I just made this after 2 consecutive cheesecake failures. It turned out perfectly!! I did not par bake the crust because I didn't have time to allow it to cool completely, and though it was not raw, it would have been better had I done that. I followed a couple other reviewers' suggestions and added vanilla (~2 tsp for me) and substituted sour cream for the heavy cream. I mixed the almost-room-temp cream cheese first to get it smooth, then beat in the sugar, flour, sour cream and vanilla. The final step was mixing the eggs in all at once by hand with a flat whisk. I sprayed the edges of the springform that weren't covered by the crust with cooking spray and had no cracking. It also separated from the pan perfectly. I was fearful of underbaking it because that was part of my problem with the others I tried and they seemed to take forever to bake (2 hours for a 9-inch!), so rather than lowering temp to 200, I lowered it to 225 F for 1 hour, and it was beautifully light golden and perfectly cooked! I'm not sure this makes a difference, but I live at over 5000 feet elevation. I served it with a blackberry coulis made from berries in my yard. It was very yummy! Thank you SO much for this recipe! It made my husband's birthday dinner very special. This will be my go-to cheesecake recipe from now on!
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I just made this after 2 consecutive cheesecake failures. It turned out perfectly!! I did not...