Crack Proof Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a very good recipe. It was so much trouble to wrap the pan in aluminum foil,and it still leaked. I found a wonderful product to bypass all that trouble. It is the cheesecake moat. It is a pan that makes it very easy.That makes it a perfect cheesecake!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Overall the cheesecake was pretty good. The look was beautiful with no cracks. I would prefer the texture to be a little more dense. It came out more like the Jello instant cheesecake. Also, one whole lemon zest was a bit too much. My daughter asked me if it was lemon cheesecake. I really liked the crust look and taste. The cook time was off. I cooked an extra 20 min.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My sister is going through some hard times during this economic downturn, so she is a little stressed let's say. So I've decided to make her some comfort food. This weekend I searched online for an easy cheesecake recipe & found this one. Since my sis only likes simple, plain cheesecakes without the toppings and with a graham cracker crust, this one was an excellent choice. I made this one without making the topping and it was FABULOUS. Everyone that tried it, LOVED it! I forwarded the recipe so they can make it. A tip that may help if this is your first cheesecake... the cheesecake should rise to the top of the spring form pan and the outside edge should just start to turn brown for it to be completely done cooking. It will fall when you take it out of the oven so it is very important to take a thin knife to divide the edge of the cheesecake from the pan, which has been sprayed with the non-stick butter flavored spray with no flour. The cheesecake did not crack at all and presented beautifully with no topping. In my oven, the cooking time was 1 hour 30 minutes at 325 with the temperature increased to 350 for the last 10-15 minutes. The key is for the cheesecake to just start browning at the edge. For the graham cracker crust, I used the cinnamon & sugar graham crackers and I did not add the cinnamon. Yum! PERFECTLY DELICIOUS & SMOOTH CHEESECAKE!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Making this recipe for at least the 100th time. Fabulous! Make sure the cream cheese is completely soft, the sour cream and eggs are at room temperature, it prevents clumps. I mix the filling in a food processor to avoid bubbles. I use fresh raspberries, take some and puree in food processor, add sugar and the lemon juice from your zested lemon. Mix with whole berries. Delightful. I've varied it with cocoa powder, (needs extra sugar and either made a complete chocolate version, or did a plain/chocolate swirl. All three are beautiful with the raspberry topping.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Modified this recipe slightly: 3 blocks cream cheese, 4 eggs, 1-1/2 pt. sour cream, Zest of 1 ORANGE, (no lemon juice of zested orange, a few drops of orange extract. Also, not a fan of graham crackers -- used ground vanilla wafers, instead for crust. Baked for approx. 1 hr. Makes for a bigger cake. All other directions the same. ABSOLUTELY delicious!! Never any leftovers.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Truly delicious. My family, specially my son, loves it. It is always requested for family gatherings. I have made it without the water bath on an elevated dish for a crunchier texture to the crust. I also have used almond extract for a different flavor. And it is indeed crack proof if you follow the instructions and tips.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hands down....Best cheesecake EVER!
The topping was wonderful also, not too sweet.
I've made this several times and it is always a hit!
Do NOT skip the water bath part, that makes it crack free, and evenly textured throughout!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Outstanding creamy texture. I had never used the water bath method before on a cheesecake, and I am so glad to have tried it. I believe it contributed significantly to the success of this cake. would give it a 5 star, but I like my Grandmother's recipe just a teensy tiny bit better. Well-done Food TV

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe last week and my family devoured it! I only got have one piece. I liked this recipe because there wasn't a lot og ingredients. Yes, it did take awhile to cook, but what cheesecake doesn't? Will make this again for sure!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm not a fan of cheesecake, but my boyfriend loves the stuff so I decided to surprise him with this recipe. I only used a 1 pint of blueberries, omitted the cornstarch, and simmered the blueberry liquid until it reached a more syrupy consistency. We both loved it!