This is a GREAT and easy recipe! I've made it at least 7-8 times and it always comes out good to taste! The cheesecake is nice and dense, but not too much. I made a few adjustments according to some of the previous comments. The crust is really its downfall, but easily fixed! You can either use graham crackers with butter, oreo cookies with butter, or even just store-bought short bread. Crush it up and pack it in the bottom of pan. Instead of using 5 eggs and 2 yolks, I took out the 2 yolks. It makes the cheesecake a little too dense to my liking and a lot more yellow. Added 1 1/2 cup of sugar instead of the 1 3/4. Replaced that missing sweetness with the richness of 1 tablespoon of vanilla extract. Used sour cream instead of heavy cream for extra cheesy tartness. It was a good decision. Mix cream cheese with sugar at the very beginning, the sugar helps smooth out the cream cheese. Add flour (get the dry ingredients out of the way). Add vanilla extract and sour cream, which made batter more liquidy. Then added the eggs one at a time and mix only enough to incorporate. After everything's smooth, I banged the mixing bowl (use my palm to hit the side of the bowl or simply picking it up and dropping it on a hard surface)for a good 5-7 minutes to remove all the bubbles from the mixing. After I pour it in the pan, I banged it some more, 3-4 minutes, to remove more bubbles from the pouring. Makes everything dense, instead of fluffs. Played around with temp a lot. For 2 x 8'' p
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