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Thank you for sharing your wonderful review Mary! I made these as individual cheesecakes in 3,5 inch ramekins, subbed with Swerve as I’m on the keto diet and covered in magic shell and berries.”. Hi Anh, if you like a firmer cheesecake, the easiest way to do that is to use 1 cup of heavy whipping cream instead of 1 1/4. I made this cheesecake last night and its taste is delicious, however it is pretty soft. Hi Diana, I mean 12 individual graham cracker cookies (rectangular shaped). Let me know how you like that. I have so many of your recipes I want to try. You can substitute egg nog for some of the heavy cream for a delicious holiday version! Hi I have a question about the crust! I made these as individual cheesecakes in 3,5 inch ramekins, subbed with Swerve as I’m on the keto diet and covered in magic shell and berries. The strawberry sauce was so sweet. hi natasha. I made your cheesecake the same day you posted & came out perfect. This is the FIRST time I’ve made a cheesecake and (of course) water seeped through. Love Love your recipes. Also, did you start with boiling hot water in the pan? My 14 year old made this and it’s wonderful. Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy … I also made the strawberry sauce to serve on top and it was also very good. We made your lemon blueberry muffins together 2 weekend ago too!! Plain Greek yogurt is a good alternative for sour cream. Use Corn Starch as a Whipped Cream stabilizer. It’s cooling now and still needs to chill overnight. I think 450 degrees was over kill. Btw, Happy Mother’s Day and thank you so much for all your recipes. It was tall, gorgeous, silky as can be, and $10 a slice! Thanks for the great recipe! Or just drop it? Hi Darlene, I’m so happy to hear that! Read my disclosure policy. Lovely texture, It says 12 whole crackers & also graham crackers ??? I really want to try this out. Thank you fro this recipe! I think it would be ok, but I don’t add it. Hi Amirah, I haven’t personally tried a substitute yet but someone else shared this “Hello again tried the cheesecake was delicious. And it cracked too. It is very easy and absolutely delicious I had the left over for breakfast, and very proud of myself. But you brought the beloved exact dishes back to me. It is placed in a fridge overnight. Ricotta will make this taste slightly different. I haven’t really tried that yet to advise but someone else commented this “Amazing! Cheesecake is always a favorite!! Fold the foil up the sides of the pan ensuring there are no rips or holes. I follow you from Romania. I just made your no bake strawberry cheesecake.I took a picture but don’t know how to send it.i love watching you cook.i am looking forward tasting it tonight with friends. Would love to make it but in Germany I need the recipe in grams.☹. Using a regular whipping cream might cause that if everything else was done per the recipe without substitutions. It sounds like the recipe needed to baked for some time longer. My family and I loved this cheesecake. I hope that helps to troubleshoot the issue , Hello Natasha, I was making this cheesecake today as instructed and my filling and cream combined didn’t came out thick, it came out I was wondering am I doing something wrong? how do i adjust the recipe if i use 6 inch round pan? Followed the recipe. Every last bite dissapeared. This recipe does not require gelatin. I don’t like Graham cracker crusts. Thank you Natasha, for this awesome recipe! We are major cheesecake fans over here. Hi Natasha, can I use the way baking water bath for another cheesecake recipe too? That sounds delicious! You can click on Jump to recipe, you can see the serving number of servings and you can adjust it from there. The only thing that went wrong for me was the top browned. Perfectly sweet for my family, very tasty and it looks great! It may be due to compacting the crust too much or it could possibly be due to changing proportions of crumbs to butter? First time making a cheese cake. Boil more than you think you’ll need to ensure you have enough. Hi I made your cheese cake today, but it formed a bubble on the top while baking. He complimented it so much and said it’s one of the best desserts he’s had! I love cheesecake. Thank you, Natasha! This post may contain affiliate links. I’m all set to go. We love this homemade version even more than the original Cheesecake Factory cheesecake in taste and texture. Thank you for the recipe. Thank you for that great feedback. My Women’s Ministry group was impressed! A variety of sweet crunchy cookies can be used for a crumb crust and each will give a different flavor profile. Made it for fathers day. I want to make it again but I want to know if I did something wrong. When my husband tasted it, I thought he’d fall off his chair. And I bake the cream cheese and grahams then add sweetened sour cream and bake another 10 min. Hi Faith, make sure to use 2 of the wide sheets of foil. Have made cheesecakes for years and tried this recipe. Thank you so much for sharing that with me! Thank you so much for a light yet yummy cheesecake. How would I adjust the recipe? I made the cheesecake, it taste great but the middle was too soggy. Sorry, I wish I could help more. would I even add Thanks so much for the help. !Thank you and Godbless. Awesome recipe! I overbeat the heavy cream. Will it alter the flavor? I also have an electric oven so I don’t think it’s due to the type of oven but likely hot spots or possibly your oven runs a little too hot. From the crust to the velvety whipped cheesecake center, this is 100% a NO-BAKE dessert. Thank you. I really want to make this recipe, but I had freezed my fresh strawberries… Is it alright to use them to this recipe if I just thaw them?

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