Reviewed: Aug. 17, 2009

This was my first time making cherry cheesecake and it came out great. I was really pleased with this recipe. I will be making it again.

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Michelle

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Reviewed: Mar. 8, 2009

I doubled this but found that it took even more time to cook into the centre. It was an easy recipe but I was looking for more of a dry and crumbled cake. This cake is good if you are looking for soft and velvety.

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Krista

Cooking Level: Intermediate

Home Town: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Feb. 17, 2009

I made this a while back for my hospitality baking exam, everyone loved it, my teacher even asked for the recipe...he loved it!! its def a 5 star recipe!!

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steenwyk

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Reviewed: Sep. 17, 2008

This is an amazing tasting and amazingly easy recipe. The only problem I had is that when I doubled the filling (trust me, you'll want to) the middle didn't cook enough. I left it in there for an HOUR, trying to get the centre cooked. It's still tasty (especially with my "homemade" fruit topping) but the edges are a little dried out. I need to play with the time & temp to get it just right.

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AIMEE82

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Reviewed: Apr. 15, 2008

My first ever baked cheesecake. I was actually paid for this so I was REALLY hoping it'd turn out perfectly - and it did! I obviously haven't tasted it but it looks awesome! I would recommend doubling or tripling the filling for a thicker cake. Even doubled, this recipe only half-filled my 10" springform pan. I'll probably x4 it next time I use this pan!

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Ashley8150

Cooking Level: Intermediate

Living In: Marathon, Ontario, Canada

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Reviewed: Mar. 13, 2008

This was a delicious and easy to make basic cherry cheesecake that could easily be adapted in all kinds of ways. Next time I might make 1 1/2 or 2 times the amount of the cheesecake (filling) part.

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