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

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Followed the recipe exactly, and it turned out tasty. However, the center did not cook all the way and the sides were a bit more brown than they should have been.. Next time I'm going to try less time at 500, more time at 200. Overall, not too shabby.

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I also use a water bath, I cannot believe how much of a difference it makes. I found a really good step-by-step photographic article on using a water bath. (you'll have to take the spaces out of it since you can't post web links.
cheesecakesmadeeasy . com / the-water-bath-technique /

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I used to make a lot of cheesecakes and everyone cracked until I found what worked! First, dont over the ingredients as it as too much air to the batter. Second, 325 degrees is perfect for 1 1/4 hours. Too high a temp will cause cracking. And, third and really important, I use a water bath. Wrap the spring form pan in foil up to the top of the pan. Use enough foil to make sure no water enters the pan. Place the cheese cake pan in a larger pan and fill the pan with boiling water up to the halfway spot of the cheese cake. Put the whole thing in the oven and bake for the required time, When the time is up, turn the heat off and leave the cheese cake in the oven with the oven door ajar for 1 hour. Remove from the oven and cool completely. When you refrigerate the cheese cake, make sure it isTOTALLY cooled...wrap tightly and refrigerate. I hope this helps with the cracking problem

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This cheesecake is awesome!!! The last review stated their cheesecake cracked...that is probably not due to temperature but due to the fact that he/she overmixed it. You need to follow this cheesecake exactly as it says, only mixing in ingredients until they're blended but be very careful not to overdo it. I've made several of Emeril's cheesecakes as well as Junior's and our company has always preferred the taste of Emeril's. It has a more "citrus-y" type of flavor and is delicious. Also, there was another reviewer who suggested using a 'fine' grater for the zests. This is extrememly important as well!!! Also, I did have to leave my cheesecake in longer once I dropped the temperature from 500. When you remove your cheesecake, the center shouldn't be jiggly. I suggest the other user who gave this cheesecake a bad rating try it again. When this cheesecake is made correctly, it will make your taste buds pop!!! Happy Cooking! =

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This is NOT a good recipe. I have made dozens of cheesecakes and never had one turn out this bad. First of all, the cheesecake cracked in the oven. The temp was correct (I have an oven thermometer, so I know it's right and it was cooked for the amount of time suggested and it still cracked. All people could taste was the lemon and orange zest... and I only used HALF of what the recipe called for after reading reviews. The strawberry sauce was equally as awful. I had fresh, beautiful strawberries and this sauce made them horrible. I am VERY disappointed in this recipe and would NOT recommend it. If you do try it, I would skip the zest completely... if I wanted a citrus flavored desert, I would have made a Key Lime Pie.

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This is my FAV cheesecake! i find that the recipe is a little too much for a 9 inch pan, will try a 10 inch next time, also, not sure if its just my oven but i do have to cook it for longer than the instructions say.. other than those two teensy items, this cheesecake has made me infamous in my circle of friends.. i skip all the traditional toppings and serve with just a drizzle of honey. YUM!

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I love cheesecake and have made it many, many times. This recipe is flawless if done properly! The orange and lemon are just what other recipes are missing- they add an excellent touch that leave your guests smacking their lips! Just make sure you use a very fine grate (microplane and you are set!

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Excellent !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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I've made cheesecake a few different ways. In my opinion this was by far the best. I made this for Christmas Eve dinner and even a few anti-cheesecake relatives swooned at this one! As far as the cooking instructions - I would not even bother with the water bath. If you follow Emerils directions exactly it is not necessary. The key is - NO PEEKING! DO NOT OPEN YOUR OVEN DOOR! Follow that and it comes out bakery window perfect! Not a crack to be seen! I did however change up the topping a bit. I used a frozen mix of rasberries and blueberries. The fresh topping at first go did not thicken properly for me so I tossed it and went the frozen route. Turned out perfectly! Cut down on the sugar a bit but it was a hit.

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Great, water bath, tin foil and follow same heating instruction. Definite do again.