Reviewed: Apr. 22, 2008

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!

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Lora

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Reviewed: Apr. 16, 2008

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

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KATIE&KEVIN

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Reviewed: Mar. 31, 2008

I had to make this twice due to the fact that my oven was too cold to bake as directed. The second try was successful when I raised the baking temperature to 300 degrees. Granted, it cracked but it didn't matter since I topped it with strawberries. The texture and flavor was wonderful! Thanks for the recipe. It will now be added to my recipe box!

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Nicole H.

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Mar. 30, 2008

This recipe turned out exactly as I had hoped; a thick, dense, and delicious cheesecake! I left it in the oven for about four hours to cool and did not have one crack. I was afraid it was not done in the middle but the cake finishes off and firms up beautifully while the oven is cooling off. Be sure to refrigerate for at least 6 hours before serving or it will still be very soft. Thanks for the recipe!

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MrsJ2b

Cooking Level: Expert

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Reviewed: Mar. 28, 2008

great recipe, the only thing I suggest is adding vanilla

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Mavanna

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Reviewed: Mar. 27, 2008

This was my first time making cheesecake, even worse, I found out right before I started baking it that it was going to be used in a pre-wedding dinner for my sister-in-law. Thankfully it came out beautifully. I had a 9 inch pan on hand and an oven that couldn't reach the top temp nor get down to the bottom one so I ended up baking for 15 min at first and an hour and a half for the second bake. I then made sure to let it sit for an hour and sleep in the fridge for 24 hours. No cracks, no settling, just pure, thick, and dense cheesecake. I would recomend HEAVILY greasing the cake pan however. Not only did that help with getting the cake out of the pan at cutting time, but it seemed to help the cake pull away from the sides as well. My sister-in-law and her fiance loved the cake and I introduced my wife's family to what cheesecake is supposted to be, not the spongy mess that it is in Japan. THANKS!

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Mackie

Cooking Level: Intermediate

Home Town: Carson City, Nevada, USA

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Reviewed: Mar. 26, 2008

This was an outstanding recipe. I got rave reviews. I am not much of a baker but found this very easy. My cake did crack on the top but since I added a topping it didn't matter. I believe the cracking had something to do with high altitude (Denver) and I will try to shorten the time the recipe calls to cook at 200 degrees to see if that helps.

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kirahj

Cooking Level: Expert

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Reviewed: Mar. 26, 2008

I am fairly new to cooking and this was the first time I tried making a cheesecake (I didn't even know what a springform pan was before I read this). I didn't mix the cream cheese well enough so it came out a little bit lumpy and the center was a little runny, but otherwise it came out great and I was really impressed. It was really easy. The crust came out really good, but was a little thick. I will be making this again very soon.

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QuincyJr

Cooking Level: Beginning

Home Town: Red Bluff, California, USA

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Reviewed: Mar. 25, 2008

I have made this twice now and it is wonderful! This time I stirred cocoa powder into half of the cheesecake filling and then swirled it with the plain filling. I served it with a rapberry puree I made. It was great. I recieved so many compliments on it when I made it for a party. Everyone loved it. This cheesecake is rich and creamy. I will be making this again and again.

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julie c

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Mar. 24, 2008

oh my goodness, this was fantastic! I made it for my boyfriend's birthday and it was also my first cheesecake experiment so I was very hopeful it would turn out well. the crust was supertasty but mild enough to let the cheesecake flavor shine through. the cake itself is creamy and rich, my only addition was a little vanilla, which lent a subtle flavor to the cream cheese-iness. I did beat the cream cheese before any other additions to make it soft and lump free. then I followed the order laid out in the recipe. next time, I might try the suggestion of subbing sour cream for the heavy cream, just to see if there's a difference in tanginess. also use the largest mixing bowl you have, mine was spilling out of my large batter bowl and that made it hard to get all of the lumps out; although the few lumps that were left did not hinder the flavor or texture! I also ended up leaving it in the oven for 50 minutes after baking (instead of the full hour) as I was pressed for time and it still turned out beautifully. I served with strawberries and whipped cream although it is equally good just plain! if you're looking for a special dessert, you have to try this recipe!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 23, 2008

The best, you must let it sit overnight. Don't know what happens to it, but it tastes much better the next day!

