The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 7, 2009
My cake cracked on top even though I followed all suggestions. So I just topped with strawberries. The flavor is perfect!! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 6, 2009
The perfect cheesecake recipe! I would freeze this for a more solid cheesecake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 6, 2009
it was my first experience to make a cake....Now I am so satisfied. It was Sooooo delicious. The recipe is perfect and easy to follow. Only do not forget to let it cool slowly, do not take it out after cook time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 6, 2009
My daughter and I made this cheesecake. It was the best we have tasted homemade period. My wife who hates cheesecake was sneaking a piece last night. It came out very creamy and tasty. We also took one reviewers advice and cooked it in a bath. Thank you for the recipe. My little girl and I will be cooking soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 4, 2009
All I can say is, YUM. This has great texture and flavor. I did add 2T butter and 1/4 cup sugar to the crust. The suggestion to leave it in the oven to cool is key to prevent cracking.
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Cooking Level: Intermediate

Home Town: Germantown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 4, 2009
very tasty! will definitely make again! mine cracked when i baked it, but it was my first time making a cheesecake, so it was probably just something i did wrong. i tried using a lot of the suggestions from reviewers, but alas, i still had pretty significant crackage. oh well. i'll make it again because it delicious, cracked or not!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 3, 2009
Good, but I followed everyting properly and left the cake in the oven to cool for 5 hours and the top of the cake was golden, will make again but I will not keep it in the oven that long
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Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 2, 2009
Thank You! I would be considered a "beginner" in the cheesecake world, and this turned out wonderfully for me! Creamy, no cracks, not dry. I used a waterbath, and baked it for 60 minutes and shut the oven off, didn't even check it, and it was perfect. The only thing that happened (which was my fault, so don't do this!) was I let it sit in the oven for 3 hours, not 4-6, and I put it in the refrigerator, uncovered right then. I think it was still too warm, and it caused condensation to form inside the mold and made the crust soggy. So make sure to wait until it is COMPLETELY cool before refrigerating. Then wait 12-24 hours to cut it. I know it's hard to have that much patience, but it's worth it! Thank you so much for all the helpful hints everyone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 31, 2009
I followed this recipe step by step, except I added pureed strawberries and made the cake into a strawberry swirl cheesecake. I tasted AWESOME!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 29, 2009
The best cheesecake I have ever made. The texture is so light and fluffy, but all the flavor is there! I even used 2, 1/3 fat blocks of cream cheese. Very easy to make and will definitely make cheesecake again.
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Li
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 28, 2009
really yummy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 28, 2009
We loved this....great recipe with no cracks! The texture was just right. I'm looking forward to making it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 28, 2009
I made this for my boss' birthday. Used a wooden spoon after using a mixer for cream cheese and sugar. He and his family raved about the recipe and have added it to their family cookbook, the ultimate compliment.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Reviewed: Oct. 27, 2009
I messed this one up, but it still tasted better than any cheesecake I've ever made. I think I used the wrong size springform pan, because the middle of the cake was not done at all and the edges had risen above the sides of the pan too... I'll have to pay more attention to the size pan next time. I also made a strawberry sauce, found on this website, and it was great as well!
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Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 26, 2009
This is delicious! I followed what everyone said about a water bath and I have made this twice already it's great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 25, 2009
this was excellent but mine had little brown gelatin chunks in it but that may have been my fault.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 25, 2009
The first time I've made a cheesecake that has actually turned out! I've always been intimidated by cheesecakes until this recipe. It was amazing!! I made a dinner and dessert for my future in-laws and they were very impressed. Also my boyfriend loved it so much he couldn't stop eating it. I would recommend leaving the cheesecake in the oven after baking to allow it to cool then refrigerate over night. I will make it a day in advance as well. I topped it with chocolate ganache and my boyfriend can't wait for me to make another one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 24, 2009
This was very tasty! It was my first cheesecake and for the most part turned out well. It didn't crack, yay! A few mistakes I made: I didn't let the creamcheese cool completely, I got impatient and the batter was a little clumpy, although I didn't really notice clumps of cream cheese in the finished product. And, the big one, I added sour cream, vanilla, and flour all together and then stirred. Anyone who is not a beginner like me would have foreseen the problem - the vanilla clumped up in the flour in little, dark and very strong tasting vanilla clumps. I tried my best to smoosh them all, but of course couldn't. The flavor turned out ok, but the appearance was ruined. When it came out I gave it some chocolate swirls and that covered it decently. I will know for next time.
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Home Town: Conyers, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 23, 2009
This recipe looks really good! I;m actually going to try it right now... But I'm going to add lemon like sosnowy said!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 23, 2009
This recipe is perfect! I had faith in the recipe and shut the oven off after 1 hour and let the cake sit. I didn't jiggle or move it. Hours later I peeked and it was beautiful! This is my first cheescake that has turned out so delightful. Next time I will add a bit of lemon though, my boyfriend is from New York and noticed the deficit immediately. He told me it was beautiful and delicious, but it couldn't be perfect without lemon.
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