Reviewed: Apr. 16, 2006

I am a great cook, and have won many awards for my desserts. When I say this is the best cheesecake you will ever make, I mean it.Only a few changes I made.Cook cheesecake at 200 degrees for 3 and half hours, at a preheated oven Then shut off oven and leave door ajar for 1 hour. I also added vanilla to the batter. Came out perfect. This is the best New York cheesecake you will ever make. Thanks

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LTETU

Cooking Level: Expert

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Reviewed: Apr. 13, 2006

Delicious! I made it once for friends; now I can't go anywhere without being asked to bring cheesecake. Five stars only because I can't give it six!

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Andrea

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Reviewed: Mar. 27, 2006

Great recipe if directions posted by other reviewers are followed regarding the time to cook. Other than that----delicious!

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ANAGLER

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Reviewed: Mar. 26, 2006

since i've made this i've had request almost daily. it's great. i'm making one to send to my mother-in-law in california,cause it's so easy & the best i've ever had. thanks

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Angela

Cooking Level: Expert

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Reviewed: Feb. 12, 2006

The best. Followed advice of Heislord5 and baked at 200 for 3 hr 10 min and cooled in oven with door cracked open. Also added 2 tsp vanilla to cheese mixture.

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JIMJOA

Cooking Level: Expert

Living In: Marathon, Wisconsin, USA

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Reviewed: Feb. 4, 2006

I am not a huge cheesecake fan myself but I have made this recipe for friends, family, and co-workers and they all LOVE it!!

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lak

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Reviewed: Jan. 23, 2006

This is the most awesome cheesecake ever. I made one for the girls at work - with cherries on top - everyone wanted the recipe - awesome, awesome!!

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Babs

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Reviewed: Jan. 14, 2006

I absolutely love this recipe. I have made it twice and the second time was a charm! I took some advice and used 1T of lemon juice and 1/2t vanilla extract and the taste was outstanding. I also used the hot water bath and baked it at 10 min. 400 degrees,and 3 hours at 200 degrees. I left it in the oven for 1 hour, room temp for 3 hours and in the fridge until the next day. Thank you for the best cheesecake recipe!

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WILDBEAN

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Reviewed: Jan. 11, 2006

Definitely not the best I've had. I wish I'd listened to the others about reducing the sugar. I did, however, bake it for 3 hours instead of one. It still came out a little softer than I prefer. I think I'll stick with my grandmother's tried and true recipe. Thanks though...

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MelissaSmith

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 5, 2006

This is a very good recipe. I did lessen the sugar to 1 1/4 c. When I make my crust, I always sprinkle a bit of cinnamon in the mix, just to add a bit of flavor(less than 1/4 tsp.) I did bake it on 200 (no pre-heat) for 3 hours in a water bath, then I opened my oven and let it cool over night. In the AM I put it in the fridge. I also made homemade cream cheese frosting and frosted the top. This was by far the prettiest cheese cake I have ever made. It is a bit rich, so portions were smaller. BTW, I read in a review that you can't give a recipe 5 stars if you have to change it. Well, I was brought up that a recipe is just a guide line. You bend it and tweak it to you and your families personal taste. If you have good guide lines in a recipe and your dish comes out wonderful, then you have found a winner!! When looking at this recipe I read every ones reviews and wrote them down on the copy I printed. So,I give this recipe and all who reviewed it 5 STARS.

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P. Matos

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Reviewed: Jan. 3, 2006

What a fabulous recipe. I got rave reviews for it over New Years. I cooked at 200 for 2 1/2 hours -- was fabulous. Keep the recipe as given -- it works Thank You

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Elisa

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Reviewed: Jan. 2, 2006

This was my first effort at a cheese cake. My boyfriend requested an oreo cookie version and so I attepted to comply. I served exactly as sugested but with a cookie base.I also added gound cookies and cookie chunks mixed into the batter. He loved it and said it was without a doubt the best cheesecake he had ever eaten, but I felt the creamcheese flavor was too strong. I might as well have bitten into a plain block of creamcheese. I tink it needs more flavor to acomodate the dulling effect of the creamcheese. I did not have seconds.

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love2bake

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 1, 2006

This was my very first attempt in making a cheesecake from scratch. I made one for Thanksgiving, came out perfect. Made it again for Christmas, again, perfect, oh so yummy! ( I made sure cream cheese was really soft, and eggs were at room temperature). Based on reading reviews, did not beat hard! Used 1/4 cup sugar for crust, and 1 1/2 cups sugar for filling. Heavenly!!

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Lorraine

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Reviewed: Dec. 31, 2005

Excellent recipe. Creamy texture and super easy to prepare. The BEST!!!

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Jaynie G.

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Reviewed: Dec. 30, 2005

I made this recipe for a family Christmas gathering this year. I followed other posters advice and cooked at 400 for 10 min. and then 200 for 3 hours. Then turned off the oven and cracked the door open for 1 hr. It came out perfect. Beautiful and no cracks. I cooked mine in a 9" springform pan. I also used vanilla wafers instead of graham crumbs and decreased the sugar in the crumbs to a couple of tablespoons since they are already sweet. Served with cherry pie topping. Unfortunatly I never got to try it myself as my son came down with the flu and I stayed home with him while the rest of the family went. I did however recieve many phone calls raving about this cheesecake, some saying it was the best they ever had. As soon as I get my springform pan bottom back (my husband forgot it) I will make another just for us.

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jenni

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Copperopolis, California, USA

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Reviewed: Dec. 27, 2005

The crust was great but the filling was way too thin. I think the filling recipe needs to be doubled.

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AspenGlade

Cooking Level: Beginning

Home Town: Muleshoe, Texas, USA

Living In: Perryton, Texas, USA

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Reviewed: Dec. 26, 2005

No way, I use a recipe I got back in 1960, and it certainly is a less expensive recipe.Besides, it tastes just like New York style cheese cake.

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LILY1

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Reviewed: Dec. 25, 2005

I made this cheesecake for Christmas Eve and read the reviews first before baking it and I followed what pretty much everyone else said about cooking it at 400 for 10 minutes then at 200 for 3 hours. Well it came out absolutely perfect. I also took the advice of some and reduced the sugar just a little in the cheesecake batter. I only used 1&1/2 cups instead of 1&3/4 cups and it was just right. Everyone loved it and asked where I got the recipe. I kept the cheesecake plain and brought with it a variety of toppings (fresh strawberries, blueberries, raspberries, strawberry sauce, chocolate sauce, and whipped cream) and let everyone decide for themselves how they wanted to top their own piece. It was a big hit and I will definitely be making this cheesecake again!

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