The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 30, 2005
I made this for Thanksgiving and was offered money to make more!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 27, 2005
I'm wondering if the temperature on this recipe is incorrect. Tried recipe twice; both times resulted in uncooked cheesecake. Should the temp have been reduced to 300 instead of 200 degrees F?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 22, 2005
I've cut back on the sugar to 1 1/4 cup in the batter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 19, 2005
This cheesecake is GREAT!! I made a 3 berry sauce to go with it, but we actually liked it better just plain. I'm only giving it 4 stars because I did have to bake it for 3 hours, like the others have said.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 13, 2005
This recipe is awesome! Everyone loved it and it looked like it came out looking like it came from a bakery! I did have to bake it twice as long as suggested.
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SRP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 21, 2005
This is an old, tried and true NY cheesecake recipe and is absolutely the BEST (and I've tried lots of them). I make mine with a few slight variations (I use a little less sugar and add lemon and orange zest). While I have no objection to people making changes to a recipe to suit one's own taste, I am always astounded when people rate a recipe with an average or poor rating, then go on to describe how they've COMPLETELY changed the original recipe. Apparently these people don't realize that, when they rate a recipe based on their own concoction that has little resemblance to the original recipe, they are SKEWING a recipe's rating, and possibly altering other readers' opinions about whether to try a recipe or not. I would like to kindly suggest to persons who drastically change a recipe to refrain from rating it. What you have created is a NEW RECIPE. You should post it and rate it elsewhere on this website as such!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 20, 2005
This is one of the best cheesecakes I have ever had. First time making it too! I added 1/4 tsp lemon juice, and 1/4 tsp of vanilla. Cooked at 400* for 10 minutes then 200* for 3 hours. Let it sit in the oven for 1-2 hours. Then let it cool on the counter for another 1-2 hours. It turned out perfect-no cracks!! The only thing I would change is maybe a little less sugar next time. It is just a touch sweet.. but still VERY GOOD! Thanks for this recipe!! So very generous to share with everyone!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 17, 2005
Super delicious! My husband is a HUGE cheesecake fan and he just could not stop raving about this cheesecake. I, on the other hand, am not a big cheesecake fan, but I could not stop myself from stealing bites from his plate. I did not have time to make a fruit topping, so I just used a canned topping, which still worked out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 14, 2005
So, I didn't read the reviews before attempting this cheesecake. 1. The crust needs more butter or less grahams. 2. I had about 3/4 cup of batter left over and I used a 10 inch pan, Filled to the brim! 3. It didn't set up. I baked it at 400 for 10 minutes then a 200 for 1 1/2 hours. I loved the texture (of the outside, not the middle). I'm going to have to fiddle with it to make it right!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 12, 2005
Great cheesecake. Ive had better but will make again! I made an oreo crust using 24 finely crushed oreo cookies and about 3 1/2 T of butter pressed into a 9" pan. I then put the crust in the freezer until I was ready for it. The 9" pan was all I had, but I would reccomend using 10" bc the cheesecake was so thick. Start with all ingredients at room temp. Before I started, to avoid overmixing, I blended the sugar well with the flour to avoid lumps. I used 3T flour instead of the 2T in the recipe for a more cake-like texture. I also lightly whisked the eggs and yolks with the whipping cream and set aside. I creamed the cheese until smooth with my Kitchen Aid. Then added the flour/sugar mixture in two parts blending only until smooth. Then added the egg/cream mixture in two parts blending till smooth. I added the 2t vanilla last and blended it in producing a thin, glossy batter. I then gently folded in 15 oreo cookies that I had quartered ahead of time. They all floated to the top and made the top of the cake really nice. I baked it for 3 hours at 200 degrees. Remember to carefully slide a knife btwn the cake and the pan to avoid the pan pulling the cake apart which will result in cracks. I let the cake cool in the oven with the door cracked for about 1 1/2 hours. When I removed the cake, it was still pretty warm. I refrigerated over night. This is important! It tasted great (after refrigeration) and the consistancy was...very dense and heavy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 1, 2005
THE cheesecake recipe you ought to have in your recipe box.
