Cheesecake baking

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Permalink Reply by Sandra Smiley on July 13, 2014 at 4:29pm

The Cheesecake Supreme is a recipe from Better Homes and Gardens that dates to the early 70's.  I have been making this recipe for almost 40 years and consider it the best cheesecake ever.  This is real New York style cheesecake.  Instead of the traditional crust, I usually use a vanilla wafer or graham cracker crust. Actually, I have never had this recipe crack, but I do cool it in the oven for an hour or more before removing it to a cooling rack.

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Permalink Reply by Bonnie Willey on July 13, 2014 at 4:47pm

Sandra, you can send it to me @ blwilley@comcast.net.  Have never made one, luv to try it sometime.

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Permalink Reply by Sandra Smiley on July 13, 2014 at 4:49pm

Happy to Bonnie.  Let me get my old cook book  :o)

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Permalink Reply by June Kowalczyk on July 13, 2014 at 6:10pm

I too have been baking my cheesecake like this for years. Although not baked at 200, I do 325 and place a pan of boiling water under the cheesecake in the oven. Then as per recipe, leave in the oven for several hours. Always works like a charm....

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Permalink Reply by Bonnie Willey on July 13, 2014 at 7:38pm

Thanks Dianne!  Without this blog, I would not have found out how to make a cheesecake!

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Permalink Reply by Dianne W Harrison on July 14, 2014 at 7:54pm

You are welcome Bonnie.  I have  made a Tiramisu, a lemon, a  NY  and a cappucino using 200 degrees for 3 hours instead of using  the recipe's baking  temp. and they all came out without a single crack. I was so proud. I never use a water bath. I place a shallow pan filled with hot water on the lower rack.  I have not baked a lot of cheesecakes over the years so I also  discovered they freeze very well. Now I always have a dessert on hand. ( not sure if that is good idea  LOL )

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