I was hesitant to make this recipe because of the sour cream to cream cheese ratio, but I was curious to see how it would work out. I made this exactly as written because I wanted to make a plain cheesecake. Because I did make it as written, I feel I can review it better than changing this and that. 1st let me say that I am known in my family as the cheesecake guru. I have made a few hundred cheesecakes in my life. This recipe was less than just ok. It was way under done and still raw in the middle. The method for baking is similar to my tried and true method, but I usually leave it in the oven until the oven is completely cool and then the cheesecake goes in the refrigerator. It is a real good start to a recipe. I always add about 1/2 cup of sour cream to any cheesecake recipe that doesn't already have it in there. The sour cream lightens it up, makes it creamier and helps with the cracking problem. Just a suggestion. If your cheesecake cracks put a topping on it. Fruit, praline sauce, even just an easy chocolate syrup drizzle or whipped cream are good options.
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I was hesitant to make this recipe because of the sour cream to cream cheese ratio, but I was...