Excellent cheesecake. I always read the reviews for tips. I used a 11 x 9 pan, preheated and full of water on the lower rack, as well as 3-8 oz of cream cheese and 8 oz of sour cream. Baked for an hour at 325, sat in the oven after baking for an hour. I also lined my spring pan with parchment to avoid any metallic taste. No cracks at all. Aging a day at least is a must for the true flavor. Some reviewers wrote its "not authentic" Italian. Yes, you could use Mascarpone and next time I may.
As an Italian American, let me remind those reviewers that when most Italians first came to the States, homeland recipes were altered with local ingredients. True Italian ingredients were not available like they are now.
Update: This time, made it with 16 oz of Mascarpone, 8 oz cream cheese and 8 oz sour cream. Used the same baking method. Delicious!!!
Was this review helpful?
5 users found this review helpful
Excellent cheesecake. I always read the reviews for tips. I used a 11 x 9 pan, preheated and...