The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 5, 2009
I followed this recipe and took the other reviewer's advice and baked it at 325. Unfortunately my crust came out really dark and I had a huge crack. The crust did not taste good. I've baked cheesecakes before and was disappointed with this one. Will try it one more time with a water bath and not using a mixer after the cream cheese and sugar part.
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Cooking Level: Intermediate

Home Town: Mililani, Hawaii, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 5, 2009
This recipe, combined with the tips that are spread throughout the reviews makes for a great, easy cheesecake. Like many people have suggested, bake it in a water bath, add some finely chopped nuts to the crust and cinammon, let the ingredients warm to room temperature... don't overbeat... put away that electric mixer after you've mixed together then cream cheese and sugar and only hand-mix from then on. All in all, I've made around 6-8 of these and have gotten nothing but requests for more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 4, 2009
interesting that my review is right after "L"s, as i was making the batter, i sensed that it was lacking something - lemon juice. so i put some in. the cake is baking in the oven right now. so i cant rate it yet. but here's what i did - for the crust i used plain biscuits and crushed them in the food processor with a half a bar of semisweet chocolate. added to the butter (added a little more like someone suggested), added cinnamon, sugar and ground nuts. double wrapped the pan but made the water bath on a lower shelf in the oven. didnt have enough cream cheese so used more sour cream. also i changed the amounts to 10 servings and it was good i did cuz more batter would not fit into my pan. i cut back a little on the flour and now all i have to do is pray... also i wonder if anyone tried using vanilla pudding instead of the flour. i didnt do it but a lot of my cheesecake recipes call for that. anyways i'll be back when the cake is ready (that'll probably be tomorrow since i plan on leaving it in the oven all night) gave a 5 cuz i cant review w/o rating. i hope it'll get a 5!!
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 3, 2009
Not the best cheesecake I ever had/made. It tasted too heavy of cream cheese and seemed like it lacked one essential ingredient to make it truly good (maybe it lacked lemon juice?). The positive aspect of this recipe is that it was straight-forward and simple.
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L

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The reviewer gave this recipe 1 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 3, 2009
Made this today, followed directions to the "T" and the edges were dark brown, and it cracked down the middle. I think other reviewers were right to say to lower the temp to 325. Next time I will try a water bath also, and use less flour. Also the outside was toughish compared to the interior...and the crust was not good. Im definetely listening to the reviews better next time. people should not give a recipe 5 stars if they have to "tweak" it to make it edible. that creates a false image of the ACTUAL recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 2, 2009
This is a pretty good recipe. I've been making Chantel's cheesecake for several years. My suggestion for using a water bath (and i very much recommend it) is to put the water bath into the oven while the oven is preheating. Once you are ready to put your cheesecake into the oven, put it on the rack ABOVE and directly over the bath instead of inside the pan. You can still wrap aluminum around the pan. Putting the water bath into the oven while it is preheating creates a moist invironment for the cheesecake which in turn will produce one with less cracks or hopefully none at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 2, 2009
This is the best cheesecake recipe I have found and I have been using it for years.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 2, 2009
This recipe flopped for me. However, it could be that my oven was too hot? It's old and can be tricky. Anyway, I was very disappointed in the look of the end result. :(
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 1, 2009
my first cheesecake and the cake was wonderful
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 30, 2009
Ok, I made this recipe only once and even though I probably did something wrong to cause it to have a crack. It was amazing the tast and texture were great, I made my crust a little thicker because I love the crust. But it does help to read that overmixing or cooling too fast can have an effect. I have never made a cheesecake before so I think it tured out pretty dang good I plan on making it over and over again until I get it right, I would reccomend it to anyone. So what if it has a big crack in the middle, its pretty simple to add some topping to cover it up. Cooking is suppose to be fun and a lot of people dont appreciate it anymore and will nit pick about the littlest things. DON'T LISTEN ! THIS RECIPE IS AMAZING AND I WILL CONTINUE TO MAKE IT FOREVER !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 30, 2009
Turned out wonderful!! I cooked it in the "hot bath" for one hour and then let it sit in the oven for 6 hours. My only corrective for next time is to insure that the cheesecake pan is wrapped securely with foil. I wrapped it with three layers, but water still got in to the bottom of the cheesecake. I might try a cooking bag under the foil next time. Even with the soft crust, it was delicious, and everyone loved it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 29, 2009
Best cheesecake recipe I've ever made. Very important to have ingredients at room temperature and do not overmix them. I'm a water bath failure, so I fill a roasting pan with boiling water and set it on the rack below in the oven. Perfect, no cracks, delicious and decadent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 29, 2009
I've made this cheesecake twice, once following the recipe exactly, and then second time using some low-fat products (cream cheese, sour cream, etc.) Both times it produced a delicious cheesecake. The cheesecake is very rich, so make sure you have a big crowd to eat it all!
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Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 28, 2009
Used my own crust recipe. This cheesecake is superb!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 28, 2009
I also had problems with the lumps after adding flour and vanilla -- I will sift the flour next time. Managed to worked most of them in. Followed the advice of others: put a pan of boiling water on a jelly roll pan under the cheesecake and it worked very well. The graham cracker crust with the sugar and cinnamon added as suggested by other reviewers was perfect! This cheesecake was so, so fantastic. It is creamy and delicious, no cracks, and just a golden color on the sides. Will make this again, and again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 27, 2009
This is a good standard NY cheesecake recipe. Good flavors, but nothing that exciting. It was a little too heavy for my taste, but others like a denser cheesecake. I didn't like the crumb crust recipe at all--it was less a crust than dry crushed graham crackers at the bottom of my cheesecake. Look for a more standard graham cracker crust recipe.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 27, 2009
Great recipe...turned out great. The only thing I'll do different next time is use honey graham crackers instead of cinnamon...the cinnamon took away from the cheesecake flavor
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Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA
Living In: Rome, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 27, 2009
I came across this recipe in the Top 20 and decided to give it a shot; I've never made a cheesecake before, and in fact am not really in love with cheesecake, but my boyfriend does love it so I decided to make him one. I was SUPER worried, because a few years ago my dad spent countless days "figuring out" how to make the perfect cheesecake, that he was baking for a wedding rehearsal dinner, so I figured I had a challenge on my hands. I'm very happy to say that it came out great! I followed the recipe exactly, using the tips of others, and it came out very well. I had no cracking, although my top did brown... which I'm a little sad about, and I'm having a hard time finding the answer as to why it browns? Is it the water bath that prevents it from browning? I did not use the water bath as suggested because I did not have a big enough pan to put the cheesecake in; next time I'll try that and see if it makes a difference. My batter was a little lumpy, but I believe it was the way that I added the flour & vanilla that caused it to lump. It wasn't bad and is not noticeable in the final product. I'm giving 5 stars for taste and simplicity! I had great fun and am looking forward to making more cheesecakes (and perfecting them!).
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The reviewer gave this recipe 1 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 25, 2009
This recipe did not work for me. I did exactly as the recipe called for an it cracked and looked like a volcano. Not to mention that it was mushy. Sorry but I would not make it again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 25, 2009
I've read the previous reviews and it seems that the only people who like this recipe are novices. This was the worst cheesecake I have ever eaten in my life. This did not taste like cheesecake; it was fluffy and spongy. There is no way you could follow the baking directions, and have it cook properly. It was overflowing out of the pan, burnt on the edges, and undercooked in the middle. I thought cooking at that temperature for an hour seemed too long so I cut the cooking time by 10 minutes, and I still burned the outside. Do not waste your time or resources on this recipe!
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KP

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