Pretty good stuff right here. :) Taken as is, the cheese cake has a nice dense texture. But for those who prefer a "fluffier" cheesecake, I added about 1/3 to 1/2 cup sour cream. It took longer to bake, I think about 20-30 mins extra, but it still turned out great. The outer part of the cake was a ever so slightly over cooked. Maybe that could be remedied by lowering the temperature a lil bit??? Let me know!

Reviewed On: Jun. 28, 2009

My friends and I absolutely adored these!! The crust is almost like a cookie and the cheesecake topping compliments it well. Really easy to make but just a lil clarification... in the recipe when it says "set aside 1/4 cup for topping" it means the crust mixture, not the graham cracker crumbs. That confused me for a second. :3 Happy eating!

Reviewed On: Jun. 28, 2009