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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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 16, 2009
Pretty good, but I wish I had read the tips by other reviewers first...The flavors were wonderful, but mine didn't turn out as pretty as I'd hoped. I will try again another time and hopefully have better luck!
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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. 15, 2009
EXCELLENT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 15, 2009
Definitely my favourite cheesecake recipe. I've made this cheesecake numerous times, and it always comes out absolutely delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 13, 2009
Best cheesecake ever!! Follow the recipe and get perfect results. I have never eaten a cheesecake this good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Photo by Jenny
Reviewed: Nov. 12, 2009
The crust definitely needs about two to three times more butter to make it crusty. I was so afraid to overmix my batter because of all the warnings against it, that I must not have mixed it enough and it didn't set in the middle. I cooked it for an hour at 350 and let it sit in the closed oven for 5 hours, then chilled it, and it still was gooey in the middle. AND it cracked! I'm going to try it again to see if I can make it better.***EDIT***I chilled it for a full 24 hours and it was like a different cake. Besides the crust needing more butter, this was PERFECT! I also took about 3/4 cup of the batter out and added melted chocolate to swirl through. It looked wonderful (except the cracks) and tasted amazing!
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Photo by Jenny

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 12, 2009
by far the best cheesecake i have ever made. My fiance said that if she ordered cheesecake at a restaurant and was served this she would not be disappointed
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 11, 2009
Really amazing cheesecake...however..my bad...I may not have read all tips shared so...in short, next time REMOVE from water bath when cooling to avoid water leakage to the crust!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 11, 2009
Great recipe and technique! My first time making cheesecake and ...... it was a success! I followed recipe and used a suggestion to place a pan of water on the rack below cheesecake. It worked like a charm, no cracks. Second time I added a little lemon juice to cake and a bit of almond extract to the crust - just the way I like it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 9, 2009
This recipe was so simple to make. Some of the take-away points from other reviews that made this better for a novice cheesecake baker included: 1) room temperature ingredients, 2) grease the pan to allow proper cooling without cracks, 3) when preparing the water bath, use an oven bag to place the pan in to prevent any type of leaks to reach the cheesecake, 4) added some cinammon and nutmeg to the crust ingredients. This cheesecake was just wonderful. Fluffy, moist, and perfect consistency. I am not a good cook, but I did it!!! And, my family ate the whole cake with nothing to spare. Way to go!!
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA
Living In: Kingwood, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 9, 2009
This cheesecake was the perfect consistency... but there were some flaws that were mainly my fault. Mine ended up with a huge crack in the middle. I'm assuming because I didn't use the bath. Luckily I covered with strawberry toppings anyways so you couldn't tell. Also, the sides got pretty burnt and I had to trim that part off. But the actual taste of the cheesecake was the best I have ever made :)
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