Reviewed: Jun. 23, 2009

Made this for Fathers Day, DELICIOUS. I used 2 boughten crust and there was enough filling for both without adding extra sour cream.

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Joleen

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Reviewed: Jun. 22, 2009

The title is spot on, Perfect Cheesecake this is! It was perfectly creamy and the flavor is out of this world good. The only thing I did differently was that I added a squirt of lemon juice but it didn't really make a difference. Try this recipe, you will be glad you did!

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JulieH

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Jun. 21, 2009

Very good recipe! Nice, light cheesecake that goes great with fresh fruit. In order to make sure that it didn't crack in the oven I put a pie plate full of water on the rack underneath it. Came out perfect for father's day!

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Sonoran Sweetheart

Cooking Level: Expert

Home Town: Hudsonville, Michigan, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jun. 21, 2009

This recipe was fabulous! I will be using it for all my future cheesecakes! I followed the recipe exactly and left it in the oven overnight (baked in the evening). It was wonderfully received. We served with chocolate syrup, caramel syrup and a fresh strawberries/blueberries mix. Thank you, Thank you, Cheesecakemama!!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 15, 2009

Thank you so much! This came out perfect and it was so simple. Plenty of compliments and I will definately make again!

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SarahVirginia

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Jun. 6, 2009

It had a slightly different taste than my usual recipe, but was tasty and VERY easy.

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sarajinla

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Reviewed: Jun. 5, 2009

YUM, YUM, YUM! I am a cheesecake FANATIC, and this recipe did not disappoint! This was the easiest and one of the most delicious cheesecakes I have ever made or eaten. Mine did crack slightly, but the taste and texture more than made up for it. This is my new go to cheesecake recipe from now on! Thank You Cheesecakemama! :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 1, 2009

Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking method as well as the large amount of sour cream for just two packages of cream cheese. But you were right - this turned out perfectly just as you said it would! This is a light and creamy cheesecake, far different from some of the more dense, heavy and kind of dry cheesecakes. You were right on about the cheesecake not cracking too! Your recipe is perfect for any baker, novice or experienced. For my own preference, however, the crust was a little thicker than I would like, so next time it will be easy enough to cut it back to maybe one cup of crumbs to suit my tastes, but others may like it just as is. I'm so happy your wonderful recipe got published - not just for you, but for the hundreds of home bakers I know are going to be pleased with it too!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 31, 2009

This is great. I made 2 smaller cheesecakes from it instead of one big one. they turned out great and Everyone raved about them. Tanks for sharing!!!!

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♥ Cookingnut ♥

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: May 31, 2009

Thank you for publishing this great no fail recipe. I've been making cheesecakes for years, and this one is the first that didn't crack on the top. My Hubby LOVED it! This will replace my old recipe!

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Brambleberries

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 30, 2009

This is so delicious! And not difficult. My hubby's favorite recipe now, but he ruins it with topping! LOL Great plain or with topping of your choice. I have made this often for many occasions, and has become my "go to" recipe for cheesecake. Can be changed up many ways. Thanks AR for getting this published!

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countrymama69

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Clinton, Utah, USA

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Reviewed: May 30, 2009

Cheesecakemama gave me this recipe on the Recipe Exchange more than a year ago, and I have made it many times with excellent results. This is now my no-fail, turn-to method for perfect cheesecake - and if a bungling baker like me can do it, anyone can. Thank you! xo

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 28, 2009

I am the submitter of this recipe. I use pecans not walnuts, but you can use any kind of nuts you like in the crust or leave them out, it just gives it more texture. You can change up the recipe and use different things for the crust, shortbread cookies or oreos come to mind. You can also add different flavors to the cheesecake, use my recipe as a base and have some fun! I recently have discovered for a short cut if I add another cup of sour cream to the recipe and use the 2 of the ready made crusts. I have a great dessert really quick for a carryin or party. Remember it freezes well, freeze in slices for a special treat. Enjoy!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 28, 2009

I am not a fan of cheesecake, but my mother loves it. I made this for her as a surprise welcome home dessert when she was sent to Ohio recently for a training seminar for work. After she got done raving about how wonderful the texture and flavor of this cheesecake are, she convinced me to take a small taste. I immediately went into the kitchen and cut a big piece for myself afterwards! Excellent recipe that I will absolutely make again and again!

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Keri

Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

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Reviewed: May 27, 2009

Basic cheesecake ingredients, great texture, super simple and delicious! Thanks CCmama. This is a keeper!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: May 26, 2009

I'd never made a cheesecake before in my life but finally got nerve enough to try one. I reviewed many but settled on this one because it seemed simple and straightforward. While it was relatively simple, the flavor was anything but. This cheesecake was fantastic and certainly a crowd-pleaser. I'll be making this again and again.

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LB

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: May 26, 2009

this was the best cheesecake my daughter ever tasted.

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becca

Cooking Level: Intermediate

Home Town: Angleton, Texas, USA

Living In: Clute, Texas, USA

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Reviewed: May 26, 2009

I got this recipe from the submitter way back on the recipe exchange and it is the best cheesecake I have ever made or eaten. The flavor is great, the texture is creamy, and it's not complicated to make. I cannot say enough good things about this recipe. Bravo to allrecipes for finally publishing it!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 25, 2009

This is an excellent and easy cheesecake. I'd never made cheesecake before and CCMama gave me this recipe and detailed instructions. I actually followed the instructions (for once!). Came out perfectly! Bf is the cheesecake fan, so I made it for him, but I also liked it. It didn't crack and came out very nicely. Thank you for the recipe!

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