Reviewed: Dec. 2, 2008

Excellent recipe! I made it for my sisters birthday and it was a huge hit! I am a chef in a Hotel New York Cheesecake is one of my specialties! This recipe is right up there with ours!

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love2sleep

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Reviewed: Nov. 29, 2008

gotta tell you, for the first time (and I make cheesecakes for every holiday & family occasion for years) this is the only cheesecake that was like wet goo in the middle. I followed the instructions to a "t" and was furious when my beautiful looking cheesecake was cut into & was an uncooked gooey mess in the middle...I was mortified. I will say that overall this was a dissappointing flop but the cooked pieces from the edge that I could get a taste of tasted really good so I can tell this had potential. I will attempt this recipe again but perhaps do something different with the temperatures. Good luck to everyone else.

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Angela P.

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Reviewed: Nov. 29, 2008

This was my first ever attempt to bake a cheesecake and I settled on this recipe. It was pretty easy to prepare. I had a couple hiccups along the way but in the end the cake came out looking really nice and tasted delicious. I served it after Thanksgiving dinner and everyone enjoyed it. This cake is extremely rich. I recommend this recipe, especially for beginners like me.

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Dan le Chef

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Nov. 29, 2008

Made for Thanksgiving, turned out beautifully. I topped it with caramel and apple pie filling, and it was a huge hit.

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Nikki Lakey

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

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Reviewed: Nov. 29, 2008

This is by far the BEST cheesecake EVER! I change it up a bit... I pre-mixed the cream cheese (always a good idea) then added the other ingredients. I added about 1 tsp of vanilla as well as I added 1 package of melted white chocolate chips. I did bake it at the suggested times but increased the temp to about 210-215 degrees. It does look like it's not baked at all in the center, but it will firm up after being in the frige over night. I also did not use a water bath and it turned out perfect! For the topping, I made a raspberry sauce, 2 half pints of fresh raspberries + 1 cup sugar. Mash together and drain in cheesecloth to separate the seeds. I cooked it on the stove at med/low heat and added about 1/2 cup more sugar. The sauce will thicken a bit, but not as thick as gravy. Remove from heat and add another half pint or two of fresh raspberris. I used it to top each individual piece. DELISHHH!

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HJWilson

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Reviewed: Nov. 28, 2008

This is the best cheesecake recipe EVER!! Don't let the funky reviews fool you, if you follow the recipe CORRECTLY, your cake will come out perfect. For the people who say the baking time is off, it isn't. Get an oven thermometer, it's your oven that's off. I do add 1 tblsp. vanilla to the cake batter, and a sprinkle of cinnamon to the crust for a little extra flavor. One last tip: save adding the eggs for last. Adding in the eggs is what holds in air bubbles, so mix everything else together with the hand mixer, then crack all the eggs into a seperate bowl. Use a fork to poke the yolks and stir, then add to the batter and stir BY HAND until just mixed. Don't use the hand mixer after adding the eggs, that is just asking for cracks! Let batter sit for a few minutes after adding eggs then pour into crust. Perfect cheesecake everytime!

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LeneePooh

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Reviewed: Nov. 27, 2008

Oops. I used 1c cream instead of 1/4c just now when I made this cheesecake, and didn't realize the mistake until after I put it in the oven. I guess I'll cook it a little longer and see how it turns out.

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intelligen

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Reviewed: Nov. 24, 2008

Truly a dense, NY deli cheesecake. Lots of reviews debate the need for a water bath. Water baths are typically used for delicate egg-based desserts that might curdle due to high heat. It's my experience with this recipe that a water bath isn't needed, perhaps because it's so dense and/or the heat is pretty low. Also, be absolutely sure to let the cheesecake settle for hours before serving; the time is needed for the dessert to become firm. Lastly, consider adding the Supreme Strawberry topping recipe.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Nov. 24, 2008

AWESOME. This is a THICK cheesecake like you would get at a Restaurant. And Delicious. We did the waterbath method and the top was flawless. Might try it without the waterbath next time. Only thing I added was I like Lemon or Orange Zest in my cheesecake so we added about a 3/4 of a teaspoon of orange zest and the juice of one orange. Made it taste very good. For a topping I took a small bag of frozen raspberries and some Mixed Berry Preserved (Raspberry preserves would work also) and put them in a skillet on the stove and heated it up. I put about 3-4 tbs of sugar and heated throughly until the fruit was cooked down. I was afraid it would get too thick so i added the juice from the other orange and it gave it some orange zing also. All I can say is DEFINITELY the best cheesecake I've tasted.

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GlassFishy

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Reviewed: Nov. 20, 2008

I am a novice baker, and a cheesecake fanatic. I had bought all the ingredients to make the cheesecake on the cream cheese box, and I am SO glad I checked here first and sent the husband to the store for more cream cheese. It was simple to make, and OMG so delicious. I can't believe that I made something that turned out so wonderful. Thank you so much for the recipe, my husband is also very thankful for no more no-bake catastrophes. That's how much of a novice I am.

