Originally Posted by Chef_Jen
See reading your recipe and comparing it to mine.. really you dont need that much cornstarch you have WAYYYY amounts of flour.
Ok, I do like simplification. I guess you noticed no heavy or whipping cream added. I also stopped separating eggs. I do suggest that eggs be strained to pulverize the glutinous whites to promote thorough incorporation into the batter. Your plastic wrap suggestion worked like a champ. I used it on the bottom only tho. I use an oil spray with flour to help the graham and brown sugar to adhere and I fade it out close to the top leaving an airbrushed appearance. I will continue to use glazes for the top. I'ts perfect.
Cheesecake baking time - first 15 min @ 450 then reduce to 275 for 1 hr. 15 min. Apply glaze while still cooling.
This cake will deflate to a substantial degree. I'm hopeful to find a remedy. I recommend that the tsp of baking soda not be eliminated but add it just seconds before sliding the cake into the oven. Adding humidity to the baking environment is a good idea. I wish I could be with you to watch you eat it.
Lemon glaze - 1 1/2 cups powdered sugar, 6 tbsp lemon juice(I don't squeez lemons anymore), 2 tbsp corn starch, 1/4 in pad of butter. Boil it long-n-hard.