Perfect recipe as is. Of course the more experience you have, the easier it is to want and be able to change a recipe around. I've made this as is and it was great. I've also substituted 1C of sour cream with 1C of banana yogurt and added 1c of shredded coconut. I now make this in a bundt pan and sprinkling the bottom of the pan with cinnamon sugar for a slightly crisp top.

Reviewed On: Nov. 16, 2011

Great recipe. I didn't have any dry white wine so substituted it with white grape juice like a few suggested but the grape juice flavor is way too powerful to use 1/2c. I also cut back on the mushrooms, definitely don't need THAT much but I totally eyeballed it. Also omitted the butter and salt. Didn't find it necessary to use salt with fresh Parmesan. Will definitely make this again...just really hard on the forearm with all the stirring.

Reviewed On: Mar. 9, 2011

Probably the best cheesecake I've ever made. I always had a problem with overbeating it. Read the first review and definitely put in the extra effort to mix it with a wooden spoon after creaming the sugar and cream cheese. I baked this on thanksgiving day for a post thanksgiving dinner the following day. Put it in the oven an hour before I had to leave for dinner, turned it off and left the house with the cake in the oven so I wouldn't be tempted to open it. Great recipe, will try it with other flavors (orange/chocolate).

Reviewed On: Nov. 29, 2009