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Total Reviews: 2
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By teapot7
Spartanburg, SC
on April 08, 2013
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This was my very first experience making cheesecake. Regarding the graham cracker crust, I only used 9 graham crackers and cut the melted butter to 2 tablespoons, which made a nice bottom crust. Instead of regular cream cheese, I used Neufchatel cheese and light sour cream instead of regular. Otherwise, I went by the directions. I made this for my father-in-law's birthday ( per his request for cheesecake w/strawberries, which we spooned on. My husband's a/c wasn't working and the drive to his Dad's was about 1 hour. When we arrived I put the cheesecake in the refrigerator. Later, when it was time for dessert and it was cut, the consistency was very, very soft. It tasted great and all enjoyed it, including my husband who is VERY picky. I think I should probably use real cream cheese and sour cream next time and maybe the consistency would be better. Any suggestions? Due to the problems, I'm giving it four stars.
By peasantcook
on March 16, 2012
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This cheesecake is so good it even converted my brother-in-law who never liked cheesecake. Alton's recipe is perfect. The whole family raves about it and requests it all the time. My only deviation was to make Gina Neely's ginger snap crust. Each time I make this luscious dessert my husband makes me promise to never change this recipe. We sometimes add fresh fruit or homemade caramel sauce to gild the lily. Another winner, AB!!