is amazing.

I like everything on it – fruit, fruit sauce, chocolate, chunks, whatever.

May 25, 2009 01:32 PM
Dulzura Magica said...

Provided the word cheesecake is in the name I can be pretty adventurous!!!I guess Im the one that thinks that cream cheese makes everything better!!But plain jane with sour cream tops my list.Yours looks just DELICIOUS! Thanks for sharing the recipe!

May 25, 2009 01:32 PM
tammy said...

I’ll take the fancy schmancy one!

May 25, 2009 01:33 PM
Marie in Va said...

Life is short! Why eat cheesecake plain?

May 25, 2009 01:40 PM
Sarah@VintageChic said...

Funny we have similar tastes in cheesecake! I love plain cheesecake with raspberry sauce – my ultimate favorite! I do like whipped cream though – but I HATE whole fruit. Give me just the sauce. My 2nd favorite is Key Lime Cheesecake from Cheesecake Factory.

May 25, 2009 01:47 PM
Laurie C said...

Chocolate Peanut Butter Cookie Dough with whipped cream and that peanut butter ganache….The Fancier Schmancier the better!

May 25, 2009 01:47 PM
Lorri said...

I just moved to South Korea (Military) and of all the things that broke in the move, one of them was my spring form pan. But I am making cheesecakes in it this week anyway, hoping it will work. My husband prefers plain cheesecake with good coffee. While I also enjoy a plain cheesecake, I love to experiment. The one I get requested to make the most is my dark chocolate raspberry. I think my favorite so far has been my praline cheesecake.

May 25, 2009 01:49 PM
Donna said...

Fancy Schmancy with extra extra whipping cream- kinda makes you wnat to gag- huh?

May 25, 2009 01:52 PM
Janetlynn said...

Can I have the fancy w/out the schmancy? I like some topping but not toooo much. Oh what am I saying! I’ll take cheesecake any which a way!

May 25, 2009 01:57 PM
Rachel said...

I think I’m drooling! Haha! I like mine fancy. I used to eat Cool Whip with a spoon, but I got in trouble for that! teehee So, as far as I’m concerned, the more whipped cream the better!

May 25, 2009 02:01 PM
Stacey Lynn said...

YUMMY!! I love the fancy schmancy and the plain!

May 25, 2009 02:02 PM
Ingrid said...

So, glad to hear that I’m not the only one who doesn’ mind the fruit sauce but can’t stand the mushy fruit. Fanch Schmancy looks pretty but give me Plain Jane. :)

May 25, 2009 02:04 PM
LIsa said...

Plain Jane for sure! I want to enjoy all of that luscious cheesecake taste alone. If they offer strawberry topping, I get it on the side and sometimes just dip my fork in first then go for the cheesecake. That’s ok, just adds a bit of strawberry. But I prefer it all plain!

May 25, 2009 02:06 PM
charonfamily said...

plain is the WAY TO GO! Geesh this post made me hungry… off to have cereal, not the same, but less calories!

May 25, 2009 02:07 PM
aubrey said...

I learned recently that if you cook a cheesecake in a water bath (a la creme brulee) it won’t crack.

I tried it, it works!

May 25, 2009 02:07 PM
Christina Ragusin said...

Oh yum. I’m all for in between. I love fruit or drizzled raspberry or strawberry. No chocolate and no whipped cream.

May 25, 2009 02:07 PM
Lizzy said...

It’s a toss up between plain jane or just a touch of cherries on top.

May 25, 2009 02:09 PM
kim3timemom said...

Yum, Yum…I LOVE cheesecake. If I had to choose between the two..I’d go for the fancy. Ugg…wish I hadn’t promised myself I’d start that diet today.

May 25, 2009 02:10 PM
The Blessed Bryants said...

I love cheesecake!! Any kind, any way! Makes me want to go buy the stuff and make one right now! You have that way with me though! :-)

May 25, 2009 02:12 PM
Dana said...

I made cheesecake with a raspberry-Grand Marnier sauce! Yummy! People love it, but can’t figure out what else is in the sauce besides the raspberry taste…and strawberries…mine had strawberries on top :)

May 25, 2009 02:12 PM
Jcbaron99 said...

yes please! I’l take a bit of both

May 25, 2009 02:17 PM
Anonymous said...

I like it plain. If I want fruit I will just eat fruit.

May 25, 2009 02:17 PM
Meg said...

You can lower the temperature of the oven and cook it longer, or keep the oven temp where it is and cook it in a water bath. Both keep it from cracking.

I like berries and sauce on mine. I can’t do plain.

May 25, 2009 02:26 PM
Alexandra said...

