By the time I finished reading many reviews and alterations people had made to this recipe, my head was spinning, and I wondered what changes I should or should not make. So, I did what I usually do…stick to the original recipe first! I think it is only fair to try it as written first, then come back and change it, if necessary. With a few common-sense exceptions, of course, for example if you don’t like an ingredient (and omitting it doesn’t affect the recipe too much) omit it.
On to the review: I did use the suggested water bath (with a pan of water underneath the cheesecake, NOT sitting directly inside…didn’t want to fuss with wrapping in foil or potential “leakage” issues). I also spiced up the crust to our families liking (adding cinnamon, sugar, a dash of nutmeg and crushed pecans). I do not consider the crust to be the real recipe here, and it is easily adjustable to tastes. The filling, conversely is the real “meat” of the recipe: For it, I followed the recipe exactly as written, including all mixing, oven temperature, baking time, instructions...added all the flour, sour cream, milk…everything just as the recipe states. How was it? Perfect! Smooth, creamy, not too custard-like or too heavy/firm…perfect texture, smooth, well-balanced flavor. We loved it! I did, however, get one small crack in the top of my cheesecake, but it didn’t affect the taste at all. I plan to try again using a newer springform pan (this might be my problem with cracking). Happy Baking!
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By the time I finished reading many reviews and alterations people had made to this recipe, my...