Yum!!! I will definitely be making this cheesecake again! I modified part of the recipe to make it fit into a 9" springform pan. I used 1 1/2lbs cream cheese, slightly less than 1 cup of sugar, 1/4 cup whipping cream, 1 1/2 T. flour, 3/4 t. vanilla and 3 eggs. Some tips: Bring the cream cheese and eggs to room temperature before mixing. Let the cheesecake stand for 5 minutes out of the oven before spreading the sour cream mixture over the top and putting in back in the oven. Leave the cheesecake in the oven for a full hour after you turn the oven off. Let cheesecake cool completely on the counter before putting it into the fridge.
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Yum!!! I will definitely be making this cheesecake again! I modified part of the recipe to...