Reviewed: Jun. 13, 2005

I tried this recipe and served it at a party with friends, and they loved it. I highly recommend it to everyone. Thanks

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Reviewed: Jun. 1, 2005

This recipe was yummy! After my boyfriend had some, things got pretty hot and heavy faster than a New York minute ;-). The cakes didn't firm up quite as much as I would have liked, and we used a premade crust instead of the one in the recipe. Overall, this recipe was fast, simple, and just the right pick-me-up for my party!

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MUSICFOROXYGEN

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Reviewed: Oct. 22, 2004

I made this for my son for his birthday, it has a wonderful taste but it was a bit dry---it very well could have been my terrible oven though! I will make this again, thanks Eleanor!

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MARSAILI

Cooking Level: Expert

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Reviewed: Sep. 23, 2004

Creamy, Rich and Oh! So Delicious! Tastes exactly like a cheesecake should. Great alone.

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MARCUSS999

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: May 5, 2004

this cheesecake is unbelievably creamy and delicious. i did follow everyone's advice and used less sour cream and baked it a little longer, instead of 3 cups of sour cream i used 16 oz and i baked it for 45 min, and the middle still fell when cutting into it.

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NIT_LION_98

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: May 2, 2004

Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe.

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SUGARKOOKY

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

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Reviewed: Apr. 29, 2004

great cheesecake. Served it to friends and it was gone! Only used 1 cup of sour cream and 1/2 cup of sugar (used sugar for fruit topping, so I didn't want the extra sweetness). I also used chopped almond nuts for the crust and worked really well. And baked for 50-55 minutes.

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Merse05

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Reviewed: Mar. 27, 2004

I used only 1 1/2 cups of sour cream as suggested, but it still tasted too "sour creamy" to me. The crust was tasty. Not bad, but overall not a great cheesecake. I think I'll be sticking with my own New York cheesecake recipe.

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KTCHN6

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Reviewed: Feb. 23, 2004

I made this recipe for my son's 21st birthday dinner. It turned out fantastic - everyone raved! I did make a few changes based on other reviews - 2 C of graham cracker crumbs and doubled the butter as well as increased cooking time by 10 minutes. The filling was a little creamy rather than completely firm but the taste was great!

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GRETCHEN

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Reviewed: Feb. 21, 2004

Yummy. I prefer the filling a little firmer so I only used 1 cup of sour cream. Everyone had seconds!

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BLUELOBSTER1

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Reviewed: Feb. 13, 2004

Good, although it is hard to get all the clumps out of the cream cheese with muscle only... I would recommend electric mixer for any cheesecake... Overall, though it is as rich as it should be... I love the walnuts in the crust!

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IVORYQUEEN

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Reviewed: Jan. 25, 2004

This was absolutely wonderful. The only change that I made was using 2 cups of crumbs for the crust and doubled the butter. This is definitely a "New York style" cheesecake. It was a hit for everyone that ate it

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JAY9R97

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Reviewed: Dec. 15, 2003

I'm not a cheesecake eater myself, and this being the first baked one I've made, it did not turn out properly... It definately needs a longer cooking time. My friend thought it was a no-bake cheesecake until I corrected him. He said the flavour is there, but definately needs to be cooked longer.

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CDNLIBRA

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Reviewed: Nov. 28, 2003

I chose to not make the crust. So, I bought one. It still tasted wonderful. I also only used half the sour cream and upped the baking time by about 10 minutes. My 18 month old wouldn't stop eating it!!

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Alli

Cooking Level: Intermediate

Home Town: Winterville, Georgia, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Aug. 26, 2003

The walnuts and cinnamon add a great taste texture to the crust and the cream cheese mixture is very smooth and creamy. I always get great reviews when I make this for my office treat day.

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JRAE2002

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Reviewed: Feb. 5, 2003

This was a fine cheesecake, but it didn't wow us.

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BONF

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Reviewed: Jan. 7, 2003

I have to give this a 4 only because the top cracked and the middle was very soft even after baking an additional 5 min. I chilled it for several hours before serving and the middle was still very soft. I would increase cooking time but be careful the outer area doesn't dry too much. The taste however was excellent and it was very easy to make. 12/13/03 Made a second time-cooking time seems to work at 55 min. Texture was very good and cooked through.

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LINANGEL72

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Reviewed: Nov. 8, 2002

This is a very smooth cheesecake. The crust is delicious. If you follow the recipe exactly, you won't go wrong. Always comes out perfect - no splitting on the top. I've recommended this recipe to my co-worker, who now makes this cheesecake for the office every now and then. Great tasting, might be too rich for some people, but perfect for me. Thanks!

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extraordinary machine

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Reviewed: Oct. 28, 2002

Actually I goofed on the recipe. I didn't have a 9 inch pan (someone else had made a cake and was using it) and cut out the sour cream totally. However, the end result was a smaller, but delicious cheesecake. This recipe is one of the most delicious cheesecakes I have ever tasted, either made by me, or purchased anywhere!

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JAYHAWKINSON

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Reviewed: Jul. 21, 2002

This is delicious! I cut the sour cream to 1.5 cups as advised by other makers. I also used 1/3 less fat cream cheese and light sour cream with no problems. Mine cracked but I don't really mind- I eat cheesecake for the taste! Mmmm.

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BAREFOOTING

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