This was very good. Not quite as dense as I like, but very creamy. Also not as sweet as I prefer. However, it was easy to make. I got mixed reviews on the sour cream top layer.
This was a really great recipe! I normally use one for my larger springform pan and needed a smaller volume recipe for the small pan. I used 3 8oz packs of cream cheese (didn't want to waste the remaining 4 oz), 1/8 c. of sour cream and 1 tsp of lemon zest in the batter with no problems. When I remove the pan from the oven I let it rest for about 20 min and then use a very thin knife to run along the sides of the pan just in case any of the batter baked to the sides so there is no pulling that may cause a crack during the remaining cooling period. I gave this as a gift at Easter and I got hugs, thumbs up and requests for more so I think this is in the Cheesecake rotation and moves to my "Recipezaar All Star" cookbook:)
This is EXACTLY what I wanted. I made it 2 times this weekend. The first was as written, and it was wonderful. I suggest using the smallest springform you can. The 2nd one I did, I added a small can of pumpkin pie filling, 1/2 teaspoon of baking spice, and 3/4 cup of pecans to the crust. I am getting rave reviews at work!
Extremely yummy and quite easy to put together. Got the thumbs up from all who tried it. This recipie's a definate keeper ! Thanks AnnaCG for sharing.
This is an excellent cheesecake, and one of the best cheesecakes i have tasted. Def one to be repeated time after time.
I was looking for an easy and good cheesecake to make. This fit the bill and everyone loved it too. I definately will make this again.