Total TimePrep: 20 min. + chilling Bake: 25 min. + chilling
This is my families favorite, it is the same recipe I started making out of the Betty Crocker cookbook that I got around 1980.
We love the fresh lemony taste. They turned out perfect!!
I like making this recipe when I want cheesecake for a smaller number of people. It tastes just like my regular cheesecake recipe made in a springform pan with larger quantities of ingredients, and I don't have to worry about leftovers to tempt me! I like drizzling each slice with caramel and chocolate sauces. It looks and tastes great!
This is almost as good as a regular cheesecake, but so much easier to make.
This taste exactly like a famous restaurants cheesecake pie! My husband and I loved it. I will be making this again. It did need the extra 10 minutes of baking time before the sour cream layer, though.
I have made several cheesecakes. This was the easiest. It did not crack and was very creamy. There were a few adjustments that I made and it turned out great:Instead of sugar I used 1/2 container sweetened condensed milk and 1 tbsp agave syrup.Used the juice and zest of 2 Meyer lemons for a tangy kick.I ran out of time and used a prepaid graham cracker crust which was the perfect size.It took an extra 10 minutes at 325 F.Omitted the topping.
Excellent taste. Like the other commenter, I did need to bake it about 10 minutes longer before adding the topping. I made it without the crust to keep it gluten-free and it worked out nicely.
Creamy with excellent flavor! In my oven I had to bake a little longer before adding the sour cream topping. Also used double strength vanilla. Family loved it!
No comment left
I made this for Christmas for at my mother-in-laws request. She raved about it, said it was the best cheesecake she ever ate. The rest of my family agreed.