Reviewed: Oct. 29, 2009

I have been making this for years. I do not add the sour cream and cherries though. For the holidays, I make white chocolate rose leaves; just melt white chocolate and spread onto clean real rose leaves, place in the refrigerator for 10- 15 minutes and peal leaves off, place on top of cheesecake. I also make miniature cheesecakes via the miniature cheesecake pan. The small ones are great for parties.

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EDDIEGIRL

Cooking Level: Expert

Home Town: Pearsall, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 25, 2009

This was my first selfmade New York Style Cheesecake ever. It was certainly good but not perfect. I think 4 eggs are too much. The filling had a slightly crumbly mouthfeel altough it looked super-creamy.

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Katrinchen

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Reviewed: Jul. 8, 2009

My son loved it. He says it was better than the no bake cheesecake that we usually make. I am going to have to agree with him. The best recipe ever.

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tdanough

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Reviewed: May 22, 2009

This was good. I want to mention that if your gunna use a pre-made keebler crust, you should cut the cooking time down to about 30-35 minutes. And if using premade crusts, this recipe is enough to make 2 cheesecakes! The first time I made this my cake burned because I baked it for the rec. 55 minutes = ( . Now I know it says to cookit that long because the original size of the cake is alot thicker than if you use a premade crust; hence what I said about this making 2 cakes.

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SHELLBELL

Cooking Level: Intermediate

Home Town: Libby, Montana, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 7, 2009

Perfect. I don't even like cheesecake and this was good! My husband asked me to make a raspberry swirl cheesecake for him, so I simply swirled in some raspberry pie filling. Delicious.

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Mrs. Hogan

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

Living In: Willis, Texas, USA

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Reviewed: Dec. 1, 2007

I loved this cheesecake! I'm a fan of firmer cheesecakes and this one was fabulous. For me, the lemon did not over power the recipe, but I did forget to have my sour cream room temp, so it didn't brown at all, and it cracked later in the fridge. I have two tips to avoid cracking in cheesecakes. One is to not over beat your cream cheese. The other is to bake your cheesecake until almost all the jiggle in the middle is gone, then turn off your oven and leave it in there with the door slightly open. The gradual cool down helps to prevent cracking verses immediately putting it into the fridge.

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Hillery

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Nov. 15, 2007

was tried today mmmmmmmmmm great

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dolphinju

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2007

TRULY A GREAT RECIPE! (NEW YORK STYLE) I ADDED OREOS, CHOPPED NUTS AND BROWN SUGAR TO GRAHM CRACKERS.I BAKED THE CRUST FOR 7 MIN IN A 350 OVEN FIRST. I REDUCED BAKING TIME 5 MIN. I ADDED VANILLA AND 3 TBLS SUGAR TO SOUR 16 OZ OF SOUR CREAM FOR TOPPING. ALSO, I ADDED FRESH BLUEBERRIES,STRAWBERRIES AND DRIZZLED CHOCOLATE ON TOP. MMMMMMM SO CREAMY AND BEAUTIFUL.

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GNINE7169

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Nov. 21, 2006

first one I ever made and it was delicious. My friend told me about this recipe and I am glad she did. This is deffinately a keeper!!!

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D_GOODEN

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Reviewed: Oct. 10, 2006

I've use this recipe for YEARS. Everyone loves it. I love the sour cream on top and no fruit. Perfect on its own.

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Rosie

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Reviewed: Nov. 24, 2005

I made my very first REAL Cheesecake lastnight for today (thanksgiving). This recipe turned out wonderfully! My family was thrilled and i was very satisfied! I used the New York style version, and thats a REAL cheese cake, Thick and cramy, without being overly sweet... It was GREAT! Even my toughest critic (my 15 month old girl) LOVED it :)

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Samantha

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Reviewed: Nov. 23, 2005

I've finally found a cheesecake recipe I like! This recipe lives up to it's name of "Creamy". It was both easy to make and delicious, one of the rare times that I haven't had to throw out an uneaten portion. I'm definitely going to be making this cheesecake again!

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CarrieAnn

Cooking Level: Expert

Living In: Saint Petersburg, Florida, USA

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Reviewed: Nov. 22, 2005

No one liked it. Most of it was thrown away. I think the lemon overpowered it. I would try the New York style instead.

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RAINYDAYWOMAN

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Reviewed: Nov. 5, 2005

tried five times so far this recipe, loved it all the time. the last i made alteration, instead of full-fat cream cheese, i used light cream cheese. Even with halved fat, it still turned beautifully!. I put halved strawberry and mandarin oranges(both dried first on tissue paper to remove excess liquid), after the bake was over, then glaced it with colorless jelly (instead of gelatin, i used jelly made from seaweed. i package/envelope with a cup of water, boiled). It looked (and tasted) like cheesecake i bought at hotels only this time the cost is a fift :).

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naila

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Reviewed: Dec. 24, 2004

I would definitely recommend this recipe. It was a very good cheesecake. Instead of the springform pan I used Keebler graham cracker crusts and the recipe yielded 2 cheesecakes. I split the cup of sour cream between the two.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 24, 2004

I did half lemon juice and half vanilla in the New York Style version of this recipe. I also added 1 Tbs sugar. I made 18 of these for our wedding cakes! Delicious and BEAUTIFUL.

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LYNNERIE

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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Reviewed: Jan. 17, 2004

This recipe was GOOD--but not perfect. We tried it without the sour cream on top; very smooth and Dad said it was a 9 out of 10. Would make it again, but with a topping--raspberry would be good, coffee grounds add good texture and subtle flavor!

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ALABERIDAN

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Reviewed: Dec. 24, 2003

I made the NY version this cheesecake for Thanksgiving and everyone loved it--so much so that now I have to make TWO for Christmas!! I mixed a little chocolate syrup & coffee syrup into some of the batter and swirled it thru the rest in the pan--awesome, easy Cappuccino Cheesecake!

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LMINKER

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Reviewed: Nov. 17, 2003

Delicious and creamy. I made a vanilla version - used 1 tsp vanilla and left out the lemon. Used a chocolate crumb crust. Also, did not have any sour cream and used vanilla yogurt - it actually was good! although I would use sour cream if I had it. I would make it again...hey, this is the lemon cheesecake I always make and I didn't recognize it! It's good.

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Creamy Baked Cheesecake

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