Reviewed: Dec. 17, 2009

A very good basic cheesecake. I added lemon & orange zest and juice because I love a citrus flavor and bakes @ 425 for 20 minutes, then 200 for 40 and left in the oven overnight. Another day in the fridge and the texure was PERFECT. I did get a crack, but it was tiny, and I'm not willing to risk soggy crust with a water bath.

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Reviewer:

adi

Cooking Level: Intermediate

Home Town: Lisbon, Connecticut, USA

Living In: Bethany, Connecticut, USA

Reviewed: Dec. 9, 2009

Following other suggestions, baked at 400 for about 15 minutes, 200 for 45; then let sit in oven a couple hours while oven cooled. Served with a rasberry sauce made simply by crushing raspberries, pressing through a strainer to remove seeds, adding a little sugar as desired. Received rave reviews at Thanksgiving dinner I brought it to.

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Reviewer:

lovewins

Cooking Level: Expert

Living In: Hudsonville, Michigan, USA

Reviewed: Nov. 24, 2009

My 8 year old made this cheesecake and it turned out great! We used a traditional pie crust vs. true NY style, but it still came out perfectly. Easy to make and a treat to eat.

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Reviewer:

JEFFSUE

Reviewed: Aug. 24, 2009

this has been one of the best recipes i have found simple fantastic i have been meking money with it jeje, not really awesome recipe!!!

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Reviewer:

superlencho

Reviewed: Aug. 7, 2009

I too am shocked with this recipe. It was the worst cheesecake I have ever made, or ever had at that matter – even if you throw the box mixes into the category. The crust burned, even on the bottom and the flavor of the cheesecake part was off. I strongly suggest trying a different cheesecake recipe, whoever finds this good hasn’t had good cheesecake.

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Reviewer:

rVaughn

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Reviewed: Jun. 28, 2009

I am absolutely shocked with this recipe. I read about 50~ reviews and thought this would be a good recipe to make, but unfortunately it wasn't. The top burned after 20 minutes of baking and as soon as I stopped the 45 minutes of baking and opened the door to cool down, the cake dropped about 2 inches!!! And the worst thing is, I was trying this out for my friends, family and coworkers and I managed to scrape most of the burned-ness off but it was wayy too creamy and tasted like butter!! I'm sorry, but I'm not impressed with this recipe whatsoever!!!

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Reviewer:

danica_the_baker

Cooking Level: Professional

Reviewed: Mar. 6, 2009

I absolutely love this cheesecake recipe! I made it for my boyfriend for Valentine's Day, and he loved it!

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Reviewer:

COWENS520

Reviewed: Feb. 2, 2009

This was the best cheesecake I have ever made - that is from my husband. I made a couple little changes to the recipe based on some of the comments...I used Amaretto instead of vanilla - that was WONDERFUL! I baked the cheesecake in a preheated 400 degree oven for 10 minutes, turned down to 200 for 45 minutes and left it in the oven until cool. Then I put it in the refrigerator until after dinner. The only thing I would do differently, is bake it the night before and have it in the fridge over night and the whole next day. It was better the next day. But oh this was sinfully good! THANK YOU!!!

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Reviewer:

Alicat494

Cooking Level: Expert

Home Town: Canby, Oregon, USA

Living In: Redmond, Oregon, USA

Reviewed: Dec. 27, 2008

Great recipe! Just be sure to not over beat the batter as that can cause cracks on top. I made three of these for a mother/daughter banquet and they all came out perfectly!

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