This is very good, foolproof recipe. I made/baked it exactly as directed (no water bath, no leaving in the oven, nothing) except I always use less sugar even though I am crazy about sugar and everything it goes into, but all recipes usually call for way too much of it. 1/8 cup sugar to the crust, 3/4 or less to the cream cheese mix, 1/3 or less to the sour cream mix. But it will taste all right if made with with all sugar too :o) If you are going to put sweet fruit topping on top, you may want to use less sugar in the cake. I also never have a cream of tartar, bummer, I just put 1 tsp lemon juice. Do not over beat eggs! No cracks ever! But it wouldn't matter because you're going to cover it with sour cream. I baked it longer the first time because it was wobbly in the middle, then I baked longer than 5 minutes with sour cream mix on top, but you don't have to do it, 50 and 5 minutes is enough. Anyways, even over-baked it tasted great. I don't think you can ruin this excellent recipe. You don't have to be a perfect baker to make this cake, takes minutes to mix everything up, so easy, thank you so much!
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4 users found this review helpful
This is very good, foolproof recipe. I made/baked it exactly as directed (no water bath, no...
