This was my first time baking a cheesecake and because I only had three blocks of cream cheese this recipe fit perfectly as the others called for at least 4. I followed the recipe exactly only with ONE minor change, and that was I did not have sour cream on hand so I used yogurt. I did have the eggs and cream cheese at room temperature, I did not find that the 1/2c butter was too much for the graham crackers (15 whole). baked it for 8minutes and let it cool. On to the batter, I added 1/4c of strong coffee, but perhaps I should have used espresso or more coffee, I could not taste the coffee flavor too much in the end. I did the water bath and foil--worked perfectly NO CRACKS I did leave door cracked open as directed for around 40m. I refrigerated over night and tried it the next night for dessert. I drizzled caramel sauce over it and whipped cream--no where close to a caramel macchiato, but quite tasty. It is nice and creamy a little bit tangy on some bites, maybe it needs more sugar? **One thing I do not know why it happened was when I sliced it out of the springform pan, the crust did not come off with the slice. A lot of the crust was still on bottom of the pan. I did grease the pan before baking so I'm not sure why this happened?? If i make this again I will add way more coffee as 1/4c is not enough for my liking and maybe I will add cinnamon or brown sugar to the crust
Overall easy recipe..
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This was my first time baking a cheesecake and because I only had three blocks of cream cheese...