I do the same thing!!! My mom always used to get mad at me and tell me to eat the fruit but I wouldn’t!!!!!

May 25, 2009 02:33 PM
kimag99 said...

I love cheesecake! I've been to Cheesecake Factory only once, but I made that piece of cheesecake that I took home last for 3 days! I can now buy a frozen one at Sam's club. I like to dress it up a little with just a strawberry syrup & melted white chocolate. I might try your recipe for my daughter's 19th birthday coming up in June-won't she be surprised?!

May 25, 2009 02:33 PM
Jazzy said...

Fancy schmansy evry time for me

May 25, 2009 02:39 PM
rena said...

I’m a big fan of Plain Jane but I would have to make an exception for your Fancy Shmancy version! YUM!

May 25, 2009 02:39 PM
emerzim said...

Plain jane. Definitely.

May 25, 2009 02:44 PM
tammy said...

That. Is. Beautiful. Indulging in naughty food should be visual as well as nummy. Therefore I would always choose the fancy schmancy.

May 25, 2009 02:48 PM
Caitlin said...

The plainer, the better! I could bathe in plain cheesecake lol.

May 25, 2009 02:51 PM
Diane Conn said...

Fancy schmancy is pretty, but I’ll go for the plain jane please.

May 25, 2009 02:54 PM
MichelleSG said...

You can avoid the crack down the middle if you open the oven door when the cheesecake is done cooking. Do not remove the cheesecake. Let it cool with the door open. The slow cool will keep the major cracks from happening. I think it’s the water in the cake changing temps too quick that causes them.

PS to answer your question I am an aberration, I don’t like cheesecake. Plain is my hubby’s fav though and I make it for him.

May 25, 2009 02:56 PM
Robin said...

Plain Jane here! No fru-fru stuff for me either!

May 25, 2009 02:56 PM
Elizabeth said...

I’m so with you on tossing the cherries. I do the same thing. Personally, I hate raspberry sauce and think it ruins everything it touches. SOOOO many yummy chocolate desserts have been ruined by a drizzle of raspberry sauce.

May 25, 2009 03:01 PM
The Dixon Gang said...

I didn’t realize I liked cheesecake at all until about 2 years ago. I realized I don’t like the fake stuff, I like a real cheesecake!!! That being said, I’ll take it either way but preferably with a little raspberry sauce and a dollop of real whip cream, none of this cool whip stuff.

May 25, 2009 03:06 PM
juliet said...

What a yummilicious pix!!!

I'm in-between; plain but with lots of whipped cream. When i'm in the USA, I must have the strawberry cheesecake from The Cheesecake Factory and I'll always ask for double serve of whipped cream :) Thankfully they're not heavy-handed with the strawberry sauce.

Bakerella, this is a fantastic blog with great recipes & BEAUTIFUL pictures! I learnt about you from Martha Stewart site. I'll be looking in very often.

May 25, 2009 03:07 PM
Pieceful Bits said...

Plain Jane but make it chocolate

May 25, 2009 03:07 PM
Chanel said...

I don’t like it fancy shmancy OR plain jane – just put a little bit of syruped strawberries on plain cheesecake and I am happy as a lark!

(Real whipped cream is OK too.)

Gah, craving cheesecake at 8AM is not good! (But ohhh, so good.)

May 25, 2009 03:10 PM
Dee said...

I’ll take cheese cake ANY WAY I can get it…fancy schmancy, plain jane, it doesn’t matter to me, I LOVE it ALL! yummmmmy schmummy! (can you see the droolin’ I doin’?!?)

May 25, 2009 03:12 PM
Snooky doodle said...

oh it s jujst delicious.

May 25, 2009 03:20 PM
Runningamuck said...

I’m an inbetween gal. I like the sauce but, like you, find that the berries and such just get in the way. I like to “feel” the texture of the cheesecake when I eat it and the fruit and whipped cream just get in the way of that. Plus, they fill you up quicker and that means less helpings. Shhhhh! Don’t tell anyone! lol

I’m totally making this today. Hoping that since I’m starting early in the morning that I can cheat and serve it tonight at our BBQ. =0) Thanks for sharing!

May 25, 2009 03:20 PM
Leslee said...

i baked 7 layers of white chocolate cheese cake for my wedding cake, all tiered up with dowels and flowers in between…unfortunatly you add 110′ spring day and a garden wedding and well…you can imagine what happened-it turned into the leaning tower of piza in no time flat-the top 3 tiers falling splat before the catering staff could catch the remaining tiers. but man that was tasty cheesecake! i hadnt thought of that in forever-seeing your beautiful creation makes me want to try it again! thanks! i love youe blog! L8YCHEF

May 25, 2009 03:22 PM
Baking Monster said...

plain jane so I can enjoy all it has to offer.and otherwise its way to rich.

