Magnolia Dream Cheesecake Recipe

Reviewed on Feb. 16, 2012 by Luanne

I just realized the recipe does not specify wrapping in foil, but it is definitely always necessary when using a water bath. Also, do not try using two pieces of regular foil in opposite directions. That will also allow water to leak into the pan and wet the crust.

Reviewed on Feb. 16, 2012 by Luanne

Just a note about a soggy crust. I always prefer a cheesecake baked in a water buth, but one tiny hole in the foil that the pan is wrapped in will cause a leak that will make the crust wet and suggy. Always use heavy-duty foil, and, if you see a hole created when wrapping, discard and start again.

Reviewed on Jul. 30, 2011 by khal8

The first time I made this recipe, I couldn't get it off the pan without it falling apart. Very loose in the middle. The second time I made it, I reduced the ricotta cheese and sour cream by 4 ounces each and added an extra cream cheese. I did not do a water bath cook the second time, but did place it on a baking sheet. I also substituted amaretto liqueur for the hazelnut and used almonds on top. Absolute perfection!!! Rave reviews.

Reviewed on Mar. 02, 2011 by claupadilla17

It tastes wondeful!!

Reviewed on Feb. 26, 2011 by fishcam1

This was my first time making any cheese cake it was very easy it was delicious .I made the cake plain because my daughter has nut allergies.I also read some of the reviews and bought the deli ricotta

Reviewed on Feb. 18, 2011 by bettycrocker51

I never use spring form pans. I use regular round or square pans. I butter the pan, then line it with 2 sheets of parchment paper. Leave the paper sticking up at least 1" above the rim of pan. Yes bake in a larger pan of water, let cool in oven. When room temperature, then place cheesecake in pan in the freezer. After frozen just lift out of pan with parchment paper and peel off. No worry of leaks or fuss.

Reviewed on Feb. 12, 2011 by akaAndi8887

Light as air! I love it!

Reviewed on Feb. 10, 2011 by lorrainegephart

# 1 do you drain liquid from sour cream and ricotta cheese or not?

# 2 do you wrap foil around spring form pan before setting in to 1" water?

Reviewed on Feb. 09, 2011 by savanna2

Gwilda see step one of the directions

* Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

Marilyn16il there are Liqueur Stores for any kind of flavor of Liqueur and alcohol, but you have to be either 18 or 21 yrs of age depending on your state. They also carry small sample bottles you may ask for before purchasing a large bottle.

Good luck with it, the cheesecake is absolutely great, but with all great things (specially when it comes to cheesecake) it has to set and rest before you dig in. Hope this helps both of you.

Thank you Charlene Chambers for sharing this recipe with us all.

Reviewed on Feb. 09, 2011 by Gwilda

I have not tried the recipe yet, but does the

water bath not contribute to the soggy crust

as one review described. Should you not put

the springfoam pan in foil before placing directly in the water?

Reviewed on Feb. 08, 2011 by marilyn16il

Where do you ge the hazlenut liquor? Where in the store or what kind of store would you find this?

Reviewed on Feb. 08, 2011 by a1artist

This was delicious!

You'll definitely want to make this a day or two ahead. As with any good cheesecake, it firms up as it cools and needs the extra time in the fridge because of it's density.

Don't expect a "New York Style" firmness, as this is creamier more like a Boston Style cheesecake. I used a firm fresh ricotta from the deli, not the stuff you buy in the plastic container. -- Excellent, my hubby LOVED it!!!

Reviewed on Jan. 17, 2011 by nomad1125

the creamy texture was probably due to placing it in the pan with water while baking. Also, sour cream makes it creamy.

Reviewed on Jan. 17, 2011 by cjoy01

6 eggs? Plus 2 cups of sour cream and ricotta? I would be afraid to try this, seems like it would be too soft to set properly with this much ricotta and sour cream.

Reviewed on Apr. 08, 2010 by tveecooks

I think there should have been instructions in the recipe to drain the Ricotta cheese and possibly the sour cream (overnight) prior to putting the cheesecake together. The crust tasted wonderful, but it was 'soggy', I think because the Ricotta cheese/sour cream was not drained. And the cheesecake itself had a very 'soft' texture on the tongue (my family and I would have preferred more of a 'substance' texture. Now, after three days in the fridge, the leftovers actually tasted much better (texture AND taste). My son is a chef and had to work on Easter Sunday, so he didn't get to try it until it had been in the fridge for three days, and he LOVED it then ... even with the soggy crust. I will absolutely make this recipe again (I am originally from Savannah GA and LOVE this cheesecake's name), but will you please forward me your advice about the possibility of 'draining' the Ricotta and sour cream prior to making the cheesecake? Thank you very much ... I am a HUGE fan of Taste of Home (magazines and online). :-)

Warmly,

Trina Voss

147 Kirkwood Drive

Oshkosh WI 54904

1.920.233.4610

trinavoss@sbcglobal.net

Reviewed on Mar. 22, 2010 by MARYVANCEFRAME

Absolutely delicious!!