Reviewed: May 29, 2013

This was my first cheesecake I ever made. I was making it for my boyfriend's birthday and I was beyond nervous how it would come out. It came out wonderful. My boyfriend loved it so much. He never stopped complementing it. I already have a request to make another one. I topped the cheesecake with chocolate covered strawberries and blueberries. Thank you so much for this wonderful recipe. It is quite the keeper!

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Reviewer:

emily66

Reviewed: May 29, 2013

The 5-6 hours in the oven didn't work. I got 1-1/2 hours in and it split very deep like you cut the top open. Taste good, but that part failed.

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Reviewer:

Brian Wohn

Reviewed: May 28, 2013

Love this recipe!! I have made it several times and it goes quick! My husband gets upset when I make it for guest because he has to share. If you follow the directions you should not have any problems!

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Reviewer:

maagmaggie

Reviewed: May 26, 2013

I've made cheese cakes before sense i worked in a bakery. and this is good but the intense creamy cheese cake flavor i love just wasn't there for me. the temperature is to high to cook a cheese cake and not burn the top a little,

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Reviewer:

gizmo0050

Reviewed: May 25, 2013

I've tried a few different cheesecake recipes and I like this one the best! It was easy to assemble & it baked perfectly! The cake was rich & creamy and so delicious! I baked it in a water bath pan for 1 hour, then turned off the oven & left it in the oven for another 3 hours. Took it out and refrigerated it overnight. A very impressive, beautiful cheesecake that doesn't taste dry! This is the only recipe I will ever use... everyone raves about my cheesecake! *Note: I added 1/4 cup of sugar to my graham cracker crust and a little extra melted butter. Crust came out perfect!

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Reviewer:

LANAIAH

Cooking Level: Expert

Home Town: Westlake, Ohio, USA

Living In: Wellington, Ohio, USA

Reviewed: May 25, 2013

I made this recipe without any modifications except that I did not let it cool in the oven, as I was in a rush -- and I took it out of the fridge a little early before serving. It did not crack. It was amazing! The texture was perfect, it was rich but not heavy. Many people had a second slice and got a lot of compliments on it. Not very work intensive, but really nice cake. I topped with fresh strawberries Highly recommend even for cheesecake novices, like myself!

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Reviewer:

FREESTYLEHAPPYDAY

Reviewed: May 23, 2013

Followed the recipe exactly and used a water bath for my cheesecake. Immediately after the hour I ran a knife around the edges to separate the cake from the pan to avoid cracking. I let it cool in the oven for several hours and then refrigerated a few more. The result was a perfect cheesecake that no one can resist!

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Reviewer:

annette129

Reviewed: May 21, 2013

So this was tasted good and maybe if I get some suggestions, I can give it 5 stars. This was my first cheesecake ever, so I have nothing to go off of. My cheesecake did cook up over the top of the pan and cracked. As it cooled, it sank to the height of the pan. I did not put my springform pan in a cookie sheet or baking dish since the recipe did not state that. I even checked because I always make a pie that way. I did not watch the video first, sorry. Should I have also put water in there as well as other reviewers have written? Also - I would pre-cook the crust for about 5 minutes or so, just to get a crunchier consistency, but that could be a personal preference thing.

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Reviewer:

SHAZT

Reviewed: May 20, 2013

this was flavorful, thick but light! It didn't crack. I turned off oven at 1 hr and left it in the oven at least 5 hours after that fact. Removed it covered it and placed in fridge! Rave reviews at the office today!

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Reviewer:

Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

Reviewed: May 17, 2013

I LOVE cheesecake and this has got to be the best ever !! This is my go to cheesecake recipe. I made this for Easter and my mother in law said it was the best she's ever had ! I never get compliments from my mother in law and to actually get one.....now thats gotta mean something. Thank you so much for sharing such an amazing recipe Taliesen !

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