I followed the advice of the other bakers and baked it at a lower temperature for longer, wrapped it and placed it in 1 inch of water. There was no cracking, but the cake was too moist. Next time I will try without the water bath. The cake was incredibly tasty. I served it with a blackberry sauce and whipped cream. It was a big hit! I'm only giving it four stars because I prefer a less rich ricotta cheesecake that my husband's grandmother passed down to our family which is simply ricotta, sugar, eggs, and flavorings. The cream cheese and sour cream make this cake very rich. I highly recommend it!
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I followed the advice of the other bakers and baked it at a lower temperature for longer,...