Reviewed: Feb. 17, 2012

Prepared exactly as written. What a great treat!

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3 users found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Feb. 11, 2012

A simple, easy to prepare recipe that makes a creamy and delicious cheesecake. I always line the sides and bottom of the spring-form pan with parchment paper for both a nice clean edge and also for ease in moving the cake from the pan onto a cake dish. This is a great starter cheesecake recipe for the new cook. Serve with fresh fruit for a fabulous dessert.

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4 users found this review helpful

Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jan. 30, 2012

Outstanding! Easy, simple to prepare and delicious. I included ground walnuts in the graham cracker crust then baked at 325 for 10 minutes then added the cream cheese filling. I also added my own 'water bath' solution to prevent cracking; muffin tin filled w/water below the spring pan. I also refrigerated overnight and was able to slice perfectly. I recommend this recipe highly. Be forewarned though, friends and family will always request this one for gatherings and bake sells :)

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Reviewer:

skipperose

Cooking Level: Expert

Reviewed: Jan. 29, 2012

This was delicious! Loved the tartness of the sour cream topping. I did not have a springform pan so I made recipe as is and split it between two nine inch pie plates. This actually turned out better than expected because it allowed for smaller pieces which went farther at our holiday party. I will definitely make this again. A true authentic cheesecake for the cheesecake lover. Thanks for posting!

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5 users found this review helpful

Reviewer:

MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

Reviewed: Jan. 28, 2012

My grandmother loved this!!!!I used this for thanksgiving...BRILLIANT!!!!!This was ONE GOOD DANG RECIPE!!!!!!!!!!!!!!!!!!!If you are reading this comment and you are doubting to try it out (like i did) dont doubt! Im not kidding!this is by FAR the best cheese cake ive EVER tasted! AND the store bought ones are pretty good right? This gorgeous, amazing, beautiful, awesome, cool, delicious...(oops i got off track!) makes those cheesecakes taste like mud!and belive me I have tasted mud! AND if you are on a gluten-free diet, just dont eat the crust!dont feel bad gluten-free-ers, because you will be getting the best part!I made this recipe and the ENTIRE family ate it!in one day!(thanksgiving)

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3 users found this review helpful

Reviewer:

mpaik5

Cooking Level: Intermediate

Reviewed: Dec. 8, 2011

I had too much cream cheese and sour cream that I wanted to use up. This recipe seemed simple enough. I followed it to a T and OMIGOSH. So, so, so divine. I've made a number of different cheesecake recipes and this has got to be my favorite. Super easy and insanely good. Can't beat that!

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4 users found this review helpful

Reviewer:

LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Reviewed: Nov. 5, 2011

Just plain and simple “D” good cheesecake. Just cream cheese, sugar, eggs and vanilla (and a sour cream topping). Just exactly what I wanted. Just what I got – rich and creamy vanilla cheesecake. Perfect.

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18 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 2, 2011

I really really liked this recipe. My only change would be a sweeter crust and a bit more vanilla in the cream cheese mixture. The bake times were spot on for my oven. The only thing I did different is I put the cake in the fridge fresh from the oven after the cream cheese topping and it did not affect the setting or texture of the cheescake at all. I will be making this again and again.

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9 users found this review helpful

Reviewer:

JANIS R

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Coal City, Illinois, USA

Reviewed: Aug. 19, 2011

Fantastic taste and very easy to make! The only thing you'd have to worry about is the temperature of your oven, cos I got my cheesecake burnt on the surface and had to scrape the burnt parts off. I reduced the sugar amount to bring out more of the sour flavor. Rich and creamy and honestly can rival the cheesecakes you buy from coffee shops!

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Reviewer:

defish

Cooking Level: Beginning

Reviewed: Jul. 12, 2011

I have made this cheesecake several times and it has to be one of the best and easiest cheesecake recipes. All of my guests have raved about it saying it was better than the Cheesecake Factory cheesecake. Then, along comes my twin sister and her comment was "I've had better". To her I say.......better left unsaid. So now I have renamed this The I've Had Better Cheesecake and everyone stil loves it. Don't change a thing. It is delish!!!!!

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5 users found this review helpful