Easy Sour Cream Cheesecake
This was my first time making cheesecake, and I was very pleasantly surprised at how this recipe turned out. I spent a lot of time reading the reviews and didn't see that anyone had used greek yogurt instead of sour cream, but I opted for it anyways, and it was great! I cooked it for 80 minutes at 325 degrees because I put it in a roasting pan with water so it wouldn't crack, and it didn't. I also added a teaspoon of lemon juice. The texture is lighter than some of the richer cheesecakes I've tried so I didn't feel as guilty eating it! Next time I will make with lowfat cream cheese.
I also wanted to mention that I didn't have a springform pan, and baked it in a non-stick cake pan instead, and it was fine. I was just making it for me and the husband, but it came out of the pan fine.
3 users found this review helpful
Oct. 31, 2012