Waldorf's Sour Cream Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Christina
Reviewed: Sep. 1, 2014
FANTASTIC! I was leary of using 1/2 cup of margarine in the crust, and it was pretty oily when I was pressing it into the pan, but it came out great. I used a 9-1/2" springform pan, adding about 8 minutes to the cook time to get it set. I only ended up using 1/2 of the sour cream topping, so I know to halve that next time for my size pan. This cheese cake was one of the firsts that I have made that did not crack at all and did not brown on top...it was PERFECT (and cut beautifully)! I did put a pan of water on the bottom rack of the oven while this was baking, so I'm sure that helped. Creamy, rich and yummy...everything a good cheesecake should be. I served it with salted caramel drizzle and strawberries, mmmmm.... I will def be making this again and again~YUM, YUM, YUM!!!!!! Thanks for sharing. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Reviewed: Jul. 22, 2014
Terrific! I wouldn't change a thing. I didn't even have an opportunity to take a picture because my family devoured it too soon. Thanks for sharing the recipe.
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Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Matteson, Illinois, USA
Living In: Montreal, Quebec, Canada

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