Reviewed: Mar. 28, 2013

Oh my god! This cheesecake reminds me of the deli's of New York City. The richness, the flavor, fantastic! So much for my diet! I've started having deserts for breakfast.

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Reviewer:

MrJeffwah

Reviewed: Jan. 26, 2013

I have been making this recipe or years now and it is perfect! Cheesecake is not supposed to be real sweet and it is supposed to be heavy so if that's not what you want, then you really aren't looking to make cheesecake. My husband requests this every year for his birthday. His Grandmother who owns a restaurant even asked for my recipe. I do leave the ingredients out to be room temp, and I also mix by hand but that's just more work for me. I also leave it on the counter to cool till it reaches room temp, then put it in the fridge.

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Reviewer:

Libertybelle

Reviewed: Jan. 24, 2013

First a little background to qualify my review. I have limited experience baking cheese cakes. I have lots of experience eating cheese cake. My preference is thick, creamy, little to no crust and no topping cheesecake. This recipe fits the bill perfectly. It is 2" tall, very thick and deliciously creamy. In order to not even run the risk of cracking I did place pan inside a foil bowl inside a baking sheet with water. And I left it in the oven for 2 hours after the required baking time. It then cooled on the counter for another 30 and then into the fridge. The husband, who has the same preferences as me, loved it. The only thing he suggested was a wee bit of lemon juice because he like that hint of lemon which this does not have. The top did not even slightly brown which had me concerned it was not done but in fact it was.

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Reviewer:

Bastet

Reviewed: Dec. 26, 2012

Made this for Christmas dessert. It was fabulous. Such an easy cheesecake to make!

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Reviewer:

AnnTyz

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Bethpage, New York, USA

Reviewed: Dec. 1, 2012

Good, not great. Not sweet enough, too heavy. Would not make again. Helpful tip: If you like a high cheesecake, do check your pan size. -Not all cheesecake/springform pans are the same size Some are 9" some are 9/34" some are 10". These all affect baking times and outcome of height of the cheesecake. Larger pans take less time, and a 9" pan make take more according to your oven temperature. I recommend using an oven thermometer. Cakes turn out better if the oven gets a through pre-heat. Be sure to pre-heating the oven for 15min before putting in any cake. You'll get better results.

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Reviewer:

She bakes a lot

Cooking Level: Expert

Living In: Germantown, Maryland, USA

Reviewed: Nov. 21, 2012

WOW! THIS RECIPE THE BOMB.

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Reviewer:

smorris1015

Cooking Level: Expert

Home Town: Macon, Georgia, USA

Reviewed: Oct. 5, 2012

The second time i have made this cheesecake..it's a big it with all of my guests..i found putting water into a bowl and placing it onto a cookie sheet underneath the cheesecake helps with the cracking while its cooking..that goes with all of the cheesecakes i have made..i give this a big five stars in my books..

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Reviewer:

wendiwolf

Reviewed: Sep. 18, 2012

Yes, this is a very classic stand-by cheesecake. Always perfect!

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Jul. 26, 2012

very easy and tasty!!!! Not a light dessert by any means though.

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Reviewer:

Mahina07

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 19, 2012

I love this recipe! I make this when requested for birthdays at work and everyone loves it. It cracks half the time, but who cares (other than me)! The cheesecake is dense and not too sweet, just how I like it.

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