I've made this cheesecake twice now. The first time I followed the recipe exactly. The texture was exactly what I was hoping for and it tasted great. Unfortunately the cake developed a gigantic crack while it was cooling. I think the baking temperature was too high and it got overbaked/dry. I really loved the flavor so I made it again with a couple alterations. This time around I used only 8oz of sour cream, and added another 8oz of cream cheese. I made a cinnamon graham cracker crust for it. I also baked it at 475 F for 10 minutes, then dropped the temperature to 200 F for an hour. I let it sit in the oven for about 3 hours after it was done baking, then set it on the counter to cool completely before putting it in the fridge. I blended up some fresh strawberries, and diced a few and mixed them together to top the cake. This time it didn't crack, the cake was very soft with a fluffy texture, and it tasted amazing! Quite possibly the best cheesecake I've ever had.
Was this review helpful?
366 users found this review helpful
I've made this cheesecake twice now. The first time I followed the recipe exactly. The texture...