Reviewed: Feb. 1, 2008

I used this recipe as a base so I made several changes. It came out very nice. No cracks but mine came out a little flat and slightly brown. I only added 1/4 cup of sugar to the crumb mixture, next time I will leave the sugar out altogether as the base is sweet enough without it. I left out the 2 egg yolks because I didn't want it "eggy" (next time I will put them in). I put 1 1/2 cups of sugar instead of 1 3/4 and added 2 tsp. of vanilla. I used sour cream instead of whipping cream because I like the flavor of it in cheesecake. I think mine came out a little to brown because I baked it on 400 first and then turned down to 200 for 2 1/2 hours. Next time I will just back it on 200 for 3 hours and not preheat the oven.

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KELLYL

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

Living In: St. Catharines, Ontario, Canada

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Reviewed: Jan. 27, 2008

Great flavor but beware of the cooking time. Prep time of 30 minutes was accurate however it had to bake at 250 for 3 hours. I then let it sit in the oven overnight, cooled in fridge after that then had it at dinner. It was yummy.

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CKKH

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Reviewed: Jan. 20, 2008

Incredible. I followed all the suggestions given by HEISLORD5, plus I added 2 tsp. vanilla per The Cake Maker. It was soooo good and did not crack. The texture was wonderful. I was told that it was my best cheesecake yet by several people. Thanks for the recipe and the extra hints from others!

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~Tracy~

Cooking Level: Expert

Home Town: Riverton, Kansas, USA

Living In: Joplin, Missouri, USA

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Reviewed: Jan. 14, 2008

I have made this cheesecake more than 20 times and it is my favorite cheesecake recipe BY FAR!!!! They key is that instead of using graham cracker, I mash up oreo cookies (taking out the inside cream) and the crust after its baked has a googy fudge like texture that is to die for! Also this recipe makes about 2 9inch cakes so beware and also needs a lot more time to bake in my oven.

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Aram Han

Cooking Level: Expert

Living In: Berkeley, California, USA

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Reviewed: Dec. 31, 2007

Very good... baked it at 200 for 3 hours. It was a little drier than I liked next time I will ajust the recipe.

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Dec. 31, 2007

The best cheesecake ever. 1st try, didn't work but after that, I mastered it.

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LaGordita

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Dec. 31, 2007

This is the best cheesecake recipe I have found. I think I need to cook it a bit longer next time, it was good, but the middle needs to cook a bit longer. Use this recipe over the other cheesecakes.

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autzak01

Home Town: Phoenix, Arizona, USA

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Reviewed: Dec. 26, 2007

This Recipe was incredible, very impressed for my first time making cheesecake. I used the modifications according to "The Cake Maker" for Christmas and it came out Fantastic. It was so good people are now placing orders for me to make cheesecake for them! I will definitely use this recipe again!

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Dee

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 15, 2007

Excellent recipe! The only thing is, my cheesecake took MUCH longer to bake - approx 2 hours on 200deg. I did not keep opening the door, I used the oven light, so I'm not real sure why - but it turned out great. Thanks for the awesome recipe - easy too!

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Kelly

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Reviewed: Dec. 14, 2007

Pretty darn tasty! I added vanilla and almond extract to the filling. I also added chopped almonds to the crust. I made sure to use a hot water bath, and no cracks! Very creamy, but still lacking something. I will need to tweak it a little, but will definately try it again.

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fsululu

Cooking Level: Expert

Home Town: Oakhurst, New Jersey, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 9, 2007

My granddaughter loves cheesecake so I tried this recipe for her. No cracks on the top as I used the water bath in the oven, and the taste wasn't bad. I'm just not a cheesecake person. So I'm probably not the best person to give advice on this recipe. I didn't bake the crust prior to the filling as the recipe didn't say to do so. I should of taken one of the viewers advice and cooked it b/c the crust was real soggy on the botton the next day when it was cut and maybe that would of made the difference. I made all the adjustment in baking as was suggested and the outcome was not worth all the effort to me. I ended up throwing it out because it was hardly touched. I was really upset that it didn't turn out for my granddaughter and all the time and money went down the drain(or trash)I probably want be making this one again.

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sanigail

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2007

This was the first time I made a cheesecake. It turned out perfectly. I was astounded at how delicious it was. The only thing I would recommend is making it teo days in advance to serving it. It got much better as the time went by.

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Deborah

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Reviewed: Dec. 4, 2007

the only cheesecake recipe that I will use from now on. I added orange zest and marmalade to the recipe. I used an oreo base and put an chocolate ganache on top after it cooled.

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DAWNE CRAIGIE

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Reviewed: Nov. 21, 2007

Mmmmm.....This was soooooo good and yummy!!! It's my new favorite!

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Sarah

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Nov. 14, 2007

Came out perfect. Great recipe for cheesecake lovers.

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SUZYBEEZY

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Reviewed: Nov. 13, 2007

Always comes out perfect! Best recipe!

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sogers

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Reviewed: Nov. 6, 2007

Amazing is the only word to describe this cake. I used other's suggestions to put the cake in the oven at 200 degrees for 3 hours and left it in the oven for an hour with the oven off. I put it in the fridge but still got a crack in the middle, but I'm not any kind of cheesecake chef so I could have done anything wrong. I put 2 tbsp of vanilla in it, too. This cake was sweet and very rich... so of course I loved it. I used the supreme strawberry topping from the site... yummmm. I will definitely make this cake again.

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Ashley

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Reviewed: Nov. 2, 2007

THIS IS THE CREAMIEST! I DID MAKE A FEW CHANGES. I USED A STICK OF BUTTER WITH THE 1 1/2 CUPS OF CRUMBS TO MAKE THE CRUST, ELIMINATED THE SUGAR, AND PREBAKED IT FOR 10 MINUTES AT 325 DEGREES. I THEN TURNED THE OVEN DOWN TO 200 DEGREES. I ALSO ADDED 2TB OF VANILLA TO THE FILLING. I SLOW BAKED IT AT 200 DEGREES OVERNIGHT FOR 7 1/2 HOURS. IT WAS THE CREAMIEST CHEESECAKE I'VE EVER EATEN. I TOPPED IT WITH THE HOT FUDGE SAUCE RECIPE FOUND ON THE INSIDE OF THE NESTLE'S PREMELTED CHOCOLATE(CHOCOBAKE)BOX. EXCELLANT!

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SLN1999

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Reviewed: Oct. 16, 2007

Great taste and simple to make. Just make sure you have a lot of patience at let bake in the oven for the recommended amount of time. Also I highly advise to make it the day before serving to guarantee perfect consistency.

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Jalejandrof

Cooking Level: Intermediate

Living In: San Pedro Sula, Cortés, Honduras

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Reviewed: Oct. 13, 2007

Went along with HEISLORD5 suggestions, the taste is very good but the presentation is ok. I never made a cheesecake without a water bath until this. I will try it with a water bath next time and see if it looks beautiful and has a little more moisture. Great taste, a tad dry, but overall very good

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