Reviewed: Dec. 7, 2004

This is an excellent basic cheesecake. Ultra creamy. The first time i made this i topped it with a homemade blueberry syrup. Folks were fighting over the last slices. Make sure to follow the cooling instructions so it will set up properly. I baked in a springform and instead of a water bath i placed a water filled pan on the shelf below it - worked out great.

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fidgetblogs

Cooking Level: Expert

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Reviewed: Oct. 4, 2004

Pretty good cheesecake. Better to use water bath and definitely hold back on the sour cream. I'll definitely make it again though.

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MORTYMINUSEN

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Reviewed: Jun. 13, 2004

I have one in the oven right now, and if the batter is any indication of how good this is, oh my goodness!!! So creamy and silky! If you are looking for a standard cheesecake recipe, use this one!

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KRISTYOMAN

Cooking Level: Expert

Home Town: Trenton, Kentucky, USA

Living In: Lexington, Tennessee, USA

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Reviewed: Jun. 2, 2004

Great cheesecake. I tried to make it "lower carb" by eliminating the crust, and substituting Splenda for the sugar. Cooked just right and tasted delicious!

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ESKIMOPIE

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Reviewed: May 25, 2004

This is a really easy cheesecake to make. Allow it sufficient time to cool, though, so that it stops wiggling in the center!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Apr. 29, 2004

This was the first cheesecake that I have ever made, and it came out GREAT! I used a water bath, and it did not crack at all! I did only use one cup of sour cream, and I used fat-free, simply because that was what we had in the refriderator. My whole family loved this, and it was great with some cherry pie filling on top. Will defenetly make again!

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CRYSTALSTAR1

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Reviewed: Apr. 22, 2004

Great recipe---really easy to make. This was my first cheesecake and it came out great.

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KAYEBEE

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Reviewed: Dec. 1, 2003

It was my 1st time baking a cheesecake, and this recipe turned out great. I typically enjoy thicker cheesecakes so I only used 1 cup of sour cream instead of the 2 cups the recipe calls for; however, that was the only change I made. Maybe it was beginner's luck, but it didn't crack at all.

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BRIVER24

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Reviewed: Nov. 2, 2003

Awesome. Made it for a family gathering and everyone complimented it. Someone said "I don't even like cheesecake but that was amazing". I topped it with halved strawberries and a strawberry glaze - fortunate to hide the 3" crack that formed in the middle. Next time I will certainly let it cool in the oven even longer than 30 minutes - I'd probably say for a few HOURS at least, I think the crack developed because I went from the oven after 30 minutes to the outside which was fairly cold to chill it. I made the crust with only 3 tbs butter and it still held together beautifully.

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I82MUCH

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Reviewed: Jan. 19, 2003

the best cheesecake ever!!! i did not overbeat the ingredients and i used a waterbath. it was still jiggly in the center when it was done and that worried me a bit. creamy to the bone!!

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