Reviewed: Nov. 19, 2004

Whoa! Can you say sweet? I cut the sugar in the crust in half and still thought it was sweet. I would prefer somthing with just the slightest hint of tart so I will keep looking. Over all, the taste was good, the texture great and worth a try. Also, the outside of my cheesecake cracked, while the middle wasnt quite cooked, but almost.

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whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Oct. 28, 2004

The 5 stars is for taste! I did have to cook longer as others suggested but overall it was SUPERB!!!!

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MiLLERSMOM

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Reviewed: Oct. 18, 2004

Wow… what a tasty, thick cheesecake! My only adjustments are to bake about 2 1/2 hours (at 200 degrees), let it cool on the counter for about 1 – 2 hours, then refrigerate for at least 24 hours before serving. Thanks, Muffy, for a great recipe!

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DJKreut

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Reviewed: Aug. 25, 2004

This was So EASY to make. I did some variations -they couldn't be avoided- I opted for Vanilla Wafers, instead of graham crackers (I didn't have time to go to the store) I also attempted to lower the fat/calories and was very pleased by the outcome. Instead of Sugar, I used Splenda. I used 2 regular Philly Cream Cheese, 2 1/3 less fat Philly Cream Cheese, and 1 fat free Philly Cream Cheese. I added about 1 1/2 tsp almond extract -just to give it a surprise. I also topped some slices w/ warm carmel, and some with cherries. THIS WAS DELICIOUS!!!! I loved that it didn't have sour cream, for those watching the fat/calorie intake, you can make changes, and the flavour is not affected a whole lot...great recipe! Oh another thing I need to add. I followed the directions on cooking the cheese cake as far as the temperature, but what I did was I baked the crust first (for about 8 minutes) then I filled the crust and followed the baking directions from that point on, no problems, the crust didn't fall apart, the cheesecake didn't crack either!

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Aug. 25, 2004

Keep in mind that I'm truly the world's worst cook...but even I couldn't screw up this recipe. I'm not even a cheesecake fan, but after having a few bites of a friend's cheesecake at a restaurant a few days earlier, I had a craving for some more and luckily decided to try this recipe. I cut the suger in the crust in half and used half white and half brown suger as well as about a tsp of cinnamon. I also used 1 tsp of vanilla as well as 1 T. of lemon juice in the filling which REALLY turned out yummy! I decided to go with the cooking directions most of the reviewers recommended (3 hrs @ 200 degrees - then let it sit about 3 more hours in the oven with the door propped open a bit and then I refrigerated it overnight). Oh yeah - I also used the boiling water bath and got NO cracks at all. My only warning would be to cut yourself about 1/3 of the size slice you think you can eat....this is one RICH cake!

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KATHLEENINMN

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Reviewed: Aug. 20, 2004

I did not change a THING in the directions. Even cooked for 2hrs 10 min and no cracks, no brown spots.. nothing! I don't know why so many other people had so many problems! Hubby put a piece in the freezer so he could eat it within an hour and not have to wait the 24 hours in the fridge! So rich and better than The Cheesecake Factory!

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Rachel

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Aug. 20, 2004

this is the best cheese cake i ever made, and everyone says it better than jurniors. and the best way for you to get the best results is to cook it as instructed for the 3hrs and 10 under 200c, and then wait the 24hrs. the only thing i hate is waiting so long for it, but it worth the wait, and i just want to add, i'am a person who really don't cook and it turn out well for me. so if i could make it anyone can!

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KEISHA20

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Reviewed: Aug. 15, 2004

This is as good as any expensive cheescake you can buy - maybe better. It does take a pretty big time investment but it is worth it. Follow the advice of many other reviewers and you will have a perfect cheesecake that will bring raves from everyone you serve. Most importantly, bake for 3 hours and 10 minutes at 200 degrees. Do not preheat the oven and let the cheesecake cool in the oven (with the oven door cracked) for at least an hour. Refridgerate for at least 24 hours before serving. I also used a water bath on the bottom oven rack. Before you begin be sure to allow the cream cheese to come to room temperature sitting on the counter for at least an hour. It is very important that your mixture be smooth. The cheesecake tips on this site and the reviews for this recipe are full of excellent information. If you want a professional quality cheesecake take the time to read the info and you will be thrilled with the results.

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TexasBecky

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jul. 31, 2004

This cheesecake rocks my world!

