This was so delicious! I made one 6 in. pie and 2 dozen mini cheesecakes--yum! The mini ones took about 15 minutes to cook. I even melted some raspberry jam to swirl on top, but the plain ones were just as good. I did have a problem with cracking for the pie, but I was in a hurry and I'm sure it was due to not cooling it slow enough. My fault, not the recipe's. Make sure the cream cheese isn't too cold or you'll have lumpy batter. Next time, I'll sprinkle the flour in the batter a little by little b/c I got a few bumps.. maybe if I mix it into the sour cream first? Anyhow, I got a bunch of compliments, so I'll make this over and over (well, when I'm not counting calories =)
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