Pretty eh? I don't know about others, but the cheesecakes i've baked so far tend to crack on the surface. it's just a matter of HOW cracked it turned out. was fretting about these cracks which just refuse to disappear (like wrinkles and fine lines), when i chanced upon this recipe which called for a "mask" on top of the cheesecake. so the cracked become filled and it adopts a fairly smooth surface. the sour-cream made the cheesecake even creamier (ooh.... just talking about it makes me salivate), and just that little bit of lemon juice and zest plumped up the flavour and texture of the cake. total enjoyment.
Just a place for me to write...
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