Reviewed: Jul. 30, 2011

I followed this recipe to a T. All ingrediants were room temp, the heavy cream was "stirred" in not beaten in, and I did boiling water up 1/2 the springform pan inside the roasting pan. I baked at 350 for almost 2 hours and it still wasn't done! Then I let sit in the oven at 300 for another 25 minutes. I allowed it to cool in the oven and then cooled overnight. The taste was ok. This is not a dense cheesecake, and I personally don't think it had much flavor. I'm usually very liberal with my reviews, but for the time and money I put into this recipe, yikes...I don't think this one will be made again. Is the original bake temp and time for a conventional oven or a conVECTION oven. That is the only thing I can think of for why the recipes finished time is so off.

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5 users found this review helpful

Reviewer:

nicole26

Cooking Level: Intermediate

Living In: New Berlin, Wisconsin, USA

Reviewed: Jul. 24, 2011

the title says it all, i made this once and now get requests all the time

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3 users found this review helpful

Reviewer:

trishhgp

Reviewed: Jun. 14, 2011

Outstanding, simple recipe. Love graham cracker crust on my cheese cake so I added one to this and I think a great recipe is even better with this simple addition (1 & 1/4 cup graham cracker crumbs; 1/3 cup melted butter pressed to bottom of pan and I bake for about 10 mins and cool before adding to cake mix).

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Reviewer:

Dad's Cookin

Cooking Level: Beginning

Home Town: Western, New York, USA

Reviewed: May 25, 2011

by: Betty Cake A friend gave this recipe and I must say this is the best cheesecake I ever ate. It has a wonderful taste and the filling is very smooth. I thought the 9 inch pan was a little small for all the filling and next time I make it I will use a 10" pan. I have baked meny cheesecakes in the past and always bake them in a pan of water.

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Reviewer:

Betty Cake

Reviewed: Mar. 20, 2011

This recipe was my first attempt at a REAL cheesecake and it turned out excellent! It has a really smooth texture to it and definately does not taste "Eggy" as others have said before me. After an hour the cake was still a little too jiggly for me so I left it in for an additional 20 minutes until it just started turning golden brown and reached the top of the pan since people had trouble with the cake spilling over the top. I will definately be making this again.

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Reviewer:

tink990205

Reviewed: Nov. 29, 2010

This cheese cake was very light and fluffy I made a raspberry topping for Thanksgiving and everyone thought it was delicious I will definitely make this again.

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Reviewer:

ladmquilter

Reviewed: Nov. 28, 2010

If you like a more creamy cheesecake texture, this is the recipe for you. I made this and another cheesecake and liked the other recipe a little better because of its denser and less creamy texture. It is a texture preference. Both were cream cheesecakes and not as dense as NY cheesecakes.

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Reviewer:

mdaniel

Reviewed: Nov. 26, 2010

I posted this recipe, and I just want to clarify again that you must start with *room temperature* ingredients, add BOILING water to the roasting pan, enough to reach halfway up the sides of the springform pan, and then you must let the cake cool completely and then refrigerate until set before even attempting to remove from the pan or cut. Also, wet the knife slightly before cutting to prevent sticking. Thank you to all of the people who left positive feedback. This is a great recipe and if you follow directions it turns out spectacular.

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Reviewer:

HoneyCake

Cooking Level: Expert

Reviewed: Nov. 18, 2010

after reading everything I could find on making cheesecake and trying all the different sugestions these are the ones you need to know. 1 all ingredients must be at room temp. 2 use water bath and put springform pan in oven turkey bag to keep out water 3 center temp of cake must reach 165 deg. 4 let cool down in oven 5 refridegate at least 6 hours. Happy eating

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Reviewer:

chuck

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Reviewed: Nov. 15, 2010

omg!!! this cheesecake is the best. maybe better than juniors. only because of the no crust. it is easy to make at the holidays i have to make 4 or 5 for my family. we freeze them and they are fabby..... just for fun take just a pinch of fresh nutmeg into the batter.... everyone will be saying its the best they ever had... im going out today to buy all my ingredients for thanksgiving.. thank god my husband helps out. its that easy.. really!!!!

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