The original recipe calls for sour cream, i tweaked a lil'. I substitute it with yoghurt.
I prefer yoghurt as it is healthier.
When you are trying out with yoghurt, take note the water content, and the tanginess level (as i have used freshly squeezed lemon juice), as water might "appear" after baking.
Adjust your sugar level too, if you are using sweetened yoghurt. I have used plain natural youghurt.
I have used her recipes. Try it. Please note Rose's recipe is New York Creamy Cheesecake.
www.realbakingwithrose.com
Enjoy!
