Reviewed: Dec. 23, 2009

A great recipe tht is easy to follow.I dont recall seeing the temp setting for the oven however.I separated my eggs and added well beaten egg whites last for a lighter texture.

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kerish

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

This cheesecake was AMAZING! Brought it to work and it was gone within 20 minutes

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Stephanie

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Reviewed: Aug. 26, 2009

WOW! This is now my new standard cheesecake recipe. Just made a Blueberry version. Swirled in a few spoonfuls of Blueberry Preserves into the cheesecake batter before baking. Then, after cooling, spread blueberry topping from "White Chocolate Blueberry Cheesecake" on top(Fresh blueberries, water, sugar, corn starch or minute tapioca, and lemon juice).

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image2frame

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

This cheesecake is great!! The sour cream and heavy cream really do make a difference!! So rich and creamy. I had never baked a cheesecake in a water bath like this before (guess I thought it was too much of a pain), but it makes a HUGE difference. I usually put a lot of toppings on my cheesecakes after they are done, but what bothered me is that the tops would always crack and then get hard...putting them in a pan of water like this really does stop this from happening! Cheesecake was nice, firm, and super creamy (I made the Snickers one)....the best one yet!! Will use this recipe from now on.

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rhondamich

Cooking Level: Intermediate

Living In: Niles, Michigan, USA

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Reviewed: Jun. 6, 2009

I make cheesecake all the time and I think this is a great base recipe. My boyfriend wanted a Butterfinger and Reeses cheesecake for his birthday so I used this recipe as a foundation. For the crust I used the instructions for the crust of the Irish Cream Chocolate Cheesecake that is also found on this website. You mix 1 1/2 c of chocolate cookie crumbs, 1/3 c of powdered sugar and 1/3 c of coco powder together then stir in 1/4 c melted butter. Bake for 10 min. Then I always give mine plenty of time to cool before adding the cheesecake filling. I use this crust a lot and everyone always raves about it. For the filling in crushed 5 fun size Butterfinger and cut up 5 Reeses cups. The cheesecake turned out awesome and my boyfriend said it was the best one yet!

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fersicle

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Reviewed: Jun. 2, 2009

My son wanted a "Plain" Cheesecake for his birthday. Found this. Since other people would be at the party and want some "Flavors" I chose this recipe. IT IS AWESOME. I have made it three times since March. I always make some toppings to go with it. Chocolate syrup, peanut butter sauce, caramel sauce, fruit sauces, chopped Reese's peanut butter cups and mini choc. chips. I just make regular graham cracker crust. Also I usually bake for about 10 minutes longer, then proceed like normal. Everyone that tries this either wants me to make it for them or they want the recipe. Thank you for our "Families" cheesecake recipe!!!!!!

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Momto3inIL

Cooking Level: Expert

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Reviewed: May 29, 2009

This was my first time ever making cheesecake, and this was delicious! I made the basic recipe and drizzled chocolate and caramel sauce over it. I did make a bit more crust. The only thing is it does need to bake just a little longer. My husband requested this again for father's day, so I'll try to add an additional 10 minutes to the baking.

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LINDASBEAR

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

amazing! perfectly level, no cracks and amazing taste, i used an oreo crust and added chopped reeses, for a family dinner.

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peavy

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Reviewed: Mar. 22, 2009

I did the lemon variation with ricotta in place of the cream and sour cream. I also added some raspberries to the lemon curd on top. It was great, not too heavy and just sweet enough.

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BrownieBandit

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Reviewed: Mar. 15, 2009

This was my first homemade cheesecake. The reese version was awesome. My guests loved it, and there wasn't a piece left at the end of the party. I did everything per the recipe, but I had to leave it in the oven for an extra 5 minutes b/f I turned the oven off.I also subbed in 1/3 less fat cream cheese, and no one could tell. Actually, everyone said that it was the creamy-est cheesecake they had ever had. Next time I will make it with a regular crust. This recipe pretty much doesn't have a crust.

