Really good cheesecake but the recipe cooking times seem off. I read the reviews and made some changes bc of what I had on hand. I used a pre-made graham cracker pie crust so I cut the recipe in half and it was the perfect size. I only had half and half which seemed to make no difference and I added about a tsp of vanilla extract and 1/2 a tsp of lemon zest. I planned to add a cherry topping and thought the lemon would give it a nice bright taste. Most importantly: I baked it at 325 for 40 minutes and it was perfect. Cooled for a few hours in the fridge and cut beautifully. Was moist and creamy and a huge hit with the cherry pie topping I added.
I made it with only one change - used all lemon since I had no limes. It wasn’t my favorite. My family and I agreed it was too sweet. Flavor was okay just not our style of marinade. Probably won’t make it again.
Really good recipe. Made almost exactly as written. Next time I’ll make a few changes. I would use less sour cream and something to add just a bit more flavor? Maybe I’ll add some sausage or onion? I can’t figure out what it needs but I’m excited to try again!
I’m not sure where I went wrong but this cookie wasn’t great. Flavor was okay but not moist at all. I made several different pans and varied the cook time to see if I needed more or less time, they all turned out pretty dry. I will keep looking for my go to oatmeal recipe.
This is the strangest cake I’ve ever made. My family says it’s a cross between haupia and flan in texture but has the flavor of vanilla custard. It’s really good but different. I made vanilla cream sauce for mine and added some green food coloring for St. Patrick’s day. My kids loved it and I really liked it.
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