Making cheesecake is not really a difficult task. Making really good, light fluffy cheesecake, now that in and of itself is an art.
In the ten years that Greg and I have been married, the only cheesecake I ever hear about is his “Craig Claiborne Cheesecake” made with farm fresh eggs and tons of cream cheese. He made tens of thousands of them, at least one or two every day for the tweleve years he owned the Appletree Landing Restaurant in Canning, Nova Scotia. So he’s bound to be pretty good at making cheesecake.
There are other cheesecake recipes, but, Greg says, once you’ve tried this one, there is NO going back