Comments on: Perfect Cheesecake

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 11 Jul 2025 13:21:02 +0000

In reply to Mercedes. Hi Mercerdes! It's a great base for stir ins or swirls and different toppings!

By: Mercedes

Mercedes — Wed, 09 Jul 2025 14:37:31 +0000

Can i use this recipe like a base for all kind of different cheesecake flavor .. maybe biscoff? Or just the topping?

By: Grace

Grace — Mon, 28 Apr 2025 18:41:18 +0000

Should I leave the water bath in the oven while the cheesecake bakes? Thanks!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 11 Apr 2025 18:38:18 +0000

In reply to Gabriella. Hi Gabriella! You can swap out the sour cream with a full fat greek yogurt but the cheesecake will be slightly more tangy/acidic tasting!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 11 Apr 2025 17:45:28 +0000

In reply to Jenna. Hi Jenna! You could add 1 tablespoon of lemon zest and 1 - 2 teaspoons (depending on how lemon-y you want it) of lemon extract! I've never tried this adding lemon juice to the batter and worry it could change the texture!

By: Jenna

Jenna — Thu, 10 Apr 2025 18:17:11 +0000

Hi – I am trying to adjust this to make a lemon cheesecake – but don’t have lemon curd – could I use some lemon juice and lemon zest? If so, how much?? Thank you!!

By: Gabriella

Gabriella — Sun, 06 Apr 2025 16:17:52 +0000

I love how it turned out! I was wondering if for a next time I could substitute sour cream with greek yogurt?

By: Cri

Cri — Wed, 05 Mar 2025 06:14:47 +0000

hi, please can you also use grams in your wonderful recipes? I’m Italian!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Mon, 06 Jan 2025 16:55:39 +0000

In reply to Lissia. Hi Lissia! Absolutely--you can swap it out cup for cup! The crust will be a little softer because brown sugar has more moisture in it but still delicious!

By: Lissia

Lissia — Sun, 05 Jan 2025 14:29:22 +0000

Hi! Could I replace the sugar in the crust for brown sugar? If so, how much would I use? Thanks!