I made this a couple of weeks ago with some of the changes suggested, and made an additional change as well. I made it in a 13x9 pan, added about 1/2 tsp cinnamon to the graham cracker crumbs for the crust (I always do, makes the crust a bit more interesting). I also used 1 cup sugar (generous cup), 3 large eggs and five 8-oz packs of cream cheese. I baked it as the others stated, 10 minutes at 400, turning the temp down to 200 for 45 minutes, turning off the oven and letting the cake cool. I liked making it in the 13x9 pan, makes cutting it and serving it much easier. This recipe freezes well too, by the way. I also added some fresh lemon juice to the batter, which enhanced the flavor, in my opinion. A keeper recipe..thanks a bunch.

Reviewed On: Mar. 10, 2007

Wish I could rhapsodize about this recipe, but I cannot. It not only cracked, it split wide open, was the worst damage I've ever had making a cheesecake. I've never used milk in a cheesecake recipe, nor have I used flour. I don't know if adding these made the results so much worse-appearing than other recipes I tried, but... In addition, this cake was too "custardy" tasting and not dense like a NY cheesecake. I'll just keeping looking, as this one is not the "one for me."

Reviewed On: Feb. 21, 2007

My hubby liked this better than I; I was hoping for something more resembling the corn casserole we got from the deli at our grocery store which was sweet, with almost a vanilla flavor and custard-like texture. This casserole was not cooked through after 45 minutes, interestingly. I think I would have to tinker with it to get it to taste more to my liking, but it is a good basic start.

Reviewed On: Jan. 3, 2007