The title of this recipe speaks for itself! I have made this cheesecake twice this week. The first time I had the same results as some others did with the cheesecake not holding up well after a long refrigeration time. But the reason is because you have to really whip the heavy cream to an almost meringe consistency. It should almost look foamy, then add it in the cream cheese mixture. I made it for work and before I could get more this guy had the pie pan in front of him eating out of it himself and finished it off! So needless to say it was a big hit. This recipe is a must keep for me!

Reviewed On: Apr. 17, 2009

This was my first time making a sour cream pound cake and all I have to say is wow! It is moist and delicious and I have gotten great compliments on the taste! The only things I did differently were using cake flour instead of regular all-purpose, using fresh from the farm brown chicken eggs, and adding a 1/2 tsp. of vanilla flavoring. This was very easy to do and I will recommend this recipe to everyone!

Reviewed On: Mar. 31, 2009