Wow, this was easy. I wasn't concerned with cracking, as it typically doesn't take away from the taste so I beat the living daylights out of the cream cheese, eggs and sour cream.
I did grease the sides of my pan, placed a cake pan full of boiling water on the other rack in the oven, and made a tinfoil tent over the cake itself. (I didn't want that chewy film you can sometimes get...thought the tinfoil would help)
Not only did it not crack, but it tasted AMAZING! Tip: Do let it sit overnight in the fridge. I tried a piece a couple hours after cooling and wasn't over the moon - This morning (Hey, don't judge, if there's cheesecake in the fridge it's just as much a breakfast dish as it is a dessert) the cake was SUPERB!
I didn't use the crust recipe - I mixed a cup of chocolate crumbs with crushed walnuts and butter. Yummy!
Creamy, smooth and impressive! Will be making this one a lot!
I also liked that it only used 2 packages of cream cheese - That stuff is starting to resemble the price of gold per ounce! ; )
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Wow, this was easy. I wasn't concerned with cracking, as it typically doesn't take away from...