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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Reviewed: Apr. 20, 2002

This is a good cheesecake. However, I did cut the sour cream down to 1 1/2 cups. Also, I was pleasantly surprised to find no cracks after baking! Great topped with fresh strawberries!

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MRSO

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Reviewed: Feb. 9, 2002

I LOVED this cheesecake! My friends made comments like "best ever." I used cinnamon graham crackers and cinnamon in the crust - a great result. I had to bake it about 10 minutes longer than specified because it was kind of soft. Topped with fresh strawberries, mangoes and blueberries - an instant hit!

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VERMONTLIZ

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Reviewed: Dec. 23, 2001

This is very easy to make, it was a hit with my family!!! Thanks!

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TIGHTLINE

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Reviewed: May 7, 2001

The real thing!

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Tedders

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Reviewed: May 3, 2001

i have made cheesecake with this recipe on numerous occasions, and it has never failed me. everyone raves about it, and asks me to make it for them as a gift. lactose intolerants have asked me to make a vat of it so that they can swim in it! great job, eleanor!

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VIRTUOSO

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Reviewed: Apr. 18, 2001

Quick and easy to make. Not quite as dense as I usually like it, but still tasty. Maybe a little less sour cream would help. I baked mine an extra ten minutes because the middle was way too soft after only 40 minutes. Thanks for sharing!!

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CONNIE

Cooking Level: Expert

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Reviewed: Mar. 19, 2001

The quickest one in my recipe box, and delicious with strawberries on top!

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GAYLEMAIN

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Reviewed: Feb. 20, 2001

much to soft in the middle. must be an error in the baking time. too mushy. needs to be re-written i am from ny and this is not a new york cheese cake.

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COOKOBIRD

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Reviewed: Jan. 21, 2001

great taste, light texture and a hit with my family!

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VME

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Reviewed: Jan. 11, 2001

This recipe is absolutely wonderful! Thanks so much for sharing it. Sally Ann Galliano

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Sally

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Reviewed: Jan. 9, 2001

Very good recipe. Had many comments like "This is the best cheesecake I ever tasted."

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WKRONHEI

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Reviewed: Jan. 4, 2001

I like my cheescake more dense than this one.

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ang

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 2, 2001

Overall this was a very good cheesecake. It was my first time making one, and I was pleased with the results, although I thought it had too much of a sour cream taste and the baking time was off (perhaps my oven?). I baked it for an hour, instead of 35 minutes.

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CAROLEB

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Reviewed: Dec. 6, 2000

This was the best cheesecake that I've ever had. I made it for Thanksgiving and my family couldn't believe that I actually made it from scratch. I get requests for it at every function I attend.

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CONNIE VALENCIANO

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Reviewed: Nov. 12, 2000

filling is a little too soft but it is very yummy, tastes much better with a fruit topping added on top. I find that it takes longer to cook than what is suggested.

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JAMES SIBOLE

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Reviewed: Jul. 25, 2000

This was the third time I have attempted to make New York cheesecake with a different recipe. It somehow never comes out to taste exactly how it should, but it did with this recipe!!! It was great! Everyone that tried it LOVED it!

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MARYLAND

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Reviewed: Jul. 5, 2000

I just made it for the first time and literally, everyone loved it!!!

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DOLORI

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Reviewed: Jun. 21, 2000

I've made this cake at least 25 times, usually with a fruit topping. This time I made it with a chocolate ganache. After I baked it, I left it in the refrigerator overnight. Then the next day I made the ganache and left it in the refrigerator overnight. The cake came out great. The people at work loved it.

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ASIEGEL

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Reviewed: Jun. 17, 2000

This is by far the easiest and most tasty cheesecake on the site, thanks to Eleanor for sharing it. I like cheesecakes to use 2 or 3 packages of cream cheese, not 2 pounds!!

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