May 25, 2009 03:24 PM
Sarah, Jesse, and Isaac said...

Love it Plain Jane. I also hate fruit on my desserts too. I love fruit by itself but if I’m going to eat a lovely dessert, I want it to be the star!

May 25, 2009 03:25 PM
that-was-cheesy said...

As long as it’s cheesecake, I don’t care what’s on it! :P I love cheesecake, no matter what size, shape, color, or topping!

May 25, 2009 03:29 PM
TigerTrance said...

Hmm… that’s a hard choice! I loooove cheesecake plain, but sometimes it’s nice to have the fancy toppings.

Now I am craving it! Maybe I should try this recipe~

May 25, 2009 03:35 PM
Staci said...

I love cheesecake anyway it comes. I can deal with plain, dressy, homemade, boughten, even the Jello brand instant kind of thing. It’s such a treat, though, I usually save it for the big holidays. You know, like Arbor Day, Groundhog Day, the 5th of September.

May 25, 2009 03:40 PM
J said...

I like it fancy schmancy. I love cheesecake in all forms though…really, I’m not going to turn down a slice if it’s plain!:0)

May 25, 2009 03:50 PM
Paula in Colorado said...

Absolutely Plain Jane!

May 25, 2009 03:51 PM
Teresa Cordero Cordell said...

Gorgeous presentation Bakerella. I’ve been a fan of yours for some time now and have learned quite a bit in creative food presentations. Kudos to you my friend. The cheesecake looks delicious.

May 25, 2009 03:56 PM
Tracie said...

I’ll do either plane jane or fancy schmancy, as long as it’s cold! I think warm cheesecake is NASTY! I love blueberry, raspberry, chocolate, just no cherries!

May 25, 2009 03:56 PM
smile steady said...

I’m in between. I HATE whipped cream on it, but I do love the cherry pie filling as a topper!

May 25, 2009 03:58 PM
Elyse said...

Oh man, I do love cheesecake! It’s one of my favorite desserts. How absolutely delicious. Man oh man, I could go for a slice right now. Amazing! And plain jane is fine with me. Such a rich and delicious dessert doesn’t need much jazzing up!

May 25, 2009 04:00 PM
EdisonMom said...

Sometime you should try making Junior’s New York Cheesecake (,,c9zt3j7p,00.html). It has a sponge cake base so it is truly cheese “cake” and tastes wonderful “plain Jane” style.

May 25, 2009 04:00 PM
rachel said...

i have a favorite cheesecake recipe, and it is perfect the way it is! if you added anything on top, it would completely ruin the entire cheesecake.

May 25, 2009 04:11 PM
bakerchick103 said...

I love cheesecake. All cheesecake. The only thing I dont like on it is cherries or blueberries, other than that, bring it on!

May 25, 2009 04:12 PM
chris said...

Fancy schmancy cheesecake for me. But I guess I’m wierd like that too Bakerella…no fruit just the sauce. Now I can tell my hubby it’s not just me LOL

May 25, 2009 04:14 PM
Mimi's Stitches said...

I love it just plain jane! I am exactly like you though, I dont want whipped cream or whole fruit. My hubby likes cherry, and I HAVE to throw out the whole cherries…sauce, is good though :)

May 25, 2009 04:15 PM
Mooy oh Mooy! said...

fancy shmancy = and always with some kind of chocolate

May 25, 2009 04:20 PM
ShellyLynn said...

Oh my gosh. I haven’t had breakfast and just drooled through this whole post. I don’t even care which way it is … I totally want some cheesecake now!

May 25, 2009 04:21 PM
Crystal said...

Did you remember to clap your hands together when you said “yay me”?

May 25, 2009 04:25 PM
Dj said...

I too hear London Tipton in my had more frequently than I would like to admit. t’s a very sad state of affairs in my house.

I like my cheesecake fancy with a preference toward cherry and raspberry.

May 25, 2009 04:29 PM
Steph said...

I like mine plain! Now, I don’t mind whipped cream or fruit toppings… I’ll eat is seperately and then eat the cheesecake. Complicated, I know!

May 25, 2009 04:29 PM
Rachelle @ "Mommy? I'm Hungry!" said...

I like mine cherry cheesecake. You know pie filling topping. lol. Or I like flavored cheesecakes, just no plain janes for me (boring).

May 25, 2009 04:30 PM
Hannah said...

depending upon flavor of the actual cheesecake I can go either way. I really like PB sauce or white chocolate over mine.

May 25, 2009 04:31 PM
huckleberrystew said...

