Reviewed: Nov. 2, 2008

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

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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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Jessica S.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 28, 2008

FABULOUS... to say the least. If you like REAL cheesecake... the kind you can stick a metal fork and... and it be able to stand up straight... THIS IS THE ONE! My pan was a sort of bundt pan so my slices came out square.. but I kinda liked that affect. This is my first attempt at cheesecake, heck, my first attempt at baking something that didnt come out of a box. I was rich, thick, and flavorful. Im sure it is yummy as is, but based on others reviews and my own personal taste I added: 1 tablespoon vanilla, 1 tablespoon sour cream, and 1 tablespoon fresh lemon juice. My mom still prefers the graham cracker crusts but I loved the shortbread. It is the purists crust to me, and really let the cheesecake shine. I am so happy that I found this recipe, Im thinkin of selling customized cheesecakes for Christmas based on this recipe.. it is DELIGHTFUL! Very important tip: Do not open the oven for the full two hours! I didnt have one crack! This IS New York Cheesecake... and yes, you can make it too.

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Cook It Up!

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: Oct. 25, 2008

I followed this recipe exactly as written and it turned out perfect! Did not crack or fall, and looked like it was from a bakery. Very creamy and smooth texture, my mother didn't believe I actually made this! Thanks so much to the poster for posting this recipe.

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cindy31

Cooking Level: Beginning

Living In: Nampa, Idaho, USA

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Reviewed: Oct. 23, 2008

Used graham cracker crust instead, but followed recipe for cake exactly. LOVED IT! First time making cheesecake and it was a huge hit with my guests. My tin foiled failed and the water bath seeped, but didn't seem to effect anything. Next time will use a silicone pan around the springform.

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TRACYREE

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Reviewed: Oct. 20, 2008

This is the best cheesecake you'll ever make. The key to making this cheesecake without cracking is to make sure youe creamcheese and eggs are at room tempature, I've also put the cream cheese in the sink with warm water, this worked great, since doing this, I've never had a cheesecake crack or split.

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Fred Snowberger

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

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Reviewed: Oct. 17, 2008

Make sure you beat the cream cheese before you add the other ingredients or it will be very lumpy. It's been a while since I've made a cheesecake and the instructions missed that step so mine turned out pretty bad. As other reviewers said the baking instructions are way off. I cooked it a little longer than it said (in a pan of water) and refrigerated for 3 days and it was gooey and tasted uncooked in the middle. I think the flavor was okay but it was hard to tell. If I do it again I will try baking at 325 for about 45 min next time.

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Rebecca W

Cooking Level: Expert

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Reviewed: Oct. 15, 2008

Great recipe.

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Kimberly Kays

Cooking Level: Intermediate

Home Town: Livingston, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 12, 2008

Wow, very good!

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Tom's cooking!

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

SOOO good. It tastes like cheesecake from the Cheesecake Factory. This is the recipe I use in order to impress my guests!

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ELD

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Reviewed: Oct. 5, 2008

I have to say, I was kind of disappointed with this after reading all of the great reviews. I thought the shortbread crust came out way too thick and chewy. The filling itself was okay and had a good consistency, but it definitely lacked something. I even added vanilla and lemon juice, but that seemed to do nothing. I decided to mix some sour cream with a little sugar and add it to the top of the cake after it was done, which made it a little better, but if you're used to a tangy tasting cheesecake, I'd definitely add sour cream in the mix. I think with a little tweaking, this is actually a good recipe, but I'd go with a graham cracker crust next time.

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APRILFRAZIER

Cooking Level: Expert

Home Town: Madison, Ohio, USA

Living In: Willowick, Ohio, USA

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Reviewed: Oct. 1, 2008

First cheesecake I ever made and it was a huge hit. Friends especially liked the shortbread crust versus the usual graham cracker one. Thanks for this!

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Ahania

Cooking Level: Intermediate

Living In: Shavertown, Pennsylvania, USA

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Reviewed: Sep. 24, 2008

I only used the base of this recipe as I was making an unbaked cheesecake. Let me tell you, the base in great! I will be using it in slice recipes because it would be perfect in them. I added a bit more butter and did the whole thing in my food processor and took out the dough just when the dough started to come together in a big ball. I softened a block of frozen butter in the microwave, until still cool, but soft. I also baked this crust for 20 mins, mainly because when I checked at 15 mins, the middle still had slightly wet parts. Fantastic crust!

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Sep. 23, 2008

Flavor was 5 stars without a doubt. I do however highly suggest using a water bake; Although other users had luck without it, mine came out cracked, and brown on top and around the sides. I would also suggest a different crust, not because it was bad, but because there are tastier options (one user suggested chocolate graham cracker crust). Cooling over night is most definately a must. Just in terms of flavor... YUM. I wanted it when I woke up in the morning for as long as it lasted in the fridge (which wasn't long since the entire family kept sneaking slices).

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HanakoLei

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

Excellent cheesecake. This was my very first try at making a cheesecake and it was spectacular. Overall highly recommended especially for beginners. For my taste is was a tiny bit too sweet so I will cut back on the sugar and try sour cream instead of heavy cream. I found the crust a bit blah. I think the crust might need more sugar.

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Danusia

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Reviewed: Sep. 19, 2008

This was the first homemade cheesecake recipe that I ever tried. It was some work, but defintely worth it. My fiance is a cheese cake connoisseur and he loved it. Needless to say, I was very happy. Great recipe!

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Jenn

Cooking Level: Expert

Home Town: Newnan, Georgia, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 8, 2008

Only reason I gave it 4 instead of 5 was because I prefer gramcracker crust. This was great though. I got a bit confused with other reviews regarding bake time and temp. But will stick to original recipe instructions next time. Yum

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MBest

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Reviewed: Sep. 3, 2008

The best homemade cheesecake I've ever tasted! I had never made cheesecake before so I wasn't sure what to expect but this recipe was very easy! I didn't use a water bath and it still came out the perfect consistency. Smooth, rich, and creamy! My whole family was raving about how good it was and how they couldn't believe I had made it myself! The only problem I had was it did crack, but oh well. I didn't effect the taste at all!

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lindsey

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Reviewed: Sep. 3, 2008

A very good recipe. The ingredients are very well porportioned. Great crust. Not good cooking instructions though - it came out runny. The second time I made it I did a water bake and cooked it at 350 until it was firm but still a little jiggly. Perfect.

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Candy

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Reviewed: Aug. 31, 2008

I had to give this recipe 5 stars ... it was amazing! I did make a few slight changes: I added a little sour cream to the recipe for some tang (about 1/2c). I also added 1tbsp vanilla to the mix and some lemon juice. I was thrilled that I had no cracks in my cake, which I was surprised because it's my first time baking a cheesecake. I did use a water bath as suggested by some reviewers. I played with the baking time because I was scared it would be runny, all in all I baked it for double the time requested: I didn't touch the oven till after the baking and cooling time, however after sticking toothpicks in the middle I saw it could use a little more baking. So I left it in the oven and put it back to 200 degreees for another 30 minutes and then let sit for the same amount of time. I refrigerated it and topped it the next day and it was awesome! Perfect even! Thank you so much for this post, my boyfriend loved it! We're two people and that whole cake disappeared way too fast lol!

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