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Tallahassee , Florida

Member since Apr 2009

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Reviewed the ultimate cheesecake

Dec 13, 2014 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

Dec 13, 2014 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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