I’m a Plain Jane cheesecake girl myself, I don’t even care too much for the chocolate versions. But your fancy schmancy version is MARVELOUS! So pretty!

And I made your Graduation Cup Caps this weekend to rave reviews, check out my site for the pictures. Thanks so much for the idea!!

May 25, 2009 04:37 PM
chefmom09 said...

nice but lemon zested cheesecake with blue berry in the middle is my sig dish…

May 25, 2009 04:44 PM
Isadora Herzog said...

I generally like it Plain Jane! But somedays I really need a more sofisticated one…

May 25, 2009 04:48 PM
Siimonetha said...

I looooove cheesecake!!!…. I like it plain but i love it when it has chocolate, or caramel, or strawberries… yummm!!….

I think… fancy schmancy is the one for me……

May 25, 2009 04:51 PM
Howland Home said...

plain jane for me, it is sooo good I don’t want any others flavors to mess it up!

May 25, 2009 04:51 PM
kathryn said...

Cheesecake is in my top-two of all-time-favorite desserts (baklava being the other). I prefer it Plain Jane, but really when it comes down to it, I’ll take it however I can get it!

May 25, 2009 05:06 PM
Grace said...

I’m somewhere in between… I like Plain Jane plus a little chocolate drizzled on top. I’m with you on the whole fruits, though… get rid of them! I can’t stand whipped cream, either (because of this, my mom theorizes that I’m not her child).

May 25, 2009 05:07 PM
Liese said...

I love the fancy schmancy! I am all about things being drizzled and adorned over my cheesecake! Yum!

May 25, 2009 05:11 PM
Jules said...

Yummmm. Plain, rich decadent cheesecake. Don’t gum it up with whipped cream, candy pieces, cookie crumbs etc. OK, maybe a couple of fresh raspberries for tartness.

May 25, 2009 05:15 PM
Laura said...

Plain, Plain, Plain. Always. Heavy and dense, NY style. I’m even worse than you…don’t give me oreos, or fruit jam, or anything from the Cheesecake factory (too much whipped air for me).

Mmm now I want cheesecake.

May 25, 2009 05:15 PM
miss britt said...

oh plain jane. unadulterated.

May 25, 2009 05:18 PM
ania said...

Hm I don't get why you Americans bake the cheesecake. I prefer the non-baked version (usually a mix w/cream cheese & whipped cream) in the refrigator :) I think it's the most common cheesecake-version in Norway anyways :)

May 25, 2009 05:23 PM
Laurel Nelson said...

Alton Brown from Good Eats had an excellent cheesecake tutorial that included a water bath to avoid cracks – I highly recommend looking at it. :)

May 25, 2009 05:24 PM
Kelley said...

Fancy-schmancy! I use the Junior’s cheesecake recipe, with the spongecake on the bottom. Sometimes, I make half of the batter chocolate and do a swirl cheesecake that I serve with raspberry sauce. I’ve also made a margarita cheesecake that uses crushed pretzels for the crust, and key lime in the cheesecake. YUM!

May 25, 2009 05:27 PM
Steph said...

I love cheesecakes! I make one for every family get together and at every holiday. I bet I’ve made 100 of them at least. If the cheesecake is some kind of chocolate/fudge/peanut butter, I don’t normally put a topping on it unless there is a crack that I have to cover up, but if I make a plain new york type cheesecake, I usually put some type of fruit topping on it. What I’ve discovered helps the cheesecakes not to crack is to take the cheesecake right out of the oven when its finished cooking and run a knife around the pan, then put the cheesecake back in the oven with the door closed for a while. Maybe about 20 minutes later, I crack the oven door open a little bit. The trick is to cool the cake as slow as possible. Also if you do get a crack and don’t want to cover it with a topping, you can also heat a knife with hot water and try to smooth out the crack.

May 25, 2009 05:28 PM
Jennifer Klaussen said...

Raspberry sauce on the plate – sometimes a dallop of whipped cream (which in my opinion can’t hurt ANYTHING, EVER)

May 25, 2009 05:30 PM
Traci said...

I’m a fancy schmancy girl. I LOVE cheesecake and have made it many times. I donated a chocolate cheesecake covered in white chocolate shavings to our church for an auction and it raised over $100! New York style is the only way to go though. None of that no-bake stuff. :P

May 25, 2009 05:38 PM
Angie said...

mmmmm, for me the cheesecake needs to be plain jane, but with a layer of CHOCOLATE across the top! Oh, and I’m watching the Suite Life of Zach and Cody right now! LOL!

May 25, 2009 05:40 PM
Miiitch said...

The fancier, the better!!

May 25, 2009 05:43 PM
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