The Best & with no crust! Love it!!!

This is a tasty and very easy recipe. However, the center turned out a little too soft for my liking. Maybe more corn starch or baking a little longer may have done the trick.

This is a great cheesecake, if it comes out runny you did not cook it enouph, what I do is cook for one hour at 350, or until the center of the cake is at 165 deg f. then let it sit in the oven for another hour to cool slowly, then put in the fridge for at least 6 hours to cool all the way before you even take the pan off or try to cut it. if the center is warm at all it will apear under done and be runny. Also your ingrediants MUST be room temp. that is very important. and if you lay a piece of tin foil loosly on the top of the pan it will avoid over cooking the top of the cake.

This was excellent!! I have never made a cheesecake before and was a little timid making this one - but is was quite easy. My husband wanted a cheesecake for a birthday cake this year and both he and my son loved it!!! Mine took about 1 hr & 50 minutes to bake and it was yummy!!!

This is the most wonderful cheesecake I have ever eaten. I have never tried this recipe before and it turned out perfect. Follow the recipe exactly except bake it about 10 minutes longer. Let it stay in the pan until it cools some before removing the form. -Also some of you may be mixing in the whipping cream with the mixer. When you add the whipping cream, only stir it in. That may be why some of you are ending up with too much for your pan. Also, the pan with the water helps to keep it from cracking and helps it to bake evenly. This is a very light cheesecake with a rich taste and delicate creamy texture. Very pleasing! I am testing cheesecake recipes for a future restaurant, and this just might be the one! Thanks

I have mixed feelings about this cheesecake. I liked the flavor, but the texture was troublesome. I say troublesome, because it stuck to the knife so bad I couldn't serve it without making a mess! I will make again with less cream next time. The flavor was exactly what I want with more weight to the texture. Everyone I served it to enjoyed it though. Just too fluffy for me and I will adjust. It also takes a lot longer to cook than stated!!!

HELP! it's like pudding, can you tell me why? Or how i can save it? What did i do wrong?

Very rich! Duh, it's cheesecake. This technique is the best I've used. I don't know what the towel is for, but who cares? It works. The only thing is to dip the knife in warm water before cutting each piece. It gets a little messy. I didn't and my presentation sucked but no one cared because it tasted so good.

This is really the best cheesecake I've ever tasted. When I made it...I used 2 1/2 cups of heavy cream instead of the 2 cups it called for and it came out extra creamy! Yummmmm.

This cheesecake is fantastic! It has a lightness that other "real" cheesecakes lack. The taste is delicate--use a good vanilla extract because the flavor comes through. To the folks whose cheesecake didn't set--follow the recipe exactly. Make sure your ingredients are the right temperature and that the water bath is filled with boiling water. Using cold water means extra cooking time and less heat to the bottom of the cake. (That's how you get a very brown top and a pudding bottom.)

I made this for an managers meeting and it was a hit. The cheese cake set very very very well thanks.

ABSOLUTELY EXCELLENT 1ST TIME I HAVE EVER MADE CHEESE CAKE...HAD TO COOK AN EXTRA 20ISH MINUTES UNTIL THE TOP STARTED BROWNING BUT OTHER THAN THAT FOLLOWED EXACT DIRECTIONS AND THE BEST CHEESECAKE I HAVE EVER HAD IN MY ENTIRE LIFE..AND IVE HAD MANY

Followed recipe exactly. Have had good luck with all the other recipes I've tried. The top looked wonderful, but when I took off the springform, the bottom of the cake was liquidy, like pudding.

Excellent! I love this cheesecake. Always have requests fo this recipe when I make it. Followed exact recipe ingredients; baked in Convection 1 hour then turned oven off and left in oven approx. 1 hour. Used 9 1/2 / deep pan. Batter amount seems to very by how much the batter is beat.

My cheesecake was a hit on Christmas...Thanks for sharing your recipe I've been looking for a great cheesecake recipe like this.

This cheesecake is fantastic. At first it was very soft, almost like pudding, so I thought the recipe might be a bust. Then I double checked the recipe and realized I forgot to add the cornstarch *smacks forehead* So the first one became the filling for a Christmas Eve trifle with layers of soft gingerbread and caramelized apples. The second attempt has passed the hubby's "sneaky" taste test. He took a big spoon of it out of the center then covered it over with the bananas foster topping so I wouldn't notice! I am very proud to serve this cheesecake to my loved ones for the holidays. Thanks so much.

This is the recipe I've been searching for! I don't generally like cheesecake due to the bitter-cheesy aftertaste, and the density of it. I had recently had a cheesecake at work that was a lovely light texture, still creamy, yet didn't have that typical cream cheese taste. This recipe is just that! Light tasting and wonderful! Thank you for posting it, and thank my lucky stars for me finding it! As for the previously addressed volume issue, I used a 12" springform pan, and I also converted the recipe to 9 servings, and it fit in wonderfully, and bake up in just over 1 hour. Thumbs up for this one!

This is the first cheesecake that I ever did. I liked how it came out despite that I had to leave it cooking in the oven for two and a half hours, in order for the middle to set. I am real fan of cheesecakes because of its rich creamy texture. However, I did not find it to be so in this recipe. It came out too eggy for me. It is a good recipe for any one who wants to learn how to make a basic cheesecake.