Reviewed: Jan. 8, 2008

I've been looking for a new NY cheesecake recipe and this is it! It was so creamy and yummy and done. The only changes to make are (as with other reviews): 400 degrees for 10 minutes then change to 200 degrees without opening oven and bake for 45-55 more minutes. It's not quite flavorful enough to stand on it's own. Using vanilla bean or some lemon zest would probably take it to the right level, but if you're planning on a topping then it's just right.

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CAMERONSCAMI

Reviewed: Dec. 17, 2007

I have made this several times and everyone can't get enoguh of it!!!!

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ashaarmstrong

Reviewed: Nov. 18, 2007

I was disappointed that this didn't provide enough filling for a 10 inch springform pan, resulting in a thin "whimpy" cheesecake instead of a thick and robust one. That being said - the flavor was tremendous! Next time I'll make a bit more filling than the recipe called for,

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MIMOSAHEAVEN

Reviewed: Nov. 18, 2007

I make this all the time. Friends and family love it!!!

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SESPIVEY

Cooking Level: Intermediate

Home Town: Lexington, Texas, USA

Reviewed: Nov. 14, 2007

Excellent Cheesecake! We did make a few changes....We could not find our springform pan so we doubled the batch and made it in a 9 x 13 glass pan. We baked it at 400 for 10 minutes then turned down the temp to 200 at baked an additional 60 minutes. We then left it in the oven without opening the door for an extra 4 hours (until the oven was cool). We refrigerated it overnight then served it the next day. Absolutley delicious!!!

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Clayola

Reviewed: Oct. 22, 2007

Nice, easy cheesecake. The sour cream adds a pleasant tangy taste.

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coctilis

Cooking Level: Intermediate

Home Town: Mumbai, Maharashtra, India

Living In: Vancouver, British Columbia, Canada

Reviewed: Aug. 23, 2007

This cheesecake was easy to make and wonderful to eat!!

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Mrs. O'Neill

Cooking Level: Intermediate

Living In: Hot Springs, South Dakota, USA

Reviewed: Aug. 23, 2007

Not a bad cheesecake, pretty close to the same recipe we use were I work. I used a vanilla bean in my mix because the flavour is more intense and I find the vanilla bean seeds add to the attactivness of the dessert. I also crushed up some shortbread in a food processor and used it as my base. Served with fresh sliced peaches.

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FutureChefShay

Cooking Level: Expert

Home Town: Chippawa, Ontario, Canada

Living In: Welland, Ontario, Canada

Reviewed: Aug. 1, 2007

I also followed the directions given by cdpepper and this recipe is AWESOME! Everyone loves it. it is sooo smooth and creamy. This is a new favorite at our home and everyone at church begs me to make it. Thank you!

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jenhosier

Reviewed: Jun. 24, 2007

I made this because it had the least amoung of eggs and was the 'healthiest' one I found on this site. I also used the 1/3 lite cream cheese. YUM!!!!! We baked it for 10 mins on 400 and then 45 mins at 250 and left it in the oven for about 2 hours. YUM!!!!! We decorated the top with sliced strawberries and blueberries with a little bit of splenda and it was a HIT at the party! Thanks for making cheesecake an easy and successful experience!!!!!!!! YUM!!!!!!!

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