This recipe is from Fine Cooking. I love Fine Cooking. The website has great recipes, but the magazine is so worth having. The articles are interesting, the recipes have never disappointed me, the photos are beautiful, and they always include fun home and kitchen finds that I end up pining after. The only complaint I have is that I only get an issue once every 2 months. Here is the link to the recipe.
Cheesecake can be so incredibly delicious. It can also be totally overdone. For example, there is a cheesecake at The Cheesecake Factory that mixes together cheesecake and pieces of carrot cake, slathers the top in cream cheese icing and tops it all off with candied almonds. No, thanks Cheesecake Factory!
I like my cheesecake pure and unadulterated. Buttery graham cracker crust filled with luscious creamy filling. No chocolate, no caramel, no fake fruity sauces, just cheesecake. I don’t mind fresh berries sitting on the side of the plate with a sprig of mint, but don’t mess with my cheesecake. Keep it simple.
This cheesecake is very good. The graham cracker crust is just right, not too thick and not too thin. The filling is incredibly creamy. The sour cream and lemon add a great tangy-ness and it isn’t overly sweet. I might have under-baked it a bit. The very center of the cake was on the verge of gooey, but turned out to be OK. I blame this on the recipe, though. After the cake bakes for 45 minutes, you turn off the oven and let it sit for an hour without opening the oven. So, I didn’t have a chance to check on it! It wasn’t my fault!
Overall, very tasty cheesecake and something I will make again. Next time I will bake it for 50-55 minutes. Other than that there are no changes that I would make. Enjoy!