Chocolate Cookie Cheesecake
Like most, I was skeptical about the sour cream layer and ran out of room.
I'm surprised everyone is rating 5 stars when they are modifying the recipe. Omitting the sour cream layer or reducing the recipes for the filling or crust means the recipe is not perfect. I find it interesting that 50% of the 5-star reviews have alterations.
That being said, I did use a 9 inch pan. I was happy with the consistency of the filling before the sour cream layer. Like most, I was out of room but added it, and 7 minutes to bake the sour cream it a little odd to me. Part of it was firmer and the center was gooey. I used at most half of the ganache mixture.
I've made cheesecake before and know the basics... but I have to truly say to readers that reading all the reviews is helpful.
Don't go by all the five star reviews and the few make-as-is claims.. Read up and remember there is a reason why reviewers are altering the recipe or reviewing 5 stars when ALTERING the recipe.
Cake is very fluffy, sour cream comes out creamy (almost seems raw,but cream and sugar.. what to expect), way too much mixture with all ingredients (16 oz of sour cream is a regular full tub). I would omit the sour cream and add more butter to crust, reduce filling in order to get ganache on.. and only make half of the ganache. You can easily save $10 in preparation by not following the recipe and wasting ingredients.
Try before you bring to your parties!
11 users found this review helpful
Feb. 13, 2011