Reviewed: May 25, 2012

This is the best New York Cheesecake I have made so far, yet so easy. Thanks for this great recipe!

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Kristin

Reviewed: May 11, 2012

Yum and yum!

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stacyrenee

Cooking Level: Professional

Living In: Sonora, California, USA

Reviewed: May 7, 2012

My first cheesecake turned out wonderful. Just went to NYC and had cheesecake and this recipe is spot on! I will definitely make this cheesecake again. I accidentally added all of the egg and used 3lbs of cream cheese, still turned out great!

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JoAnn S

Cooking Level: Expert

Living In: Columbia, Maryland, USA

Reviewed: May 2, 2012

I used this recipe to make a NewYork cheesecake and I have to say,the consistency was just great. There were no cracks as I used a water bath and overall it was a good experience except for one problem.The recipe said to 'mix thoroughly' the cream cheese with the eggs,sugar and flour and then add cream and 'mix only enough to blend' Well,from what I could tell,this meant that I should just mix it with a non electric hand mixer and that's what I did. My question is,did I have to use an electric mixer? Because instead of tasting like a proper cheesecake,it tasted like a CREAM cheese yellow blob. I mean,I could not taste the sugar or anything,only the cream cheese. Since the reviews of this recipe are great,I assume that I did something wrong and I can only think of misinterpreting the mixing part wrong. Please help? Thanks!

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Ayzaali

Reviewed: Apr. 6, 2012

This was my first cheesecake I have ever baked and it turned out beautiful! I followed the recipe to a T except for the fact I did use a 9" springform so I did have to cook it a tad longer. I have saved this recipe and I am looking forward to making it again soon. A true 5 star recipe!

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Rikki

Reviewed: Mar. 11, 2012

This was my first ever attempt at a cheesecake and I have to say, it came out pretty good. I added some vanilla extract like some other reviews had suggested. My only problems with it is that it's not completely set in the middle, it's more of a custard consistency there. Maybe it needed more baking time due to my particular oven. Also I found that it's a bit lumpy looking. I didn't want to over-mix but the lumps can take a hike! The taste is good though, and I love the short-dough crust which is a little different. I love crust, so I used the whole crust recipe and pulled some up the sides of the pan. I experienced no cracking either.

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RachelR1975

Reviewed: Jan. 25, 2012

This was a very good cheesecake. This was only my second time making cheesecake, and everything turned out great.

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Reviewer:

kiera

Cooking Level: Intermediate

Reviewed: Jan. 3, 2012

This gets rave reviews everywhere that I take it. I don't use all the crust because I like a thin crust. I add 1/2 T of flavoring (almond, lemon & orange all work) to the cheesecake and I cook it for 70 minutes after lowering the oven temperature. I follow the cooling directions exactly and it makes a beautifly, crack-free cake every time. I like to serve it with raspberry sauce and whipped cream.

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trish

Reviewed: Jan. 3, 2012

fery good cake. nice and creamy a 5 star all the way

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jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Jan. 1, 2012

I would give this recipe a 4 for flavor, but it did not turn out well otherwise. I followed the directions EXACTLY, and the middle of the cheesecake turned out like pudding, NOT done at all! Since the recipe said not to worry if the middle turned out a little jiggly I figured that it would be just fine. Wrong. I didn't want to waste it all so I ended up putting it back in the oven't (it couldn't be any worse I figured), it did end up baking all the way though eventually but the texture was a bit off, probably because of the screwed up baking rounds.

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