Read a box of cake mix, they give instructions to reduce the heat of the oven when using a glass pan. Minimum effort and maximum effect. The secret to cheesecake , Love it. Springform pan, two pounds of cream cheese, water bath, accompanying toppings and/or sauces. Thanks for the recipe! I got a little cocky this time and pulled the cheesecake out a few minutes too soon. We love the fresh lemony taste. We are thankful for our marriage and our family that loves each other and loves Jesus. + chilling Bake: 25 min. It did need the extra 10 minutes of baking time before the sour cream layer, though. Two deep-dish pie plates, 9-inch cake pans or 8×4-inch loaf pans would all work well. 9 %, tablespoons organic unbleached cane sugar. We make 2 each each holiday for our family of 5 - so that we have some to enjoy the week after. It did not crack and was very creamy. use any recipe you want. Take care. Firmly press onto the bottom and up the sides of a 9-in. Cheesecakes are usually cooked slowly at low heat so the filling stays creamy and does not crack. Cream together the cream cheese and sugar until combined. And even if not I trust you so if you were to post a pizza dough recipe I would be forever grateful. (1/2 stick) salted butter, melted (no substitutes) 4 large eggs The baking is when it gets tricky. The whole family loved it! The recipes can be accessed in our recipe file by category or you can use the search engine. Cool on a wire rack for 1 hour. I made it without the crust to keep it gluten-free and it worked out nicely. Refrigerate for at least 4 hours before serving. It was great! Mix the yogurt, cream cheese, powdered sugar and add it to the whipped cream, folding it in carefully. So simple, all the ingredients are on hand, and the perfect size. When making a cheesecake, always start with the filling ingredients at room temperature and do not over-beat the mixture. This allows you to cut the dessert into square or rectangular bars instead of into pie slices. They turned out perfect!! No springform pan, no parchment, just a pryrex glass round pie dish, old as the hills which I'm … I’m going to have to try this. It turned out great had to give out my recipe too! Bake the crust for about 5-7 minutes or until lightly browned. These are absolutely gorgeous and I love that they are no bake for the summer!! If you are using a glass pie pan, reduce the heat by about 25 degrees Fahrenheit. Lightly cover the pan with plastic wrap and place the pan in refrigerator to chill for at least 1 hour, but preferably 24 hours for the flavors to meld. Oh, and I just thought you should know I sent your site to some friends of mine and they’re digging it a lot. I will be making this again. Learn how your comment data is processed. Your cheesecake looks yummy....I'm sure it was. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Mix the cookie crumbs and melted butter until moist crumbs form. This is Jon's favorite way of doing it. Put the biscuits in a food processor and pulse until they are finely ground. I've also made the Maple Fudge Sour Cream Cake, and it's a keeper, too. Picking flowers fresh from my garden and arranging them into something beautiful brings me joy. In my oven I had to bake a little longer before adding the sour cream topping. Looking at them as we made our way to the gate and last farewell, :) I had been searching for the perfect take-to recipe, where I always had all the ingredients on hand, and this is it!!