Reviewed: Apr. 26, 2009

BEST-EVER recipe, & great for a beginner cheesecake baker like myself. The key is to refridge overnight...it totally ROCKS the next day!! It's so rich & creamy, just like what you'd expect from a restaurant...but a lot cheaper..thanks Donna...now I can be famous!!

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duchesssarah

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

This recipe is super easy, and comes out smooth and creamy every time. Can't say enough good things about it. I never mess with more complicated recipes anymore.

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Between_Worlds

Cooking Level: Expert

Home Town: Hiroshima, Hiroshima, Japan

Living In: Salt Lake City, Utah, USA

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Reviewed: May 27, 2008

Loved it!!!! I have made this several times. I am a big fan of cheese cake. I cover it in caramel,choclate, and peanuts. This recipie is better than my mom's, but don't tell her that...

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Jennifer

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: May 11, 2008

This was a major hit. In Romania, I haven't been able to find heavy cream or whipping cream, so it was pretty hard to find a good cheesecake recipe. But this is it. I used crushed Belgian ginger cookies for the crust. This is a very easy recipe, too. A big hit at the potluck!

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Mar. 8, 2008

Nice creamy cheesecake. Added a little bit of lemon juice.

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CharBear

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 18, 2008

Too many desserts are overly sweet, but this was just perfect. Extremely easy to make, too! The only difficulty I ran into was getting the crust to hold together. In the end, I added extra butter. Other than that, perfect! I finally found a dessert recipe that my boyfriend will eat. He even had seconds! Thanks for a great, easy recipe.

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kayess

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Reviewed: Feb. 3, 2008

This is a wonderful, very rich cheesecake recipe. Very easy too! My boyfriend loved it as is, but next time I will try adding a bit of sugar - maybe 1/4 cup - I thought it could be a tad bit sweeter.

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honeybearkitty

Cooking Level: Intermediate

Living In: Lake Jackson, Texas, USA

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Reviewed: Jan. 14, 2008

A delicious, creamy cheesecake was an instant hit with dinner guests last night. There was not a drop left. I did add 1/4 cup sugar and a little more butter to the graham crackers. This is my go to recipe from now on. Thanks Donna for sharing

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ZSANESE

Cooking Level: Intermediate

Living In: Holt, Michigan, USA

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Reviewed: Jan. 4, 2008

I served this at Christmas what a hit!! I prepared exactly as listed. Xame out perfect, not overly sweet either, I served w/cherry pie filling YUM!!

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MRSIZZO

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

Living In: Meriden, Connecticut, USA

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Reviewed: Dec. 31, 2007

For quite sometime I stopped baking cheesecake and the itch to want to bake again make me want to try this recipe and it was quite good although I forgot to sprinkle the crackers crumb on top of the cake but I did served it with strawberry pie filling and my 5 yrs old love it so much.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Dec. 26, 2007

Great!!!!!!!!!!!!

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Leah

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 5, 2007

My sister and I love cheesecake and after reading the reviews we had to try it. It's one of the best cheesecakes we've made. It was smooth and moist...we don't care for dry cheesecake! One small slice is all you need because it's very rich. This is now my standard go to cheesecake recipie that could easily be added to.

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Kissthechef

Cooking Level: Intermediate

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Reviewed: May 3, 2007

Escellent! Approved by oen of the worlds pickiest eaters when I made it for her b-day!

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turttletoy

Cooking Level: Expert

Home Town: Davis, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Mar. 21, 2007

Not a fan of the sweet condensed milk taste....I'll go back to sugar. always good to try other recipes though.

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Mar. 12, 2007

Not sweet enough for me. The texture was perfect, exactly like I like cheesecake, but I like rich sweets so if I use this recipe again I will add additional sugar. I noticed no one mentioned pan size. I used a 10-inch pan and the cheesecake was about 2 or so inches thick.

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CN29URSERY

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Reviewed: Feb. 23, 2007

I served this to about 20 of my fellow college students, and 3 told me it was the best cheesecake they'd ever eaten. I baked it for about 50 minutes in a pan of water (the cheesecake tips at the bottom are great!) and added dark cherry pie filling on the top before refrigerating for seven hours. The texture was perfect.

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S. White

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2006

excellent, this was my first cheesecake and it turned out perfect. no need for any toppings here. definitely make again.

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SNAKEBIT

Cooking Level: Intermediate

Home Town: West Haven, Connecticut, USA

Living In: Little Elm, Texas, USA

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Reviewed: Jun. 21, 2006

Excellent. Turns out great every time, the texture is perfect-nice and dense. I don't like the fluffy, light cheesecakes. I put this cheesecake in a charity auction and it was second only to a professionally done cake! I usually add a tablespoon of fresh lemon juice, too.

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Booschmoo

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Harrison, Arkansas, USA

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Reviewed: Mar. 4, 2006

crust was hard to make

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collegecook

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Feb. 15, 2006

I made this for my son's birthday & it was fabulous! I did not use a water bath but instead put a pan of hot water on the lower rack....no cracks! I micrwaved strawberry jam for a few seconds to make it saucier & drizzled the cheesecake w/ that. Will make again... maybe next time w/ some blueberries & whipped cream!

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