I like to make this delicious cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.
excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm. - 15 Nov 2006 (Review from Allrecipes USA and Canada)
Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully. - 15 Aug 2005 (Review from Allrecipes USA and Canada)
Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe. - 02 May 2004 (Review from Allrecipes USA and Canada)