The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 3, 2003
Great cheesecake. best I've ever had. I made it with a standard 9 inch gram cracker crust and used fresh strawberries cooked with sugar as topping. sooo good
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: Apr. 3, 2003
When using a pie dish this makes enough for two, so be ready with an extra baked crust. My husband loves cheesecake and usually eats the whole in a sitting. I thought this was pretty good, but it has been two days and he has only eaten two slices???? The cheesecake or my cooking - it could go either way...
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Mayfield, Kentucky, USA

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. 28, 2003
Excellent cheesecake, although I haven't been successful at making it without a crack. I've tried lowering the temperature in the last 15 to 20 minutes and it helped but didn't fix the problem. Great with Brandied Cranberry topping.
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: Feb. 9, 2003
Great cheesecake! I am on the Atkins diet, so I have modified this recipe slightly. I use 1 1/2 cups almonds finely ground in the food processor for the crust and replace the sugar with 3 packets of Splenda. I use Atkins bake mix in place of the flour in the filling and use 24 packets of Splenda in place of the sugar. It is great and made that way has very few carbs.
Was this review helpful? [ YES ]
24 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. 5, 2003
This was my first attempt at making a cheesecake in a springform pan. Usually, I just make a cheesecake "pie" in a pie pan. This was yummy! I followed the tips but it still cracked. I'll keep trying, and maybe I'll get one that doesn't crack someday. Either way, it was delicious!
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 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 1, 2003
The crust had way too much nutmeg and the filling was okay, nothing special. Still on the hunt for a better tasting cheesecake.
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 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 31, 2003
Being a cheesecake fanatic, I found this recipe made a good cheesecake although not the best I have ever had. The cheesecake filling was rich and extremely heavy (still waiting for it to digest). This recipe was very easy to follow, although it made far too much cheesecake filling so I just made a second cheesecake to use up the extras. To avoid cracking, make sure you do not overbeat your cheesecake mixture, use a water bath whilst baking and bake at a lower temperature. After baking, cool cheesecake in oven with door open, once the oven has cooled down, take cheesecake out to finish off cooling. Once cooled, refrigerate overnight.
Was this review helpful? [ YES ]
24 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: Jan. 20, 2003
This recipe is very much like the one I have used for over 20 years. To stop the cake from cracking while cooking, leave cake in oven after turning off the heat, leave oven door ajar. Ten minutes later, run a thin bladed knife around the edge to release the cake from the pan, put back in oven and let cool until oven is cold. Take out of oven and let cake cool completely to room temperature before placing in cooler or fridge. I have used this method for many years professionally and found that it works every time. The main trick is not to overcook the cake, cook only until the centre is "jiggely" not firm. It will firm up as it cools.
Was this review helpful? [ YES ]
129 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: Jan. 16, 2003
This is a great cheesecake. Every single time I make it, people rave on about it for days. It's also very easy! Thanks!
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: Dec. 5, 2002
I made this for a dinner party, and it turned out perfectly. No cracks-- the secret? Don't put the oven on 350. It's best to bake it at a lower temp. I put it on about 330 or so (and 55 minutes). Also, make sure that you cool it in the oven before you put it in the refridgerator: too soon and it will crack.
Was this review helpful? [ YES ]
68 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. 2, 2002
CHEESECAKE ATTEMPT #1. Result: Pretty good for a first attempt! Would recommend inexperienced cheesecake makers to check out the tips on this site. Used water bath so no cracks! Next time will bake crust for 10mins as stated b/c didnt the first time and crust was a little underbaked. Also cut down cream cheese to 2 pkgs and 2 eggs. Works just as well.
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 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 25, 2002
This was a pretty good cheesecake but I'll still be searching for the perfect cheesecake recipe.
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 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 24, 2002
I've tried to make this cake twice, and both times it collapsed. It tasted good, though, and I'll be keeping the recipe for the crust even if I am throwing away the recipe for the actual cake.
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 0 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 2, 2002
To NLW: "I have made it twice and both times I have cracks going through it. What am I doing wrong. I never see this in a store bought cheesecake." You're overbeating your mixture.
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Photo by April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA
Living In: Lexington, Kentucky, USA

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: Oct. 31, 2002
This was the first time I ever made a cheesecake and this one is out of this world. I only have 1 question. I have made it twice and both times I have cracks going through it. What am I doing wrong. I never see this in a store bought cheesecake.
Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

NLW

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: Oct. 12, 2002
I absolutely love cheesecake and this is a great recipe--The name is deceiving, it underplays how fantastic this cheesecake is, and the CRUST is the best I've ever had--almost better than the cheesecake itself!
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: Oct. 1, 2002
This is an awesome cheesecake. Everyone in my office loved it! Thank you!
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: Sep. 22, 2002
This recipe was very easy and delicious, and I made mine with a strawberry sauce. Since it is towards the end of the strawberry season and my strawberries weren't that ripe, I soaked them in some water, Triple Sec (it has orange based acidity in it) and sugar for about 2 hours. The strawberries were soft and plump, and sweet. To make additional homemade sauce, I simmered another 10 strawberries, 1 cup water and sugar on the stove. Then I removed it and added a TB of strawberry jelly. I blended it all and added sugar to taste. Once it cooled I scooped some of the sauce over the strawberries on each individual slice cheesecake slice.
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 29, 2002
I have a bakery and am always looking for good recipes. I made 3 of the cheesecakes from this page and had people taste test them, they voted this one 2nd in taste. However, this cheesecake cracked very badly, and since appearance is important, I won't make this one again.
Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Cooking Level: Professional

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. 13, 2002
I have never made cheesecake before and for my first attempt this was wonderful. It did crack on top. Not very pretty, oh but it was wonderful. I added raspberries and whip cream to the top. WONDERFUL!!!! a BIG hit with family and friends. Thank you for sharing your treat Ronald.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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


Displaying 101-120 (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?