Reviewed: Apr. 23, 2012

LOVED this recipe. Never made a cheese cake in my life and can't find a good NY Cheese cake anywhere where I live. Pretty easy to make and so delicious. One thing I added in some lemon rind for a bit more of a lemon flavour, topped it with a strawberry coulis and grated choc... everyone loved it. One thing is that it took more that 1hr 10mins to cook.... took almost 2 hours until the giggling stopped. (hence the 4 stars) but still tasted great and didn't crack. will def make again.

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Reviewer:

designerbaker

Reviewed: Apr. 22, 2012

This is the best cheesecake! It's the exact recipe my Mom has been making for over 20 yrs. I've never made the NY version, but will give it a try.

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Reviewer:

ShannonM

Reviewed: Feb. 9, 2012

I'm still waiting to take a full bite, but as I was putting it in the fridge I snagged it with my finger and the little piece i got tasted awesome! This is my very first attempt at making cheesecake and I'm so excited that it came out so pretty! I always ready everyone's reviews before I make something on here so I can get advice on how to make it easier or better. I did the NY style version Except I traded 1 tbsp vanilla for the lemon juice and I left it at 3 eggs. Someone said the texture was off with 4 eggs. I'm not a fan of lemon so I went with a lot of the reviews that suggested vanilla. I also read one that said be careful to not over beat your eggs so that your cake won't crack. I only did it till everything look mixed and stopped quickly when it did. Another thing I read to keep your cake from cracking was to keep in in the oven after the time is up, but turn the oven off and crack the door so that it would gradually cool. I left it there for about 45 minutes and then put it in the fridge. I did have a lot of condensation so I took it out after a while and dabbed it with a paper towel. So far no cracks and it looks fabulous for my first try at cheesecake.

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Reviewer:

Kcrawford13

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

Living In: Thornton, Colorado, USA

Reviewed: Jan. 17, 2012

awesome!!

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Reviewer:

tigress

Reviewed: Nov. 25, 2011

Not our type of cheesecake. Too much like a lemon bar but spongy. Not exactly creamy either. We will not make this recipe again.

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: May 19, 2011

Awesome recipe. I added a few raspberries to the filling to give it an extra red visual blend as well as more raspberry taste. Came out very well!

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Reviewer:

teleskier_ute

Reviewed: Apr. 30, 2011

Very nice cheesecake, it was light and creamy, but not to fluffy. You knew it was a cheesecake-but not quite as dense as a New York style. We preferred vanilla over lemon. I scraped the seeds from one smallish vanilla bean and added about 2 teaspoons vanilla to my "batter". For the topping I used whole fat greek yogert with vanilla and about 2 tablespoons agave nectar. The cake didn't crack and looked beautiful! BTW ,I have an 8-inch springform pan and my cake took about 65 minutes to set at 300 degrees. We topped our cheesecake with strawberries in sauce.

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Reviewer:

Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Apr. 11, 2010

This was my first homemade cheese cake. I don't like sour cream, so I didn't use any. I didn't have any pie pans so I used an old handleless pan. I added some vanilla extract. It rised all the way to the top of the pan. I didn't use a water bath and it didn't crack or spill over. I think it was beginners luck because it is deeelicious!!! I will be making it again but with chocolate next time. I recommend this recipe to anyone who like me can't even cook.

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Reviewer:

davetier

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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Reviewer:

EDDIEGIRL

Cooking Level: Expert

Home Town: Pearsall, Texas, USA

Living In: San Antonio, Texas, USA

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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9 users found this review helpful