Classic Cheesecake-caramel pecan on top
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Uploader Comments (dulcedelight1)
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All Comments (22)
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R u Italian or Mexican
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yo your a awsome chef and really hot
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@djsuetokyo It won't be as rich as the one she gave, but I find it quite good quality already:
4 eggs
2 packs of cream cheese
175g sugar
200g sour cream
lemon zest
lemon juice
The crust is more or less the same.
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@dulcedelight1 How come your's doesn't get waterlogged? Your pan is a springform right?
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are you from Brazil?
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This recipe was brilliant. I especially loved the caramel <333
And can you please tell me what the song playing during the crust making process?
I would love it if you told me c:
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i like ur ning after wards
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I love the way you presented in this video ..haha
So energertic !!!
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i am definitley making this for my mom :] thankyou , & great job !
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is it necessary to dd the soourcream?
derekbegins 11 months ago
@derekbegins You can substitute the sour cream for heavy cream. Both breaks the intense cheese flavor and gives an up to the recipe. If you would like to freeze it I would recommend using the sour cream, it makes the cheesecake perfect even after freezing it and keeps it perfectly smooth after defrosting . If you don't use any your cheesecake will still look good but I don't think it will taste as good.
Good luck =)
dulcedelight1 11 months ago
@dulcedelight1 Can you substitute plain yogurt for sour cream?
alexaisumm 10 months ago
@alexaisumm yes =)
dulcedelight1 10 months ago
@dulcedelight1 Why do you need to put a water bath? What if I literally just put a cup of water in there while baking the cheese cake, would it have the same effect?
alexaisumm 10 months ago
@alexaisumm No, absolutely not. Water baths makes the cheesecake bakes very slowly in a very slow temperature giving it the right texture and look.
dulcedelight1 10 months ago