The recipe is spot on, with the only omission that all ingredients MUST be at room temp. Take them out of the fridge at least 2 hrs before you start, or warm them up in the microwave (milk, sour cream, cream cheese). They have to be room temp when you blend them. I mix ingredients in the following order to avoid over mixing the eggs: beat cream cheese with sugar and sour cream on low with mixer, then use spatula to mix in milk, eggs one at a time, then add flour and vanilla as you mix the last egg. The less you air up the eggs, the better. I bake for 45 min at 350 without any water bath. I sometimes open to oven in the last 5 min or so to gently shake the pan. If the mix does not jiggle very much, I turn off the oven; otherwise I bake it for a few more min. Cooling it in the oven, with door closed is a must and will help it set and further cook if the middle is still jiggly. Over baking will cause it to crack, very simple. This is an awesome recipe!
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The recipe is spot on, with the only omission that all ingredients MUST be at room temp. Take...