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

THis is the second cheesecake I've made using this recipe. I baked it differently and it came out with no craccks. Preheat oven to 350, put cheesecake in and immediately turn down to 250. BAke for 90 minutes, then shut off oven, but DO NOT OPEN DOOR at any time, and leave in for a few more hours. Also, put a pan of water directly under the cheesecake. This works great. . no cracking, beautiful smoothe top like from the deli.

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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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Kerry

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Reviewed: Nov. 25, 2009

Made this recipe twice. First time thought I mixed too much and it cracked. Second time followed the recipe to a "T" and it still cracked! Very frustrating!

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The Noble's

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

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Reviewed: Nov. 25, 2009

it was delicious! i love to make it! my cousin ate flour like it was a cookie! By Abby(8) Hannah(6)

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jessbower

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2009

really amazing. i used 2 tbs instead of 1/4 cup flour. i also use this recipe along with the double layer pumpkin cheesecake from this site.... basically take this recipe, pour half in the spring-form, then with the remaining half, add 1 3/4 or 2 cups of pumpkin puree, 1 1/2 teaspoons of cinnamon, 2 pinches of clove, 2 pinches of nutmeg. then pour this pumpkin mixture on top of of the first layer. bake as usual. (you can also just use a can of pumpkin pie filling- already has the spices in there. or if using the puree, you can vary the amount of puree and spices depending on your liking) soooo good!!

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I'm a Ballerina

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2009

I love this. My first time baking a cheesecake. Though I had tons of missteps, it still turned out perfectly!!

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annbaker

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Reviewed: Nov. 24, 2009

the best homemade cheesecake

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dianna

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Reviewed: Nov. 23, 2009

Awesome recipe! Don't forget to bake it in a water bath. I put rasberries, blueberries, and strawberries on top. Once, I served this plain with fresh strawberry sauce on the side. All I did was puree fresh strawberries. What an absolute hit at my grandmother's party!!!!!!

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tammy

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Reviewed: Nov. 23, 2009

My boyfriend and I made this a few months ago and will be making it again for Thanksgiving Day dessert. You have to try it! We made a raspberry puree and swirled it on top for aesthetics, then put a little more on the plate before serving. Raspberry puree-raspberries and sugar in a small sauce pan on low until melted. Then press through a sieve to separate seeds.

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