This was surprisingly good and refreshing. I didn't have mini springform pans so I used a regular 8" springform. This was easy, but it caused problems when serving. 1. Grease the pan well. It comes out more easily. 2. I used extra cookie in the crust. Because I was making a bigger recipe I think I changed the servings to 8, but the crust seemed wet, so I played around with more cookies. 3. I used lemon-berry sherbet - it just seemed like the right thing to do. 4. The cheesecake portion was tasty as is, though because I was using the lemon sherbet I eased off on the extract. 6. I used blackberries (since I had them) and their tartness was nice against the sweetness of the cake. 5. All was easy to assemble. Serving time - here's where the 8" pan caused problems. If you take the cake immediately out of the freezer for serving, it is virtually impossible to slice it through (the crust) with a knife. If you leave it out to warm up, it gets to soft and the sherbet melts. So, if you're using a big pan, you've got to warm it up just enough before serving, but not too much. Keep your eye on it. This recipe was easy and I'll definitely make it again. This is also a great one for kids to put together, too.
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This was surprisingly good and refreshing. I didn't have mini springform pans so I used a...