If I could give this recipe 10 stars, I would! This cheesecake was delicious. I only made two changes: I added 1 t of vanilla extract, and I used 1 cup of sour cream instead of the whipping cream. Mine did not crack at all. It was beautiful. The only problem I had was getting the crust to stay on the sides. When I baked my crust, the sides slid down and burned. I just went around the pan and cut the sides off. I was scared that it would look funny once it was all done, but it didn't. Therefore, the next time I will just put the shortdough crust on the bottom and not the sides. I had a bowl of once frozen strawberry sauce on the side. Whenever I bake a cheesecake, I never use a bain marie. I just place a pan of water on the rack directly beneath my cheesecake. The shortdough crust is so much better than the graham cracker crust. In addition to the above, I only beat my cream cheese and sugar,everything else I mix by hand. I do this so that I won't overmix my batter. If you are looking for the perfect cheesecake recipe, look no longer. You found it!
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