Reviewed: Nov. 28, 2010

I made this cheesecake for Thanksgiving. I always make a shortbread crust, as I prefer it to a graham crust. I would give this five stars if it had more filling. Next time I will double the filling so I have a higher cheesecake. Mine was only about an inch thick in a 10 inch pan. That being said, it was lucious. Not too sweet, and with the dense cheesecake texture that I enjoy. I do not like the cheesecake style that uses sour cream. It was very lemony, but fresh and nice, not like an artificial extract flavor. I didn't measure the lemon zest, I just used the zest from one whole lemon, so it could have been more than a teaspoon. My dad especially enjoyed it, as he prefers less sweet desserts. It reminded him of a German style cheesecake. And I also liked the baking method, although I couldn't resist adding a pan of water to the oven. This is the first cheesecake I've ever made that hasn't cracked on top. It was really beautiful. Double the filling, and it gets five starts!

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5 users found this review helpful

Reviewer:

Lyla A.

Cooking Level: Expert

Reviewed: May 22, 2010

As close as I've found to a New York style cheesecake. Excellent texture and flavor. Not overly sweet like some less authentic cheesecakes.

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2 users found this review helpful

Reviewer:

casey5456

Reviewed: May 29, 2009

This recipe was the best cheesecake I've ever made! I dressed it up by adding shaved chocolate and sliced strawberries along the outer edge. I'm throwing my old cheesecake recipe out!!

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8 users found this review helpful

Reviewer:

elinor3

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

Reviewed: Dec. 2, 2007

perhaps I didn't do it right, but nothing about this cake was good (except the crust, which was yummy). the cake itself was VERY lemony, and the texture was just not right. I kept checking to make sure I was doing everything correctly and it LOOKED okay, but I was not pleased with the taste.(my husband liked it though).

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5 users found this review helpful

Reviewer:

indiegirl

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

Living In: Lebanon, Indiana, USA

Reviewed: Oct. 2, 2006

This might be wonderful if you want a cakey cheese cake. It was too heavy for me and didn't have enough flavor. I believe that the taste did not warrant the expense of all the ingredients.

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9 users found this review helpful

Reviewer:

Fay

Cooking Level: Expert

Home Town: Hornell, New York, USA

Living In: Pittsford, New York, USA

Reviewed: Jun. 2, 2005

Me and my family really enjoyed this recipe

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5 users found this review helpful

Reviewer:

JIMMYMIKEDIS

Reviewed: Sep. 13, 2004

The cheesecake was very good. I lost my recipe, so I am looking for one to replace it and I think I have found it in this recipe

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5 users found this review helpful

Reviewer:

TBBROWN12369

Reviewed: Jan. 31, 2004

This was the first time I made any cake in a springform pan. This cheesecake had a nice smooth flavor but it was not the best I have ever had. I did love the shortdough crust better than the graham crust though. I shared it with a friend he said "The crust was off the hook! but the cheesecake was just alright"

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7 users found this review helpful

Reviewer:

MelanieOz

Cooking Level: Expert

Reviewed: Nov. 29, 2002

This was the best cheesecake I have ever had. It was easy to make, had easy ingredients, and came out wonderful. It was light, creamy, and just sweet enough. Everyone loved it and I plan to make 2 for Christmas! Try this cake...you will not be sorry.

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14 users found this review helpful