Reviewed: Oct. 23, 2009

This is the very best cheesecake I have ever made! It is so good! You just have to make it!

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Reviewed: Oct. 22, 2009

I LOVED this cheesecake. I am newly married and learning how to make the hubby happy and this was a great start!!!! My family and friends demolished it!!

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Amanda

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Reviewed: Oct. 1, 2009

I can't understand all the great reviews. I am a reasonably experienced cook, so although this was my first attempt at cheesecake, I expected better results. The cheesecake cracked and caved and did all the things good cheesecake is not supposed to do. Worst of all, both the crust and filling were flavorless. I ended up throwing almost all of it away. I do live at high altitude...maybe that is the problem?

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jaclyncourtney

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Reviewed: Oct. 1, 2009

The crust was great, but the cheesecake stayed gooey in the middle. I think I should have increased the oven temp a little.

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mhomecookin

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Reviewed: Sep. 8, 2009

Have to rate this as EXCEPTIONAL!! Creamy, cheesy yumminess in heaven~

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cookin'delight

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Reviewed: Aug. 31, 2009

This cheesecake was perfect. Perfect! I had so many compliments on it.

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Jen F.

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Reviewed: Aug. 30, 2009

This the absolute best plain cheesecake I've ever made! Everyone loved it! I did make a graham cracker crust (1 c. graham cracker crumbs, 1/3 c. brown sugar, 1/4 c. melted butter, 1 tsp. cinnamon). Made no changes to the filling recipe. DO grease the inside of your springform pan. When you turn off the oven, I recommend running a knife around the edge of the pan and loosening the latch on the pan to prevent cracks.

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BKIENBUSCH

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Paragould, Arkansas, USA

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Reviewed: Aug. 26, 2009

First time I've ever made a cheesecake and it was an absolute success. The only slight criticism is the base, which came out chewy. When I make this again I would use less butter in the base mix.

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Mr. D

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Reviewed: Aug. 23, 2009

This was my first cheesecake, and it came out PERFECT! There were no cracks or bubbles... beautifully smooth top and texture. I may try the graham cracker crust next time, and start adding a little hint of flavor into it. I'm very happy that I won't have to drool over the cheesecakes as much when QVC feature's their $40 cakes.

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Aug. 18, 2009

Fantastic cheesecake with a great texture. I added some flavorings that my family likes (scant 1/2 tsp lemon extract, 1/8 tsp vanilla) but I am sure it would still rate 5 stars in my book made according to the recipe.

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Stacy

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Reviewed: Aug. 17, 2009

I LOVE this recipe and so does everyone I have made it for. It definitely has become a staple recipe in my home. I made it exactly as the recipe says. I have made compote from different fruits for topping (blackberries or cherries, usually). It is spectacular!

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Angela

Cooking Level: Intermediate

Home Town: Alderson, West Virginia, USA

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Reviewed: Aug. 16, 2009

I read all the reviews and sounded really easy to make. I decided to give a try since this is my first attempt to bake a cheesecake. It didn't turn out what I expected. Firstly, the shortdough crust is too thick and hard after baking for almost an hour. When ready to serve, I had a hard time cutting through the crust and decided to cut away the crust and served it crust less even though it wasn't presentable at all. The taste was really yummy, my guests really loved it! Next time if I ever make again, I will try it with graham crackers instead of the given recipe for the crust. Sorry to say it is not an easy recipe to make.

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Pampered Lady

Living In: Dinuba, California, USA

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Reviewed: Jul. 7, 2009

My husband requested this recipe for Father's day and now asks for it every weekend. So delicious the family (6 adults and 2 children) finished it in one sitting. Maybe the only suggestion should be to double the recipe... Thanks

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TamraD

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Reviewed: Jul. 4, 2009

I have now made this Cheesecake recipe 3 times now, each time has gotten better, but from the beginning it was rich and creamy and so far everyone has loved it! Now I can not have wheat or anything with gluten in it. So just to let anyone know this cake can easily be made GLUTEN FREE!! When ever it calls for flour just add GF flour instead with about a tablespoon or so of xanthan gum and it work beautiful. You and your guest will not even know it is gluten free cheesecake! it is so wonderful! I am making my own wedding cake from this recipe if that help tell you how wonderful it is! ENJOY!

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Kate's Sweets

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Reviewed: Jun. 28, 2009

My first cheesecake, or really my first EVER foray into baking, and it turned out absolutely perfect tastewise. Because of my inexperience, the top cracked due to overmixing, but it still tasted like it was from a bakery with the supreme strawberry sauce topping on this site.

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Koffing

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Reviewed: Jun. 19, 2009

Im a cheesecake baking fanatic and just had to try this recipe, I mean it has so many great reviews! Mine did not turn out...the flavor was bland and texture was strange as if undercooked and just fell apart in pieces almost. I followed the directions and ingredients exactly too. I was hesitant about the shortbread-like crust and it was thick and not at all flavorful and pretty hard. This is the first cheesecake I have made in a very long time that cracked also. Maybe I was having a bad baking day..Im not sure but I wont be trying this one again.

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kelc84

Cooking Level: Intermediate

Living In: Decatur, Illinois, USA

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Reviewed: Jun. 15, 2009

This is FANTASTIC...In my critical eyes the first one wasn't as good as the second but practice makes perfect. I had no complaints to either one. I will definitely keep this in my files for future making!! This is definitely a keeper!

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angel4kat

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Reviewed: Jun. 10, 2009

Wow, this is the best cheesecake I have ever made -- no cracks and delicious!

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Puffin

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Reviewed: Jun. 9, 2009

my husband loves it

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brittknight

Cooking Level: Beginning

Home Town: Crestview, Florida, USA

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Reviewed: May 29, 2009

I made this just as the recipe instructed and everyone loved it! Don't be afraid to let it sit in the fridge for a day or two - it gets better each day. Perfect!

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Cindy C

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New York Cheesecake III

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