Comments on: Light as Air, Fluffy Cheesecake Recipe

By: Mary

Mary — Mon, 09 Aug 2010 15:04:43 +0000

Hi Kari:

Happy to hear you enjoyed the cheesecake. I would not replace the sour cream as it may affect the texture and lightness of this cake.If you like heavy cream why not add that as a whipped topping after the cake is baked. Enjoy!!

By: Kari

Kari — Sun, 08 Aug 2010 16:32:08 +0000

Dear Mary,
The cheesecake was wonderful… Very, very fluffy! I do have a question tho: would it effect the texture too much if I used heavy cream instead of sour cream or even part heavy cream and part sour cream? This recipe was really good! Thanks!

By: Mary

Mary — Fri, 06 Aug 2010 13:09:48 +0000

Hi Kari:

Your cheesecake sounds perfect!! The shrinking is normal since this is a very light, airy, cheesecake it is similar to a souffle which also will shrink once removed from the oven. Enjoy!

By: Kari

Kari — Fri, 06 Aug 2010 02:46:05 +0000

Hello,
I absolutely love cheesecake and I prefer the “light” texture and have been looking for some time for a great recipe. I made this today and it turned out great… No cracks!! Haven’t tasted it just yet cause I’m taking this with me this weekend when I visit my big sis, who is also a cheesecake fanatic. Mary, after the cheesecake cooled it gradually sank to a “not so tall” cheesecake. Is this normal for you? Did I do something wrong? I did use a 9″ springform pan and I didn’t fill it quite to the top. It rose a little above the pan while baking too. It didn’t collapse in the center either. It looks good to me but I didn’t expect it to shrink as much! Thanks for any advice you can give me!

By: Mary

Mary — Wed, 28 Jul 2010 13:41:28 +0000

Hi Miley:
I’m looking forward to hearing how you enjoyed the cheesecake. Thank you for taking time to comment.

By: Miley

Miley — Wed, 28 Jul 2010 03:14:25 +0000

Hello,
My cheesecake is in the oven as I am typing this message. Thank you for your video recipe. It is very helpful since this is my first time baking a cheesecake. I cut down to half of your recipe ingredients since I have a smaller spring form pan. It looks great and smells wonderful so far….will update how my cheesecake will turns out.

By: Mary

Mary — Fri, 18 Jun 2010 14:36:58 +0000

Hi Natasha:

Happy to know that the cheesecake was delicious considering the changes you made. If it came out light and fluffy, not dense, then you did well. I do think leaving out the milk in the full recipe would affect the taste and lightness. Give the full recipe a try, you’ll see the difference.

By: natasha

natasha — Wed, 16 Jun 2010 20:34:39 +0000

hello Mary,
this is the best cheesecake recipe that i ever tasted! Thank you so much!
I cut the recipe in half and I baked it in a nine inch (nonstick) springfoam pan as your recipe requires. I didnt notice until after the cheesecake was baked that I forgot to put in the 2 tablespoons of milk (which is half of a 1/4 cup). It still taste very delicious. But do you think that leaving out the milk affects the cheesecake? Or will the difference be noticeable with the full recipe (instead of the half which I baked)?

By: melissa

melissa — Fri, 11 Jun 2010 10:03:27 +0000

Thank you so much Mary. I am about to start making your cheesecake as I write this. If the sc topping works I will definitely send it to you! Thank you for sharing your Aunt’s recipe!

By: Mary

Mary — Wed, 09 Jun 2010 21:27:35 +0000

Hi Melissa:

The sour cream topping will work on this cheesecake. Just make sure the cheesecake is thoroughly cool and is removed from the springform pan. I have topped mine with fruit sauces and it works out very well. Love to hear how you like this recipe and maybe you will send me your sour cream topping recipe for our readers to try. Thanks for writing and I look forward to receiving your comments.