Very good (and easy) recipe to follow. Not sure why some reviewers had overly browned tops or ingredients seperating. It may have been their oven temp or amount of water around the pan, etc. When folding in the egg whites, make sure you've mixed them in completely. Using a wooded spoon to do this thoroughly will not hurt it. I was very pleased with the final texture and look , although it was lighter in texture than I'm used to. I followed the directions exactly. My only compliant was the graham cracker crust which did not work at stated. Once the fine crumbs hit the butter, nothing else would stick. Best bet would be to use directions for a graham cracker crust (more crumbs needed than mentioned in this recipe) and continue on from there. Definitely a keeper for a lighter version of cheesecake with a great flavor.
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Very good (and easy) recipe to follow. Not sure why some reviewers had overly browned tops or...