Reviewed: Sep. 30, 2007

This cheesecake is to die for! I followed some of the suggestions the other readers left, and it was gone in one day! My husband declared it to be the best he's ever eaten, and he was born/raised in New York City, the home of the best cheesecake! My kids went for immediate seconds and the whole cake disappeared before our eyes! Yummmmmmm. This is a definate winner in our house.

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hobey98

Cooking Level: Intermediate

Home Town: Cass City, Michigan, USA

Living In: Easley, South Carolina, USA

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Reviewed: Aug. 26, 2007

I made this cheesecake this past weekend for a family gathering. The only change that I made was I added two teaspoons of pure vanilla extract and followed the other reviewers advise to bake for 3 hours at 200F. There were no cracks and it tasted amazing.

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roser

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Reviewed: Jul. 20, 2007

Can not tell you enough how WONDERFUL this cheesecake is! I have made it several times and it comes out the most smooth and creamiest cheesecake I have ever tasted! Every person I have served it to thinks very highly of it. I did add 2 tablespoons of vanilla to the recipe and baked it for 10 minutes on 400º and then turned down the oven to 200º and continued to bake for approx 3 ½ hours. Let it completely chill overnight, it is defiantly worth the wait!

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TXMUSTANG

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jul. 14, 2007

Well, i was very intimidated on making a cheesecake period, even though i have a lot of cooking experience under my belt, but i was very dissapointed with the outcome of this. I didnt like the taste, (didnt taste to me like the way a new york style cheesecake should taste) I even used the adjustments of the reviewers, and i was just very dissapointed. I think three hours is very long, and it should only be about a little over two at 210 degrees, and left in the oven after for a couple of hours with the door closed, and then refrigerated for about 24 hours. that makes the consistency very creamy. I will definately look for another recipe. Dont know what all the raves were about on this one

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Jun. 25, 2007

This is an astounding cheesecake. I baked it for 3 hours & 10 minutes in a 200 degree oven, as someone else suggested, & it was absolutely perfect. I'd put it right up there with any restaurant for looks and taste. It was perfectly set, even, & creamy inside. Everyone raved over it: "This is awesome!" & "Wow...how did you DO this?!" & "This is the BEST cheesecake!" I served it with the Supreme Strawberry Sauce on Allrecipes, and they were wonderful together. Yum!!

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Outtatime

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Reviewed: Jun. 8, 2007

This was so so good.I made 3 cheesecakes by using 3 ready made pie crust and I top them with caned peaches and I made a peach sauce from the juice from the can of peaches ,1/2 teaspoon of vanilla extract 1 cup of brown sugar and 1/2 teaspoon of almond extract and I cooked this sauce on the stove for about 2 to 3 mins. and everything was so good all 3 cheesecakes were goine in 1 day and I still can't believe they eat all 3 in 1 day. OH MY GOD!! THANKS SO SO MUCH TERRY

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: May 30, 2007

Soooo delicious and fairly easy to make! I followed the suggestion to only bake at 200 and it was perfect. My only thought is... what would happen if the flour was left out? I have a friend who loves cheesecake but has an allergy to gluten. I wonder if it would still turn out ok??

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Nicole

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Reviewed: May 23, 2007

I was given the same receipe by a 93y/o lady. Her receipe calls for a macadamia/vanilla wafer crust and a topping of crushed pineapple, coconut and macadamia nuts--

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myra45

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Reviewed: May 15, 2007

Absolutely awesome, everyone loves it!

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bhusgen

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Reviewed: May 15, 2007

Yep, this is the best cheescake ever!!!!!! I sent it to my hubbys work, and one guy told him the cheesecake was awesome, and he doesnt even like cheesecake. Everyone raved about it, and it looked beautiful without cracks, when I followed the "revision" directions that others posted!! Thanks for this recipe

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Mandi

Cooking Level: Expert

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Reviewed: May 12, 2007

OMG. This is only the 2nd or 3rd cheesecake I've ever made in my life and it came out soooo good. Everyone raved when I made it for Easter. I followed the advice of the cooking time of the 10 minutes-3 hours then shut the oven off. I was so worried that I had overcooked it because it looked and felt overdone to the touch but it was magnificent. Just keep an eye on it in the last half hour of cooking time in case your oven is off. I topped with lemon curd out of a jar at the market and it was amazing. Will keep this one - very easy as far as cheesecakes go !

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Christine R.