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Jacqueline

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Reviewed: Nov. 19, 2008

Great cheeseckae! My only complaint (and maybe it's my oven) is that it wasn't cooked enough and was a bit loose inside. I didn't get that thick new york cheesecake like I was looking for. I made this for my hubby's bday and he loved it so I'm sure I'll be making it again soon.

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Kelly25252

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 19, 2008

I've never made a cheesecake before and honestly my cooking skills are lacking experience but I DO know how to follow a recipe. I followed the recipe exactly and it didn't turn out so well. I used a 9x13 pan instead of the 10'' springform pan because I wasn't sure what that was and was certain I didn't have one. (But the recipe says you can use a 9x13) I made the crust and seemed to turn out nice in the beginning. I baked the cheesecake, following the directions about turning the oven down, etc. I didn't open the oven a single time and my cheesecake had huge cracks in it (that wasn't supposed to happen, especially since I didn't open the oven) Also, When i went to serve it the crust was burnt on the bottom and wouldn't come out of the pan even though I sprayed it with cooking oil spray as directed in the recipe. Don't get me wrong, it tasted good but the presentation wasn't good at all so I'm glad I gave it a trial run before making one to take to Thanksgiving dinner with the family. I guess next time I would try using shortening to grease the pan and not bake the crust first/seperately. I would do it all at the same time since the crust was very burnt.

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Staceylynn

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Reviewed: Nov. 18, 2008

The reasons I am giving this 4 stars is because the crust (IMO) does not go well with the cheesecake at all. Also the cooking time was WAY off!! I baked mine at 475 for 10 minutes, then at 200 for an hour. It was FAR from done so I changed the oven temp. to 250 and baked it for an additional 1 1/2 hours, then shut off the oven and let it sit for an hour. It turned out perfect! The cheesecake tastes AWESOME, I am definately keeping this recipe!! The only change I made to the recipe was to use sour cream instead of whipping cream. I made mine into a turtle cheesecake and topped it with caramel, chocolate, chocolate chips, and pecans....YUMMY!!! Next time I will use a chocolate graham cracker crust and it will be perfect! This is what I will be bringing to our Thanksgiving get together, I am sure it will go fast!

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luvthosebabies

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

This recipe is wonderful. It was my first attempt at making a cheesecake. I added extra vanilla extract but have also tried with lemon, almond, and rum extract for something a bit different, all worked out well.

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kvenabl2

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Reviewed: Nov. 13, 2008

This is THE cheesecake recipe out there. I followed the directions as written to a "t" with fantastic results. The *only* thing I did at all differently was to add a teaspoon of vanilla to the crust mixture and another teaspoon of vanilla to the batter mixture. OMG, this is to die for. NO WATER BATH NEEDED! Save yourself the time and hassle and just follow the directions and don't open the oven. Flawless.

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aswright1

Cooking Level: Expert

Home Town: Allen Park, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 12, 2008

THE BEST!!! Made a couple adjustments as recommended on this site. Changed out the heavy cream for sour cream and added 1 T. vanilla. I also switched 3/4 C of the sugar to Splenda and all the sugar in the shortbread crust to Splenda. Even hubby and the kids couldn't tell the difference!! Just the most perfect cheesecake ever! Thanks so much for the recipe.

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mistysue32

Cooking Level: Intermediate

Home Town: Andover, Ohio, USA

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Reviewed: Nov. 11, 2008

This was wonderful. I added 1/2 tsp cinnamon to the crust and 1 tsp vanilla to the filling and followed the remainder of the recipe. I followed the instructions on the baking to the t and my son opened the oven door once and my cheesecake turned out picture perfect! The taste is as good as any restaurant I've been to, if not better. This is a must try!!

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CAROLA316

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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Reviewed: Nov. 3, 2008

I HIGHLY recommend making this about 2-3 days before you plan on serving it. I made it the day before my halloween party, and it was just ok. It didnt have that "bite" i was craving. But, boy, 2 days later, its fabulous!!! And even though graham cracker crust would have been yummy, the shortbread gives it a great texture. I did add about 1/4 cup of sour cream, and lessened the cream by just a little. and i added a few squirts of lemon juice. excellent!!!

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BLUEHOPE

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Nov. 2, 2008

Excellent! This recipe turned out better than i could have imagined.

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Lawrence

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Reviewed: Oct. 30, 2008

This was a GREAT recipe. The only thing that needed to be added was to cream the cheese before adding the other ingredients. I even made mine in a 9x13 inch baking pan and it turned out great! Friends of mine that don't even like cheesecake enjoyed it.

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