Reviewed: Sep. 11, 2009

EVERY time I make this I have to make 10 copies of the recipe to follow! The first time I made it, it took A LONG time to cook, just keep checking it, but once you have the time down, LOVE IT! I did make 2 minor changes, I put a small graham cracker crust on the bottom and made a chocolate ganache for the top, this is now my official "birthday cake"!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

flobaby

Cooking Level: Expert

Home Town: Wells, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

absolutly wonderful, the only thing I did different was that I left the cake in the oven for 1 hour after I turned the oven off then I left it on the counter for maybe another hour, then refrigerated overnite. I served it the next day and the raves were great, my cousin said it was the best cheesecake he ever tasted.This is my only recipie to use from now on.I loved the taste and texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LREGULSKI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

Who needs a crust? I don't like the graham-cracker crusts, and always baked a shortbread crust with cheesecakes, but with varied results. This is my new cheesecake recipe. I've made it three times and it came out perfectly each time, but I had to bake it longer than stated in the recipe (at last 20 minutes longer) Amazingly light and fluffy, considering the(enormous) fat content. As others have noted, this cheesecake improves after at least a day's refrigeration. Family fought and bargained over the last piece, co-workers raved and asked for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

natnzacsgramma

Home Town: Kalamazoo, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

Whoo-hoo! The most excellent cheesecake ever. Great flavor and wonderful light texture. Not too sweet and not too cloying. This is my cheesecake recipe from now on. I'll try fredthegreg's timing tip next time, though, as mine came out undercooked in the center despite an additional 10-min in the oven. I just took the center out with an inverted juice glass, put some berries in the whole and it was delicious and presentable. I placed it in the kitchen at work and people came to my office wide-eyed to tell me it was the best cheesecake they'd ever had. What a winner.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jenn

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2009

This is the first one I have bothered to save, I have made this recipe several times and Wow! the complements and requests for more! keep coming!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mona Trudell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

This is a great recipe and it really works.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NANENE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2009

My son,. who always is careful about his diet tasted this cheesecake when I brought it to his home for a birthdat celebration. This is what he texted me an hour after leaving the party."That was the best cheescake I have ever tasted. I've lost all my willpower. Please, NEVER BRING IT HERE AGAIN. It is simply irresistable.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

roz's house

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2009

mine did rise over the top...but...then i saw another review that said not to whip the whipping cream...to fold it in ..that makes sense...besides that I chilled it for a day..then took the sides down..that made it sink quite a bit ..it was so yummy! AND I got 3 spring form pans at wal-mart for 12 bucks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

homies_cookin_mama

Cooking Level: Expert

Home Town: Corsicana, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

I've made several types of cheesecakes but yours with the bath method delivered nicely! My mother-in-law even loved it and she's a self proclaimed cheesecake critic. Thanks alot and keep on cooking!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gregory

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2009

it looked perfect, but tasted aweful- way too eggy! i made this for my husband's birthday, but noone could finish it and i had to throw half of it out!! and i'm not really picky, but this recipe is being deleted from my recipe box :(

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bonnie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

This cheesecake was excellent. Today is the second time I make it because it was so awesome the first time. It's the first cheesecake I've eaten without a crust and I didn't even miss it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barbie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

I have made this about five times now and I have figured out how to do it right. Mix the cream, cornstarch and vanilla together before adding to the rest of the mix. Then mix well with the cream cheese mixture. It will thicken it even before pouring into the pan. I also used parchment paper instead of foil and it turned out very well. I cook it for exactly 1 hour and then let sit on the counter for an hour. Also leave in the refrigerator for at least 24 hours. It's okay at 4 hours but much better if it has been refrigerated for a day.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

kellirc

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2008

I don't even like cheesecake, and I love this recipe. It does need to be cooked longer than it says. Excellent. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JackieKay

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

Best cheesecake recipe ever. I made this four times and everyone loved it. Make sure all ingredients are room temp. when you start. Check center with a thermometer, it should be 160-165 when done

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dwayne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

This was the hit of christmas dinner! I made the recipe exacty according to recipe. I left the cheesecake in the oven until it reached room temperature. This allows the middle to cook a little longer without over cooking the outside. The cheesecake had Souffléd and cracked in two places. Then I refridgerated for 2 days. As the cheescake cooled, the top sank back below the rim of the pan and the cracks closed! I removed the walls of the springform pan just before serving, and I left it right on the bottom of the pan. It stayed together nicely even after several pieces were removed. It was wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TACOMADRAGON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

This recipe turned out really yummy, and I had an easy time making it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LORI13823

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

coastie

Cooking Level: Beginning

Home Town: Asheville, North Carolina, USA

Living In: Mills River, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2008

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.

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

fredthegreg

Cooking Level: Intermediate

Home Town: Ontonagon, Michigan, USA

Living In: Billings, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2008

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!!!

Was this review helpful? [ YES ]
2 users found this review helpful