I served this cheesecake for an occasion where it was very important to me that it turned out right. I studied quite a few recipes before deciding on this one, which I chose because of the additions, significant ones at that, of both heavy cream and sour cream. I’m not a big fan of heavy, dense, dry cheesecakes and the smooth and creamy texture I anticipated was exactly what this delivered. Because a basic cheesecake with a fresh raspberry sauce was what I planned, I used a standard chocolate wafer crust rather than the spiced up version directed in the recipe. This cheesecake couldn’t have done me more proud. I baked it in a water bath and even tho’ it appears condensation caused some water seepage, I don’t know how a cheesecake could have turned out any better. I admit I was a little nervous about the rather large amounts of sour cream and heavy cream, but after making, serving and eating this cheesecake myself I’m convinced it IS the large amounts of sour cream and heavy cream that made this cheesecake such a hit, so extraordinarily delicious.
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I served this cheesecake for an occasion where it was very important to me that it turned out...