I live in France and have learned to re-create a New York cheesecake with this recipe. I have, however, modified this somewhat (but not much). I freeze the cookie crumb crust once in the springform to make sure that when pouring in the cheese filling it doesn't break up. I reduce the sugar to 1 cup, removed the milk and most of the sour cream, adding 1 can of non sweetened condensed milk instead as well as about 3 Tb of sour cream. I prefer lemon cheesecakes, so I put in 1 tsp of lemon extract instead of the vanilla. And lastly, I replace the flour with cornstarch. Baking time is usually more than one hour and I leave it in the oven until cooled. Mine rarely crack. Thanks for the recipe, the base was a perfect. I've used it to create a chocolate version as well as a raspberry version.

Reviewed On: Oct. 14, 2011

I needed to use some pears, so I pretty much followed the recipe. Only changes, added a layer of blueberries on the bottom (also needed using) and I substituted almond extract for the lemon. I also reduced the flour in the crumble part and replaced with ground almonds. However, the cinnamon was way too strong, should have cut that back. Couldn't even tell it was pears. Of the 4 of us, my son loved it, my daughter and I are ok about it, but my husband has a thing about too much cinnamon. Could make again, but with spice changes. Thanks for sharing.

Reviewed On: Oct. 12, 2011