Reviewed: Jan. 22, 2009

I agree with the other reviews that a different crust would make the cheesecake even better. We really enjoyed it. I followed the recipe exactly as written but found that even after a day or two the middle of the cheesecake was not set completely, especially like the outside perimeter of the cheesecake. The flavor was great but both my husband and I could detect an eggy flavor (not off putting but enough to make us notice it), especially in the middle where it did not cook as much as the outside. I will definitely try it again and would definitely serve it to friends because overall it is a great tasting cheesecake.

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Rebecca

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Reviewed: Jan. 20, 2009

My husband is not a cheesecake lover...but said it was very good. Made my own graham cracker crust...excellent. Will make again. Thanks

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Courtney

Cooking Level: Intermediate

Living In: Port Republic, Maryland, USA

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Reviewed: Jan. 12, 2009

Tasted great. Loved the crust. I undermixed because I read a review that said overmixing will cause cracks. Mine had lumps of cream cheese in it due to undermixing - so don't undermix like me. Mine had a small crack in it anyway. Still looked and tasted great. Will make again and use Kitchenaid mixer.

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CHRISSY4585

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Reviewed: Jan. 3, 2009

At first I was so scared to do this recipe eventhough it seemed easy. I thought making a cheesecake was so hard but its the easiest thing I have done. If you follow step by step, it will come out perfect. I promise!!! The first time I did this recipe I had enough to make two. So I did one with the crust you make(the one indicated in this recipe) and one with the crust you buy already made. I didnt like the homemade crust because it tasted so doughy. I found it incredibly delicious the one you buy in the supermarket. Make sure you use the BAR cream cheese otherwise if you dont it would not come out so creamy and rich in texture. Made that mistake once!!! One important tip is to leave the cheesecake in the oven for an hour when you finish baking. The warmth of the oven will give the cheesecake that extra touch. I have been looking for this creamy,delicious cheesecake in every bakery. I would buy one but never could find it the way I wanted it. I was amazed, I tell you amazed at the results. I made this for New Years and many people told me " You need to give me your recipe" If they only knew that its in allrecipe.com. LOL. Good Luck and follow everything step by step and your results are going to be excellent.

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DR. RODRIGUEZ

Cooking Level: Expert

Living In: Corona, New York, USA

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Reviewed: Jan. 3, 2009

This was my first cheese cake and it turned out very good. I like that there was no water bath required. It lasted a long time in my fridge, too (about a week and a half) You can also freeze leftovers and it tastes great frozen.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Very good cheesecake and this was my first time making one. After reading the reviews, I decided to make a few changes based on what I had read. Used slightly less than 1/4 cup of heavy cream and then added 1/4 cup of sour cream which I added with the eggs at the very end (to not overbeat and add too much air). I also added a little sweet lemon with some zest and some vanilla to the creamed mixture. When making the crust I used a heaping 1/3 cup of sugar (a little more than stated) plus a dash of cinnamon and a splash of vanilla in the crust. I baked the crust for only 12 minutes. It came out great. Glad I didn't opt to use a graham cracker crust. I did have one small crack. Not sure why, but it didn't look too bad and the taste was great. Based on the reviews, I decided to bake at 215 and I left it in about 10 minutes longer. Since it was my boyfriends bday, I wanted to make it extra special. I used some of Costco frozen berry blend to make a nice sauce. First I made a simple sugar sauce on the stove. Then added a big handful of thawed berries. Smashed them in the simple sugar sauce with a potato masher. Added some of my moms homemade grape jelly. Cooked a little longer before adding some cornstarch that I mixed with cold water. Cooked until thick. Added more mixed berries to this mixture before putting in the fridge to chill. I put this on top of the cheesecake and then a dollop of homemade whipped cream. Yummo! Looked like a professional dessert!

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SANDIEGOCINDY

Cooking Level: Expert

Home Town: Mexico, Missouri, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 27, 2008

Made this twice. Great flavor, but don't care for the shortbread crust. Next time will make with a different crust. First time overmixed, causing crack. Second time--didn't overmix---no cracks. Great recipe.

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Bonnie

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Reviewed: Dec. 26, 2008

Stop looking for a great cheesecake recipe because this is the one. This was awesome! I added vanilla and ¼ cup of sour cream. Did not use a water bath. Wish I had it cracked. Not the end of the world…fruit topping worked well to cover the crack. No problems with the center not cooking. Followed cooking times but increased the temp to 215 instead of 200 as suggested earlier.

