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Reviewed: Jun. 20, 2008

This cheesecake is awesome. I add butter to the crust instead of margarine. Gives it a richer taste.

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Sharon

	Cooking Level: Intermediate Living In: Potsdam, New York, USA
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Reviewed: Feb. 15, 2008

I followed this recipe exactly, except using a 10 inch pan instead of a 9 inch pan. The texture was great, and would have been perfect if I had baked it less time. Mine got a little dark on top and drier because of that. I wonder if this was due to all my ingredients being absolute room temperature and not the least bit cold. (?) If I make this again, I'll shorten the cook time by 10-15 minutes. The taste was good, but I like my cheesecakes with just a little more citrus flavor. This recipe was easy to follow and certainly better than most I've tried.

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quiet_place

	Cooking Level: Intermediate Home Town: Bristol, Tennessee, USA
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Reviewed: Dec. 30, 2006

THIS CHEESECAKE TURNED OUT PERFECT. I HAD TO CONVINCE EVERYONE I MADE IT MYSELF. EASY AND DELICIOUS.

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BETH


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Reviewed: May 25, 2006

I absolutely loved it and so did everyone else (10 people to be exact!) Okay so I fixed it up a little. I did not use the lemon juice instead I put in more vanilla extract, I used 4 eggs instead of 7 and cinnamon grahams instead of plain. Served with fresh strawberries on top. This recipe was the best. I was totally in! I have never tasted such a great cheesecake in my life! It is fluffy and light and tastes unbelievable. Need I say more. Don't look any farther this is the recipe for you. p.s. you should divide the recipe into 2 cakes as it is too large for one pan.

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IREALLYHATECOOKING


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Reviewed: Nov. 24, 2005

I'm giving this recipe four stars, because it's good. The directions were off a lot. First, there is way, way, way too much for a 9 inch pan. I used a 11 inch pan, and it filled it perfectly. The baking time was much too low, and it took a good 4 hours until the middle stopped wobbling, and it was the right temperature inside. I used a waterbath, but that shouldnt affect cooking time THAT much since I had the water hot before I put it into the bath. Overall, it had a good flavor. I added some lemon zest as I wanted it to have a strong lemon flavor, and blended the ingredients together until they were smooth. The cheesecake turned out very nicely after I cooled overnight. Invented a topping for this that came out very nicely. 1 cup sour cream, 4 ounces cream cheese, 1/2 tsp vanilla and 1/2 cup of sugar, blended together until smooth. Added to cheesecake after it was completely cooled off, and then let sit in fridge for another 8 hours. Was a great compliment to the cheesecake.

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SHAWNLAVRAR


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Reviewed: Nov. 12, 2005

My friends and family loved this cheesecake, I topped it with a chocolate fudge, and it was so good, and I loved that I didn't have to use a water bath and it still turned out perfect.

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cathy l.


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Reviewed: Jun. 30, 2005

I have used this recipe more times than I can count and every time I get rave reviews! The consistancy and taste are excellent! For some reason there is always too much for my springform pan, but we don't mind, we put the extra in a mini springform and I get my own little sample! My friends and family are always requestig "my" cheesecake! Thank you!

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SMILEFROGS


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Reviewed: Dec. 11, 2003

This is one of the best cheesecake's I have ever eaten. It takes a little bit of work, but it is worth it. I ended up with enough mix to make 2 pies, which was great because we got to keep one for ourselves! How greedy!

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Madame.D


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Reviewed: Jun. 28, 2003

This is a very creamy cheesecake, less cheasy and more creamy. Very delicious and smooth. I covered it in chocolate and substitued brwn sugar for the white sugar in the crust.

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ANITA MOREE


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Reviewed: Jun. 28, 2003

I made this cheesecake this past weekend and it really turned out great. I used the water bath when I baked it. It was smooth and really good tasting, got a lot of comments on it. I would make it again.

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LARRYKIT


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Reviewed: Jun. 28, 2003

This was, by far the BEST CHEESECAKE I have ever had, nevermind that I have made. Even with the heavy-sounding ingredients, it was so light and fluffy. I used a 10 inch springform and it was coming over the top, (puffed up, didnt spill out) so I think a 9 inch would be way too small. I took it to a clients house for dinner and she had SECONDS. I put braised apricots on top (Cut them in 1/2 and put unsalted butter and brown sugar on top -under the broiler for 5 minutes) and I was the hit of the night!! This will be the recipe I will use FOREVER! I think New Yokr style is a bad adjective though, NY style is much drier, this is quite moist.

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MSREDKITTY


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Reviewed: Jun. 28, 2003

This is by FAR one of the best cheescase recipes I've found. And she's not kidding about the longer you leave in the fridge. Overnight is best. YUMMY!!!!! From all who've had it. EXCELLENT cheesecake.

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WENDYLOU315


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Reviewed: Aug. 29, 2002

I used this recipe the first time I ever made a cheesecake and it was wonderful. I will use it again and again.

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Reviewer:

PAMMANN1


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