Reviewed: Mar. 26, 2004

Thank you for a great recipe. I baked it in a heart shaped springform pan, used a water bath and left it in the oven for several hours after baking, but it still had a large crack. I think next time I will turn the heat down to 325 and see if that makes a difference. I don't mind a crack or two, but if someone is looking for a "perfect presentation", it might be better to try another recipe. I made this last night as a surprise for my husband. Cheesecake is his favorite dessert. He prefers a dense, heavy cheesecake and pronounced this one "perfect". I opted to make a plain graham cracker crust. (the crust recipe did not sound like something my hubby would care for.)

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MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: Mar. 8, 2004

This was soooo good. My first time making a cheesecake, and I will make this one over and over again. My family loved it too. Great taste and texture...so smooth. Didn't like the crust, too strong of a taste...next time will use less cinnamon and no nutmeg. Also..only one tiny crack. Simply the BEST!!

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Buttercream

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2004

This cheesecake is absolutely delicious! Since I have a cholesterol problem and my husband is a diabetic, I substituted 1/3 less fat cream cheese, lite sour cream, and evaporated skim milk for the full fat ingredients; I used splenda in- stead of sugar. It still turned out beautifully!

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HELENMCCRAW

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Reviewed: Dec. 30, 2003

This cheesecake was the hit of the evening! Once it was placed on the table, it lasted no more than 10 minutes before it had been devoured! Leave off any toppings...the cake is perfect as is. :o)

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DEBBIEJT723

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Reviewed: Oct. 30, 2003

Do not sample this cheesecake while it is still warm - it tastes heavily of custard. I served it right from the fridge so the flavour and texture would be genuine. Gorgeous, thick and delicious! Serve with pureed raspberries for a wowzer dessert!

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MEANDMYJULES

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Reviewed: Oct. 13, 2003

Great cheesecake! I use this recipe for any special occasion and some just for a "hubby surprise". Very Good!!! Thanks!

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kathysonisland

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Reviewed: Aug. 28, 2003

Very good cheesecake! I altered it to fit into a low-carb diet, so I eliminated the crust, put parchment paper on the bottom of the springform pan, and substituted Splenda for the sugar. I ate it warm and cold, and it was great both ways! I took others' advice of cooking it in a water bath to prevent cracking, this worked. It tased king of like a custard to me, not REALLY cheesy. Next time I might increase the vanilla to give it more flavor, and/or add one more brick of cream cheese.

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Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

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Reviewed: Aug. 18, 2003

This is the best cheese cake I have ever tasted much less prepared. I have now became expected to bring this dish to every church banquet we have.

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MRS. BAUMAN

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Reviewed: Aug. 15, 2003

This is very good. My first attempt at "real cheesecake". Thanks!

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CCCMSMOM

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Reviewed: Jul. 25, 2003

Easy to make and tasted great. I lined the springform pan with foil and then placed pan into a 9 by 13 pan with 2 inches of water at the bottom. There were no cracks when it came out. Thanks!!

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AKOURINOS

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Jul. 23, 2003

I didn't think I could make a cheesecake very well but this turned out awesome....creamy, smooth, delicious! thanks for sharing!

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SMDAILEY

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Jul. 13, 2003

I did not care for this recipe. The top cracked badly and collapsed. The cooking time was also too long, and left the cake looking and tasting burnt.

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AKPRINCESS

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Reviewed: Jun. 19, 2003

this recipie is a great basic cheesecake recipie. in order to stop it from cracking you should bake it in a water bath. that keep the air in your oven humid enough to prevent cracking.

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TANAJ

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Reviewed: Jun. 13, 2003

I have been baking for many years and have never seen a cheesecake crack like this did!

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ANNIESPARNO

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Reviewed: Jun. 5, 2003

My best friend is lactose intolerant, but will endure the pain for this cheesecake. The best I have ever made or tasted. Thanks!

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TREE HUGGER

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Reviewed: May 28, 2003

This is the first time I have attempted to make a cheesecake. It came out perfect! I brought it to my church and everyone loved it. After reading everyone's review concering how the cake crackes, I decided to follow the advice of "pamcakes" and the cake looked beautiful. I will definitely use this receipe again. I am considering making this cake for someone as a gift. Can anyone recommed how to transport the cake from my springform pan to a cardboard with doilly without ruining the cake?

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WILLING2BAKE

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Reviewed: May 16, 2003

What a great cheesecake. Baked wonderfully. The crust is a little spicy, so if you're not crazy for that kind of thing I suggest cutting the spices in half. I did find it took away from the true cheesecake flavor.

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LFLOWER75

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Reviewed: May 10, 2003

Excellent cheesecake! And to think, it was the first time I had ever cooked ANYTHING! I now have people thinking I'm the next Betty Crocker! Thanks! - cheesecake was extremely good, the only problem is that after letting it cool off a while in the oven as suggested it still cracked.

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Raquel

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Reviewed: Apr. 19, 2003

Very Good recipe for cheesecake, but the crust was too strongly flavored for my taste. Will make again with my own crust. Also cooking time was too long, overly browned.

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HAMMONDART

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Reviewed: Apr. 4, 2003

This was only my second attempt at ever making a cheesecake, but the first time following this recipe. It turned out really good! It did crack, even though I tried to follow the advice of other reviewers, but it wasn't visible once I put a topping over it. It was even still very rich even though I substituted 2 of 3 packages of real cream cheese with the fat free ones. I also substituted an oreo crust for the graham cracker crust and it was really tasty.

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NBEVANS

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Basic Cheesecake

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