Reviewed: Nov. 28, 2009

My son requested cheesecake for his birthday cake this year, and this is the recipe I followed. And it's the one I'll stick with from now on--it's delicious, just my idea of how good, classic cheesecake should taste!

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Sandy

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Reviewed: Nov. 28, 2009

This is a very good cheesecake recipe. This was my first cheesecake and came out amazingly good. My family could not believe this cake wasn't store bought. Already there are requests for the next one. The only thing i change was the crust, I used the Graham Cracker Crust 1 recipe from this site. All of my ingredients that I use was room temperature e.g milk,eggs,cream cheese and sour cream.I didn't have a big pan to do an water bath, so I boil some water put the water in a pan directly under the cheesecake and bake it for one hour, turn the oven off and did not open the oven until six hours later. The best time for me to bake this cheescake was at night, there were no temptations for me to open the oven I was sleeping : ). If you are a fan of cheesecake this is a must have recipe.

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CookingInTheCity

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 28, 2009

Creamy, melt in your mouth goodness. Definitely a keeper. Thanks.

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mgomez562

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Whittier, California, USA

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Reviewed: Nov. 28, 2009

Made it according to recipe and it turned out completely brown on top (not white like the picture shows). Covered the top with fresh raspberries. It was a stunning cake and quite popular to eat...however no one asked for seconds and it did not have very much flavor. Slightly disappointing for all the work...

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TheVikingChef

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Reviewed: Nov. 27, 2009

This cheesecake is so addictive. It's delicious! It's creamy and just the right consistency. Thank you for an awesome cheesecake recipe!

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adjone

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Reviewed: Nov. 27, 2009

Made this for Thanksgiving. Used a stand mixer to mix all ingredients. Everything was at room temperature. I removed the cheesecake from the oven after letting it rest for about an hour and a half. The top was slightly browned on the edges. After being out of the oven for about 15 minutes it cracked. Still tasted delicious! It disappeared faster than the turkey. I am going to make another one for Christmas. Everyone told me it tasted like a restaurant quality cheesecake, and I agree. NOTE: I wasn't sure if the 15 graham crackers meant 15 sheets, or 15 quarters, so I tried 15 quarters first, it wasn't nearly enough, so I went with 15 sheets. This made a nice crust just under about 1/4 inch. I packed it lightly with the bottom of a glass into a spring form pan. I baked the cheesecake without any water bath on the center rack for an hour, then left it for an hour and a half with the oven off. In hindsight I think I should have baked it for about 45 minutes, then let it rest.

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Kev840

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Reviewed: Nov. 27, 2009

Made this for Thanksgiving, followed the recipe exactly--VERY GOOD!!! Nice and creamy texture. No cracks!!! Will definitely make again!!!

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Yahel

Living In: La Mirada, California, USA

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Reviewed: Nov. 27, 2009

Ok, I’ll give this recipe 5 stars for mixing and baking methods, it worked well for me, no cracks and a decent texture (didn’t use a water bath). Only 3 stars on flavor though. To me this cheesecake fell flat on flavor and it didn’t seem sweet enough. The crust ingredients didn’t look right, so I followed the ingredient list on the box of Graham cracker crumbs. After I formed the crumb crust, I greased the sides of the pan. I then blended the cream cheese and sugar with an electric mixer. In a small dish, I beat the eggs together and added them all at once, using a rubber spatula to blend in the eggs and all the remaining ingredients, didn’t want to over mix. All said, I will make this recipe again but tweak it some; maybe a bit more sugar, and some lemon juice and grated lemon rind, so the flavor is more to my liking.

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JOSLYN H.

