I made two cheesecakes, and the only issue I had was with the first one. I was afraid of further cracking along the surface during cooling, so I read that if you look a butter knife and freed the edge from the spring form, the cake could cool and contract on its own, rather than cracking. That was certainly true, but it caused the cake to sort of have this odd tilt near the top of the edge. (Sorry, I didnt get a picture of this.)
Otherwise, I think it was a solid iteration. Hope everyone had a wonderful Easter :)
Below are several pictures of the cheesecake journey.
The first cake (Before it pulled away from the sides a bit too much)
Topped with the sweetened sour cream mixture
A little sauce going.(Mixed berries, a little vanilla and lemon zest...strained it and finished it with a little heavy cream)
Texture was very nice :)
Cousin Katie approves! :D
