This is the best cheesecake I've ever eaten. This is a wondeful recipe - easy, fast, and accurate. The cheesecake has wonderful flavor without being glommy and the perfect consistency - substantial yet airy. Perfect!

everyone knows how heavy cheesecake is and how many people it should feed. i brought this covered in fresh strawberries and chocolate sauce to an initmate gathering of about 10. The entire thing was gone in about 2 hours. This was my first cheesecake and I will not hesitate to make it again, esp since i tis blueberry season! YUM!

This is the absolute best base for a cheesecake. Similar to McCall's Ultimate Cheesecake which happens to be my favorite. I love the shortdough crust, but a graham craker or vanilla wafer crust is a quick and excellent substitute. I'd suggest adding a teaspoon of lemon zest and a half teaspoon of orange zest to the batter. So worth it. Definetly chill the cake overnight then add a coating of sour cream to the top and a fruit puree. Saw saradipity's berry photo and can only imagine how awesome that would be with the lemon zest in the batter. Hmmm, I just decided my Easter dessert. I rated this a 5 based on the ingredients, I haven't tried this particular recipe that was submitted, but I've made the McCall's version before. I'd suggest a pan of hot water in the lower rack of the oven when baking this to avoid cracks. Awesome.

oh gosh, this is THE best cheesecake i have eaten. the consistency is perfect. i followed every instruction, except to replace half sugar with splenda, makes totally no difference at all. You must try it and you will never gaze in wonder at the cheesecakes sold in highend restaurants, because u can easily make them. Will definitely make them again and again and again until i get sick of cheesecake:)

This cheesecake has a good taste and is perfect for those who do not want a strong taste. The crust almost overpowers the cheesecake, so if I made this again, I would take another's suggesstion and cook the crust about half the time so that it could blend instead of being a completely seperate part. The texture is good when you eat it, but it was very difficult to cut without the whole thing falling apart. I agree with another reviewer who stated that it needed to be cooked longer and my oven is only 2 years old. Although the texture was not very soft, it still cracked. Overall, the taste is pretty good but for the presentation lacked.

I have to say that as a first time cheese cake baker I was very nervous to give it a shot. But I went ahead and did it anyways and was blown away at how great it came out! My family raved at how delicious it was and they are saying "No more store bought cheesecake!" Absolutely amazing!

OK, before making this, I had never made cheesecake. I usually buy my cheesecake at the store. I have to say, this was AWESOME!!!! I made a few adjustments thanks to everyone's reviews. I added some vanilla, only used 4 eggs (still used the 2 egg yolks though), used regular whipping cream and low-fat cream cheese. I thoroughly sprayed my springform pan with Pam. The key I believe is leaving the cheesecake in the oven without opening it for the one hour of cooking and one hour of cooling off. I can't begin to describe the amount of willpower it took NOT to open the oven. When I was done, there were NO CRACKS! I refrigerated it overnight and VOILA.....an AWESOME CHEESECAKE that I will keep in my recipe box forever. The best part....it was so easy to make....thanks so much for this great recipe!

I prepared the crust exactly as it was on the recipe but pushed it up the sides of the greased pan just a bit and baked it 12 minutes. I added the zest of an orange and 1 tsp vanilla to the batter and left everything else as it was. All ingredients were at room temperature before I began, and I had no lumps when I mixed the batter as directed with my KitchenAid mixer and paddle. I did not use a water bath, and baked the pie for 1 hour and 10 minutes due to my altitude of 6600'. I put a note on the oven not to open or bang it, but there is a circular crack half way around the top, and one half way through the center. Next time, I will add the waterbath to see if that solves the problem, and will lower the initial temp to 375 (my oven does not conduct the heat evenly or exactly). The texture of this pie is firm & smooth, and the flavor as I made it is rich with a hint of orange - wonderful!

This really is the best. I messed up my first attempt, but it was totally my fault. I have a 9" springform, so I did have a bit of trouble with it not setting in the middle. I need to leave it at the lower temp for a bit longer. The taste was amazing though. Definitely a keeper!

I am elated Sandy! ELATED!!!!! This was by FAR the most delicious cheesecake recipe I've ever tasted! It was a perfect first layer for my daughter's wedding cake on 5/24/08! GONE in a flash and everyone wanted MORE! ha! take THAT

After his first bite, my husband got down on his knees and wrapped his arms around my waist and called me a saint. Truly, this cheesecake is fabulous. I did make several minor changes: I added vanilla, the zest of one lemon, and juice from half the lemon. Also, I used a graham cracker crust (a recipe from this site), I just thought my husband would like this better. I did, however, get a crack. I don't know why, maybe because I opened the oven door after the timer went off. I won't open it next time. It didn't matter, though, it was fabulous! For a topping I made a strawberry sauce recipe (also from the site), delicious!

This was my first ever attempt at a "real" cheesecake and it was absolutely wonderful! Mine did crack despite following to the letter the heating and cooling instructions but as one reviewer said, once you start slicing it nobody knows the difference! The crust was by far the best I have eaten and will definitely use this crust recipe again. Mine seemed a little sweet so I may cut back on some sugar next time but my preference is for a less sweet cheesecake too. Excellent and this one is saved to my recipe box!

Really good recipe. I used this a basic recipe for other my other flavored cheesecake recipes. Again great recipe. I did have some cracking though.

Wonderful! It got rave reviews at the dinner party I baked it for. Several people asked for the recipe.

Excellent cheesecake, and I know my cheesecakes! Omitted one egg, other than that made as directed. Made also as a layered cheesecake with a top chocolate layer. Yummy, thanks for the great recipe!

very highly recommended if you want a true to taste new york cheesecake.

This is a very good recipe, thanks! My crust turned out a little bit tough, so I think I will bake it for only a few minutes next time. Also it does taste a little bit eggy, so perhaps 3 or 4 eggs instead of 5. The flavor is very good, just not excellent due to the eggy taste. I did not have any trouble with making it though....no browning on the top, no cracks. It looks lovely! I did not need to use a pan of water either. I think a key step is to just put it in the oven and not open the door until it has sat for the hour with the oven off. As tempting as it can be, do NOT open the oven! It messes up the temperature inside. It is worth waiting for!

WOW! MY HUSBAND AND I LOVE THIS CHEESECAKE!! WILL MAKE THIS AGAIN!!