Reviewed: Sep. 9, 2011

Nevermind the other reviewers-this is really a truly NY cheesecake Here's some hints-Since its not sweet enough the ratio of ingredients, I added 3/4 cup more of sugar, I used Keebler's Graham Cracker crumbs (1 cup), I sized to 10" springform, baked it for about 75-80 mins with water bath to prevent cracking..I do agree the crust a thin but easily remedied by doubling the crust. I did not use the cherry topping-it did not need it!! With these hints, it really became awesome-Its better than bakery style-even better than Cheesecake factory!! This will be made from now on in my kitchen!

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Reviewer:

WickedCreations

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Cooking Level: Expert

Living In: Olmsted Falls, Ohio, USA

Reviewed: Feb. 8, 2011

I keep trying but still no luck. No way is this a NY cheesecake. Years ago I had a good recipe but lost it when we moved and can't find it. Some day I'll find it again and when I do, I'll share it!

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Reviewer:

slotbuddy

Reviewed: Dec. 16, 2010

this cheescake was very good,but the crust was to thin.

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Reviewer:

ebonie4824

Reviewed: Dec. 1, 2010

The cheesecake portion is really good. Not the best I've had, but very creamy. The crust is a joke. I would recommend at the very minimum doubling the crust recipe. It is so paper thin, you can't even tell it is there. I will probably use another cheesecake recipe in the future.

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