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Reviewed: Nov. 27, 2009

I haven't wrote a review in years, but this exceptional. I made this one a couple of years ago, and it's still the best, but I just did things a little differently. My husband grabbed pre-made graham cracker crust instead of the boxed kind and it still came out great. Matter of fact, the filling was enough for two pre-made graham cracker crusts. Definetly use the water bath concept and make sure eggs and cream cheese are room temperature; my cheesecake has never cracked.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Nov. 27, 2009

I made this cheesecake for our thanksgiving dessert as directed. The only problem I had was even though I followed the cooking and cooling directions the cake still cracked. I would recommend adding a dish of water on the rack below the cheesecake while cooking and cooling to help prevent the cracking. Excellent taking cheesecake none the less!!!!!

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ladyrebel68

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Reviewed: Nov. 27, 2009

Overall, I thought this turned out really well. My only complaint is the crust; I thought it was a little too crumbly and moist. I like my crust to have a little bit more of a crunch, so I will have to play around with that part, but the cheese cake was great. It was pretty easy to make, and if you follow the directions and people suggestions for not over mixing and not opening the oven after baking, then you will have an amazing cheesecake afterwards.

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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 26, 2009

followed up with a mixture of 3/4 C sour cream (room temp), 1/4 C sugar, and 1/2 tsp of vanilla and cracking isn't noticed at all! Just spread it on top a couple hours before you want to serve it and refrigerate. Also cut back flour to 2 Tbs for a denser cake. Everyone loved it. Definitely the dessert hit of the night. Thank you!

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Casey

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Davis, California, USA

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Reviewed: Nov. 26, 2009

I have never made cheesecake before until this recipe came along. It didn't crack! The only problem I had was I found the crust wasnt very solid. Also, the top came out a little brown. I used a water bath and did not overmix the batter

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love2eat

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Reviewed: Nov. 26, 2009

Tasted like a new york cheesecake i got at a nice resturant YUMMY!!!!!!!!! mine cracked its my first one but i put strawberries on top and it came out amazing!!!!!!!

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ginaliss07

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Reviewed: Nov. 25, 2009

OMG! A PERFECT cheesecake! I followed the directions to a tee and it came out delicious, and no cracks! I used a water bath and left the cheesecakes in the oven for a couple hours after baking. I used a raspberry topping with whipped cream to top it off. Overall, a very delicious cheesecake and it earned me alot of compliments! Glad I saved one for Thanksgiving tomorrow!

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Ruby Braunstein

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Reviewed: Nov. 25, 2009

Fantastic! It's perfect everytime!

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NOAHLOVESMOMMY

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Reviewed: Nov. 25, 2009

Well, I made two cheesecakes. The first I baked the way the recipe said, and it had big cracks and the edges turned brown. I'm giving that one to my Ex ( it tastes great, I tried a slice). The second one, I beat even less, then baked it for 1 and 1/2 hours, putting it in oven at 325 and immediately turning down to 250, with a pan of water underneath it. Perfect! No cracks, uniform classic cheesecake color. Its still in the oven, ( for last 3 hours,) I will leave in for a while longer. . .great recipe, my confidence in making cheesecakes has gone through the roof! Thanks Chantal.

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Reindeargirl

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Reviewed: Nov. 25, 2009

Simply delicious! I use a few less graham crackers, and recommend trying it with a chocolate graham cracker crust.

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angelie

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Reviewed: Nov. 25, 2009

I haven't eaten this yet, but will update when I do. I'm like a proud mama over this cheese cake. It is so beautiful! This was my first attempt at a cheese cake and I'm so happy with the out come. I mixed everything with a stand mixer on low, helping it along with a rubber spatula here and there. Make sure to ADD THE EGGS LAST! You do not want to mix very much after the eggs are added because it will make the cake crack. I was too scared to try a water bath so I just put a roasting pan full of water on the shelf below. I'm going to serve it with the chocolate brandy sauce from the White Chocolate Cheese Cake with Brandy Sauce recipe from this site. Can't wait to eat it!

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Babygirl

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Nov. 25, 2009

I followed the recipe exactly. I made sure all my ingredients were room temperature and I did not overstir. I left it in the oven for the full amount of time listed. The cheesecake was not cooked completely. The center was runny.

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