Reviewed: Dec. 23, 2009

I just made this yesterday! I was so happy of how it turned out to be-- It was very tastey, not too sweet, not too plain- it was just perfect. Instead of making one whole cheesecake, i made mini cheesecakes instead with strawberry and whip toppings! I will be baking more for this christmas for sure!

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jjuicyl0ve

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Reviewed: Dec. 22, 2009

This is the Best Cheesecake Recipe! I followed other peoples reviews and used a water bath to bake the cheesecake in so it didn't dry out & covered the outside of the pan with foil so the water didn't leak in. I also used a foil tent while baking so the top did not brown. I also added more crumbs than the recipe called for to the crust to make it thicker and more butter also. It turned out great, I just made it for thanksgiving and everyone loved it.

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Katie

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Reviewed: Dec. 21, 2009

Amazing and not as difficult as you would think. I just left it in the oven with the door cracked for several hours after to be safe.

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ashbanana

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Reviewed: Dec. 21, 2009

This cheesecake did not work well at all. I followed the directions to a T. The center of the cake did not set, however the sides were turning brown. I've made cheesecake before with good results. I wont be using this recipe again.

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toconnor

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Reviewed: Dec. 20, 2009

Excellent cheesecake recipe that is worth making. Per other reviewers, I used a different crust recipe, which included pecans and a small bit of cinnamon. Definitely read and follow the cheesecake article on this site. Other than water getting through my three layers of aluminum foil, the cheesecake was better than most "professional" one's I've tasted.

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HUSHPUPPY22

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Reviewed: Dec. 19, 2009

this was my first cheesecake ever and it was a HUGE hit. the only thing i still wonder is whether or not to COVER the cake when baking..i didn't but as mentioned below i followed the cooking instructions to a T and mine had a light brown top layer. i cooked the graham wafer crust for 7 min at 375 and cooled it as the receipe didn't mention what to do here and the wafer box had those instructions. I used the boiling water bath for the cooking that other people suggested and then removed the bath when i turned off the oven at the 1 hour mark and ran a knife around outside of the cake and then immediately returned the cake into the cooling oven and left the oven door closed for 4 hours while it cooled. i used only 2 tbsp of flour as others had suggested instead of 1/2c the receipe says. i used a raspberry/ blackberry sauce made with about 2-3 cups of the berries heated and then strained from seeds and then put back on the oven top with about 1/2-3/4 c flour until deep colour and thickened. Cooled sauce before decorating. i wasn't sure whether to knife away the top layer of the cake as mine was a light brown not white as in the photos, but the deep red sauce covered up the cake nicely. then to decorate, i used toasted coconut around the edges as well as the first inch of the crust's edge with some fresh kiwi fruit and it looked great. i took it to a party and it was 100% worth the 5 stars!!!! everyone including myself thought it was DElicious!!!!

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allie

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Reviewed: Dec. 19, 2009

This is a great cheese cake! I added pecans & caramel topping. I donated one to our St. Jude's Cake walk and the winner was so impressed she requested that I bake two more for her family!

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De McCurdy

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Reviewed: Dec. 19, 2009

I don't need to say it again, but I will!! It's perfect. I had never made cheesecake before, so this was my first and it came out perfect and it does every time. I followed some of the tips in the reviews and didn't have any problems. I didn't have a spring form pan, so I just split it into 2 pie pans with graham cracker crusts and obviously didn't cook it as long. It turned out perfect and does every time!!

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Kristen Brennan

Cooking Level: Intermediate

Home Town: Queen Creek, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Dec. 18, 2009

I made this using gluten free grahamn crackers and Bob's Red Mill Gluten free flour (1/8 cup instead of 1/4 because GF flour tends to be a bit heavy). I then baked it in a 325 degree oven for one hour, switched off the oven and left it in there for about 4 hours to cool. It cracked, but I think that was my fault because I couldn't help peeking AND I forgot to run a knife around the edges before cooling. Instead of sticking it in the fridge, I used the freezer since I needed it sooner. Everyone loved it and there wasn't a crumb left! I thought is was just "okay", but I'm told I'm my worst critic.

