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Joined Date: Aug 22, 2011
Reviewed Sour Cream Cheesecake
"The texture on this cake is amazing!!! Very creamy; almost moussey. Next time I will use less sour cream though. I prefer less tang.
I also cooked it for 2 hours at 250 and let it rest in the oven for an additional hour. I used a tablespoon of corn starch as Alton mentioned in the video and had no cracks.
All in all, a amazing, rich cheeseca""
Reviewed The Chewy
"I've made this recipe three times. The first two times, I followed one of the reviewer's conversion to cups, rather than using this in ounces. The two times I used the conversion, I did not like the cookies. They were the typical, greasy, toll-house version. Now, that I used the actual recipe in ounces, they are awesome! They are crunchy and ""