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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Meli

Cooking Level: Beginning

Home Town: Rohrmoser, San Jose , Costa Rica

Living In: Brookline, Massachusetts, USA

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Reviewed: Mar. 21, 2007

THIS cheesecake is THE BOMB. seriously. i used chocolate graham crackers, butter and sugar for the crust and swirled my grandma's homemade strawberry jam through the cheesecake mixture before baking. i also followed the advice of another reviewer and baked it at 400 degrees for 10 minutes, then 200 degrees for three hours, then turned off the oven and cracked the oven door for an hour before putting it into the fridge. made the night before a dinner party and it was a definite hit. have tossed all my other cheesecake recipes and will stick with this one from now on, thanks so much for sharing!!!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Mar. 12, 2007

i've been using this recipe for the last 3yrs and think it's a great cake and my family begs for it .the only thing that i find in the recipe wrong is with the crust don't put all that sugar in the graham crackers and not much butter is needed either it makes it to hard remember graham crackers are made with sugar and butter so you don't need to add so much more i also used vanilla wafers again not so much butter and sugar my family likes it best with the wafers and for the cake itself after you beat the eggs in try not to beat the batter to much cause if you over beat thats what causes cracks in you cake and i noticed if you let the eggs and cheese get room temp befor you start you won't have to cream so much save your beating for after all the ingredients are added then beat for about 2-3 mins also i think this is the most important thing preheat the oven at 400befor you start mixing and bake at 400 for 10 mins then turn the oven down to 375 and bake for a hour turn the oven off and crake oven open and leave in until oven is no longer hot and put on the countertop let cool to room temp and put in fridge overnite it always comes out perfect this way i've been using this method for years and it works everybody loves it

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MDWOOD

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Reviewed: Mar. 9, 2007

Ok, this is a creamy cheesecake with a nice crust (actually, this is the first time i prepare my own graham cracker crust and i'm proud of myself!! lol) but i guess i'll keep making the New York Cheesecake III from this site. I baked it for almost 2h30min and i noticed that the more i baked it the more it crackled. I left it inside the oven after done for an extra hour and refrigerated overnight. ;)

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Mar. 2, 2007

AWESOME. creamy just, divine! i've tried other cheesecake recipes on this site and by far this is the best tasting and easiest to make!

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yummy yummy in my tummy

Cooking Level: Beginning

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Reviewed: Mar. 1, 2007

I made this yesterday as a dry run for a dinner party I'm hosting this weekend, giving it today to the folks at work who happily volunteered to be my taste testers. The responses were great -- flavor was right on -- but everyone agreed it needed to be cooked a little more. Like other reviewers, I made it according to the alterations of those who came before me: reduced the sugar in the crust (1/4 c) and the filling (1 1/4 c); added 2 t. vanilla; all ingredients were at room temp; baked at 200 degrees for 3 hours and 10 minutes with a water bath on the rack underneath and no preheat; cooled in the oven with the door cracked; fridged overnight. I can say it was very easy to make, looked fabulous (no cracks!) and tasted great, but it was just slightly underdone. The oven thermometer read correctly, so I'm not sure where the problem occurred. I will remake tomorrow morning, try cooking for 10 minutes longer before turning off the oven, and update my review after. UPDATE: it’s the day after my event and I am updating my review. I made the same cake as above, but increased the temp to 205 and cooked it for 10 minutes longer. This seemed to make a great difference (even with a 4.2 earthquake and several aftershocks in the middle of baking!). To say it was a smash hit is an understatement. I served it with a mixed berry couli on the side. I wasn’t asked for the recipe, but was told to expect to be asked to make it for all of our gatherings. I will now play with flavor variation.

