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.

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!

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

my husband loves it

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!

This is very similar to a cheesecake recipe that has been in my family for 30 years. It is excellent. Also works with a graham cracker crust.

this was really good. my only real complaint is that the crust was a little hard to cut with a fork. i followed the directions exactly. i drizzled it with honey and dropped a few blackberries on it when i served the cake. i posted a picture of a slice on here, please look at it. you might drool on your keyboard

This is a GREAT and easy recipe! I've made it at least 7-8 times and it always comes out good to taste! The cheesecake is nice and dense, but not too much. I made a few adjustments according to some of the previous comments. The crust is really its downfall, but easily fixed! You can either use graham crackers with butter, oreo cookies with butter, or even just store-bought short bread. Crush it up and pack it in the bottom of pan. Instead of using 5 eggs and 2 yolks, I took out the 2 yolks. It makes the cheesecake a little too dense to my liking and a lot more yellow. Added 1 1/2 cup of sugar instead of the 1 3/4. Replaced that missing sweetness with the richness of 1 tablespoon of vanilla extract. Used sour cream instead of heavy cream for extra cheesy tartness. It was a good decision. Mix cream cheese with sugar at the very beginning, the sugar helps smooth out the cream cheese. Add flour (get the dry ingredients out of the way). Add vanilla extract and sour cream, which made batter more liquidy. Then added the eggs one at a time and mix only enough to incorporate. After everything's smooth, I banged the mixing bowl (use my palm to hit the side of the bowl or simply picking it up and dropping it on a hard surface)for a good 5-7 minutes to remove all the bubbles from the mixing. After I pour it in the pan, I banged it some more, 3-4 minutes, to remove more bubbles from the pouring. Makes everything dense, instead of fluffs. Played around with temp a lot. For 2 x 8'' p

This was my very first cheesecake & the results were EXCELLENT!! I was so surprised !! The only thing I did different was made a graham cracker crust, I would give 10 stars for this recipe!

I read reviews before making this and decided to go with a graham cracker crust. This was also my first time at a homemade cheesecake and it was AMAZING! This recipe is great and easy to follow! I also used 2 fat free and 3 regular cream cheeses so it was slightly low fat. It still tasted great!!!