The best advice we can give you, without testing your local recipe ourselves, is that you try it out. You can try following the method in the video, but we can't guarantee that you will get the same results since you are using different ingredients. To try and answer your questions:

1. It is a completely different crust so it will taste different.
2. The small amount of flour is likely used as a bit of a binder and won't affect cooking times.
3. Cream adds richness and will smooth out the batter.
4. Cooking times will vary depending on the type of cheesecake.

As for your results, you'll just need to experiment with your recipe. Hope this helps.

Thank you for your prompt answer. It has been great help and i surely will give it a try.

i want to make this cake but i really dont like pumkin, i want to make a new york cheese cake, is there something else that i can add instead of pumkin to make a new york cheese cake?

You might wand to try this Cheesecake with Sour Cream Topping, it is more of a New York Style. I have tried it and it is really good.

Hello everybody, Quick question on the springform pan to buy for this receipe - do I need a heavy aluminum springform or is a light tin springform fine? Thank you JoAnn p.s. love this website

If you like to bake, I recommend buying a good quality springform pan. I have had my springform pan for many years now and I think I only paid about $25 for it.

Since this particular cheesecake is baked in a water bath, it should be fine. Give it a try; but, like I said, you might want to invest in a sturdier one. Hope this helps. Cheers!

I know it's a bit late to ask as I am in the middle of this recipe now, but what baking modifications would be needed when using a 9 inch pan (I discovered that's all I have). I assume, and will soon know for sure, that it may take just a bit longer to set. I'll post back with my results.

The smaller sized pan will result in a thicker cheesecake. It will also take a bit longer to cook and set. Cheers!

1 hour and 10 mins later and it looks perfect. I'll know for sure on Thursday.

Dawn, thanks for the reply so quickly. I can't wait to eat.

Any suggestions on how long it takes to reach room temperature for the butter and cream cheese, assuming it's about 67-70 degrees inside our house?

Was concerned that I might leave it out too long. Thanks.

20 to 30 should be fine Bill.

Cut it up into small cubes if you don't have much time. This will help it to come to room temperature faster. A little more time won't hurt either as you want a nice creamy consistency when you are blending it.

good luck. happy tday.
joe

Everything seemed to go well with the cheesecake until I served it. It was absolutely delicious, but it was definitely "custardy" in the center as opposed to feeling like a cooked cheesecake.

No one seemed to mind, but I was concerned it was undercooked.

I cooked at 350 degrees for about 1 hour 10 minutes. I took it out when it appeared to have a "solid jiggle" and the edges were raised.

Any other suggestions for determining when the cheesecake is done? I'm thinking I should have felt the edges once they were raised, and then compared that texture to the center of the cake.

Thanks for any tips you might have.

With some things, it just comes down to practice and making tweaks for the next time. Perhaps your oven was a bit off, so bake the cheesecake a bit longer next time. It just takes practice. Also, it is really important to chill the cheesecake for at least 12 to 24 hours before serving. This helps it to set and firm up. Glad you enjoyed the cheesecake though! Don't give up - practice makes perfect :)

I make about 3-4 cheesecakes a year and instead of using a springform pan I use a 9-inch round, deep cakepan. I put a parchment round in the bottom. Sometimes I have to warm the bottom in some hot water to get the cake to release but I have not yet had a problem turning the cake out and then getting it back right side up on the serving plate (do make sure to run a thin knife around the edges). I normally turn it out on a cutting board with a piece of buttered plastic wrap to protect the surface of the cake. Using the cake pan means I don't have to worry about leaks at all.

Question. I use a modified version of the Cordon Rose Cream Cheesecake from Rose Levy Beranbaum's "The Cake Bible". I use 24oz of cream cheese, 16 oz of sour cream, and 3 eggs. I would like to make a version that is less tangy and a little more sweet. I understand that I can do this by using heavy cream instead of sour cream. If a make a partial or entire substitution of the sour cream with heavy cream will I need to adjust the recipe in other ways to account for the fact that heavy cream is more "liquidy" than sour cream?

Without testing this out for ourselves we cannot provide you with a fool-proof answer. This would take some testing on our part but for the moment we are focused on the basic cooking school curriculum...more baking related lessons will be covered down the road. In the meantime there are many books out there that may provide you with some guidance. Cheers!

I like this cheesecake and will be trying it with mascarpone instead of cream cheese. I like the flavor and consistency of mascarpone and can use less granulated sugar in the recipe.

I was thinking of mascarpone as well. If it comes out well, I would appreciate hearing how much sugar you used.