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Lynn in Berkeley

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Reviewed: Feb. 28, 2007

I made it in the Kebler ready made crust and baked it at 200? for 3 hours and let it cool for 1 hour it turned out perfect! If you only want to make one of those I would cut in half, otherwise you will end up with a couple. I didn’t have a spring foam pan and only had one crust and after pouring into it I thought……… uh-oh, luckily I found that I had 4 packs of the individual pie crusts as well and used all of them. This was the best cheesecake I have ever tasted

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HUTCLA

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Anoka, Minnesota, USA

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Reviewed: Feb. 23, 2007

This was the first cheesecake I have EVER baked, and my boyfriend LOVED it! He says it's the best cheesecake he has ever had. This recipe is a keeper!

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Shanon C.

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Reviewed: Feb. 22, 2007

i made this for my family and they loved it great recipe

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Mesunga

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Reviewed: Feb. 16, 2007

An awesome taste. I made the mistake of disreguarding the cooking time advice and we couldn't eat this when I planned. It needed 2 1/2 hours plus cooling time to taste it's best.

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Christy

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Reviewed: Feb. 10, 2007

This is the best cheesecake I ever tasted even by using the PRE-MADE GRAHAM CRACKER PIE DISH. I baked it at 200 for the 3 hours and let it cool for an hour....OMG it was so good and I didnt even use the vanilla. But I will next time.

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Lulu

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Reviewed: Feb. 9, 2007

This is the best cheesecake i,ve ever tasted. Dont listen to any of the reviews about the cooking times because i followed them and it turned out perfect. My friends have tried this and think its the best, Muffy i take my hat off to you .

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damo caine

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Reviewed: Feb. 5, 2007

This was absolutely INCREDIBLE!!! I made this for my husband's birthday and our entire family said it was the best cheesecake they've ever had! (And they know their cheesecake!) I did use the suggestion of baking it slower at a lower temperature. It worked out great! I think the requests to have this made for family events are going to start rolling in!

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jennifernicole0618

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Reviewed: Feb. 4, 2007

I give the recipe 'as is' only 1 star, because if someone followed it exactly, they'd end up with a very undercooked, yucky cheesecake. Even though after an hour of baking, it's obvious that it will have to cook MUCH longer, for someone that doesn't read the reviews first, this could be a disaster/waste. Luckily I did read reviews first, and anticipated having to cook for the 3 hours instead of 1. I didn't alter the sugar amounts, but now I wished I would have. It was WAY too sweet, even for me, and I have a sweet tooth. :]Also, it is better if it sits overnight. Gives it plenty of time to set, otherwise it's a bit mushy. I don't know if there were typos in the original recipe or what, but with the adjustments of cooking time, and much less sugar, this is a 5 star cheesecake. Without adjustments, it's a mess of a recipe. Thanks to all that reviewed with the heads up!

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Lorielle

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

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Reviewed: Jan. 28, 2007

I finally found the b-e-s-t cheesecake recipe!! Thank you Muffy! I make sure to let cream cheese, eggs, egg yolks and whipping cream come to room temperature before beginning. I also added 2 t. vanilla. I made this for my husband for his birthday. He loved it - and, he is quite picky about his cheesecake.

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jan. 24, 2007

I used the modified version with vanilla and cooked at 200 for 3 hours 10 minutes... made this for a birthday at work and it was gone the same day! Everyone loved it... Better than anything from the store.

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holenic

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Reviewed: Jan. 23, 2007

This was my first time making cheesecake and I was nervous throughout the whole process but it turned out great. no cracks. I did what someone else mentioned and added vanilla extract. I will definately use this recipe again!

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tina

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Reviewed: Jan. 11, 2007

This is a great recipe! Everyone I make it for loves it! It's even better than the cheesecake factory!

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SHINKU

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Reviewed: Jan. 9, 2007

Eew! I don't know if it was something I did, but this turned out horribly. I followed the directions, cooked it just right... and it turned out with a mushy, uncooked center, and tasted just about like the boxed 'quicky-fix' cheesecakes. Not worth the 600+ calories per serving; I'm not impressed and more than likely won't attempt this again.

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Stangel Childe

Cooking Level: Intermediate

Home Town: Sandy, Oregon, USA

Living In: Mcminnville, Oregon, USA

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