Reviewed: Nov. 5, 2009

I'm only giving it a 3 star because I have not tried the cheesecake yet, its cooling off in the oven right now, and I can tell you that the 9" spring pan is NOT big enough! it fluffed up so high, its ridiculous. Also, the timing for using the dark 9" spring pan is not accurate, it should be about 1 hour and 40 minutes to bake. So for those of you that have dark spring pans, make sure to bake longer. I added a tablespoon of lemon zest and 2 tablespoon lemon juice. I must say, I can't wait to try the cheesecake! My house smells so yummy!

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Wifey

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Reviewed: Oct. 28, 2009

Yum, Yum!! I made this for a fantasia party I was throwing and all the girls were very impressed. Excellent recipe:)

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Tanya from Ontario, CA

Cooking Level: Expert

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Reviewed: Oct. 23, 2009

It was really good.It was really easy a nice change from other cheese cake recipies.I really liked the crust.Thank you Pillie!

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SerenityInDeed

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

This is the first Cheesecake I have made. I used a larger spring pan because that is all I had, but it worked out perfect. I was originally going to make Chantal's new york cheesecake from this site, but after reading the lowest reveiws, I decided to make this one. People complained of it not setting right and taste to much like sour cream. My husband does not like sour cream. So I chose this recipe because it had another package of creamcheese wich may balance out the sourcream taste and didn't have as many liquid ingredients so it should set just fine. But I did use the sugar amount from the other recipe which was a half a cup more. It turned out perfect. My husband said it tasted better then most restaraunt cheesecakes he has had. We ate it late last night and this morning and half of it is gone now and we are a small family of three with our daughter only a year and a half old. The cake probably won't see tomarrow.

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blackraven935

Cooking Level: Intermediate

Living In: Goose Creek, South Carolina, USA

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Reviewed: Sep. 23, 2009

It baked up nice, but I didn't care for the texture and thought the crust was not sweet enough. My family loved it though, topped with cherry pie filling. Other than that was a very easy recipe to follow and quick to put together.

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Amy L.

Cooking Level: Expert

Home Town: Germfask, Michigan, USA

Living In: Barbeau, Michigan, USA

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Reviewed: Sep. 17, 2009

This was my 1st time making a homemade cheesecake! I used blueberry and my husband just loved it! He said that it was just like he mom used to make. He just wishes it had a thicker grahm cracker crust, so next time I will double that part of the recipe. This is a great cake!

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Jaime

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Reviewed: Aug. 22, 2009

This was the first time I made a cheesecake and it turned out wonderful. I was careful not to over beat the cream cheese, all my ingredients were room temp, and I buttered the sides of a 9 x 13 Pyrex pan, which worked well since I didn't have the proper pan. I didn't use a water bath, and I took it out of the oven two hours after cooking (needed the oven). Yummy. Thank you.

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AUCAJAHA

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Reviewed: Jul. 23, 2009

I love NY style cheesecake ever since I worked at a Nathan's Famous fast food place in CA almost 30 years ago. They shipped their cheesecake from New York and sold it in the restaurant. I have made this recipe several times and have had people ask me to make it and they would pay me. I think this is THE BEST cheesecake I have ever had. No fruit on top please.

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Kat

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Reviewed: Jun. 18, 2009

Great recipe!!! The cheesecake came out delicious!!!

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apasionada1008

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: May 20, 2009

Why do people rate awesome recipes like this one low stars when they didn't follow the recipe as written? When it says to use cream cheese you assume not the fat free kind right? Someone gave this recipe 3 stars because they used fat free cream cheese- Fat free anything doesn't have that rich taste you need for a great outcome. This recipe deserves all 5 stars!! I never made cheese cake this tasted just like the real deal! THE BEST!!

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rachelshavon

Cooking Level: Expert

Home Town: Park Forest, Illinois, USA

Living In: Tarawa Terrace, North Carolina, USA

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Reviewed: May 12, 2009

Creamy & delicious. I added crushed walnuts in with my crust.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: May 4, 2009

A-MAZ-ING!!! The BEST I've had! EVER!

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GodsLove

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Reviewed: Apr. 6, 2009

This was good and perhaps could have gotten more stars but I made it with low fat cream cheese. I round it was not smooth enough texture wise nor did it melt in my mouth. I'm picky though...everyone else loved it. I'll keep looking.

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The Kufferts

Cooking Level: Expert

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Reviewed: Apr. 4, 2009

I want to give this five stars, but I have a rule about not giving five stars to recipes I have to make changes to. I am making an exception because in this case it's not the recipe's fault...sour cream is REALLY expensive and hard to find in Japan, so I substituted plain unsweetened yogurt for the sour cream and added one teaspoon of lemon juice to make up for the lack of "sour." This recipe still came out delicious. I made it into cheesecake cupcakes by putting a cookie into the bottom of each paper liner for the "crust" and then piling the filling on top. I baked them for 20 minutes in a water bath (it's worth it to read the "tips for cheesecake" on this site). They came out beautifully.

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Kelly in Kitsuki

Cooking Level: Beginning

Home Town: Micanopy, Florida, USA

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Reviewed: Mar. 15, 2009

this was my first time making a cheesecake,and it came out SOOO GOOD! It was pretty easy,and the end result was great. creamy,not too rich. Def recommend this recipe to everyone,i will be using this recipe time and time again :]

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kittygoesmeow

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Reviewed: Mar. 11, 2009

This was perfect. My husband thought it was store bought!

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Juli

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Reviewed: Mar. 8, 2009

ABSOLUTLLY The best cheese cake i have ever made. (and ive made alot) the only thing i changed was instead of cherries i used strawberries.I normally change something in a recipe, but not this one. THE BEST!!! Highly recommended. THANKS for the recipe THE MORRISON'S

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