Cheesecakemama had to help me with this recipe. Only when I started, I didn't read the final instructions about shutting off the oven and letting it cool off prior to refrigerating it and keeping in the frig for 8 hours because I was cooking dinner in the process......TY Cheesecakemama for your help. IT was FANTASTIC...mine was slightly soft and creamy...and soo over the top delish. Here's my adjustments. But really I stayed true to the recipe 100%, my springform pan was bigger then a 9 inch, It was a 12-in. I doubled ONLY the crust, added both optional ingredients...and the crust was soo good even with the pecans and cinnamon. And just by clear accident, not thinking as I reached for the Xylo Sweet(a natural Xylitol Sweetner) and not regular sugar, I used Xylo Sweet through out the whole thing...hmm YUM, I worked out beautifully. And I used fat-free cream cheese. And believe it or not, I didn't realize until I got to the sour cream, I didn't have any..that's not my norm. So I replaced it with plain Greek Yogurt. OMGosh!! My cheesecake was very sinfully---sin free. ;-) I also realized I over whipped my batter in the process and it cracked very little, like 2-3 inches across the top and didn't go down but 1/2 and inch. I covered it with a Greek Yogurt topping made with Ideal Brown Sugar Replacer and Ideal Confectioner's Sugar replacer...and it was to DIE FOR!! Thank you it was awesome!
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Cheesecakemama had to help me with this recipe. Only when I started, I didn't read the final...