Absolutely amazing!!! I did the fat-free version: using fat-free cream cheese, fat-free yogurt instead of sour cream, and fat-free milk, and the result was a rich and dense cake! I don't think it is a huge compromise, and it does reduce the calories.
TO AVOID CRACKING: Apply butter LIBERALLY on the sides of the pan! This way it will separate easily as it bakes. I bake in a water-bath, and start checking for doneness at 45-50 min, and then every 15 min (until it jiggles like jello in the center, but the outside is firm). I left 1 hour in the oven, then with a warm knife separate the cake from the sides, leave outside 2-3 hours, then refrigerate. My cakes never cracked so far!
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Absolutely amazing!!! I did the fat-free version: using fat-free cream cheese, fat-free yogurt...