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In its most basic form the answer is- Less cheese or more sugar... I'm not sure if you are talking about baked or geletin style cheesecake. In a baked cheesecake its the eggs that makes it set. In a geletin cheesecake its the geletin making it set. Either way substituting part of the sour/ acidic ingredients for cream will have no/little effect on the ...


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Some recipes for cheesecake have sour cream in them, some don't. This Martha Stewart recipe doesn't, I've made it, and it's awesome.



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