Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 30, 2009

This is my all time favorite cheeesecake recipe. I have backed it for years. I do however add 1 1/2 tsp. fresh grated lemon peel and bake in a springform pan. Absolutely to DIE for.

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Reviewer:

Missie

Cooking Level: Expert

Living In: Enterprise, Alabama, USA

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Reviewed: Jan. 2, 2009

I made this for New Years Day dessert...it was fabulous!!! It is a very easy cheesecake to make. I will be making this again!!!

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Reviewer:

CHER624

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Reviewed: Dec. 19, 2008

This is the closest recipe I could find. I used the Philadelpia Cream Cheese Classic Recipes cookbook. The only difference is 1c. grahm crackers, 3Tbls. butter; and 4 pkgs. of cream cheese. Otherwise it's the same. Excellent recipe.

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10 users found this review helpful

Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 12, 2008

This recipe is Great! I just made this cheesecake for my son for his birthday and everybody at the party loved it. Their was nothing left at the end.

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7 users found this review helpful

Reviewer:

Mrs. Tucker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 27, 2008

This was absolutely delicious and came together beautifully, resulting in a very tall, smooth, creamy and rich cheesecake. Even though there were no cracks (used all the tricks - waterbath, greasing sides of springform pan, cooling slowly) I ended up topping with a strawberry glaze. I actually think next time I'll use a 10" pan - this cheesecake looked very impressive, as it was tall, but it was so rich that a normal sized slice was almost too much to handle. Otherwise, perfect flavor, texture and will definitely be repeated in our house.

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28 users found this review helpful