Reviewed: Jun. 2, 2009

Wow, great recipe. The only changes I did were: added vanilla to the batter and added strawberries to the strawberry sauce to top the cake; I also found that 1 bad of frozen strawberries was enough for both.

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msanti824

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Reviewed: May 31, 2009

It was beautiful! And very tasty! I made it for a gathering at home and everyone loved it! My hubby is a huge fan of cheesecake and is very picky as well and he loved it!!! My brother in law too! (He asked which bakery did I buy it from ;p) I'm so impressed. This is my 1st cheesecake and it came out so good. I followed the recipe except I cut down the cream cheese to 2 packages, added vanilla in both cheese mixture and base. Used unsweetened strawberries and added sugar myself so that I have a control of the sweetness (I don't want it to be too sweet). The lemon juice was great! I added some in the strawberry mixture and of course the cheese mixture too. I can't say enough good things about this recipe! If you're a cheesecake lover, don't miss it!!! Highly recommended ;)

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Jane Ashley

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Reviewed: May 26, 2009

this was amazing! I used chocolate cookies for the crust, but did everything else according to the directions. it was a huge hit.

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momomink

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: May 11, 2009

I made this for Mother's Day and it's excellent! I had to cook about 10 or 15 minutes longer, and the texture was perfect. Next time I make it, I will double the strawberry sauce, and use more than the 1/3 cup reserved used in the cheesecake, mine was a little pale. The strawberry sauce really adds punch to the cake, so don't skip it. I also topped with whipped cream, and everyone loved it!

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annasmimi

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

I made this a few days ago and it did not last long in my house! I had extra strawberry sauce that I used to top off ice cream.

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Kristy

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Reviewed: Apr. 20, 2009

This was an easy cheesecake to make and it came out tasting really good. They don't have graham crackers here in Australia so I crushed up Oreos instead and omitted the sugar and it worked really well. Also, my oven doesn't have specific temperature settings(!) so I just guessed and ended up forgetting it in there for twenty extra minutes and it still came out great! The top cracked a little bit along the lines where I swirled the sauce with a knife, but I think that is more due to my lack of cheesecake knowledge than anything else, and we didn't care anyway. Great easy and tasty cheesecake recipe! Would definitely make again.

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Kelly

Cooking Level: Intermediate

Home Town: Utica, New York, USA

Living In: New York, New York, USA

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Reviewed: Apr. 15, 2009

Made this for a cheesecake lover, and they said it tasted excellent! I used a pie pan instead of spring form, and it made 3 cheesecakes instead of two.

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KACYKC

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 26, 2009

Awesome!

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turtle

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Reviewed: Mar. 1, 2009

This was a very easy to make cheesecake with great texture/flavor. DH especially loved adding the strawberry sauce and was sure to remind everyone to add some sauce. The swirls give it a nice touch and the strawberry flavor is not overly sweet and overpowering. Will definitely make again!

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Loryena

Cooking Level: Beginning

Living In: San Benito, Texas, USA

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Reviewed: Feb. 17, 2009

I was a little skittish about making this cheesecake, since the only ones I had made before were from the box. When I did make it, it was much easier than I thought it would be. To cooks who have not made a homemade cheesecake before: don't expect it to come out like the ones that you have to buy. The outside of it will be stiff and shiny, not smooth and fluffy like the ones out of the box. Oh, I made this cake in a 11 in springform pan which came out to 16 servings. By the time everyone was done, there were only 4 slices left over. Big hit! I will definitely make this one again.

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Jennifer F.

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Feb. 17, 2009

This cheesecake is amazing! I made it for desert for Valentines day and loved it! Will definately make this simple and wonderful recipe again!

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David

Cooking Level: Intermediate

Home Town: Ransom, Kansas, USA

Living In: Olathe, Kansas, USA

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Reviewed: Feb. 16, 2009

This was a good recipe. I did omit the lemon juice and instead used grated lemon zest. Worked well. Also, instead of the condensed milk, I used heavy whipping cream. It made for a cheescake that was less sweet, and had a light texture. The baking was on the money, except, my cake fell in the middle a little after it settled, but it was wonderful. The strawberry sauce was on point.

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QutyQ

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 16, 2009

amazing. i made it just as the recipe said, except for substituTing flour for cornstarch, and it turned out GREAT!! :)

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pianogirl218

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Feb. 6, 2009

I mistakenly made this in an 11" pan and it even turned out! DELICIOUS! Beautiful presentation!

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Amy Pierce

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Reviewed: Feb. 5, 2009

This is the FIRST cheesecake I ever made and it was such a hit that in the last week, I have made four already, because people keep on asking for them! However, I made a few changes and followed some very careful steps, so as not to have a ` faulty ` cheesecake...and the steps and tips I read on here, worked fantastically well! a) I only put it for 140 degrees, but for a longer time of 55 minutes. This seems to have made it perfect and not brown it on the top whatsover. b) I also cooked it with the water bath method and it was amazing. No cracks, no bubbled on top and the patterns stayed on well. c) I added a vanilla extract, lessened the amount of lemon juice, added a bit more condensed milk and used 1 3/4 of the Philadelphia cream cheese brand. This made a very rich, creamy cheesecake!

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Sza Sza

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Reviewed: Jan. 21, 2009

This is wonderful! It was my first attempt at a strawberry cheesecake; I followed the recipe exactly, and it was perfect! I brought it to a quilt gathering to celebrate a friend's birthday, and I came home with an empty plate. This is definitely a keeper!!

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QUILTER65

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Reviewed: Jan. 13, 2009

WOW.... THIS IS AMAZING!!! Instead of making the strawberry sauce and swirling it into the cake, I just topped the cake with canned cherry pie filling. It was DEVINE! Best cheesecake I have ever made or tried. Better than the cheesecake at the local bakery! It is very, very rich. This recipe can serve about 15 people. YUM!! A+++++++++++++++++++++++++++++++++++++

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ashleyandlee

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Reviewed: Jan. 11, 2009

WOW! Probably one of the best cheesecake I ever made and it looks gorgeous! The only things I did different was to add about 1 tsp of vanilla in the cheese mix, I sprayed the pan with canola oil so it wouldn't stick and I cooked the cake covered with foil over a cookie sheet filled with water. The cake didn't really looked cooked after the recommended time so I left it in the oven (after turning it off) for about 30 minutes to let it kool. It still didn't look ready after that, but I still took it out and it turned out great! I made it for my boyfriend's birthday and everyone couldn't get over how beautiful it looked. It's delicious too!

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Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 3, 2009

This turned out very good. I did add a tsp. of vanilla to the cream mixture. Also, sieved the strawberries after running through the processor (don't like the seeds in my cheesecake). Only needed one bag of strawberries. I made two 9 in. pies and baked for about 35 mins on 300. One for me and one to give. Soooooo yummy!

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Lil Baker

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Was told this recipe is of restaurant/bakery quality! Did not have strawberries on hand, had a bag of unsweetend raspberries. Threw that into the food processor with a tablespoon of honey. I also added a teaspoon of vanilla in the batter.. Delicious!

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