I love this cheesecake! I make it often, and my family and friends love it too. I scale the recipe to six servings and bake it in an 8" (or maybe it's a 9") springform pan in a water bath for about 38 minutes. It comes out perfect! It stays 'flat' because there is no flour in it, which is a good thing.
I top this cake with a mixture of sour cream, lemon juice, and sugar to make it even more decadent.
Thanks for the recipe!
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