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BAMBARBIE

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Reviewed: Jul. 22, 2004

Great cheese cake. I had no left overs to take home. My cake cracked, but noone minded. They justed asked for more!! Thanks for sharing!!

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CJ5380

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Jul. 20, 2004

This is a great cheesecake! Everyone who had a piece the night I made it raved about it!

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NESSAKLEIN

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Reviewed: Jun. 27, 2004

I make alot of cheesecakes. They are my specialty. This will definitely be a keeper. I have made it twice and people were raving over it. One person said "This isn't a dessert, it is an experience". The only problem is the timing. I have had to adjust the temperature and timing both times I made it.

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Michael

Cooking Level: Expert

Living In: Oaklyn, New Jersey, USA

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Reviewed: Jun. 21, 2004

if i hadn't left the bottom part of the springform pan under the cake i wouldn't have been able to prove that i actually made it! Everyone loved it and truly thought i had purchased it. Excellent recipe!

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BECK5724

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Reviewed: May 14, 2004

I loved it! It was the first time I ever baked a cheesecake. It did crack, but I didn't care because I expected it. It fills the pan to the top. I let it cool for about 15 minutes, moved it to the refigerator, and topped it this morning before I brought it to work (you couldn't tell it cracked). It tasted fabulous!!! It was easy to make and is best made with a Kitchenaid mixer to make sure there are no lumps.

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CRBOWLES

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Phenix City, Alabama, USA

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Reviewed: Apr. 19, 2004

This is the best cheesecake that I have ever had -seriously!!!! But ONLY because I followed the directions of fellow reviewer, HEISLORD5 posted back on 10/2/01. Read her review so that you dont have to make this 5 times before getting it right. If you love a THICK, HEAVY, yet still MOIST, poundcake then you have found your recipe!!

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11mckmck

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Reviewed: Apr. 15, 2004

I did take some of the suggestions of others and baked it at 200 degrees for 3 hrs and 10 minutes Everyone enjoyed this with cherry pie filling over the top

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HEZZZ1223

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Baldwinsville, New York, USA

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Reviewed: Mar. 29, 2004

This would have been 5 stars, but I had to follow the suggestions in the reviews in order for it to turn out properly. Since I only had one cup of graham cracker crumbs, I substituted the other half cup with finely crushed Arrowroot biscuits. I added 2 tsp of vanilla to the batter as suggested, and baked for 3 hours 10 minutes at 200 degrees. I then let it cool in the oven for a while before sprinkling the top with chocolate flakes and relocating it to the refridgerator. I let it cool in the fridge for about 36 hours before giving it to my boyfriend as a birthday cake and it tasted fantastic. It was still less solid than I would have liked in the middle, though. I might experiment with this recipe in the future.

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Tabitha

Home Town: Waterloo, Ontario, Canada

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Reviewed: Mar. 20, 2004

This is very similar to a recipie that I use as a "Cheesecake Staple" in my house. I add a secret ingrediant though... 2tsp. vanilla ( not immitation here use the real stuff and if you can find alcohol free even better cause the flavor is more vanilla) To avoid the "Cheesecake crack" I use the pan of water on the shelf below the cake but for added insurance I wrap the springpan in foil and a lip around the top also like you would a pie crust. I have also used Oreo crumbs for the crust with butter to bring it together. I love cheesecake and I know you do too :-)

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PAUL2274

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Reviewed: Feb. 23, 2004

This cheesecake tasted great but was a runny mess - should've looked at the reviews instead of just going by the rating... I'm trying it again with suggestions from other reviews. ADDED LATER: Tried again and it was perfect - best cheesecake I've ever had. Used vanilla wafer crumbs instead of graham crackers(didn't follow the crust recipe in this recipe). I also used the suggestions of others and baked it for 3 hours and 10 minutes. I didn't preheat the oven or use a waterbath. LOVE IT!

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K KRAFT

Cooking Level: Intermediate

Home Town: Donnelly, Minnesota, USA

Living In: Redfield, South Dakota, USA

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Reviewed: Feb. 6, 2004

It's a keeper! Follow the directions for baking 3 hours and 10 minutes, then leaving in the oven for the next 2 hours. For the water bath, I put the pan of boiling water on the shelf below the cheesecake. It seemed easier. It came out perfect.

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Shirl

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