The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 21, 2009
I've just made this for the first time, and it was absolutely fantastic. I will keep this for ages. I really was the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 21, 2009
I searched for the old fashioned prune cake receipe. This cake is wonderful and brought back memories of my beloved mother who gave me the receipe when I first married my husband. Thank you for the receipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 21, 2009
just awesome . I baked it for a few friends, they thought I had bought at a deli. I used Speculoos biscuits for the base and made a cherry topping : cherries with juice in glass jar, I boiled the juice with sugar and a spoonful of maizena, put the cherry on top the cheesecake and cover with the thick cherry juice and back to the fridge. thank you so much for this fab recipe.
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Cooking Level: Expert

Home Town: Paris, Île-De-France, France
Living In: Barcelona, Cataluna, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 20, 2009
Everyone at work loved it, beware if using fan assisted oven reduce time by around 15 mins and temp by 12 degrees, I ended up with burnt top which I sliced off and managed to rescue. phew.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 20, 2009
I made this for work and everybody loved it! I'm so excited this is my first cheesecake ever, and it turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 20, 2009
My 89 and 90 year old grandparents found it delightful. My grandpa said.....you can tell this is a real homemade cheesecake none of that store bought . The crust doesnt crumble and its delicious......and my grandma (who is blind and cant walk and has alzheimers at 90, bless her heart) couldnt have been happier. She said "its very "smooth" and she wanted more. Of course my brother wanted another one, so i added mini chocolate chips into the second one and he loved it. So, all in all my family is very satisfied. The only thing I didnt like is the chocolate chip one cracked and im not sure why. I think next time instead of buttering the edges and bottom I might use parchment paper along the sides and bottom and hope this prevents it from cracking. Might have been the extra ingredient though because the first one turned out beautifully!! Just to add when I made this the first time and cut into it it was really runny. I always refrigerate it now overnight after it sits in the oven for 6 hours. I think that may have been the problem because I havent had a problem since.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 19, 2009
This was my first attempt at a cheesecake! This is so much better than the ones in the deli/supermakert. If you follow the recipe it works!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 19, 2009
I froze this for a week and defrosted it on the counter. it was amazing! so creamy and rich.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 19, 2009
Very good. Topped it with strawberries and it was a hit!
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Cooking Level: Intermediate

Living In: Winfield, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 19, 2009
absolutely THE BEST. make sure you leave it in the oven as directed or your cheesecake will crack!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 19, 2009
This is the best cheesecake ever!!! I followed Morena's suggestions regarding not over mixing the batter and it turned out PERFECT! I don't even like cheesecake (since I'm lactose Intolerant) but I actually tried a piece of it and it was worth stomach pain that came later on......
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Reviewed: Nov. 19, 2009
Used a waterbath. Followed graham cracker crust I instructions for the crust instead! It was great :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 18, 2009
its a great recipie!!!
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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: Nov. 18, 2009
Whoa...I had no idea I could make a cheesecake this good. :) Thank you for a wonderful recipe. I did follow the tips of the previous posters...ingredients were room temp, I didn't over mix, and I bake in a water bath. I also greased the pan well. I cooled for 2 hrs in oven and then placed in fridge. I did have 1 very small crack, but that was over looked due to the taste. ;)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 17, 2009
this is a really good cheesecake. the only thing i might change next time would be the amount of vanilla extract. it seemed to much... tasted almost like vanilla ice cream. very good though, will make this again!
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Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Poulsbo, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 17, 2009
I always make a recipe to the tee the first time I make it. This I thought was too hard of a cheesecake. Next time I make it I will leave the flour out to make it more smooth. Other then that it had good flavor. I think this is a good staple recipe for cheesecake.
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Cooking Level: Expert

Living In: Mocksville, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 17, 2009
I had an 11 inch pan and I didn't adjust the baking time or the heat of the oven so the edges came out a little dry and a little dark for my taste but the middle was so creamy and delicious!!! I will definately make it again and cook it on 300-325 until I get it perfect. Everyone else didn't think it was too dry or too brown. EVERYONE LOVED IT!!! Thanks. P.S. I was always very intimidated when it came to cooking cheesecake, but with this recipe and all the tips... its a breeze!!!!
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Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA
Living In: Abbeville, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 17, 2009
Can't rate this recipe too highly. Easy to make and gives 12 substantial portions. Just about the most delicious, authentic cheesecake I've come across.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 16, 2009
I did not care for this recipe. First of all, the amount of butter for the crust is too little. Then after following the recipe to a T, the center of the cheesecake was gooey and raw. I have never had that happen to me. After cooking it more, at a lower temperature, for 20 minutes, it looked no better. Overall, tasted raw, very egg-like and bland. I will never make this again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 16, 2009
Wonderful cheesecake. It was my first time making one and I couldn't have asked for more. I would recommend using the Footnotes provided. I ended up making a water bath by heating an inch of water in a really large shallow-ish pot which could hold my springform pan. Anyway, it turned out perfectly.
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