Killer Cheesecake

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Most Helpful Positive Review

May 15, 2011

This recipe was delicious! The food processor made it very easy. I found this recipe tasted great cold but much better at room temperature. Cheesecake is hard to judge when it is done and an overcooked cheesecake will become dry, so if you take it out when the centre of the cake is still a little wiggly it turns out just perfect. The most effective way to bake cheesecake is to bake it in a water bath. Have a dish with a little water in it that is bigger than the cheesecake dish and it sits in it to cook. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack. I added cherry pie filling cherries on the top. I will definately share this with company as I already did my familly.

—gr8dzire

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Most Helpful Critical Review

Mar 23, 2006

Cheesecakes are my specialty but I've found this recipe to be a little sour tasting. My husband, who usually enjoys the cheesecakes I make, did not care for it at all. Needs to be dressed up a bit. Chocolate chips or fruit topping would have hidden the flavor.

—BEKNJEN

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103 Ratings

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Mar 28, 2006

This cheesecake is awesome. My boyfriend can't get enough of it and has me make it everytime guests come over for dinner. It's a definite keeper. Thanks for sharing this recipe.

—SueFata

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Feb 24, 2006

Wasn't too crazy about this recipe at first, but it tastes MUCH better after it sits for a day or so in the fridge. The layers blend much better after it's had a chance to settle and cool off. I recommend making this the day before you plan on serving it. Definately a keeper in that case.

—lgtraylor

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Mar 06, 2006

I actually divided the batter in half and made it plain and peanut butter chocolate swirled. It was a bit dry, but that was my fault because I used muffin pans to make heart shaped cakes (valentine's day) and wasn't sure exactly how long to bake for. All in all, it was a nice taste.

—Kristen Kelley

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Apr 15, 2006

What a great recipe! Using quality sour cream and Mexican vanilla... I always get rave reviews when I make this. Yummo!

—AKdaisy

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Apr 23, 2006

Fairly easy to make and it turned out beautiful. I was tempted to not put the top layer of sour cream on. I'll be taking this to put luck dinners from now on.

—KEARMSTR

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Mar 10, 2006

The cake tasted really great, but it wasn't very hard in the middle. it was nicely cooked on the sides, however and that was the best part. we just avoided the middle part of the cake and ate the rest of it. really great recipe!

—Bodo

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Nutrition

Calories
495 kcal
25%

Carbohydrates
32.9 g
11%

Cholesterol
151 mg
50%

Fat
37.6 g
58%

Fiber
0.5 g
2%

Protein
7.9 g
16%

Sodium
333 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Killer Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 495
Calories from Fat: 339

% Daily Value *
Total Fat 37.6g 58 %
Saturated Fat 22.7g 113 %
Cholesterol 151mg 50 %
Sodium 333mg 13 %
Potassium 160mg 4 %
Total Carbohydrates 32.9g 11 %
Dietary Fiber 0.5g 2 %
Protein 7.9g 16 %
Sugars 24g
Vitamin A 26 %
Vitamin C < 1 %
Calcium 13 %
Iron 14 %
Thiamin 6 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 5 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.