The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 17, 2009
I tried this and i'm thirteen years old. It was easy fun and the best cheescake recipe for a plain cheesecake easy to follow, but cut the sour cream in half for a lest tangy but just right sweet cake!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: May 19, 2009
I have a gluten allergy, so I omitted the crust alltogether. In Florida I had a gluten free cheesecake from Publix that was superb, but they don't even make them gluten free around here. This cheesecake was too sour. I probably should have cut the sour cream in half. I did omit the almond extract too, because I wanted a regular cheesecake. It tasted way to lemony for me. I think the lemony taste came from the sour cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 21, 2009
This recipe was wonderful. Not only to make a good NY cheesecake, the recipe is interchangeable with other flavors. For instance I made a WONDERFUL lemon cheesecake from this recipe by just cutting out the cinnamon and walnuts and just replacing the almond extract with lemon. You can do that with pretty much any good extract that you like. Although I suppose root beer extract would not be to good...but you never know. For the lemon cheesecake I also did a crust of graham crackers, it was lovely.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 6, 2009
Excellent
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 16, 2008
Very glad I listened to other reviews and used half the amount of sour cream called for... this worked out great. Also added just a little almond extract (maybe 1/4 tsp) and am glad i did that as well, tasted great as is. Also recommend cooking 15 minutes at 400, and 45 at 200, cooks much better. Overall though, a nice cheesecake recipe, family enjoyed it.
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Oak Bluffs, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 9, 2008
Great! Very moist! My family loved it... we added a berry topping... it was great.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 15, 2008
I made this last night and followed the other reviews, and used half the sour cream. It turned out awful! I don't know if it was me, or the recipe but it just didn't taste right. I think perhaps the almond was too strong. The filling just wasn't the right consistency.
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Cooking Level: Intermediate

Home Town: Gastonia, North Carolina, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 25, 2007
Great! Makes me look good. I did only half the sour cream and I reserved 1/4 the batter on the cheese cake and added 1 teaspoon of butter nut vanilla flavoring! OH YUM! Great recipe that is super easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 16, 2007
I get raves and raves whenever I make this recipe. I do improvise it a little.... 1 cup sour cream and 1 1/2 tsp vanilla. I also put pecans in the crust when I want to add a special touch. Tonight I am using it to make mini cheesecakes with my muffin pan and muffin cups.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 10, 2007
I am not a cheesecake lover,in fact I cant stand it. I made it for my husband. He loved it ,even I loved it.I made it first time in my life.preparation took only 15 minutes.Very easy to make
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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 23, 2007
I did not care for this recipe. The cooktime was not nearly enough, and there is something wrong in a cheesecake when it calls for more sour cream than cream cheese. It was sour and too runny. I would definetly not try this one again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 18, 2007
I use this crust with pecan instead of walnuts.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 31, 2006
Overall the taste and flavor is perfect but I prefer firmer cheesecakes
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sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 15, 2006
excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 24, 2006
Tasted fantastic! I only used 2 cups of sour cream, and the consistency could have been a little firmer, but overall it was great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 15, 2006
I made this cheesecake with fat free sour cream and fat free cream cheese and low fat Blue Bonnet maragarine. It made it pretty tart, but it still tastes great with under half the calories of the original recipe!! However, it makes enough for two 9in pie pans, so make extra crust. Also, you have to cook it way longer than 35 minutes. I would suggest about 50 minutes. Otherwise, it's a good recipe!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 5, 2005
After baking for 35 mins at 375 it still looked way too soft, so I cooked it an additional 10 mins. Let it cool, then chilled overnight. When it was cut into the following day it ran - it never solidified.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 4, 2005
this was a great recipe...the flavor was amazing
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 15, 2005
Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 21, 2005
This cheesecake was excellant! It was smooth and rich. I used a mixed berry topping which was a great addition. I have already been asked for the recipe twice.
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