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Amber B.

Living In: Plainwell, Michigan, USA

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Reviewed: Mar. 23, 2008

My first words after the first bite was "Oh My God" My Husband words were Wicked!! I have always wanted to make a cheesecake like you would buy in a restaurant but afraid.after reading the reviews posted I said I would try it.I put my creamcheese in the microwave to long and made my batter too runny and started to panic and didn't know what to do so I put it in the fridge for 15 mins and added half of 1/3 cup more of flour. i thought for sure I had it ruined bake it for 1 hr on 200 but it was still very jiggly so I baked it for another hour for a total of 2hrs at 200 then turned off the oven and left it there for another hour. left it at room temp for 20 mins and then placed it the fridge for over night. It never even showed any sign of cracking.

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Irene

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Reviewed: Mar. 21, 2008

My cheesecake was a bit hard though it is my own fault to forget the heavy cream.. The overall result was still nice and i add 10gr or coco powder in the batter. The bottom was a tad tough but it's still ok..

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cajoeen

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

Very good cheesecake. I increased the recipe to approximately 24 servings to fill a 12" cake pan (use parchment paper so it doesn't stick). The cheesecake ended up almost 2 inches thick. I also followed other reviews/suggestions like having a big pan of very hot water in the oven with it and skipping the 10 minutes at 475 and instead baking at 200 for 3 hours, 10 minutes. Since I had it in a 12" pan I left it in for 3 hours and 40 minutes. Then turned the oven off and opened the oven door slightly and left it in there for 2 more hours. After it was fully cooled I covered it and placed it in the fridge for about 24 hours. Note: For the crust I used 26 finely crushed Oreo cookies mixed with 4 T. melted unsalted butter, baked at 400 for 10 minutes before filling.//Getting it from the cake pan to the cake stand was tricky--lots of flipping and parchment paper involved. Fortunately it didn't crack!! Everyone was very happy with it.

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dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 4, 2008

Oh my goodness!!! Fabulous! Made this for a friend's birthday party and it was too die for! Baked it on the center rack and put a pan with hot water on the bottom rack. Not the first crack!! This was delicious. Thank you!

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Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Mar. 1, 2008

This went FAST! Everyone was going back for more!

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GradysMomma

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Feb. 28, 2008

yum, didn't crack. no bath needed. delicious.

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Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 27, 2008

I have made this so many times. It is a very good recipe, I bake the crust 10 minutes at 375 degrees because if you don't the crust will be to done, I use a water bath also and it comes out very creamy and just set in the center, do not skip process of letting it sit in over with the heat off. Wonderfull recipe, I make a homemade strawberry sauce, just puree strawberries in a blender with a little sugar, serve with sauce and fresh ripe strawberry's.

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sharon

Cooking Level: Expert

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Reviewed: Feb. 21, 2008

I made this for our weekly "American Idol" party last night and it got rave reviews,probably the best reviews I have gotten on anything before. The only thing that I changed was that I substituted half and half for the heavy cream, because I forgot to get it from the store. I also served it with blueberry sauce. Thanks!! I will definitely use this one again.

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lorenda

Cooking Level: Intermediate

Living In: Astoria, Oregon, USA

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Reviewed: Feb. 20, 2008

As good or better than any cheesecake I've had in a restaurant. Used graham crust on bottom only, baked about 1 hr. 45 min. Husband and friends raved.

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CazziFraz

Cooking Level: Intermediate

Home Town: Sheridan, Wyoming, USA

Living In: Colorado Springs, Colorado, USA

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New York Cheesecake III

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