The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 25, 2009
I love this recipe. I have used it for many years. It is now a requested dessert at all family/friend get togethers. I often add my own flavors and or toppings, but I always maintain the basic recipe foundation.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 5, 2009
I've done this recipe multiple times and each time it gets better and better. To prevent breaks/cracks in the cake..I wrap the entire spring foam pan in double foil and place a baking dish filled with water in the lower part of oven while baking. When complete turn the oven off and leave in the oven until the oven is cool. You will love this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 9, 2009
great tasting cheesecake love it
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 14, 2009
I must have done something wrong because I followed this recipe to a T and my cheesecake did not set up! I left it in the oven after baking to cool down and then put it in the fridge overnight and still gooey. Only 1/2 inch around the edges turned out good enough to eat and boy was it good! I'm trying again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 6, 2009
I love this recipe I have made this cake a dozen times or more I follow the 200 degree oven for three hours and 10 mins then shut off oven,crack the door for an hour tip. It has never let me down!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Deer Lake, Newfoundland, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Jun. 24, 2009
I have been using this recipe for quite some time. When I am invited to a party the invitation is to the Cheesecake with me as the guest. A good friend of mine has eaten at the finest restaurants in the world, but says that when I make this cheesecake it tops any of them. One of the best things to do is to bake it like others are saying. A 200 degree oven for three hours then turn it off and crack the door for an hour. Add the vanilla for a nice flavor. I have also used almond extract and have incorporated sliced almonds into the crust. When I bake mine, they keep a creamy color without browning. (I will upload a picture to show you what I am talking about). Try this one, you wont regret it and people will love it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 21, 2009
ok, so I made this yesterday so that it would be yummy today for Father's Day...and indeed it was. It was very dense, and 'dry' like most New York cheesecakes are. Very smooth texture, but also very rich. I also increased the cooking time to 3 hours in a 200 degree oven and added a dash of vanilla to the batter before cooking. Mine did not crack at all. Everyone raved about the cheesecake. The one and only thing I would do different is maybe double the crust recipe because the crust was a little thin on mine...could have been because I used a larger springform pan than I should have. Nevertheless, this is a KEEPER. I plan on making this again in the future. Thanks to the one who posted this recipe! A+++++++++++++
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 13, 2009
I have used this recipe several times and have had on numerous occasions had people tell me it was better than Cheesecake Factory cheesecake. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 13, 2009
AAAAA MAZING! Holy Cow! I followed the directions & came out simply PERFECT....the only thing i did different was leave the cake in the oven turned off after cooking which will prevent the cracking.. This cheesecake was so creamy & smooth! It was unlike any cheesecake i have tasted before and the family i served it to called it "exquisite!"
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 13, 2009
I made this cheesecake yesterday for Easter. It was my first attempt at cheesecake as I've always been a bit scared of it. I condiser myself to be a decent baker. I wanted to rate this recipe with 1 star but couldn't bring myself to do it. This would be because of the need to add cooking time. I cooked mine exactly as the recipe stated (my oven is the correct temp) and after cooling and then refrigerating it was rather liquidy except for the outer 2". I did put it back in the oven to see if I could rescue it. I will know when I get home tonight and try a piece. If I would have read all of the reviews I would have known to cook it for 3 hours instead of 1 but it really should state that right in the recipe. I was very disappointed last night. I will try to make it again, however. I will follow the cooking directions found in the reviews and see if it turns out as well as everyone says.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 10, 2009
Awesome! My family loved it. This was my first try making a cheesecake and it was wonderful. I followed some of the other reviewers advice and added vanilla and did not preheat the oven. I will definitely make this cheesecake again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 25, 2009
This was my first cheesecake, and I took it to a church auction. Fortunately the people who bought it let me try some of it because they are very sweet people, and I let everyone at the table try it. It tasted amazing, very fluffy cooked all the way through, obviously i followed the eight hundred other reviews about the three hours thing, but I cooked it on two fifty for about ten minutes first, and I refrigerated it for probably about thirty hours. i also took a bit of sugar out of it, and it was still very rich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 12, 2009
Perfect!!! The best cheesecake I have ever had!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 5, 2009
This is a great recipe. I had to adjust the cooking time a little but it's good cheesecake!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 19, 2009
AMAZING, AMAZING, AMAZING!! This is the exact recipe that I've been looking for. I love cheesecake but have had trouble making them tall and creamy in the past. The only additions...some cinnamon to the crust and 2 tablespoons of lemon juice to the mixture. This received RAVE reviews at my house!
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Cooking Level: Intermediate

Home Town: Plano, Texas, USA
Living In: Allen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 12, 2009
I have made this recipe over and over again using the Helsfords alterations. It is perfect. I made it with vanilla wafers for the crust and I have also made it with shortbread cookie crust. I don't think you can mess this one up unless you just go to sleep on it. (LOL I did that once. Even though it was gooey in the middle my family still ate the edges.SLOL)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 11, 2009
All my friends and family LOVE this recipe. They say it is the best ever. Anytime I have anyone over, they ask for this cheesecake. I put about 1/4 to 1/2 cup less sugar in it though. Makes it not so sweet. Otherwise, TOTALLY AWESOME!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 15, 2009
This turned out sooo much better then I could of imagined. As my first cheesecake and serving it after Christmas dinner i was a little worried but everyone loved it. I did add 2 teaspoons of vanilla extract and cooked it at 200 for 3 hours then let it cool in the oven for 3 hours and served it 36 hours after cooking it. It wasn't hard just time consuming. But my husband who really doesn't enjoy sweets or desserts ever actually asked me to make this again for his birthday.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 31, 2008
With the suggestion of adding vanilla & baking @ 200 for 3 hrs. it is the best cheesecake ever! I made a different one from this site for our 1st family Xmas & this one for the 2nd- no comparison- this is definitely supreme!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 29, 2008
I've made this a couple of times, the first couple times it was creamy on the inside stiff on the outside. The last time I made it I cooked it for 3hrs10min on 200F and it was way to mushy. I'm sure I'll try again:) Maybe cook closer to 4 hours?
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