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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17 users found this review helpful

Reviewer:

Momto3inIL

Cooking Level: Expert

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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2 users found this review helpful

Reviewer:

LINDASBEAR

Cooking Level: Intermediate

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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2 users found this review helpful

Reviewer:

peavy

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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1 user found this review helpful

Reviewer:

BrownieBandit

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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2 users found this review helpful

Reviewer:

Jess

Cooking Level: Intermediate

Home Town: Newnan, Georgia, USA

Living In: Chattanooga, Tennessee, USA

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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23 users found this review helpful

Reviewer:

Sashi

Living In: Montreal, Quebec, Canada

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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5 users found this review helpful

Reviewer:

livin4jesus

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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8 users found this review helpful

Reviewer:

L.Cumminger

Cooking Level: Intermediate

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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17 users found this review helpful