What will happen to a cheese cake with too much sour cream?

A cheesecake with too much sour cream will likely have the following consequences:

Texture:

* Runny or loose: The extra sour cream will make the cheesecake batter looser and more prone to spreading. This could result in a cheesecake that doesn't set properly and remains runny or jiggly in the center.

* Less dense: The cheesecake will have a lighter, airier texture than intended. This might be desirable if you prefer a lighter cheesecake, but could result in a cheesecake that lacks the richness and creaminess expected.

* Cracked or uneven: The extra moisture from the sour cream could cause the cheesecake to crack during baking or cooling, resulting in an uneven and unappealing appearance.

Flavor:

* More tangy: The cheesecake will have a stronger sour flavor, which might be too much for some palates.

* Less sweet: The sourness of the sour cream can sometimes mask the sweetness of the cheesecake.

* Overly acidic: In extreme cases, the excess sour cream could make the cheesecake taste overly acidic and unpleasant.

Overall:

* Overall quality reduced: The extra sour cream can negatively impact the texture, flavor, and appearance of the cheesecake, resulting in a less enjoyable and aesthetically pleasing dessert.

Tips for Adjusting the Cheesecake:

* Use less sour cream: If you've added too much sour cream, you can try to adjust the batter by adding a bit more cream cheese or even some cornstarch to thicken it up.

* Add more sugar: To counter the increased sourness, you can add a little bit more sugar to the batter.

* Bake longer: Baking the cheesecake for a slightly longer time can help it set properly and reduce the risk of cracking.

* Chill thoroughly: Always chill the cheesecake thoroughly before serving to allow the flavors to meld and the texture to firm up.

Remember, moderation is key! Use the correct amount of sour cream as indicated in the recipe to achieve the best possible cheesecake.