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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The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 26, 2008
It tasty very "eggy" and had several large cracks on top. I followed all of the tips and baked it at 200 degress for 3 hr. 10 min.& left in oven for 1 hr. with door open. I would not make this again, mainly because of it's eggy taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 22, 2008
My cheesecake is FINALLY done. I took the advice of most reviews and cooked it for the 3 hours on 200 degrees. I did use the waterbath also, just because most cheesecake recipes say to...I used a 9 inch springform pan and OMG the slices are huge! You could feed an army since you can't possibly eat more than a sliver of this cake...So tasty! I did use a vanilla wafer crust instead of the graham crackers...I always use vanilla wafers for my pie crusts...Instead of adding the sugar I just crush up the vanilla wafers mix it with a stick of butter and press into the pan...This is definitely not for anyone on a diet!
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Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA
Living In: Bremerton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 22, 2008
This cheesecake was very good and I have made many. I followed directions and there were no cracks. The only thing I would change is the addition of more vanilla, otherwise it was awesome
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 10, 2008
I made this for the office, and everyone loved it. I also made the praline sauce found on this site to pour over each slice. Very good. I followed other recommendations and cooked it for longer.
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Cooking Level: Expert

Living In: Petal, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 7, 2008
OMG. This is the best cheesecake I have ever made. I made several changes. Reduced the sugar in the crust to 1/4 cup, prebaked for 10 min at 350. Baked for 10 min at 400 and reduced to 200 for 3 hrs. Turned the over off afer 3 hrs and cracked the over door for the next hour. Really, Really good!
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 6, 2008
This is excellent, my husband can't stop talking about it. I did change a few things as recommended by other readers. I decreased the sugar to 1/4 cup in the crust. I added 2 tsp. vanilla to the batter. I baked as was directed by other reviews at 200 degrees for 3 hours and 10 minutes. However, as beautiful at it turned out, it was not quite set in the middle. The next time I make it, I'll try baking at 215 degrees for about 3 hours and check on it. I served it with sliced fresh strawberries. The taste is wonderful. Thanks for sharing this great recipe. I needn't look any further.
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Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA
Living In: Sheboygan, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 21, 2008
I want to give this 5 stars for flavor. It has the best flavor of any cheesecake I have ever had. BUT, it did not fully bake. Of course I didn't find this out until the next day when serving it up. I will make it again and bake much longer to get that middle to completely set up.
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Cooking Level: Expert

Home Town: Worland, Wyoming, USA
Living In: Sheridan, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 19, 2008
I would like to give 100... stars to the reviews, which were extremely helpful, and 5 stars to the final result: a delicious cheesecake :) Thanks!
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Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 11, 2008
A "true" NY cheesecake, according to a famous NY cheesecake maker, has NO crust. And the texture is rich, creamy but has very fine pores like a cake. Read this: http://www.newyorkfirst.com/gifts/9003.html
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 24, 2008
This is by far the best cheesecake I have ever eaten. I have made this a dozen or so times and it is always great. If you want a low sugar cheesecake just substitute splenda for the sugar and it too comes out fantastic! I also place a cardboard cake round in the bottom of the springform pan so when done I can display it without the bottom of the pan.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 6, 2008
Wonderful! I made it for a good friend and he loved it. The only change I would consider is if you are baking it on 200 degrees, then it took me about 3 and a half hours to bake rather than one. When in doubt, if the top part of the cake is smooth and solid enough, take it out and let it chill overnight. Good recipe!
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Cooking Level: Intermediate

Living In: Walkerton, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 22, 2008
This recipe has been a hit every time I make it. Everyone loves it.
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Cooking Level: Expert

Living In: Junction City, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 1, 2008
Perfect! No cracks! Amazing!
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Cooking Level: Beginning

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 25, 2008
Came out perfect. Made for Easter. Followed other reviewers suggestion. Put it in cold oven, set oven to 200 degrees for 3 hours and 10 minutes. Turned oven off and left in oven with door open for an additional hour. No crack. Everyone loved it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 16, 2008
I am so happy! I finally made the perfect cheesecake. Thanks to other suggestions, I baked for 3 hr 10 minutes at 200 degrees, didn't need a water bath, and it was perfect. Thanks!
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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: Mar. 8, 2008
Creamiest cheescake I have ever made. I did not add any sugar to the crust. Crumbs are sweet enough. And I used 1/2 cup butter. To the cheesecake batter I added 2 tsp. vanilla and used 1 1/4 c. maple syrup instead of whte sugar. (you could add a little more if you like it sweeter. We don't like it real sweet.) I used a 10" springform pan and baked it at 400 degrees for 10 min. then turned the oven down to 200 degrees and baked for 3 hours. Then I opened the oven door and left it in there until it cooled before I put it in the fridge. Wow! Was it creamy! We all loved it. Thanks for the recipe.
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