I made this cheesecake but read the recipe wrong..instead of heavy cream I used the same amount of full fat sour cream😬. When I realized my error I added one tablespoon of heavy cream to the mix becauseI knew it was to be quite liquidy..I baked it as instructed and by 26 minutes in the oven, it looked done. I cooled and refrigerated it. Next day we tried it and it is the best cheesecake I have ever made! Creamy texture and the brown caramelization gave it a delicious complexity. I’m so happy I tried this recipe!

• Reply