Being a New York Style Cheesecake, there’s sour cream in this recipe. Thankfully I had already bought sour cream in the past and didn’t know, so I was able to have the right amount. Y’all know I won’t be eating this cheesecake, so I’ll base my thoughts on how it was to make it and the reactions of those around me. I say thumbs up because I didn’t have to beat the damn cream cheese. I do however, need to learn to soften it more before using. I mean, I did have it sitting out for several hours, but I don’t think it was enough. I had a hard time getting it to not be chunky looking batter.
The crust looked scrumptious and I can’t say I didn’t eat some leftover chocolate wafers. I didn’t have enough to press onto the sides of the pan, so it’s just a bottom layer. Good enough I think. Hopefully people like cherries (I do not… man am I picky? I didn’t think so…) because that’s the pie filling I got to go on top.
The muffins themselves were really good. I wasn’t able to get a full 2 dozen due to my over pouring of the batter into the muffin tins, but I was only short by two. Luckily none of them over flowed while baking like cupcakes usually do when I make them.
I think the muffins were great and would recommend. Maybe as a fall muffin instead of spring (if you can even call this spring… it was snowing this morning STL). Thumbs up.
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.