This turned out so beautiful!! The third cheesecake recipe I've tried and this one I will keep as a staple. Perfect texture, very creamy, very cheesy, with just the right amount of cakey. My batter did come out lumpy because I used fresh-out-of-the-yogurt-maker homemade sour cream, but after it's baked you can't really tell. I used a smaller pan so I scaled all the ingredients to 2/3 of the original, used 1/2 cup truvia (2 diabetics in the family), and used seeds of a vanilla bean instead of the extract. Those are the only changes I made. Oh, and I also used a waterbath. I blind baked my crust first, cooled, wrapped plastic wrap tightly around the bottom, then added 2 extra layers of aluminum foil. No soggy crust. My cheesecake did have a brown skin forming on top though, not sure why, but probably because the top was burning. Next time I'll try baking with a loosely covered foil on top. Great recipe, but probably wont turn out as well if you don't know tips & tricks or have experience.
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This turned out so beautiful!! The third cheesecake recipe I've tried and this one I will...