Reviewed: Dec. 24, 2006

Yummmmmy :) So smooth, thick & rich! My brother (who doesn't like cheesecake very much) said "This is VERY good cheesecake!" This is an awesome recipe to get a response like that from him! My other family members raved about it too! I goofed a little though... I cooked it at 250 for two hours before realizing the oven should have been at 200. SO, I cooked it two hours at 250, one hour at 200, then turned off the oven and let it sit for two hours with the door cracked open. A beautiful cheesecake with no crack!! I added 2 tsp. of vanilla too! Thanks to Muffy for my new favorite cheesecake recipe! :)

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 4, 2006

This cheesecake received many compliments on its taste, however, I was extrememly disappointed in its appearance. This cake had a huge crack in the center in the shape of a "T". To make light of it, I told everyone I personalized the cheesecake since my name begins with a "T"!

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CULMOM37

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Rohnert Park, California, USA

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Reviewed: Oct. 26, 2006

This recipe is incredible, and worth the time it takes to bake. I've made at least 40 of these and I've never had one fail. I did have one crack (only one), but I added too much flour and I knew it right when I did it. The taste is so rich and creamy! I use a 9" springform pan and even though it's non-stick, I always spray the sides with cooking spray. Once I pour in the batter, I bake at 400 degrees for 10 minutes, then 200 degrees for three hours. I then turn off the oven and crack the door for an hour or so, then right into the fridge. Let it sit in the fridge at least 24 hours before you serve. I always serve with various toppings (strawberries, cherries, blueberries, whipped cream, etc.), but most people have a forkful with a topping and then no more...plain is just that wonderful!!!

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Oct. 16, 2006

Absolutely delicious! I only needed 4 packages of cream cheese, not 5 and I still had batter left over. I also topped the cheesecake with sliced strawberries sauteed with a little brown sugar. So easy and really impressive. Thanks for sharing this!

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FOOD_DIVA

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Oct. 6, 2006

This was my first attempt at a cheesecake and it turned out great! I took the advice of others and lowered the sugar in both the crust and the cake, added vanilla, and baked for 3 hours at 200, leaving the oven door ajar for an hour or so after I turned the oven off, before putting it in the fridge to cool. I made a raspberry coulis to go with it and I will definetly be making this recipe again!

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Julia

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 28, 2006

i had never made cheesecake before so i made one to test it, of which my family loved i used the reduced fat cream cheese on that one. then i made it then next night for my coworkers and i used the full cream cheese, i let it sit it the fridge over night. my co-workers loved it! they couldn't believe how good the flavor was and how moist it was. thanks!

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Heidi

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Reviewed: Sep. 26, 2006

This is a great cheesecake recipe. I read other reviews and baked it at the times suggested. I didn't use a water bath and no cracks! The cheesecake is more on the dense side than others I've tried before, which works for me because I prefer a more dense cheesecake. Very rich cheesecake! I forgot to add vanilla which I believe would've added a nice flavor. I'll try it next time. My sister said she liked this cheesecake better than Juniors which is a great compliment! Thank you for the wonderful cheesecake recipe!!

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Rosa

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Reviewed: Sep. 11, 2006

This was absolutely WONDERFUL! Not too heavy, just right.

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Shavonne

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Reviewed: Sep. 6, 2006

This cheesecake was WONDERFUL!!! My husband and I go to Romano's Macaroni Grill just to get their cheesecake. Not anymore. This is just a creamy and smooth as theirs. I brought some to work and they said the same thing! ***** 5 Stars ( cooked it for 3 hours and 10 minutes @ 200 degrees. Opened the oven door and let it cool to room temp. then put it in the fridge overnight. ) YUMMMMMMMMMMMY

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MYSHELL241

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Reviewed: Aug. 25, 2006

Great cheescake, so yummy, I used a prebaked chocolate graham crust instead, the recipe makes enough batter for two of them though, deliciously delightful,worth the calories,make sure to refrigerate it before eating, it gives the best texture, too puddingy if you eat it warm.

