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Reviewed Sour Cream Cheesecake
Sep 23, 2011 on FoodNetwork.com
“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.
Reviewed The Chewy
Aug 22, 2011 on FoodNetwork.com
“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...”