New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

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The flavor of this receipe is great there are just a few things I would change. First of all the crust receipe isnt enough for a 9in pan. Secondly the amount of cheesecake batter is too much for a 9in pan, you either have to make 2 cheesecakes or cut the receipe. Thirdly, the temperatures are not correct. 500 degrees is too hot to cook a cheesecake for any lengh of time. You want to cook cheesecake at a constent temperature so the eggs do not fluff up and then cause the cheesecake to crack. I would reccommend cooking this receipe at 325 degrees for 1 hour and 10 minutes. Other than those changes the flavor is great

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I followed this recipe to the letter. The crust burned on the bottom the first time, so I made it again watching it carefully. Recipe does not mention water bath, so I lowered the rack. Still scorched the top and bottom WAY too well done. Too dry and overcooked. Will definitely use a water bath recipe next time.

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This was one of the best cheesecakes I have ever had. The texture was thick, dense, and silky smooth. I used about half of the zest because the person I was making it for wanted an unflavored cheesecake, it was still great, and will be just as good with all the zest. The recipe was more than enough to make a 10 inch cheesecake. I used a traditional water bath, and I baked at 400 for 16 minutes and it didn't brown at all, but I don't think cheesecake is supposed to be brown. I then turned it down to 200 and it took a long time, maybe almost 3 hours, my internal oven temp must be wrong. I ended up taking the internal temp of the cheesecake just to make sure I didn't overcook it, pulled it out at about 150-155 degrees, let it cool completely then refrigerated it overnight. It came out perfect, no cracking at all.

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I made this on Wednesday for Thanksgiving at friends. For those complaining it got too dark..was your rack too high? i had mine low in the oven. I did have to leave mine in a few extra minutes but the cake was delicious. I should have buttered the sides better as when i took the spring form off it stuck a little..that could get fixed easily with some extra tasted crumbs. water bath was totally not necessary. its only at 500 for 12 minutes and if yours burned than maybe you didnt follow the recipe correctly or your rack was too high or you used a bigger pan and so your crust wasnt thick enough...mine came out perfect. People not only enjoyed it but came in for seconds and thirds...Only suggestion...im bad with conversions ounces to pounds..had to run out for more cream cheese as i actually weighed mine and either the cream cheese cheated and each package wasnt 8 ounces or i cant count number of pakages id need...LOL

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Why, oh,why did I not read the other reviews before making ths cheesecake!? Yes, cooking at 500 for 12 mins is just too high. Top burns. Yes, it cracks. Yes, it probably would have benefitted from a water bath.

That said, the cheesecake is still cooling and whether the other issues - under cooked center and burnt crust - will hold true remains to be seen.

Can I just say, after reading all of alterations that are required in order to make this recipe work, is it unreasonable to wish that there was someone listening at the Food Network that could make the necessary corrections? Silly me, I assumed that the chef/author was the expert, when in reality this recipe requires much trial and error and a vast community of home cooks to get it right.

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I tried this recipe ad OMG - the oven at 500 burnt the crap out of the crust - oh yes the cheesecake part of the cake was delicious but not worth the time or effort will never make this one again - I followed it to a "T" and what a flipping mess

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Wow! I love this cheesecake! It's the third recipe I've tried over the years and I made it according to directions. I thought the citrus zest may be a bit much but it isn't at all. Mine came out brown on top but not too brown, the crust was just right and the cake creamy and moist just the way I like it. Thank you Emeril for a wonderful recipe that I will make many times I'm sure.

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This was my first Cheesecake!!!! I loved it, I made it for my boyfriends birthday and he liked it. I read the reviews before I attempted to make this cake. I baked the cake at 400 for 16 mins then 200 for about 2 hours. It came out perfect, I'm so proud!!!!

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EXCELLENT

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Great cheesecake! I did forget to turn the oven up to 500 for the first 12 minutes so it got bake at 375 then at 200 for 1 1/2 hours. It turned out great. It didn't crack either. I used the water bath method.