Reviewed: Sep. 5, 2008

This recipe was so easy and delicious!

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Reviewed: Aug. 26, 2008

Love this recipe! Turned out great. I only had 3/4 cup of sour cream so I subbed in some vanilla yogurt to make up the difference and it was fantastic! I topped it with a homemade blueberry sauce and it was half gone before it even cooled! Will be using this as my staple cheesecake recipe.

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Tammy476

Cooking Level: Expert

Reviewed: Aug. 19, 2008

Used 8oz ricotta/ 8oz cream cheese, and almond extract... such a light and delicious cheesecake! Also used the Never Fail Pie Crust II from this site, halved, and added 1/3 cup cocoa powder. SO EASY AND YUMMY! It took about 30 minutes total to prep both crust and pie. Only gave it 4 stars because it's not the thicker, heavy, traditional NY cheesecake you might want - but I think I like this fluffy style better!

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FSQUEEN

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

Reviewed: Aug. 6, 2008

I've been meaning to write a review for this cheesecake for a year now. I would just like to say, thanks for a flawless cheesecake. It has been my "go-to" ever since I have tasted it. Excellent by itself, or with topping. My fav is caramel.BTW, I always follow the recipe exactly. THANKS FOR THIS TREAT!!

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AliShaluvsfood

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Culleoka, Tennessee, USA

Reviewed: Aug. 4, 2008

This was my first attempt at a baked cheesecake. It was delicious! I did add 1 tablespoon of Key Lime Juice, but other than that I followed the directions exactly. MAGNIFICANT!!

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Karen

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 1, 2008

This is sooo good. I baked it at 425 for 15 minutes as suggested, then turned the oven down to 275 for another 45 minutes - perfection! I also added a tablespoon of fresh lemon juice and used graham cracker crust. Delicious plain but next time I will add a fruit topping. Really easy and very good!

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Eula

Reviewed: Jul. 3, 2008

This was great! I added a little lemon juice and extra cinnamon!

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DeeAnne Cole

Reviewed: May 12, 2008

The perfect texture and so much easier to make than conventional cheesecakes. Added a tablespoon of lemon juice (We like our cheesecake less sweet). Crushed up graham crackers and some melted butter for a crust. Baked in a 9 inch silicone pan for the time stated in a water bath. Came out perfect and creamy. Will make again!

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Isabell

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Los Angeles, California, USA

Reviewed: Apr. 8, 2008

This was one of the best cheesecakes I have eaten. I did halve the recipe and put into individual custard dishes and baked for 25 minutes. Very moist and creamy.

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Billie

Cooking Level: Expert

Living In: Jupiter, Florida, USA

Reviewed: Mar. 24, 2008

This recipe was wonderful! I made a lower calorie version of this using 1 pkg of non-fat cream cheese and 1 pkg of 1/3 fat cream cheese. Then I substituted Splenda for 1/2 of the sugar. I'll definitely make this again.

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