Reviewed: Nov. 24, 2009

My 8 year old made this cheesecake and it turned out great! We used a traditional pie crust vs. true NY style, but it still came out perfectly. Easy to make and a treat to eat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JEFFSUE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

this has been one of the best recipes i have found simple fantastic i have been meking money with it jeje, not really awesome recipe!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

superlencho

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

I too am shocked with this recipe. It was the worst cheesecake I have ever made, or ever had at that matter – even if you throw the box mixes into the category. The crust burned, even on the bottom and the flavor of the cheesecake part was off. I strongly suggest trying a different cheesecake recipe, whoever finds this good hasn’t had good cheesecake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rVaughn

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

I am absolutely shocked with this recipe. I read about 50~ reviews and thought this would be a good recipe to make, but unfortunately it wasn't. The top burned after 20 minutes of baking and as soon as I stopped the 45 minutes of baking and opened the door to cool down, the cake dropped about 2 inches!!! And the worst thing is, I was trying this out for my friends, family and coworkers and I managed to scrape most of the burned-ness off but it was wayy too creamy and tasted like butter!! I'm sorry, but I'm not impressed with this recipe whatsoever!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

danica_the_baker

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2009

I absolutely love this cheesecake recipe! I made it for my boyfriend for Valentine's Day, and he loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

COWENS520

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2009

This was the best cheesecake I have ever made - that is from my husband. I made a couple little changes to the recipe based on some of the comments...I used Amaretto instead of vanilla - that was WONDERFUL! I baked the cheesecake in a preheated 400 degree oven for 10 minutes, turned down to 200 for 45 minutes and left it in the oven until cool. Then I put it in the refrigerator until after dinner. The only thing I would do differently, is bake it the night before and have it in the fridge over night and the whole next day. It was better the next day. But oh this was sinfully good! THANK YOU!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Alicat494

Cooking Level: Expert

Home Town: Canby, Oregon, USA

Living In: Redmond, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

Great recipe! Just be sure to not over beat the batter as that can cause cracks on top. I made three of these for a mother/daughter banquet and they all came out perfectly!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

La Homespun

Cooking Level: Expert

Home Town: Joplin, Missouri, USA

Living In: Mexico, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2008

AWESOME says it all!!!! It is a thick cheesecake just like the ones in the deli :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

victoria

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2008

This was my first attempt at making a cheesecake and it was PERFECT! After creaming the sugar and cream cheese with the mixer, I incorporated all the other ingredients by hand. I was planning on baking in a water bath until I realized I did not have any aluminum foil. So I baked it according to CDPEFFER's suggestion and it turned out GREAT! No crack, nice and creamy white on top and just a little "tan" on the sides. I also buttered my springform pan before pressing the crust in. All in all a great recipe! My husband loved it!! Said he would eat it plain (so would I, even though I usually like a berry on top) and he said it was better than what you would buy in the grocery store deli. I plan on keeping this recipe and making it for my mom! Thank you!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

danianderic

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

Gotta be careful not to overcook, my family loved it but I had to scrape off the top!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs.SugaCain

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

Wonderful recipe. I've tried making cheesecakes before but none have come out this well. I had people over for Thanksgiving dinner and they all loved it!! I took the advise in some of the other reviews like cooking it at 400 degrees for only 15 minutes and the remaining time at 200 degrees. Geat recipe!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tony Coleman

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2008

Loved this one! I did substitute almond extract for the vanilla. Delicious topped with raspeberrry sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa Knake

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2008

This recipe is wonderful! We had our neighbors over for dinner and everyone raved over this cheesecake. My husband actually said he would have thought I bought it if he hadn't seen me making it! We followed another reviewers recommendation regarding the cooking time; 400 degrees for 15 mins and then 200 degrees for 45. This is one is a keeper! Thanks for sharing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

shelia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2008

This is the first time I had ever baked a cheesecake and it turned out pretty good! I followed the variation directions and it turned out just as those directions said it would, however i didn't leave it in the fridge for a full 24 hours..but it was pretty much set by 16 hours. Will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa White

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2008

Yum, yum, yum!! This was my first cheesecake try, and I'm so glad I came across this recipe! It's very good. The crust came out excellent! Followed the tips from previous reviewers about adding cinnamon to the graham crackers, adding a little fresh squeezed lemon juice, and breaking up the baking time (400 deg. for 10-15 min, 200 deg. for 45 min). Left all the ingredients out overnight to come to room temp, then whipped up the cream cheese first before adding anything to it at all. Didn't open the oven door at all till the oven cooled down completely, about 2 hours or so. Refrigerated the first one for a few hours, and will leave the second one in the fridge overnight. Absolutely perfect. No cracks, no air bubbles, so smooth and velvety. Yay! I can make cheesecake!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Grahamommy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2008

This one really brings a lot of yum-yum noises with every bite. Many women have promised to marry me because of this recipe. I usually wait a full day before serving the cheesecake. It goes very well with a strawberry topping, or at least that's what the fans like. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SON91EGP

Cooking Level: Intermediate

Home Town: Glen Rock, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2008

Yum! This recipe is wonderful. It is by far the best that I've ever made, with a velvet texture and store bought looking topping. No cracks at all and only slightly more coloured on top, that looks like a light glazing - perfect. (no bain-marie required or pan of water below) As we don't have Graham Crackers in NZ - I used roundwine biscuits which are sweet - and didn't add the sugar to the base. I also added cinnamon to the base, which made it more interesting and tasted great. To lower the calories, I used low fat Philadelphia cream cheese, lite sour cream and Splenda (a sugar substitute) instead of sugar. As my partner is a big fam of lime cheesecakes - instead of vanilla, I substituted the zest and juice of 4 small limes and added a bit of extra Splenda to make the sweet/sour combination perfect. I also followed another members suggestion of baking it at 400 for 10min then 200 for 45min followed by leaving it in the oven for 3.5 hours then chilling it. We couldn't resist having a taste while it was still warm - it looked and tasted out of this world and was even better the next morning. Thank you for a recipe that will be a definate favourite from now on.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TastyTemptress

Cooking Level: Expert

Living In: Auckland, Auckland, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2008

I've used this recipe so many times. It's a winner with everyone who's tried it, and I use it as a base to experiment with. I've made Baileys cheesecake, chocolate cheesecake, peanut butter cup cheesecake... all turned out tasty! My suggestion if it cracks... smother it in whipped cream!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

REVELS

Cooking Level: Expert

Living In: Hull, Yorkshire, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

I've been looking for a new NY cheesecake recipe and this is it! It was so creamy and yummy and done. The only changes to make are (as with other reviews): 400 degrees for 10 minutes then change to 200 degrees without opening oven and bake for 45-55 more minutes. It's not quite flavorful enough to stand on it's own. Using vanilla bean or some lemon zest would probably take it to the right level, but if you're planning on a topping then it's just right.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CAMERONSCAMI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2007

I have made this several times and everyone can't get enoguh of it!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ashaarmstrong

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

New York Cheesecake II

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!