Cheesecake can be refrigerated uncovered up to 3 days.
Toffee-accented, sweet sherry.
I've been baking cheesecakes for years but this one, by far, was the best...and easiest. He's right, though - it's hard to watch it "burn", but well worth it. A huge hit. I can't wait to make it again.Read More
I made this yesterday and it is the best cheesecake I’ve ever eaten. I’m Portuguese and this brought me back to Iberia for a moment. I loved the burnt caramelized tasting top. I live in Colorado and due to the high altitude, I did have to cook it for another 30-40 mins. Loved this recipe, will use it forever. Also, next time I make it I’m going to try using farmer’s cheese.Read More
hi, i want to make a small cheesecake (8 inch). how do i half the receipe?Read More
This recipe turned out great for me, although, I did need to bake it far longer than the 30 minutes called for in the recipe. I have a gas oven, and at the 30 minute mark, the cheesecake had puffed incredibly but was just beginning to take on a brown color. I didn't mark the time, but I estimate that it took another 30-40 minutes more, for a total of an hour or so. It was black over most of the surface, but just very dark brown in a couple of spots. Still very puffed, and very jiggly. Followed the recommendation in the article to let it cool and then refrigerate overnight before serving. Delicious and fabulous texture. Very dramatic appearance.Read More
I made this cheesecake last night to be eaten today - followed the directions to a T (even let it go the extra few minutes to get burnt on top, as recommended) - it tasted great but was soupy in the middle. Uncooked cheesecake doesn't make for a great presentation, but everyone agreed that at least the flavor was really good.Read More
I have had the fortune of trying Chef T’s delicious cheesecake and can’t wait to make it at home.Read More