Reviewed: Oct. 1, 2009

I chose this cheesecake recipe because it only calls for 3 pkgs. cream cheese, which I preferred over some of the other recipes that called for 4 or 5! pkgs. I wanted a classic cheesecake, and this fits the bill. Texture is very creamy. I did use another recipe for the crust (1 1/2 C graham cracker crumbs, 1/3 C melted butter, 1/4 C sugar - bake for 10 minutes). I've made other cheesecakes in the past, and have had problems with cracking or sinking in the middle. This one looks perfect, due to the water bath. I did have trouble with water leaking into the springform pan (I ended up making the crust twice because the first one was ruined), but will experiment a bit more with the technique to get it just right. I read online to use a plastic turkey oven bag instead of the foil. No leaks! I served the cheesecake with a seedless raspberry sauce I made from frozen berries and sugar. This made an excellent birthday cake for my BF.

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Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 22, 2009

I have made cheesecakes for years, and this was a good one, easy and quick to make. It is also probably the prettiest one I have ever made, the top was perfectly smooth no cracks (have done them in water baths before none ever came out this good). My only regret is that Jumbo Eggs were on sale for the week, purchased before I decided to make this cake and I believe that 4 of those eggs were a bit overpowering. Other than that, the family seemed to really like it.

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Reviewed: Dec. 17, 2008

This was my first from scratch baked cheesecake. It was awesome. I did not use the crust I used a traditional crust but otherwise followed the directions to the letter and it came out perfect. This has become a new favorite.

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BigMa

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

This was an awesome cheesecake. It was my first time to bake a cheesecake and it came out BETTER than any I'd ever had! The only alteration I made was to add 1 1/2 teaspoons of almond extract and baked only 60 minutes. I got fresh pitted cherries and soaked them in sugar overnight in the fridge and used them as a topper on the cake. AWESOME! I chilled it overnight before serving. Nice dense, creamy cake!

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samantha

Cooking Level: Expert

Living In: Brandon, Mississippi, USA

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Reviewed: Sep. 22, 2007

This is the best tasting cheesecake. I added two tablespoons of Grand Marnier and grated some orange zest on the top. Also a sprinkle of allspice..

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Susie Q

Cooking Level: Expert

Home Town: Maple Ridge, British Columbia, Canada

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Reviewed: Mar. 10, 2005

So easy and ohhhhh so good.

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TINYTITUS

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Reviewed: Aug. 30, 2003

Excellent creamy cheesecake recipe! I added a blueberry topping to the last one I made with fresh blueberries and it was outstanding!

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ANNETTEO1964

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Reviewed: Nov. 27, 2001

I made two cheesecakes, one using Pam's crust recipe and the second using the traditional graham cracker crust recipe (Crumbs, sugar, melted butter). The cheesecake that had the traditional graham cracker crust recipe was the best. (Sorry Pam, I did not care for your crust).The cheesecake filling itself was awesome, it was very tastey. Very easy to make. I give this a thumbs up (except for the crust)

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