Reviewed: Feb. 8, 2007

Excellent recipe. Creamy texture, great taste! Definitely cook in water bath you will not be disappointed. I too used a graham cracker crust instead of a dusting. But I think this cheescake would be great with either.

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JenNPaul

Cooking Level: Intermediate

Home Town: Glenview, Illinois, USA

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Reviewed: Jan. 28, 2007

This is only the second cheesecake I've ever made, and I followed the recipe exactly and it turned out perfect! I did the water bath by wrapping the bottom of the springform pan with two layers of foil and setting inside a cookie sheet with sides. After putting into the oven I carefully poured hot water into the cookie pan. I did end up baking the crust for only 6 min. and the cheesecake for 50 min. because my oven seems to bake super fast. After it was done baking, I turned off the oven and left the cheesecake in there with the door cracked open for about 3 or 4 hours, and then I cooled it the rest of the way on the counter before putting it into the fridge over night. I had no cracks and it came out of the pan perfectly. I served it with cherry pie filling on the top. Sooooo good! It's a very light kind of cheesecake. Thanks for a great recipe!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Jan. 4, 2007

An outstanding traditional cheesecake recipe. I doubled the crust recipe and layered the bottom only. Also, I highly recommend using a water bath. If your not sure whether or not your springform pan is water tight you can take an oven bag, trim it leaving around 6 inches at the bottom, then place the pan inside. Or you can go buy a high dollar pan ;)

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TMP

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Reviewed: Nov. 25, 2006

Simply Outstanding!!!

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PADDICKK

Cooking Level: Expert

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Reviewed: Oct. 25, 2006

I used an entire pint of sour cream and separated the eggs to make it feel a little lighter. A wonderful basic recipe.

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3 users found this review helpful

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schmerna

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2006

I made this cheesecake for my husband's birthday, and he loved it!! It is a little time consuming to make but worth it.

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Jennifer H

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Reviewed: Oct. 14, 2006

I have made this recipe on 3 seperate occasions and all three times the cake was gone that night. My husband says he can't think of a better cheese cake he has had. This recipe rocks....it is the best.

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4 users found this review helpful

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Catherine Williams

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Reviewed: Oct. 2, 2006

This recipe was excellent, very easy to make and delicious to eat. Made as a gift for friends. They loved it. It's cheesecake, much lighter in texture and taste. And the crust was terrific. Thank you for sharing.

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Fay

Cooking Level: Expert

Home Town: Hornell, New York, USA

Living In: Pittsford, New York, USA

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Reviewed: Sep. 23, 2006

I don't know how this was because it was gone befor I went to try it! But everyone else said it was good!

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Hilly1026

Cooking Level: Expert

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Reviewed: Aug. 20, 2006

Excellent cheesecake. I topped it with fresh berries. I also added 1 1/2 tsp of lemon juice, just to add a little citrus flavor. Yummy.

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3 users found this review helpful

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Rhona

Cooking Level: Intermediate

Home Town: Milwaukie, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: May 15, 2006

The cheesecake cracked badly, and the crust burned. The flavor of both was good though, but I think adjustments need to be made to cooking temperature and length in order for me to try this recipe again.

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3 users found this review helpful

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TAMARABB

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Apr. 26, 2006

Absolutly delicious! Easy to make and moist! Big hit with co-workers.

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Purringengine

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Reviewed: Apr. 25, 2006

I made this cheesecake and it turned out wonderful. An absolute hit! It was gone the first day it was made. Yum!

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Nicole

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Living In: West Ryde, New South Wales, Australia

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Reviewed: Apr. 12, 2006

Awesome and pretty easy to make. I hate to say it but I've replaced my grandmother's recipe with this one. I've made it 3 times already and each time it gets raves.

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MJPezz

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Reviewed: Mar. 26, 2006

Very heavy, rich cheesecake. Family members said it was a "real cheesecake". I didn't like the crust too much so will try a different one next time I make this recipe - but I will make it again!

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TINHEADED

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Reviewed: Mar. 6, 2006

Okay this is for sure a 5 star recipie! A couple things though. If you do not add your own flavoring it can be pretty boring. I added lemon extract, lemon juice and lemon zest. I served it with ras puree. I also left out all the spices for the crust. Another time I made it I used sugar cookies for the crust. That was wonderful! As far as cracks go..LEAVE int he over for a couple hours after you turn the oven off. I never get cracks and I always follow that rule. Also, I had the oven on 340 and only cooked it with the oven on for 30 min. Left it in the oven for another 2 hours. It will continue to cook in the heat just don't open the door! Great recipie!

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HEIDIANNP

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Reviewed: Jan. 25, 2006

The ***BEST***!!!!

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Erika

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Reviewed: Jan. 6, 2006

Wonderful recipe! I substituted baking Splenda for sugar, and it was still great!

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jessicasharp

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Reviewed: Jan. 3, 2006

First time I ever made a cheese cake and everyone was so amazed how delicious it came out. Very Yummy! Planning to bake it again. Thanks Ronald Uy!

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Violeta_57

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Reviewed: Dec. 10, 2005

Wish I could give it 4.5 stars. Taste-wise it is 5 but in spite of being pretty careful and following reviews ideas, it cracked badly. I also did not like the crust much. Next time I will omit nuts from the crust. But will make it again for the taste.

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OSUMSU

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Basic Cheesecake

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