Reviewed: May 28, 2012

This was so easy! I used a shortbread crust, put a pan of water under the pies, and turned off the oven after 40 minutes (for 2). Never made cheesecake (except from a box) but this is the one I am sticking to!

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Reviewer:

suki

Reviewed: Apr. 22, 2012

I'm a huge cheesecake fan, but oddly enough, this was my first time making it. Being from New York, I've had some of the best cheesecake around. After a couple of alterations (only 1/2 cup of sugar, no lemon zest), the end result was lovely! It's such a simple recipe, but it definitely compares to some of the best cheesecake I've had.

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neon471

Reviewed: Apr. 11, 2012

This is the creamiest, dreamiest cheesecake I have ever baked. I will be in the gym tomorrow morning for sure especially since I baked the same cheesecake yesterday and this evening. Yummsters!!!

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Reviewer:

AllThingsHome

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Cooking Level: Intermediate

Home Town: Far Rockaway, New York, USA

Living In: Hampton, Georgia, USA

Reviewed: Mar. 29, 2012

Simple,basic recipe...comes out a little too flat,if you want a higher cheesecake you have to double the recipe. I made a homemade graham craker crust and added some small choc. chip morsels.

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Daniela

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rome, Lazio, Italy

Reviewed: Mar. 10, 2012

I LOVE IT! It's nice and creamy. It tastes awesome! Baked to perfection. I also use it for cheese cup cakes. Just put the crust into baking cups and pour the batter.

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Pasion4baking

Reviewed: Jan. 23, 2012

The very best cheesecake I've ever made/eaten!!! I didn't have the lemon zest or extract and I made my own graham cracker crust! I did put a pan of water in the oven when I pre-heated the oven and baked for 35 minutes instead of 25.

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JENNYinMT

Reviewed: Jan. 2, 2012

I thought this was very good but I think the vanilla was a bit overpowering. Next time I will cut it to 1 tsp.

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JOSIEZ

Cooking Level: Intermediate

Reviewed: Dec. 29, 2011

I made this for dessert on Christmas Eve, it was amazing - rave reviews from everyone. Thanks for sharing it, Karin! For the crust, I used 1 1/4 c. graham crumbs, 1/4 c. butter, 1 tbsp. white sugar about 1/4 c. crushed pecans, and a sprinkle of cinnamon. Baked at 350 for ten minutes, then allowed to cool before putting the cheesecake mixture in. Turned out delicious, I just wished I had a bit more time to let it cool in the oven (with the oven off) to prevent cracking....but there were pies waiting in line for the oven, so them's the breaks!

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Reviewer:

Kristina R

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Dec. 17, 2011

Loved this cheesecake! It was very creamy and very delicious! This was my first time making a cheesecake and I followed the very simple directions and made a BIG HIT with my family! I didn't use the lemon zest because I didn't have any but it didn't make a difference because it was still awesome!!! After making this simple and awesome tasting cheesecake, I feel like I'm ready for "Top Chef". LOL You've got to try it! If you think you're 'baking challenged', try this cheesecake and you won't disappoint yourself or anyone else! :) Thank you for sharing this awesome recipe! GOD Bless yoU!!! :)

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