http://www.copykat.com/2009/02/06/lindys-cheesecake-ii/ You have tried it in a restaurant, now make it at home. Thu, 18 Mar 2010 13:01:19 +0000 http://wordpress.org/?v=abc hourly 1 http://www.copykat.com/2009/02/06/lindys-cheesecake-ii/comment-page-1/#comment-1284 Stephanie Sun, 21 Feb 2010 05:14:12 +0000 http://74.220.219.67/~copykatc/?p=1000#comment-1284 I can understand you may have had a frustrating experience. The spring form pan is really necessary, it was included in the instructions. Spring form pans are very deep 4 to 5 inches and the cakes often rise all of the way up to the top. It is a tasty cheesecake though. I can understand you may have had a frustrating experience. The spring form pan is really necessary, it was included in the instructions. Spring form pans are very deep 4 to 5 inches and the cakes often rise all of the way up to the top. It is a tasty cheesecake though.

]]> http://www.copykat.com/2009/02/06/lindys-cheesecake-ii/comment-page-1/#comment-1274 Lyssa L. Sat, 20 Feb 2010 00:41:10 +0000 http://74.220.219.67/~copykatc/?p=1000#comment-1274 This was a great recipe, but I wish it'd have warned me that it would rise so much! I used a 10 inch cake pan because I did not have a spring form pan. I filled it almost to the top, with about a 1/2 inch to go. This cheesecake rose up to 4 inches above the edge after 40 minutes. It almost spilled over the sides. I had some left over batter and made a smaller cheesecake that turned out WAY better. This was a great recipe, but I wish it’d have warned me that it would rise so much! I used a 10 inch cake pan because I did not have a spring form pan. I filled it almost to the top, with about a 1/2 inch to go. This cheesecake rose up to 4 inches above the edge after 40 minutes. It almost spilled over the sides. I had some left over batter and made a smaller cheesecake that turned out WAY better.

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