Excellent cheesecake. I always read the reviews for tips. I used a pan of water on the lower rack, as well as 3-8 oz of cream cheese and 8 oz of sour cream. I also lined my spring pan with parchment to avoid any metallic taste. Aging a day at least makes it even better. Some reviewers wrote its "not authentic" Italian. Yes, you could use Mascarpone and next time I may.
As an Italian American, let me remind those reviewers that when most Italians first came to the States, homeland recipes were altered with local ingredients. True Italian ingredients were not available like they are now.
Update: This time, made it with 16 oz of Mascarpone, 8 oz cream cheese and 8 oz sour cream. Delicious!!!
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Excellent cheesecake. I always read the reviews for tips. I used a pan of water on the lower...