Reviewed: Dec. 12, 2005

This was delicious and looked like a professionally-made cheesecake. I followed the recipe as written and was impressed by how simple it was (this was only my 2nd time making a cheesecake.) The vanilla added a nice taste without being overpowering or cloyingly sweet. I will definitely be making this one again!

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NANANELIZ

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Reviewed: Nov. 24, 2005

Easy to make , it was a HIT!!! thank you!

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NDFLYER

Cooking Level: Intermediate

Home Town: Chapala, Jalisco, Mexico

Living In: Davenport, Iowa, USA

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Reviewed: Aug. 12, 2005

This is the easiest and the best cheesecake I have ever made. I also lower the fat content even more by using reduced fat cream cheese and a low fat egg product. It still turned out so delicious! You can sweeten it up even more by adding fruit to the top!

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JENNYBWITH3

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Reviewed: Jul. 24, 2005

This is my first time making a cheesecake and turned out really good. I followed the recipe and the tips to the t. Except I used a nilla wafer instead bec thats what I had on hand. I guess I wasnt able to insulate the pan from water in the waterbath because my crust was a little soggy in some parts but the cheese part was fantastic. I will be using this recipe and passing it on. Thanks, Donna, whoever you are :)

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Fatima

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Reviewed: Jul. 23, 2005

This is a great and easy to make cheesecake. At first I also thought that there was not enough butter for the crust, but I hesitated to add more and add more fat. So I put the mixture in the fridge for ten minutes to chill, and then I was able to press down the crust beautifully and it worked great. Overall very good. I found the texture a little soft, even after a full day of chilling, but overall it is excellent!

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RPOVARCHUK

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Reviewed: Jul. 21, 2005

This recipe is the perfect combination of simplicity, richness, and creaminess! The cheesecake was smooth as silk and was utterly divine. The only change I made was to add some grated lemon and lime zest for a little flavor. It is a heavier cheesecake and should be served in small slices, or it is just too much. But that's the way we like it here! This is a good base for other flavored cheesecakes, and is thick enough to swirl in other ingredients. Thanks for sharing the recipe!

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DIVIANA

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Tracy, California, USA

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Reviewed: Jul. 13, 2005

I felt the crust on this was to thick and next time I will use less crumbs. Taste was alright plain but was wonderful with a topping. Texture was perfect and the helpful hints are a must to read. Will make this again but will add lemon juice and zest to give it a little more life.

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SAINTWIC

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

Living In: Orange, Texas, USA

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Reviewed: Jul. 13, 2005

This recipe is so easy to make and tastes great! I made it without the cracker crumbs on top and served it with a strawberry sauce. It was a hit!

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PJHE

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Reviewed: Jul. 7, 2005

I made this for my grandson's 14th birthday. He is, by far, the pickest ever and he loved it. The whole cake was gone by the day after. I decerated it with fresh strawberries slicd in half.

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BEVKITCHEN

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Reviewed: Jul. 3, 2005

This recipe was great! It was very easy to make. I used ready made graham cracker crusts and got 2 out of 1 recipe. It's definitely one to bring with you to a lunch or dinner party or wherever. A little goes a long way!

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LAMB8167

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Reviewed: Jun. 21, 2005

I would of given it a 5, but I never made a homeade cheesecake before,and I still have SO MUCH to learn. It tasted "heavy" and like there was too much cream cheese. I even added some lemon juice to it. Not bad for a first-timer, def. will try again!

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RAYBOLTON

Cooking Level: Expert

Home Town: Elbing, Kansas, USA

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Reviewed: May 7, 2005

Made 2 of them. Don't have a springform pan so I bought 2 premade gram cracker crusts. We tried one while it was still warm and said "ehh it's ok..." The taste was alright, but the texture was strangle. Very "eggy". Stuck them in the fridge and let them chill for the day. They are 100x better. A really good cheesecake recipe.

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Wayne12182

Cooking Level: Beginning

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Reviewed: Apr. 11, 2005

I was somewhat hesitant using condensed milk in cheesecake but after making it my worries disappeared immediately! It was yummy in my tummy. The how-to-bake-a-cheesecake advices helped tremendously.

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LILSMURFETTE

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Reviewed: Mar. 26, 2005

Delicious cheesecake. Not too hard to make either! Though I did find that I needed more than 1 1/2 tablespoons of butter for the crust. I baked mine with a panful of water in the oven and it didn't get cracks in the top. Also, I let it sit in the oven to cool for 1 hr then refrigerated it overnight. It came out great.

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MzKitty

Cooking Level: Intermediate

Home Town: Dover, Minnesota, USA

Living In: Eyota, Minnesota, USA

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Reviewed: Mar. 2, 2005

I just bought a graham cracker crust from the grocery store and followed steps 3 and 4. I used reduced fat cream cheese and fat free sour cream. It came out delicious. This is the easiest recipe and very, very tasty.

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SNFRAZIER

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Reviewed: Oct. 1, 2004

My husband loves cheesecake and I wanted to make him one without resorting to a Jello NoBake--this was the first recipe I came across when I searched the site and it turned out beautifully! I think it's a great recipe for novice bakers. Very smooth and creamy and the graham cracker crumbs baked on top added great flavor.

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LINDSAYB26

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Reviewed: Sep. 21, 2004

This was my first attempt at a baked cheesecake that turned out well, and it was for a big event at work. It went over so well I've had people ask for the recipe. It's incredible, simple but extremely good. I would recommend people read the cheesecake tips at the bottom of the recipe. I learned I was doing it all wrong, and that the assumptions I was making that you treat it like any other cake or baked good were what was wrecking my past attempts. I will be making this one regularly and I wanted to thank the author for sharing this.

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NIGHTCHYLDE

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Reviewed: Oct. 9, 2001

Loved this recipe-took it to my parent's for my Dad's birthday-everyone loved it! To the crust I added more butter and also 1/4C of sugar. Thanks a bunch!

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dwcooks

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

Living In: Pawcatuck, Connecticut, USA

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Reviewed: Jul. 10, 2000

Very good, Easy to make, the crust was a little dry but I will definatly make it again

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cooking in cow town

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Vacaville, California, USA

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Reviewed: Jul. 2, 2000

Will be trying it soon, but the directions sound easy as does the preperation time and the baking time. A great cheesecake to make one day for serving the next day.

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WINDYLADY2

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Donna's Famous Cheesecake

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