Reviewed: Apr. 29, 2012

Wow ...absolutely amazing! I used the crust from "Chocolate Chip Cheesecake 1 and added a few mini chocolate chips to the top before baking and this was fantastic! Will definitely be making this again!!!!

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Reviewer:

nikki

Cooking Level: Intermediate

Home Town: Van Wert, Ohio, USA

Reviewed: Nov. 24, 2011

Just made this for Thanksgiving and everyone loved it! This will be my go to cheesecake recipe from now on. It's so rich and creamy without being really dense. I kept it simple, just made the master recipe, however I used a bourbon vanilla which gave it a nice edge. I also made a walnut pecan crust since we are gluten free in our house. When baking, I used this never fail technique: wrap in foil and place in water bath, preheat oven to 350, put the cheesecake in and then turn the heat down to 250. Bake for 1.5 hours and then shut off the oven. Keep it in there for about 2 or three hours until the oven is cool, then remove and refrigerate. No cracks!

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Reviewer:

milkywayncookies

Home Town: East Taunton, Massachusetts, USA

Reviewed: Nov. 13, 2011

I took the advice of many others who have made this recipe and used 2 cups of crumbs and a stick of melted butter for the crust. I added a teaspoon of cinnamon to the crust for a little extra kick (I love the flavor combination of vanilla and cinnamon) and I topped the cheesecake with drizzled chocolate and caramel. It was a hit! I was a little worried because the cake seemed to still be quite pudding-like in consistency in the middle and I wondered if it had needed to be baked for longer. But whether that was the case or not, the cake got rave reviews and there was not a single morsel of cake left on anyone's plate. Success!

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Reviewer:

Reaks

Reviewed: Sep. 7, 2011

this surely is a master recipe. best cheesecake i've ever had!

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Reviewer:

jess

Reviewed: Sep. 2, 2011

This recipe is one of the best and I've tried several. Be careful: wrap your pan WELL for the water bath which made the world of difference if you don't want your cheesecakes to split.

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4 users found this review helpful

Reviewer:

kris

Reviewed: Aug. 23, 2011

Made this recipe exactly as written. W-O-N-D-E-R-F-U-L!!!!! Creamy, tasty with no dry parts. I will never use another recipe for plain ole cheesecake!

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Reviewer:

Mint-Tea

Cooking Level: Intermediate

Reviewed: Jul. 30, 2011

I made this for my friend's birthday and it got RAVE reviews! I'm living in Germany right now so I sort of had to improvise (used Quark instead of sour cream, Schlag Sahne instead of heavy cream), but it turned out amazing. Also I made an Oreo crust. My German, American, and Polish friends loved it. Will absolutely make this again!

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Reviewer:

morethanafeelin

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Jul. 23, 2011

Most amazing cheesecake recipie!!!! sooo good and sooo easy to make!! i just did a traditional gramham cracker crust..this overflows two pie pans!

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Reviewer:

Kayla

Reviewed: Jul. 12, 2011

An Amazing Cheesecake!!! The texture, flavor, and presentation of the cake was awesome! I did change the recipe a little bit. I had to cook the cheesecake for an hour instead of 30 minutes. Also, I add 2 tsp cinnamon and for the crust used Vanilla Wafers (1 1/2 van waf., 6 tablespoons melted butter, and a 1/2 cup of sugar). Love it!!!

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Reviewer:

Christiona

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

The cheesecake had a wonderful taste and a creamy texture, however it was very soft, almost like whipped topping. I tend to prefer my cheesecake a little more firm. It was very difficult to move it from a spring form pan to a pretty cake plate for serving, without tearing it to pieces. I do plan to use the footnotes on an old standby cheesecake recipe that my mother gave me from the Southern Living Year Book 1983.

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