This was wonderful!
Pre-baking the crust will ensure that it's nice and crisp. What they forgot to mention is that you need to cook cheesecake in a water bath otherwise it dries out and the crust burns...if you're unfamiliar, all you have to do is cover the bottom of your springform pan with aluminum foil & make sure the foil goes up a few inches on the sides of the pan. Then take another, large pan with deep sides & place the foiled cheesecake inside it. Place the cheesecake & pan in the oven and fill the large pan with water. This will keep the water temp (and the cheesecake) around 225, which will help evenly cook your cheesecake without burning/over-cooking it. To check for doneness, jiggle the cheesecake. It should move in unison (if the center keeps jiggling after the sides stop, it's not done yet)...NEVER stick a knife in it to check for doneness. If your cheesecake cracks, it means that it's over-baked...just put some whipped cream over the top and/or some fruit. It will still taste good.
This recipe is delicious. I make this all the time, but use a regular graham cracker crust.
Amazing recipe and very easy. My first cheesecake ever and it was beautiful. Came out of pan easily, cut easily, and tasted amazing. All of my dinner guests were very impressed. I topped the cheesecake with a fan of pear slices and it was a very nice addition.
I recreated this dessert for a local bake off competition and won first prize. Great dessert recipe!!!!