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Jess

Cooking Level: Intermediate

Home Town: Newnan, Georgia, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 1, 2009

I make a lot of cheesecake but I usually make it "simple" no sour cream and no cream..but I decided to give this one a shot. It was really good! A lot creamier than those that I usually make! Since it was my first time making this one, I kept to the original version. I just topped it with blueberries and strawberries. Also, I made a more traditional crust. I can't wait to experiment with some variations...

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Sashi

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 19, 2008

This was my first homemade cheesecake and my family loved it. I made it 4th of July weekend and put blueberry filling and strawberry filling on top to match the occasion. I really enjoyed it.

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livin4jesus

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Reviewed: Jun. 6, 2008

This was yummy, but not incredible. Needs more cooking time.. I would suggest not turning off the oven and leaving it ajar.. Instead, leave it on that temperature for the full time. I toppped it with a strawberry glaze and mixed berries.

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: May 4, 2008

I made the Lemon version of this cheesecake for Easter and it was marvelous! Very creamy and just the right ratio of tart/sweet. I do not recommend the optional ladyfinger lining. Next time I will make a crust of shortbread cookies. Splurge on a good quality lemon curd. It makes all the difference. Thanks for this keeper!

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Lora Baughey

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Reviewed: Jan. 20, 2008

Excellent resource - you can take-off from here!

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Well Aged

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Mar. 8, 2007

I have been making cheesecakes for my husband's mens group for almost a year. I made the Apple Spice Cheesecake for them and have been told this has been the BEST cheesecake I have ever made. Then I made the Reese's cheesecake for my ladies' group (we need chocolate) and again they also thought it was the best. I highly recommend and look forward to making more variations! I did however change the crust to a more traditional graham cracker crust for the Apple Spice cheese cake by using 2 cups graham cracker crumbs, a stick of butter melted, and 1 cup of sugar. For the Reese's Cheesecake I used the Famous Chocolate Wafers. I used 2 cups crushed wafers and one stick of butter melted to make the crust. I like the thicker crusts and could not see how 3 Tbsps. of crumbs could make a crust.

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Lisa from VA

Living In: White Stone, Virginia, USA

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Reviewed: Feb. 26, 2007

Made this cheesecake with the traditional graham cracker/walnut crust and loved it. I will definitely add this to my file.

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joy elhard

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Reviewed: Dec. 31, 2006

Extremely creamy, be careful not to beat for too long. Overall a great cheesecake, very versital.

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FEP015

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Reviewed: Nov. 28, 2006

I made the tiramisu cheesecake. It was pretty good. The texture was definitely light and fluffy. And it actually tasted better the next day. Not an earth shattering recipe, though it won an award on USA Weekend...

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DKNJ30

Cooking Level: Beginning

Home Town: Teaneck, New Jersey, USA

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Reviewed: Nov. 25, 2006

The Master Cheesecake recipe was very light and flavorful with a wonderful soft and featherweight texture. I followed the recipe's directions exactly, struggling somewhat with configuring the foil around the springform pan, but finally got it right! Also, I used the Famous Chocolate Wafers to coat the sides and bottom of the pan...a very, very thin coating that really didn't leave a crust at all once the cheesecake came out of the oven. Couple of suggestions: the Master Cheesecake recipe says forty minutes in the oven (in the bain marie). My batch could have gone another 8-10 minutes (and my oven was calibrated at 325 degrees). Then, as the recipe stated, I turned off the heat and left the oven door ajar for thirty minutes. Also, I don't understand just using 3 tablespoons of crumbs to line the sides of the pan...not enough. Should I have not lined the bottom of the pan? I guess I am use to the traditional thick graham cracker crust. Anyway, bottom-line here: excellent taste and texture and so light that you "almost" feel guiltless eating it!

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Joe Chef

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Mount Airy, Maryland, USA

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Master Recipe for Rich and Creamy Cheesecake

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