There is no substitute for a full, rich, creamy cheesecake. I have tried dozens of cheesecake recipes and made variants on old favorites. It seems there are two distinct classes for basic cheesecakes - the heavy old fashion "New York" style, and a very light cheesecake. I prefer both to be served at room temperature both for texture and flavor.
Here is the primer for making your own cheesecake from any cheesecake recipe. It covers all the basic tools, choices for crusts, preparing the batter, tips for baking, and variants for cheesecake toppings. There are links to other favorite cheesecake recipes, including specialty cheesecake recipes.
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