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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CAROL BAILEY

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Reviewed: Apr. 8, 2005

The best cheesecake I have ever eaten. Easy to make and it was my first.

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HURBANIAK

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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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BOOPA100

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Reviewed: Mar. 27, 2005

I live in an area that cheesecake is not their best known food and I grew up in Baltimore/D.C. where foods like cheesecake was always delicious! Thanks for this recipe, it brings back a piece of home :) Cathy

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MYHUNNEY

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Reviewed: Mar. 27, 2005

I love this cheesecake. Have made it several times with great success. However, I just purchased a new springform pan (non-stick and dark). I made this recipe again and it got totally messed up. It ended up with a huge crack in the center and it got all puffy and then deflated. Can anyone help me with this? I am assuming maybe the dark finish of the springform pan messed with the cooking time. I had been following the 3 hour 10 minute rule at 200 and then letting it sit in the oven for 1 hour. Anyone have any thoughts on this?

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FES1909

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Reviewed: Mar. 19, 2005

I followed most suggestions, and it came out wonderful...my friends are begging me to make it again!

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RAM7513

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Reviewed: Mar. 15, 2005

This is great, I make this all the time, only I use Splenda instead of white sugar. It still comes out wonderful.

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CAREN

Cooking Level: Intermediate

Living In: Lewisville, Texas, USA

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Reviewed: Mar. 11, 2005

Followed Heislord instructions on 10-2-01, It was wonderful. The longer it sets the better it is.

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KARENINA2

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Reviewed: Feb. 20, 2005

Well, I followed the recipe and used the slow cooking method as suggested...came out runny/undercooked...I gave this three stars because, after finding numerous recipes that were identical to this one, the poster wasn't specific as to HOW to COMBINE the ingredients and the cooking temperature and time were off... I am hopeful though because...a) it does have great potential...(the filling tastes incredible)...and b)the other recipes used higher heat to start for 10 minutes and c) were much more specific as to how to combine the ingredients which, as I've found out, is crucial...so, we'll see what happens! In short, this recipe needed to be more specific...

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tenacean

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Reviewed: Feb. 14, 2005

Excellent! I didn't catch in the previous reviews the trick about the long baking at low temp, I just did as per the recipe, so it came out a bit runny, but still extremely good. Will try again and am confident with the additional baking time it will be perfect!

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Jan. 24, 2005

We've made this one three times. RITZ quality. This is the standard by which all cheesecakes should be judged. Very heavy and firm, but retains just enough creaminess. You can turn this cake upsidedown in the palm of your hand without breaking it. Great with mini-tollhouse chocolate chips stirred in. We used the waterbath. Good no-crack recipe.

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I8BUGS

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Reviewed: Jan. 17, 2005

I am not kidding when I say that everyone that tried this cheesecake said it was the best cheesecake they have ever had, including myself. It turned out perfect and was delicious. I cooked it at 400 degrees for 10 minutes and then turned downt he oven to 200 for another 3 hours. I put directly in the fridge from the oven and I still had no cracks. I advise refrigerating for at least 24 hours before serving.

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Brooke

Home Town: Omaha, Nebraska, USA

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Reviewed: Jan. 5, 2005

This cheesecake recipe is fantastic! I baked at 400 degrees for 10 minutes, followed by 3 hours at 200 degrees (I read the reviews before I baked it). There were no cracks on the top of the cheesecake. The cheesecake has a delicious flavor and a light and fluffy texture. My family loves it! This is, by far, the best cheesecake recipe--the search for a perfect recipe is over!

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CASSIE111

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Reviewed: Dec. 27, 2004

#1 Cheesecake ever if you cook at 200 degrees for 3 hrs. 10 minutes then turn oven off but leave cake in oven with door partially open for an hour. Chill and eat the next day. I did not do a water bath and I had NO CRACKS. I topped with the following: I brought 10 oz frozen strawberries with 1/2 cup sugar and 2 - 3tbsp. of cornstarch to a boil until sugar disolves and sauce thickens. Be careful addicting!!!

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JENN_77

Cooking Level: Expert

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Reviewed: Dec. 23, 2004

I made this for all of my friends for christmas gifts! The best cheesecake recipe I have found so far!! I did however change the grahm crackers to vanilla wafers & used brown sugar instead of regular sugar in the crust(i like the taste better). I thought it would take alot longer to make it but it was actually very simple. A++++++

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MYCATSROCK

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Reviewed: Dec. 21, 2004

THIS IS A GREAT RECIPE.BUT DID FOLLOW ADVICE ON BAKING.DIDNT USE WATER BATH.DIDNT PREHEAT OVEN.COOKED AT 200* FOR 3 HOURS AND 10 MINUTES.TURN OFF OVEN,PROP DOOR,LEAVE IN FOR ANOTHER HOUR,LET COOL ON COUNTER UNTIL COOLED THEN PUT IN FRIDGE FOR 24 HOURS BEFORE REMOVING FROM PAN.I ALSO REDUCED SUGAR TO 1/4 C IN CRUST. AND I DID ADD 1 1/2 TSP OF VANILLA TO THE BATTER. INGREDIENTS WERE AT ROOM TEMP. AND MAKE SURE MIXTURE IS SILKY SMOOTH! VERY IMPORTANT FOR A CREAMY RATHER THAN GRAINY PIE.SO MIX,MIX, MIX. I LOVE THIS RECIPE!!!!!!!!

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MICHELE72653

Cooking Level: Intermediate

Home Town: Bedford, Texas, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Dec. 14, 2004

This is the best cheesecake I have ever made. It is perfect in taste and texture. I took this to our church Christmas dinner and not one piece was leftover, with rave reviews. If you want a thick rich cheesecake, this is the recipe. Thanks Muffy!

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LUVTOCOOK7

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Reviewed: Dec. 14, 2004

This is an awesome recipe that you can vary in tons of different ways. It works much better if you bake at 450 for 15 minutes and then turn down to 300 for another 1 1/2 -2 hours or until center is set.

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MONLYNNAM

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Reviewed: Nov. 26, 2004

OH MY GOODNESS!!!! This cheesecake was incredibly delicious. This was only my second time making a cheesecake and I didn't change a thing to the recipe. Luckily however, I read the reviews of others because my cheesecake wasn't even close to being cooked after just an hour. I cooked it in a water bath for 3 hours and it came out PERFECT. Not a single crack anywhere. I don't think I will ever make another cheesecake recipe. Everyone raved about this. It looked and tasted heavenly. My only regret is making it for Thanksgiving...because it's gone.

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YELLIE73

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Reviewed: Nov. 24, 2004

This is such a wonderful recipe. I will never make another cheesecake again. My family loves this and asks for me to make it at all holidays and special occasions

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