Problems falling, just like baking any cheesecake, crack the oven and let it cool down.

I like it, but not to crazy for it!!!!

This turned out horribly, the low oven temperature probably didnt allow the egg whites to rise properly, so mine was very dense and the batter had seperated while it was sitting in a too-cool oven. Definitely increase the oven temp when baking this...

I live in Japan and patisseries make a whole amount of ` Japanese cheesecakes ` which I take pale in great comparison to the regular New York style cheesecakes you find at home. Although the Japanese patisseries make a whole bunch of delectable cakes that look amazing, they never seem to make the cheesecakes ` correctly `. Hence, I would have to give this recipe a low rating bc it is more of like a sponge - egg cake, that always sinks. If anyone wants a light dessert, a good custard will do rather than this mushy - spongey type of cheesecake.

The first time I tried this, the cake came out great. Second time, I doubled the sugar and it was even better. However, all attempts thereafter failed miserably. The cake always sank even though I did everything the same. Am I missing something? Reading other member reviews, I see that the recipe yielded different results also. Does anyone know why? Is there a fail-safe version of this recipe? TIA

For what it was supposed to be, I think it turned out good. Very thin, though, and a bit bland. I'm not sure if I'll make it again.

I tried the recipe with fat free cream cheese and skim milk, and it turned out great! I also experimented and poured the mixture into individual mini foil cups , using about a tablespoon of mixture for each cup. I baked them for about 15 minutes at 350 and about 10 minutes at 300. The recipe made about 24 cups, and they turned out great, though you may have to watch the time, since I just guessed on how long it would take. Great recipe though!

This recipe was...just good. It wasn't that "dense" sort of cheesecake... it was more light and fluffy.

This was a light spongecake w/out a lot of "cheesyness". We really enjoyed it the day we made it but it dried out overnight in the fridge (even though it was covered) & the leftovers got tossed. I drizzled it w/ caramel sauce & garnished w/ an orchid flower & a sprig of fesh mint. I'll make it again for an asian-themed dessert but next time I will make it in individual ramekins & plan on no leftovers. Thansk for the recipe!

This reminded me of a spongecake. It was good, but not something I was make everyday. It went well with the Asian dishes I made with it. It is not very sweet, and is very light and fluffy.

Did triple the recipe to use up the tub of cream cheese I had (300 gr.) Added 1 tsp. vanilla extract per receipe. One cake I did in a toaster oven, two in my large convection oven. Strangely enough, the toaster oven came out best in terms of looks. The lower cake in the convection oven got water condensation droplets falling on it, ruining its looks. Both in the large oven didn't brown as nicely and I added 10 min. each in toaster oven to get the golden coloring. They didn't dry out; I suppose due to the water bath. All had wonderful flavor and texture. I think it'll look better if I made two cakes from this triple recipe. I had to stack the slices. See my photos submitted on 3/20/07

I followed the recipe as accurately as I could, and it sank on me. Brother hated it, father consoled it, and I dumped it.

the first time i made it, it was too dense. but it tasted okay. the second time i made it, it was fluffier but kind of sticky. too much sugar? they were definitely done so it wasn't that they weren't done yet. but they still tasted fine. i will definitely try again.

FIRST TRY -- I mistakenly used Neufchatel instead of cream cheese. It turned out quite interesting...very smooth with a consistency denser than pumpkin pie but not really gelatin-like either. Not horrible but obviously not the way it was suppose to turn out. -- SECOND TRY -- I used fat free cream cheese and added 1/2 teaspoon of lemon juice. It turned out alright - a little dense but I did change the recipe. It was somewhat like a sponge cake but not quite as fluffy. -- THIRD TRY -- Third time's a charm! I used fat-free cream cheese along with fat free skim milk. Although it looked dense, it turned out soft. It was flufflier this time probably because I did a better job of combining the ingredients (making sure the yolks and sugar were light and fluffy, etc.). I didn't have parchment paper so I just used PAM and I had no problem with it sticking. With the fat-free ingredients, each serving has barely any fat and less than 100 calories!

This was delicious. I made it 3 times and it was gone within a few minutes. I am going to double the recipe next time. It was light, fluffy, and it tastes better than something that costs 1.39 at the store. I would definitely recommend it. ^_^

This was really good. I tried it with fat-free and regular cream cheese and all came out very fluffy and smooth. It looked really nice too. I also added a bit of lemon juice to the egg whites because i didn't have any cream of tartar. The slight tartness was good. The bottom of the cake will be a little wet when a toothpick is inserted even when it is fully cooked. Upon cooling it will be fine! loved it my family devoured them!

Cheesecake turns out quite good, but I thought increasing the ingredients twice would even better for thickness if you're making it in a 9' pan. Is still densed but not heavy which makes this cake taste good & craving more. I'l