I used more butter to get the crust to stick together a bit better. I used a bit more crackers than they said and a larger pan. Next time I will be more careful to add the flour separately from the vanilla and sour cream because some of the vanilla got with flour and made clumps - would be easier to make smooth that way. as other reviewers said that to stop it from cracking, don't overbeat, grease the sides of the springform very thoroughly, put a dish with water in the oven with it, and leave it in the oven for a long time, then out on the counter for a long time, before putting in fridge, so the cooling is very slow. - did all these things and it didn't crack at all, looked and tasted very nice :)
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I used more butter to get the crust to stick together a bit better. I used a bit more...