UPDATE: EVERYONE WHO HAS HAD A PIECE OF THIS WANTS THE RECIPE (IT'S THAT GOOD!). :) OMIGOSH! This is absolutely FANTASTIC!!! I don't consider myself a exceptional baker, but I pulled this off like a pro! I've had BAD luck with cheesecakes in the past. Either they cracked, browned terribly or sunk in the middle. Not only is this cheesecake picture perfect, it has a silky texture and tastes DIVINE! If you follow CKM's directions TO THE LETTER, you'll be pleasantly surprised. AT MINIMUM, allow your cheesecake to rest for 6 hours (and NO peeking!). Also, BE SURE to bring your eggs, sour cream and cream cheese to ROOM temperature BEFORE you begin baking (ESPECIALLY your cream cheese)! Cold or even semi-cold cream cheese will NOT beat to a smooth consistency, leaving you with a lumpy textured cheesecake (yuck!). NOTE: It's natural to OVERBEAT lumpy batter (and it WILL be lumpy if you start with cold cream cheese!), but doing so will cause your cheesecake to crack. If your batter is lumpy, simply give it a quick whirl in a blender or fp - but not for too long or you'll end up with soup! I had to do this and my cheesecake turned out just fine. :) Cheesecakemama, I THOROUGHLY enjoyed your recipe and can't WAIT to try some of your suggestions to make this my OWN! HEISLORD5's supreme strawberry topping was the perfect crowning touch (it was BEAUTIFUL!!!). Thanks again, CKM. There IS a reason you are the cheesecake queen and for that, I am completely indebted to you. :-)
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UPDATE: EVERYONE WHO HAS HAD A PIECE OF THIS WANTS THE RECIPE (IT'S THAT GOOD!). :) OMIGOSH!...