Posts by hhinman

Well thanks very much for trying this. It's exactly the result I achieved on multiple attempts. I do remember having success with this recipe in the 1980's. Cant figure out why. But I will follow your advice and stick with the recipe...

OK - thanks. Good luck with the Sheraton Recipe. I'm really interested to see if you can get it to work - makes a much lighter fluffier cheesecake when it works.  

Yes, it's good. Problem is it uses 40 oz. of Cream Cheese vs. the 12 oz. in the Sheraton Recipe  

Made a different recipe this evening from the Cheesecake Bible I ordered off Amazon. New York Cheesecake recipe. Got the height I was looking for. This recipe uses 40 ounces of Cream cheese and 5 eggs plus 2 more yolks. Only 1/4 cup of...

Did you try the Sheraton recipe yet?  

Thanks. Looks gorgeous. I'm very interested how you do with the Sheraton Recipe.  

One question - are you stating there should be little or no rise at all? I'm trying to achieve a tall cheesecake (3-4 inches) and the amount of filling that pours in is only about 1 1.2 inches tall in the pan.

Thanks for the advice - I'll give it a try. The recipe simply has one coat the bottom and sides of the pan with softened butter and then roll graham cracker crumbs. Not much of a crust actually.  

Thanks, I tried increasing to 32 oz of Cream Cheese. Beautiful cake by fell about half way. Taller than previous cakes, but because of extra volume I suspect. Also too strong of a cheesy taste says the 3 people who tried it.

Yes, that is the exact recipe (I have the book in front of me. I used it 20 years ago multiple times with no issue. Made fantastic cheese cake. Used by the Sheraton in New York. This receipt rises up to about 4-5 inches tall, golden...