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New York Cheesecake Recipe

New York Cheesecake

Recipe courtesy Scott Bieber, Executive Chef at Taste

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

Showing 31-40 of 54

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  • on November 29, 2005

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    I have made this aleast a dozen times and it always gets rave reviews It is a little bit more work but it's worth it

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  • on August 11, 2005

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    This is my 2nd love (1st is my husband. I love this kind of cheesecake! I can make different toppings for this one.

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  • on July 16, 2005

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    I have always been terrified of making cheesecake--it's always sounded too hard to get right....This one, though, turned out to be amazing! Especially considering that I am, at best, an amateur cook. It was perfectly creamy, not too rich, and no cracks. Next time I will try variations of the recipe.

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  • on June 30, 2005

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    This cheesecake was good but it had a lot of cracks on top and it had more of a egg texture than a thick cheese texture. Maybe I did something wrong. I'll have to try it again.

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  • on May 30, 2005

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    I've been making cheesecakes of all types for many years. This recipe is the best I've come across. The cherry confit is the ultimate topping for one of the ulitmate desserts ever. I highly recommend this recipe to all...from beginer to expert...but only if you want to truely impress.

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  • on May 21, 2005

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    I made this for a friend's birthday and instead of the suggested topping, I chopped up her favorite candy bar and used that as a topping. Besides the RAVE reviews I got, what I love most is that the possibilities for this cheesecake are endless. I can't wait to try the cherry topping. Next time I am going to make mini cheesecakes in a cupcake pan.

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  • on March 16, 2005

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    This recipe is easy and incredibly versatile. It works out everytime.

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  • on February 25, 2005

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    I've made several cheesecakes in my time but I have never folded in the egg whites. I have not tried the cake yet so I can not commnet on how it tastes but I must say that I am very disappointed with the large crack in the center. I put it in a water bath and let it cool with the oven door cracked so that this wouldn't happen. I've got my fingers crossed for a ugly but good cheesecake.

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  • on February 07, 2005

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    This is the best Cheesecake I have ever made. My family loved it even my sons girlfriend and she doesn't like cheesecake

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  • on January 31, 2005

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    This was my first 'expert' level recipe, and I can see why. After whisking the egg whites, make sure that you carefully fold them into the cheesecake batter, in small amounts. Very lightly fold in the egg whites and immediately pour the batter into the crust, and put the cake into the oven.
    On my first attempt, the cheesecake came out a bit overdone, and wasn't very fluffy; I'd folded the whites into the batter incorrectly. The cake was overdone because I didn't check on it until 50 minutes had gone by. I suggest checking on it after 30 minutes, then every 5 after that, so it doesn't get too brown.
    The second attempt was the best cheesecake I have ever tasted! I brought some to work and a co-worker wants me to make one for his wife.
    I recommend this recipe. It brings wonderful results.

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