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Tallahassee , Florida

Member since Apr 2009

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Reviewed the ultimate cheesecake

7 days ago on

This recipe has really amazing flavor but the consistency was always off. I've tried making this recipe about a half a dozen times and every time it comes out like pudding in the center and is a impossible to cut. I think the chemistry was a bit off in the egg to fat ratio. Finally I changed the a few things: sub out half of the sour cream for cream...

Replied to the ultimate cheesecake

7 days ago on

I've had the same issues. Change the protein to fat ratio to firm up the cheesecake by adding an extra egg and sub out 8 oz of sour cream for 8 oz of cream cheese. It took an hour and 15 minutes in my oven at 325F.

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