This is my second attempt at making cheesecake. I used the chocolate cheesecake II recipe from AllRecipes.com. I always skip the chocolate topping with this recipe because previous reviewers have mentioned that it’s too heavy for the cake and it’s just too much chocolate in one dessert. This cheesecake is overly decadent. I like to add a hint of raspberry to lessen the sweetness of the dish. I mix the raspberry sauce from another cheesecake recipe in the batter to give the cake a bit of tanginess and lessen the richness.
When making cheesecake, we worry about cracking. Tips to prevent cracking that I have learned from my previous attempt:
- Don’t over beat the batter after adding in the eggs
- Bake in a water bath
- Let the cake cool in the oven to avoid extreme temperature changes.
Be careful with the water bath. I suggest wrapping the cake pan in double-layer of foil and place that in a larger pan. Place both pans in the oven and pour the water in the larger pan halfway up the smaller cake pan. It’s hard to handle a water-filled pan before placing it in the oven. And you might end up, like me, have water slip into the batter.
Even with the water mishap, the cheesecake turned out great with no soggy batter.