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foksy

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Reviewed: Aug. 19, 2006

This handsdown the best Cheese Cake I have ever tasted and its sooo easy to make ! Its a riot . I am FULLY TATTOOED with both arms sleeved so I dont exactly fit the description of a person who likes to bake , but I have AMAZED my sweet mother and the rest of my family with this Cheese cake ! LOL , It truly is a great recipe . My girlfriend thinks I'm Emeril Lagasse. Wow , Chicks dig a guy who can mak a good Cheese cake . Awesome stuff.

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Vegas Mike

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Reviewed: Aug. 1, 2006

THIS WAS WONDERFUL!! IT CAME OUT PERFECT I DID THE WATER BATH FOR 3 HOURS AND THEN LEFT IT IN THE OVEN TO COOL DOWN FOR AN HOUR THEN REFRIDGERATED OVERNIGHT AND IT WAS PERFECT. NO CRACKING. MY HUSBAND HAS BRAGGED TO EVERYONE ABOUT MY WONDERFUL CHEESECAKE!!

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MOLLI KUSIEK

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Stockton, California, USA

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Reviewed: Jul. 25, 2006

Very nice and creamy but we thought it too sweet and I omited the sugar in the crust. Had no problems with the bake time just left the door closed. I made another cheesecake the same day with a sour cream top layer that we thought was much better. Topped both with fresh berries mixed with vodka, sugar and vanilla. Now that was very good.

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Marie C.

Cooking Level: Expert

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Reviewed: Jul. 12, 2006

This recipe is great! There were changes to the baking time (as stated by other reviewers) and the sugar can be omitted from the crust, but other than that it was fantastic!

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AC14836

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Reviewed: Jul. 4, 2006

OH MY GOD!!!!! The creamiest cheesecake I've ever had. Don't have to change a thing. Very easy

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einygav15

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Novato, California, USA

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Reviewed: Jul. 4, 2006

This is the first time I ever made a cheesecake. We are all crazy about cheesecake and when i made this, everyone just LOVED it! My first try turned out sooooooo good that it was gone in minutes and i had to make another one the following day. This is truly the best cheesecake i have ever tasted and this is definitely the only cheesecake recipe I will ever keep. really really really goooood! Thank you for this recipe! We will probably never buy cheesecake outside again since we can make the best at home! thanks!

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SAFFIYAH

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Reviewed: Jun. 24, 2006

This was one of the best cheesecake recipes ever. I omitted the sugar completely from the crust and used a bit less in the recipe and it was plenty sweet. In fact, unless you enjoy sitting down to a bowl of sugar this cheesecake is rich and tasty. I didn't want as big of a recipe so I scaled down to 6 servings...not rocket science. Definitely try this recipe out. If you do it right you will enjoy it.

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elmer22fudd

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Jun. 23, 2006

This was the worst cheesecake I have ever tasted. WIth this recipe you can not scale the ingridients down for a smaller serving size. It wasnt sweet enough for me. I think Im going to stick to my own cheesecake recipe.

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JamKen

Cooking Level: Intermediate

Living In: Desoto, Texas, USA

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Reviewed: Jun. 19, 2006

Absolutely the best cheesecake. It was perfect. I tried it first with a water bath but it didn't cook all the way through (maybe with another 45 minutes it would have). Without a water bath it came out perfect and didn't crack at all. My guests could not stop raving about it.

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Bear Silber

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 18, 2006

This is a delicious cheesecake! I used two pkgs. of Neufchatel and it turned out great. I discovered both my 9 and 10 inch pan were broken (from a move) so I had to use an 8-inch. I had too much batter so I put the rest in a mini cheesecake pan, and two mini pie pans. I used chocolate crumbs instead of graham crackers. I really liked it this way. I reduced the sugar in the crust too, to only 2 TBS. I followed the baking time and directions, but baked at 250 instead of 200. It looked great when I turned off the oven, but as it was cooling in the oven (for an hour or two) it developed the biggest crack I've ever seen in a cheesecake- right in the middle. Oh well, it still tastes great. At least the top didn't brown at all like some cheesecake's I've made in the past. I made Supreme Strawberry topping to go on top of this. Great combo!

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