Modifications: the pan (obviously) but I also subbed 8oz of marscpone for one of the bricks of cream cheese and did 4oz crushed biscotti cookies and 3oz of crushed graham cracker for the crust.
Toasting the sugar took forever – turns out 2lbs of sugar in an 8"x8" still takes as long as 4lbs in a 9"x13"pyrex dish – but I still think it was worth it to layer in as many caramelans, caramelens, and caramelins as possible.
Figured collaring the springform would help with the rise but I think the marscpone might have undermined that.
Still, I loved the color, flavor and the dense mouth feel.
Source: https://www.seriouseats.com/epic-new-york-cheesecake-from-bravetart
by MikeOKurias
Dining and Cooking