First attempt at making a cheesecake...

[GreyUnderscore]

Eating a piece right now. The texture is MUCH better. A lot creamier. Perfect amount of sweetness and the crust stayed together a lot better than last time.

 

[GreyUnderscore]

The secret is to make a sour cream icing for the top that fills in the crack.

We have a classic old recipe from the Belarus and that is how they made a prefect looking cheesecake.

I heard about that but I don't like sour cream that much.

 

[tarallucci]

I like the man who can cook. Bravo Grey

 

[HornyJock]

Eating a piece right now. The texture is MUCH better. A lot creamier. Perfect amount of sweetness and the crust stayed together a lot better than last time.

Looks much better.
Getting there bro.

 

[star-warrior]

Looks very nice.

 

[DonQuixote]

Here's the recipe I mentioned that bakes in a pie shell.

1 Lb Cream Cheese, softened
3 eggs
2/3 Cup Sugar
1/2 Teaspoon Almond Extract Bake in pre-heated 325oF oven ~ 25 minutes, Cool ~20 minutes

1 Cup Commercial Sour Cream (an old recipe - as opposed to home made sour cream - cream w/ lemon added!)
3 Tablespoons Sugar
1 Teaspoon Vanilla Extract

Beat Softened Cream Cheese, Eggs, then the 2/3 Cup Sugar and Almond Extract together very thoroughly until smooth, thick, and lemon colored.

Pour into greased 9" Pie Plate.

While the Cheesecake is cooking, beat the Sour Cream, the 3 Tablespoons of Sugar, and Vanilla together thoroughly.
Pour Sour Cream mixture over the top of the cheese cake.

Return to 350o Oven and bake 10 minutes more.

Cool. Sprinkle slivered almonds on top before serving.

Note: If the Center of the Cake appears too moist, I continue baking another 5-10 minutes.

Top will crack but is covered by Sour Cream topping.

Nuts are optional.

 

[dereperez]

It's still a delicious dessert even without having to treat it like a traditional pie with individual slices. Just scoop the stuff out and serve it anyway. Lord knows I've done silly stuff like that all the time. I'm still a novice baker.

 

[GreyUnderscore]

Here's the recipe I mentioned that bakes in a pie shell.

1 Lb Cream Cheese, softened
3 eggs
2/3 Cup Sugar
1/2 Teaspoon Almond Extract Bake in pre-heated 325oF oven ~ 25 minutes, Cool ~20 minutes

1 Cup Commercial Sour Cream (an old recipe - as opposed to home made sour cream - cream w/ lemon added!)
3 Tablespoons Sugar
1 Teaspoon Vanilla Extract

Beat Softened Cream Cheese, Eggs, then the 2/3 Cup Sugar and Almond Extract together very thoroughly until smooth, thick, and lemon colored.

Pour into greased 9" Pie Plate.

While the Cheesecake is cooking, beat the Sour Cream, the 3 Tablespoons of Sugar, and Vanilla together thoroughly.
Pour Sour Cream mixture over the top of the cheese cake.

Return to 350o Oven and bake 10 minutes more.

Cool. Sprinkle slivered almonds on top before serving.

Note: If the Center of the Cake appears too moist, I continue baking another 5-10 minutes.

Top will crack but is covered by Sour Cream topping.

Nuts are optional.

I would try this if I had a deep dish pie pan.

 

[GreyUnderscore]

It's still a delicious dessert even without having to treat it like a traditional pie with individual slices. Just scoop the stuff out and serve it anyway. Lord knows I've done silly stuff like that all the time. I'm still a novice baker.

You don't know how tempted I am to do that

 

[DonQuixote]

Grey -
If you don't have a 9" pie plate, you can fill a smaller one and then pour the extra into a tart or custard.

Or, buy a foil 9" pie plate from the store and give it a go.

 

[GreyUnderscore]

^Good idea. I may try it out next time I make a cheesecake.

 

[DonQuixote]

Just be sure to check the doneness - it will likely cook faster in the smaller pie plate.