Reviewed: May 22, 2012

Good recipe when I had no idea how to bake a cheesecake. Worked very well and it was easy. No changes.

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eliandjamie

Reviewed: May 20, 2012

I found this recipe two years almost three ago on a magazine. I love it!!!! It is my fave!!!1

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Stefania

Reviewed: Feb. 5, 2012

Best cheesecake I've ever eaten.

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AngelaPetrino

Reviewed: Jan. 23, 2012

I didnt have a springform pan, so i cut the recipe in half, except for the crust and baked it in an 8 by 8 glass pan...turned out awesome!!

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krissy

Reviewed: Jan. 14, 2012

Excellent recipe! This has become a family favorite. The only thing I added was 1 tsp of grated lemon peel. Very smooth and creamy.

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lisar630

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Reviewed: Nov. 19, 2011

This cheesecake is wonderful and easy!

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Reviewer:

tom

Reviewed: Jul. 17, 2011

It's a fuss-free, simple and straight forward recipe. Great for newbies like me who are just experimenting with simple baking. If you do not have a sweet tooth, do not add sugar to the base. Just the cookies and melted butter will do. I even reduced the sugar further in the cheese mixture and it tastes great. My family enjoyed it so much. Nice and smooth texture too. I will bake it again :)

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newbie

Reviewed: Jul. 12, 2011

Total indulgence! Didn't have a 9" spring form, so put in a large glass pie pan. Had a little goo left that wouldn't fit in the pan w/o overflowing. Even tho we had eaten a large dinner, none of us could resist a small wedge of dessert.

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4 users found this review helpful

Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Jul. 6, 2011

Fabulous recipe! To make this a relatively guilt-free pleasure, I used 4 (8 oz) packages of reduced-fat cream cheese and used fat free sour cream. The end result was a more fluffy-textured cheesecake that didn't sacrifice on flavor. I garnished the top with fresh sliced strawberries.

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Reviewer:

oatman99

Cooking Level: Expert

Home Town: Ripon, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Dec. 21, 2010

I have made this cheescake for a couple years now. The previous recipe called for strawberry jam. I will admit, it seems like forever to make, but it is well worth it!!!! I have to make this every Thanksgiving and Christmas. The good thing about this recipe is that it makes enough that I can take half to work for everyone and still have plenty at home!

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3 users found this review helpful