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5
out of 5
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May 24, 2009
By res805
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"Simple and delicious. Not overwhelmingly sweet like many American cakes, this cake is light and fruity and very, very good.
I didn't have an 11" springform pan, but I have a 9" and a 6" springform pans (I bake a lot of cheesecakes) and the combined volume of the 9" and the 6" was very close to what the volume of the 11" pan would have held. So I divided the batter (a little less than 1/3 of the batter in the 6" pan and the remaining 2/3+ in the 9" pan) and baked at 350-degrees. I took the 6" pan out of the oven at 30 minutes and it was perfect. I took the 9" pan out at 40 minutes and it was a little overdone on the edges. Next time I'll try taking the 9" pan out at 35 minutes."
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15 of 15 people found this review helpful.
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