Last night I attempted the Hummingbird bakery's New York style cheesecake. It all went well. I had the 23cm springform round baking tin, the 900grammes of cream cheese (thanks Tesco Value!), vanilla essence, sugar, flour, five (!) eggs, butter...
I didn't have one of those fancy paddle mixer devices and having seen the 'slow' setting on TV knew that both the electric beater and the Braun Multipractic were going to be too fast so I was prepared to mix it all by hand.
What I wasn't prepared for was the final line where it says casually to put the cake tin into a larger tin so you can fill that with water 2/3 way up the side of your cheesecake tin. We don't have anything like that. In the end I had to use the tray shelf from the oven which probably only provided water up to about half-way and also meant a very tricky procedure to slide the drawer in and out to check the cake.
You have to cool it overnight. I'm fairly sure it's going to be a bit shit. Either undercooked, overcooked or (more likely) just horribly uneven. Even after 30 mins the top didn't really look quite as golden as I hoped.