I have to say, I was kind of disappointed with this after reading all of the great reviews. I thought the shortbread crust came out way too thick and chewy. The filling itself was okay and had a good consistency, but it definitely lacked something. I even added vanilla and lemon juice, but that seemed to do nothing. I decided to mix some sour cream with a little sugar and add it to the top of the cake after it was done, which made it a little better, but if you're used to a tangy tasting cheesecake, I'd definitely add sour cream in the mix. I think with a little tweaking, this is actually a good recipe, but I'd go with a graham cracker crust next time.
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