The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 5, 2009
Fantastic recipe. I followed all the recommendations in the reviews, ie All ingredients at room temp, did not over beat the batter, used water bath, baked at 350 for 60 mins and left the cake in oven for 6 hrs. Still had one crack on the surface. Texture and flavor were excellent as good or better than the cheese cake factory. Only problem the top got too browned, aesthetically not as pretty. Any suggestion out there to prevent the cheese cake from browning too much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 4, 2009
This cheesecake is the bomb!!!!! Everybody at the bbq just loved it!!! I followed the recipe to a T, I would not change a thing.
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Cooking Level: Expert

Home Town: Rupert, Idaho, USA
Living In: Ogden, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 4, 2009
this cheesecake is awesome! i always make it whenever there is an occasion :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 4, 2009
I made this cheesecake for my brother's girlfriend's 30th birthday-- she works at a dessert restaurant and she said it was the best she has ever had!! Word to the wise: Research how to make cheesecakes! I spent an hour reading about the science behind it and it surely paid off!! I baked it in a cookie sheet with hot water, and checked it every 15 minutes to make sure the water hadn't evaporated. Also, I used a 9" springform pan-- that MADE the cheesecake!! When it was done baking, I left it in the oven to cool, and after 5 hours of cooling in the oven, I transferred it to the refrigerator for an hour or so. This is such an easy recipe as long as you follow the directions!! My best friend and I are going to make it again this weekend!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
HELP! when i made this cheesecake it was not like everyone elses photos :( mine was more browned @ the top! it was still unbelievably amazing and i loved it! but i would also like it to look amazing too. i followed the recipe exactly. could it be my springform pan?! any advice?????
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
I've made this cheesecake over 10 times now, and it never gets old. This is the most delicious cheesecake I've ever had/made. It's creamy, decadent, rich, full of flavor, and absolutely delicious. I always try new things with mine though, recently I've been putting about a half a tablespoon of cinnamon and a little bit of finely chopped chocolate chips. Then when I mix the batter, I pour it into the springform pan in layers (2) and I add chocolate chips. It's so good. I love this!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
great recipe, i need to make it a few more times to get it down pat. definately needed to be cooked longer it never set for me
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
Only the second item I have ever baked in my life and it turned out great! Followed recipe for most part, but only added 2 tbsp flour and baked in a water bath as others suggested. Also baked at 325 for 1 hr and only let it cool in oven for 2 hrs before removing. I did leave it in the fridge overnight, and it came out beautifully. No cracking and the sides released easily from the springform. A definite keeper! Will try flavor variations the next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
This recipe is the best! what can i say, i followed everything to the dot and the cheesecake came out great my boyfriend loved it my mother loved it. I don't know if i did something wrong but comparing this cheesecake to other cheesecakes i ate it's not as sweet as the ones you buy at the restaurant and i had a bit of a cream cheese after taste, there is nothing wrong with that. But I would like to make this a bit more restaurant style - maybe I should add more sugar? But i will definitely make this over and over again until i become a great grandma.. if i live that long haha.
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Kat
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
YUMMY!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 1, 2009
The cheesecake was OK, but I think I should have read more reviews and lowered the heat...My sides were way too brown and the middle sunk in a bit..I would have probably added more sugar too...Im sure this recipe would have been amazing if I had done these things..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 1, 2009
Absolutely wonderful!!! This turned out to perfection. I followed the recipe, except I put the water bath under the rack with the cheesecake (I didn't actually put the cheesecake in the water).
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GaP

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
This is the perfect recipe! Thanks so much for posting it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: jun. 30, 2009
Excellent Recipe. I increased the recipe to 18 servings. Instead of using a 9 inch spring form pan I used a solid 10 inch by 3 inch deep cake pan. I lined the bottom of the pan with parchment paper befor puting in the crust. I followed the direction exactly for preparing the filling. Once I filled my cake pan I baked the cake at 300 deg for 3 hours in a water bath. Yes it may be a long baking time but with the size of the cake and thickness it is the best way to cook it. Once the cake was done I turned the oven off and left it in for the 6 hours. Once I removed it from the oven I put it in the fridge overnight and removed it from the pan in the morning and it came out perfect. The family loved it. I topped the cheese cake with the filling from the Strawberry Pie II. I will be using these recipes again.
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Cooking Level: Professional

Home Town: Ionia, Michigan, USA
Living In: Hubbardston, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
Yup - I've tried to make cheesecake before and vowed never, ever, ever to do it again. The reviewer who said "it's you, stupid, not the recipe!" made me try again and it turned out perfectly!!! This is my DH's favorite dessert and he was very pleased. Thanks for the great recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
This was my first time making a cheesecake, and it came out absolutely perfect and delicious! I did follow some of the reviewer's suggestions: reduced temp to 325, reduced flour to 2 tbsp., used a water bath and changed the crust for a little more flavor. I had no problems at all with cracking or under-cooking - it was absolutely beautiful and even better tasting. 5 starts without a doubt!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
I had never made a cheesecake like this before. After reading many helpful reviews by other cooks and cheesecake articles written by AR's staff, I was ready to attempt the unknown! Boy, was it worth the effort! Excellent dessert! It's important to know that your ingredients must be at room temperature so you won't have lumpy batter. Do not over beat the batter. Baking it in a water bath was helpful also. My cheesecake turned out absolutely beautiful and so tasty! My guys LOVED it! Thanks so much for the great recipe and expertise! I will be making this again especially when I need a great dessert for a wow occasion.
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Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
This is by far the "BEST" cheesecake. I followed the ingredients but I changed the baking method. I used a water bath that I put in the oven as it was preheating. Then I sat the cheesecake down in to it and baked it at the time and tempature on the recipe. It came out great no cracks and the flavor WOW! Thank you for this great recipe.
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Cooking Level: Expert

Living In: Fairfield, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
Did everything and the cake still cracked....otherwise I would give the flavor 5 stars!! I made it for Fathers Day with Raspberries...and homeade whipped Cream..it was a hit ! For my first cheesecake I would definately reccomend it to others !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 29, 2009
Ahhh, the taste of excellence...
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