Reviewed: Oct. 11, 2009

Very similiar to my recipe. I add 11/2 TBSP. of lemon juice for added flavor. Makes the cream cheese flavor pop. I also bake mine in a true cheese cake pan at 350* for 1 hour, then shut off the oven and leave it sit in the oven for an added hour. If you put a pan of water in the bottome of the oven your cake won't crack. Leave it sit on the counter until it comes to room temperature then put in the fridge. Better if made at least one day in advance for all of the flavors to come to together. You'll also see a real cheesescake texture the next day. I serve mine with assorted pie fillings on top. I made mine and gave it to ,my doctor after some extensive surgery. He thought it tasted better than the one his family makes in their bakery in Westchester N.Y. Now it's an annual ritual, when I have my annual exam he gets his cheesecake.

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snappsie

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Reviewed: Sep. 28, 2009

I made this last week for a family of 10 and they're already clamoring for another one. Just delicious!

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tmce

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Reviewed: Jun. 1, 2009

I made this cheese cake for my family and everyone loved it!!!!! They all loved the creaminess of the cake. I will keep it and always make it again and again.

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SHERRY

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Reviewed: Dec. 9, 2007

This is a awesome cheesecake! My family loved it!!

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Tasha

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Reviewed: Nov. 21, 2007

Excellent recipe. I an amateur at cooking. This was the easiest recipe to follow and the reviews from my family was a big "thumbs up!" Great for dinner parties.

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ccan62

Cooking Level: Beginning

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 11, 2007

Made this cheesecake and it is the best. My hubby requests this everytime he comes home on leave! I see many people have problems with cracking, the advise I received from a chef friend of mine worked after the first disaster! His advise was not to overbeat the eggs, when it says just until blended follow this direction to the "T" and I have made it dozens of times and never had an issue since. Though I have to say I am a water bath follower, I think if you are new to this recipe this procedure helps to ensure a perfect cheesecake. I have an old gas oven that will suck the mositure out of anything I put in it and this method keeps the interior nice and moist with no dryness. Highly recommend this recipe.

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HILLY29

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Bellaire, Texas, USA

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Reviewed: Oct. 16, 2007

This was a great recipie. Everyone was drooling over it but I added whipped cream on top.

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angela

Cooking Level: Expert

Living In: Uvalde, Texas, USA

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Reviewed: Sep. 24, 2007

This was my first cheesecake ever and it was a breeze! I baked it for 50 minutes then an extra 10 with the topping. I received a ton of compliments including "this is better than my mother's" and "its the best cheesecake i've ever had". I let it cool in the oven for a while then put it in the fridge. There was one crack, but an assortment of berries covered it up and the texture was perfect. I also used a 9" springform pan and that worked out just fine.

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lintacious

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2007

This is one of my favorite recipes for guests, & my kids all ask for it as their birthday cakes. I even brought it to a birthday party at a big Italian restaurant and had the staff asking for more! I make this using a 10" springform pan & it comes out high, dense & YUMMY!!! I've never used a waterbath for my cheesecakes. I've always stuck by the - cool it in the oven for several hours - method & never have a cracking problem. Using room temp. ingredients is also a must. They are easier to blend, blend smoother, and bake more evenly.

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