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 26, 2005
I have stuck gold in my search for the perfect cheesecake. After reading ppl's suggestions, I baked it at 400 for 10 min, then 200 for 3 hours, then turned oven off and let it sit in there for 1 hour. People were raving about how rich and smooth and savory it was. Also added vanilla to it, and used an oreo cookie crust and dusted the top with cocoa powder. Thank you for this fabulous dessert!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 18, 2005
The BEST a true New York style cheesecake! All who have tasted it say it is the best they've had. Many people ask to buy this cake from me. I have made this cake many times and have used some revisions in the reviews. Make sure all ingredients are at room temp. before starting. I bake my crust at 325F for 10 min. and let it cool on a wire rack while mixing batter ingredients(use 1/2 stick of butter,crust will hold up better) Completely blend cream cheese. I also add 1 tsp. vanilla. I blend one ingredient at a time with a SLOW beater, don't over blend. Over beating will cause air bubbles on the top of cake. Absolutely use hot water bath (prevents cracking and drying out, boil water before then add to a sheet cake pan, or roasting pan and put on the bottom rack of oven before putting in the cake). Bake 3 hrs. 10 min. at 200F( Lower temp. will keep the cake from browning and drying out on the edges), Crack oven door and cool for at least 2-3 hrs in the oven if you don't want any cracks (should be room temp.)Important tip: Chill the cake in the refrigerator at least 48-72 hrs. before cutting and serving it. Like fine wine, it needs aging. I have even froze left overs for a month and it is still incredible. I love it plain, but have fun and drizzle chocolate or caramel sauce on the top. Great with a berry topping too, but put it in a pretty bowl and serve it on the side. The top will get mushy if it's on the cake to long. Awesome recipe!!!!!! I love Allrecipes.com!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 2, 2005
The best cheesecake we've ever had! Fabulous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 1, 2005
My family said this tasted better than restaurant cheesecake :). Very creamy and dense! Also, very rich -- you won't need to eat very much to satisfy your craving for cheesecake!
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 30, 2005
I am only giving this cheesecake four stars because like everyone else who gave it 5 stars but still had to compromise the recipe, I had to make some adjustments. Baking this cake without the hot water bath would have browned the cake on top... I've done that before but the consistency of the filling was marvelous. Not so in this case and it's probably because the temp baked at 1 hour was not hot enough. I left the cake in the oven after turning it off for a couple hours and then let it chill in the fridge overnight. I also added a little vanilla to the mix, so that the flavor of the cream cheese would not completely take over. I'm a little more experienced with the graham cracker crust and advise 2 C. ground grahams, 1/2 C. sugar, and 1/2 C. butter. My cheesecake however set overnight and while thankfully it did not sink in the middle, the filling as a whole seemed rather... glossy and a little too smoothe if that's at all possible. It's just not what I expected out of a so called "supreme" recipe. The flavor is good. I made some adjustments, but overall a good framework for making good cheesecake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 25, 2005
SCRUMPTIOUS!!!!! Followed recipe exactly but varied the cooking time and temp as suggested by others. First I made the crust and baked it for 10 minutes. While it cooled, I made the filling with all my ingredients at room temperature, first beat the cheese until fluffy, then added the eggs and egg yolks one by one, mixing well after each addition. Then the sugar mixed with the flour, and finally the cream. Then poured it on my prebaked crust, placed it in a waterbath and ended up baking it at 400 for 10 minutes and then at 200 for 3 hours, then turned the oven off and cracked the door semi-open for another hour, then straight to the fridge for 24 hours, served it with butterscotch morsels sprinkled about and drizzled some butterscotch caramel over before serving. YUM!!!
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Cooking Level: Intermediate

Living In: Lima, Lima, Peru

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 12, 2005
Muffy, this is the greatest. I've now made it twice. The second time I took it to a church party for 70 people. The class leader stood up and asked "Who made that cheesecake?" There were raving reviews from all. I did bake it for 10 minutes at 450 and then dropped it down to 200 for 3 hours as others mentioned. This is the BEST
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 8, 2005
The best cheesecake I have ever eaten. Easy to make and it was my first.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 29, 2005
I made this for Easter.This is the best cheesecake recipe ever! It was so easy to make for such great results! I had no problem following the recipe. The key I've learned in the past w/ cheesecakes is to let the cream cheese, egg, & cream sit out to room temperature before working w/ it. I'm so glad I followed a prev. poster's suggestion to bake at 400 deg. for 10 min then 200 for 3 hrs. Let sit in oven w/ door cracked for another hour then refrigerate for 24 hrs. No cracks, nice & creamy. PERFECTION!! I'm making another one this week for my friends! Thank You Muffy!
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