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Bob

Cooking Level: Expert

Home Town: Chesterfield, Michigan, USA

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Reviewed: Dec. 25, 2008

This was my first cheesecake. It came out great. Aftre careful speculation of many differnt recipes, I used this one with few, but important variations. I baked my cheesecake at 325 for approx. one hour. Then, i let it cool with the oven door ajar for approx. two and a half hours before putting it in the fridge and chilling overnight. I also brushed my pan with butter, the sides slipped away perfectly, I didn't even have to go around with a knife. I also chose to use a water bath. I love the texture of the cheesecake, and it was delish, my family coud not stop raving. Overall, good recipe, but my advice is read the articles that have already been posted on how to make and bake a cheesecake, and check out other recipes a well.

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yungbaker85

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

All the previous comments about the crust are correct -- make a graham cracker crust. My first attempt was a flawless, golden, dense cheesecake on a dry, hard, cardboard tasting crust. My second attempt, I used 6 eggs instead of 5 eggs and 2 extra yolks. DO NOT DO THIS. The yolks are essential in binding the cheesecake together. While it was still tasty, the result was much lighter, fluffier and only barely held together.

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HTS

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Reviewed: Dec. 23, 2008

The first time I made this it came out absolutely perfect and looked beautiful with no cracks at all. The second time I made it, I beat the batter a little too long and I did get a fairly large crack, but it was easy to hide under the blueberries and it still tasted great. I will definitely make this again.

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LoriB.

Cooking Level: Expert

Living In: Troy, Illinois, USA

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Reviewed: Dec. 22, 2008

Was a really easy recipe and Im only giving it four stars because of all the extra unecessary egg. The two extra egg yolks weren't needed and you should definately add a little vanilla extract for flavor.

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NiNe0384

Cooking Level: Beginning

Home Town: Asbury Park, New Jersey, USA

Living In: Lumberton, New Jersey, USA

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Reviewed: Dec. 22, 2008

I've made this recipe twice. The first time, I didn't know that the battery was going out on my timer and it was not timing properly. It got a little over done and cracked like crazy and it was still great. The second time, I used 3 timers and it came out perfectly. I've received rave reviews both times. My friends from NY just love it.

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Twinkie

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

I was happy about not having to use a water bath and it came out absolutely perfect, no cracks! With the exception of adding vanilla, I followed the recipe exactly. The only thing I would do differently next time is cook it just a little longer. I found that in the center it was still just a bit runny. But no one noticed because I just didn't cut the rest of the pieces that far into the center. Everyone raved about it and didn't believe I made it!

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KABINCT

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

This is easily a 5 star however the crust is what brings it down. i recommend that you make a gram-cracker crust. when doing so just soften the butter and then add the gram-crackers until it is very granular and them press it into the spring form. also use egg whites not egg yokes for the cheese cake.

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imsuprmn

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Reviewed: Dec. 13, 2008

its great it came out great the first time nd now im makin it again the only thing i changed is i put a lil bit of vanilla essence nd a bit of lemon essence which made it taste wonderful

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J-chic

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Dec. 13, 2008

this cheesecake took me back to when i used to live in ny! it really lives up to it's name. my girlfriends and i made it for a golden girls marathon. it fit into a 13x9 pan. the only thing, i wish the crust would've been a little thicker.

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tai

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Reviewed: Dec. 12, 2008

very creamy and rich. I did a graham cracker crust instead because I just thought it was easier than having to deal with dough.

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Ginny

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Reviewed: Dec. 9, 2008

I have made this twice following the recipe exactly, and the cheesecake turned out perfect both times!!! Great Recipe

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S. Garrett

Cooking Level: Intermediate

Living In: Fort Smith, Arkansas, USA

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Reviewed: Dec. 6, 2008

I did everything wrong, and mine didn't crack. I did not use a water bath, I opened the oven 5 or 6 times checking my thermometer, and I beat the heck out of the batter after adding eggs. In fact, I beat the cream cheese, then added the eggs one by one beating thoroughly after each addition to make sure they were well mixed in, then I proceeded with the rest of the batter recipe. After I poured the batter over the crust I thumped the pan several times on the counter to remove air bubbles before putting it into the oven. The only change I made was to add 1/4 cup sour cream. I did not reduce or delete any other ingredients. This does have an eggy flavor. I will add vanilla and a bit of lemon juice to the batter next time to correct that. Also, several reviews say it's even better after 48 hours in the refrigerator, so I'm anxious to see if the tangier flavors develop and cover the egg by tomorrow. Update after 48 hours in the refrigerator: The eggy flavor has all but gone today. It still could use just a bit of vanilla and a couple tsp of lemon juice for a little more tanginess.

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BARBBB

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