The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 5, 2005
Cheesecake is my favourite dessert, so I have very discerning tastes when it comes to this decadent delight. This is a great basic cheesecake recipe! The cake has a very moist and smooth and texture. The flavour is very rich and creamy. The first time I made this was for Christmas dinner dessert and everyone thought it was a very nice recipe. I did change the crust though; I used a ginger snap crust instead. Crushed gingersnap cookies with butter. I further modified this recipe by making it gluten free, using gluten free flour and gluten free ginger snap cookies, there is really nothing comparable to graham crackers in the gluten free cookie world so I improvised and it was still wonderful! Ginger snaps gave it quite a nice ‘festive’ flavour.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by MACKORONI

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 12, 2005
I usually make my own recipe cheesecake, but decided to try this one b/c this sounded really good, and is a 'high' cheesecake. Have yet to taste (still in oven), but smells heavenly. I normally dont use a waterbath, but what I do to avoid cracks is place the springform pan on a very sturdy baking sheet when cooking, and never open the oven door. You can easily watch it from using the light switch, of course. When done, turn off oven and leave it in there for an hour, or leave door open ajar. Always refrigerate cheesecake for at least a day or more for optimum flavor, before serving. Never use 'whipped' cream cheese, always buy the 'block' cream cheese, that should always be softened.
Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 2, 2005
This recipe is just what I was looking for. I wanted a New York style base to use for many different variations. I've tried lemon biscotti with crushed biscotti and lemon zest for the crust. Lemon zest in the batter and lemon curd on the top after it has cooled. Oreo cookies for the crust and in the batter. Melted dark Dove chocolate candy on the top. I've tried it with lemon or lime. Chocolate crust and semisweet chocolate bits in the batter and melted semisweet bits, pecan pieces and caramels on top. The variations could be endless. Orange and mango, peach and mango. Triple chocolate and Grand Marnier. White chocolate and raspberry. Triple chocolate and raspberry. Yep, this was the basic recipe I was looking for. And I use the water bath while baking. Also, I bake for 60 minutes, turn off the oven and leave it there for another hour with the door cracked. It works like a charm.
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 29, 2005
I also used sugar cookies for the crust..YUMMY!!!! Best tasting cheesecake ever...simple..
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 10, 2005
I love this recipe! This was my first ever baked cheesecake! I followed pamscakes suggestions for not cracking and I didn't get a single crack! I scaled the recipe to serve 10, and made it in an 8" pan. Everybody loved it - I will definitely make this every time! Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 9, 2005
I thought this cheesecake was very good, except it had too many cracks, was not very appealing, but it taste great... I also used a ready bought pie crust, was great.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 22, 2005
This is a great basic cheesecake recipe. I usually buy a crust for convenience. I have tried variations to this recipe, like adding a layer of chocolate or caramel at the bottom- and it's always a hit.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 24, 2004
This is one of the most delicious cheesecakes that I have ever made. I made it for a family "get-together" and everyone enjoyed it. I recommend it to any cheesecake lover.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 11, 2004
Good -- I used light sour cream, light cream cheese and evaporated milk and it worked fine.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 8, 2004
This cheesecake was very good. I added more sugar though. I wish I had read pamscakes review before I made this cake because it cracked so much, but overall it was delicious and easy to make.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 21, 2004
This is a really lovely cheesecake! I made a couple changes though. Instead of sour cream I used plain greek yogurt, to which I added a bit more than was called for, and a little less cream. The only thing I didn't like was that it tasted ever so slighty "eggy". I think I'll only use two eggs next time.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Beginning

Home Town: Seattle, Washington, USA
Living In: Madrid, Madrid, Spain

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 6, 2004
This is a cery good cheesecake recipe! I did make some changes though. I used a traditional graham cracker crust instead of the spiced one. Keep an eye on the cooking time, as the one in the recipe was about 15 minutes long for my oven. Also, I follwed PAMSCAKES suggestions and found it still cracked badly. I just made some streusel topping, popped it under the broiler for 2-3 minutes and it looked great! I served it with fresh strawberries and a blueberry sauce and it was the hit of the Labor Day picnic!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 22, 2004
This cheesecake is absolutely heavenly! The only thing that I changed was I removed the walnuts and reduced the amount of nutmeg in the crust. I took this to work and all of my co-workers asked for the recipe. Thank you so much for putting this out!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 4, 2004
Very yummy!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 2, 2004
I made this cheesecake for a bridal shower and it won rave reviews. It's the first time I made a cheesecake in a springform pan and it turned out great!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 23, 2004
This is the best cheesecake recipe ever invented. THIS is real NY cheesecake, not that fluffy stuff.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 17, 2004
Super creamy texture and very rich. I made a few adjustments.I used store bought sugar cookies for the crust because my daughter doesn't like graham cracker crust. I also added about 1/4 cup more sugar and half again as much vanilla as the recipe called for, but that's just because I like a pronounced vanilla flavor and a sweet cheesecake and I wanted to offset the tartness of the sour cream. I you like your cheesecake mildly sweet then I wouldn't add the extra sugar. The whole family loved this one. I will definately make it again.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 1, 2004
This is the best cheesecake I have ever made. The texture was perfect- very dense, not mushy. I added almond extract instead of vanilla, gave it a slight amaretto taste. I followed PAMSCAKES tips for not cracking and it worked! The cake looked as good as it tasted. Also, I used a plain graham cracker crust, just sounded better than all those spices.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 14, 2004
Yum. Very creamy. And everyone loved the crust! I don't like walnuts, so I used pecans instead. And also cut back a little on the spices (as suggested by other reviewers). I cut back a bit on the flour too. And I used the water bath...no cracks. After 1 hour, I turned off the oven, and left the cake in there for a few hours, before puttting in the fridge. I just saw a cooking show with a great tip on cutting a cheesecake...run a thin knife under hot water, wipe off, and when you cut, don't come back up, pull the knife out the side, no mess.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 8, 2004
This cheesecake is wonderful! I made it for a dinner party and got lots of requests for the recipe. It is a little firmer than I prefer, so next time I'll cut the amount of flour. It has a very good flavor and texture.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Kalona, Iowa, USA
Living In: Oxford, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 61-80 (of 140) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?