Reviewed: Aug. 14, 2011

Very good (and easy) recipe to follow. Not sure why some reviewers had overly browned tops or ingredients seperating. It may have been their oven temp or amount of water around the pan, etc. When folding in the egg whites, make sure you've mixed them in completely. Using a wooded spoon to do this thoroughly will not hurt it. I was very pleased with the final texture and look , although it was lighter in texture than I'm used to. I followed the directions exactly. My only compliant was the graham cracker crust which did not work at stated. Once the fine crumbs hit the butter, nothing else would stick. Best bet would be to use directions for a graham cracker crust (more crumbs needed than mentioned in this recipe) and continue on from there. Definitely a keeper for a lighter version of cheesecake with a great flavor.

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Reviewer:

M. Grillo

Reviewed: Jan. 22, 2011

This was a great recipe. I was looking for a coffee cheesecake recipe but I couldn't find one so I added 1/2 a cup of strongly brewed coffee. Also, I only had 3 eggs and 3/4 cup of heavy cream. I only had time to bake it for about an hour. Despite all the changes I had to make it was WONDERFUL!!! I'm going to try it again with the recommended amounts but try it with coffee, you will love it!

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Reviewer:

Amanda R.

Reviewed: Nov. 23, 2009

Restaurant style cheesecake, not too sweet. Came out perfect! I increased the cream cheese to 16 oz. Baked as directed for 90 minutes then turned off oven and left the cake in an additional hour.

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Reviewer:

HummingbirdRepublic

Reviewed: Feb. 18, 2009

This is an excellent basic cheesecake recipe. It was just sweet enough, and had a very smooth, soft texture, yet maintained its shape nicely.

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Reviewer:

Kellie's Belly

Cooking Level: Intermediate

Reviewed: Nov. 28, 2008

I was looking for a lighter, fluffier cheesecake, similar to the one they serve at Capitol Grille. This was it! Because of the cream and egg whites, it is not as dense as traditional cheesecake, yet creamy and delicious. The recipe photo that shows layers, is because the egg whites were not mixed into the batter enough. Mix them in gently but thoroughly as instructed and you will not get layers. I will make this again with one change - I will mix the graham crackers and butter and press it to the sides of the pan beforehand like most cheesecake recipes, rather than pouring the butter in and rolling the crumbs around. This did not provide a thick enough crust, although it did not stick to the pan. Overnight in the refrigerator is adequate for cooling. Also, I used a 9" springform pan, which worked perfectly. I fear a 8" would be too small to hold the batter. I wrapped the bottom of the pan in tinfoil to prevent water from entering the pan and baked in a 1" waterbath. I almost baked without a waterbath since it seems like too much work, but it really turned out perfect baking at 300 for 90 minutes exactly.

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Reviewer:

kadwell

Cooking Level: Intermediate

Reviewed: Mar. 22, 2008

This is by far one of the best Philly style cheesecake recipes you will ever find. I have been making Maureen's recipe for over 5 years and it has been an absolute hit every time. If I take one to a pot luck it's gone in less that 15 minutes and I've even caught people licking the pan on more than one occasion! One day in a rush I forgot to separate the eggs and discovered this can also be a New York style cheesecake. If you don't like the light custardy texture of this one, just don't separate the eggs. Bake as directed, but you will end up with that thick, creamy, stick to the top of your mouth cheesecake instead. Either way, this recipe is a keeper! And it really is divine without any fruit or toppings. Thank you Maureen!

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Reviewer:

gskisgirl

Cooking Level: Expert

Home Town: North Canton, Ohio, USA

Living In: Rising Sun, Maryland, USA

Reviewed: Jan. 20, 2008

Was not a firm cheesecake. It was too soft and custard like. had a good flavor but was not like a cheesecake at all. I got compliments on it but probably will not make it again.

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Reviewer:

Pam

Reviewed: Dec. 26, 2007

Really, really good. Easy to make, light fluffy texture. Almost too delicate, had lots of trouble cutting it, and chilled it for over 24hrs. first. Ran a sharp knife under hot water and dried it for each cut. Any ideas or help here for slicing?

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Reviewer:

SYMSMOM

Reviewed: Nov. 25, 2007

Somewhat eggy...

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Reviewer:

mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

Reviewed: Oct. 17, 2007

Tried this recipe and the family loved it. They now ask me to make one a week. I did add some blueberries to the mix so they cooked with the cheesecake. Add a blueberry sauce topping on top of that and it's like a little slice of heaven.

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