Home Town: Esmond, Rhode Island, USA

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Reviewed: May 6, 2007

Good recipe. I increase the butter to a full stick, and mix it with on package of cookies. Elevate the pan for the butter to drip. Add on more egg. I also cook for 2 hrs at 225 and let it cool down in the oven. This is a very good recipe. Everyone likes it. Use blueberry commstock to coat.

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tcruzn

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Reviewed: May 4, 2007

I have made this recipe several times now. Everyone who tries it says I should try to sell it to the local restaraunt/bar. I add the two teaspoobns of vanilla to make it just a little bit sweeter. I tried cooking it for the three hours at 200 degrees, but it didnt turn out as good as the recipe instructions. I do end up leaving it in the oven for about an hour and a thirty five/forty minutes instead of the hour ten suggested.

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Tiny T

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Lexington, South Carolina, USA

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Reviewed: May 2, 2007

Over the last few years I have made this many times it is the best cheesecake I have ever made The only thing I change is I make it with a pecan crust All my friends ask me to make it for all our pot lucks I often make two and never have any leftovers.

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Jeanie Toland-Scott

Cooking Level: Expert

Home Town: Arkadelphia, Arkansas, USA

Living In: Venus, Texas, USA

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Reviewed: Apr. 27, 2007

These are the 1st Cheesecake that i made. I love it and my friends love it too. First I didn't know i can change the people of servings, so i follow the original recipe made serving of 12, it's can fit into 1x8" and 2x6" aluminum tray. The cracker i change to Vanilla wafer & only add 1/4 cup of sugar (but next time i will not add any sugar into it because the wafers already sweet enough, I wanna taste the cheesecake more than the base of the cake). Also I listed the other reviewer add only 1 1/4 cup sugar in the cake but i still think it's too sweet for me next time i will add 1 cup only. I did hot water bath. Bake 10min 400F than 3hr 200F. it come out perfect. Ha ha one of my friend already request it for his b'day gift.

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Jasmine Lam

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Reviewed: Apr. 26, 2007

the crust could do with a little less sugar. I tried replacing sugar with more cheese and it tasted great!!

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iverylamemeh

Cooking Level: Intermediate

Living In: Sembawang, North Region, Singapore

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Reviewed: Apr. 8, 2007

Iam not sure if this turned out the way it did do to me not having a springform pan or what. I followed the no fail instructions found in the reviews. I had a very large pie pan that I baked it in. First off, the cake over flowed badly during cooking (again could be because I didn't have a springform pan). Second, after baked and sitting in the fridge for the 24 hrs as noted, the top of the cake was very hard and discolored. (I simply cut the top off to get to the bottom part) While mixing my graham cracker mix and butter,there wasn't enough butter to make the crust. (The mix was very crumbly and not sticking to the sides at all) I eyeballed and added more butter. After all was said and done, I didn't care for the graham cracker crust at all, but my friends and family loved it. (Maybe it's just a personal thing) After all the changes minus my disliking the crust, the cake turned out pretty good. I will use this recipe again, but I will continue to tweek it to make it to my liking. Thanks for a good recipe!

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Becca

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Reviewed: Apr. 8, 2007

I am eating some as i type.Excellent!!!My husband said he doesn't remember the last time he ate something better than this.I cooked it for 3 hours,added only 1/4 cup sugar and a tad of cinnamon to the crust,vanilla and topped it with strawberries. I'm giving it 5 stars even with the wrong cooking time because i want to make sure everyone tries this recipe.

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velvetSkin

Cooking Level: Expert

Home Town: Buzau, Buzau, Romania

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Reviewed: Apr. 1, 2007

Totally amazing! Closest thing I have had to a New York Cheesecake that wasn't from a bakery! I used the serving scaler to change the amount for my family as we needed one for 4 servings and I baked it in a a small 8 inch cake pan and it came out marvelous. I topped it with some fresh strawberries and voila(!) a beautiful dessert that I actually didn't put a whole lot of effort in like other cheesecakes I have made...give it a try!

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ISLANDGIRLEJFAN

Cooking Level: Expert

Home Town: Ferndale, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 26, 2007

AMAZING. This is my first real cheesecake and I was so nervous because I was making it for a party but everyone LOVED IT! You MUST follow the advice from other people though, this recipe was not written correctly. I followed the advice about the baking time: 3 hrs 10 mins at 200F then 1 hour in the oven turned off with the door open and refridgerated overnight. This was made even better by the following topping: http://allrecipes.com/Recipe/Supreme-Strawberry-Topping/Detail.aspx

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