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princesa97

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Reviewed: Dec. 17, 2009

If you follow this recipe as written you can't go wrong! I made it the first time at Thanksgiving, and just put one in the oven for a Christmas party tomorrow! I just put a pan of water on the lower rack for moisture, there was no need to wrap in foil and place in water. No cracks, no sinking! This will be my signature dessert from now on! Thanks Chantal for making me look like a pastry chef!

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Glo P.

Cooking Level: Intermediate

Living In: Winthrop Harbor, Illinois, USA

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Reviewed: Dec. 17, 2009

I made my first cheesecake last night using this fabulous recipe! I took the advice of other reviewers and did the following: -Greased the sides of the springform pan with a baking spray (prevents cracking). -Covered the bottom of the springform pan with foil to prevent water from the water bath from seeping in. -Creamed the sugar and cream cheese using a KitchenAid standing mixer. Using a wooden spoon, I then mixed in the milk, eggs (one at a time), sour cream, vanilla, and flour. -After pouring the mixture in the springform pan, I placed the pan in a water bath. I baked the cheesecake at 350 degrees for an hour. Once the hour was up, I left the cheesecake in the oven (as directed) to do its thing for the next 5-6 hours. DO NOT OPEN THE OVEN DOOR AT ANYTIME DURING THIS PROCESS. This morning, I removed the cheesecake from the oven and there weren't any cracks in sight (yay!). Aside from greasing my springform pan, the pan I used is by Analon and has a non-stick coating which my have prevented the cracking. My experience was great with this recipe and highly recommend that first-timers give this recipe a try!

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sdb30

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Reviewed: Dec. 16, 2009

Can't go wrong! It is perfectly wonderful. People always love this!

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Cherylann

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Reviewed: Dec. 15, 2009

Our cheesecake cracked even with spraying the sides, but I think it was in the oven too long. Next time I'll try the reviewer's suggestion that said turn off the oven as soon as you put it in and let it sit several hours. It was still so delicious - just like authentic NY cheesecake!

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MillieRMc

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Reviewed: Dec. 13, 2009

Very good flavor and texture. I was making the juniors cheesecake for years but thought I'd change it up. This one is a lot easier. Crust wasn't that good, maybe it got wet from the water bath.(I know the recipe didn't call for one but I never made a cheesecake without one) Next time I will definitely buy the larger foil to wrap the pan. Will definitely be making again.

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bayareabaker

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Reviewed: Dec. 13, 2009

Wow! This recipe is really starting to give me a reputation as chef...even though I beat and stirred the ingredients by hand rather than use my wive's fancy mixer. I tried this recipe yesterday for a "cheese party" that we hosted last night. The guests were blown away. The cheesecake was smooth and creamy. Not too heavy or dense. I did use about double the amount of butter in the crust. It was about as perfect as a cheesecake could be...and it was my first try at cheesecake! Once again I'm thankful to allrecipes.com and the great reviewers' comments.

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Steve

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Reviewed: Dec. 12, 2009

I made this exactly as stated, except that I topped it with blueberries (baked on). I cooked a 12 pkg of blueberries with 2tbsp flour and 4 tbsp cold water. I cooked it until it was thickened, about 10 minutes. It was wonderful...and perfectly cooked. My only problem was I didn't have a springform pan, so I used a cake pan and the crust ended up being soft and sticking to the bottom (although i greased it.)

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Cassie

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Tahlequah, Oklahoma, USA

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Reviewed: Dec. 12, 2009

Delicious! Turned out perfectly. Will definitely make this again.

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KBH

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 11, 2009

easy to follow. I made 2 (as directed, without a baine marie, just to try it) and both cracked. So, as long as you're ok with that, then do it as directed. If you want to be sure, go ahead and try that--but I wasn't interested in the extra work.

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Micki J

Cooking Level: Expert

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Reviewed: Dec. 10, 2009

This may replace the Bon Appetit cheesecake recipe that we've used for years! Wonderful texture. Easy to make! I was hesitant to follow the directions and leave it cooling in the oven... but I did and it was even perfect. (I actually wasn't even home. I set the timed cook clock on the oven and left after I put it in the oven!) Read the reviews about cooking with a water bath. We'd never done that before... but it really helped prevent cracking! Had to modify the crust a little bit: added more grahams and more butter, as there wasn't enough to cover the bottom of my pan.

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Dawn

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2009

Great , best i ever had

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mkmurph

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Chantal's New York Cheesecake

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