Simply Delicious New York-Style Cheesecake with Strawberry Sauce

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i read this recipe and thought it looked hard to make but it wasnt difficult at all! i didn't use the bourbon and vanilla bean but next time i definitely will! it was a little brown and cracked at the top but i dont care it still tasted delicious. I also halved the citrus and doubled the crust recipe. i baked it for 45 minutes, covered it, and then baked for another 20 minutes. i will definitely make this again for my family!

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I made this a few times, have never had a problem with cracking, and I don't shut it off early, followed directions didn't have any bourbon so I didn't use it
but otherwise did everything the way the recipe was written

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This was the first time to make cheesecake and use a springform pan. The cheesecake itself was light and decadent. Not to sweet, with hints of citrus and vanilla bean. I read the other reviews and used a roasting bag to cook in the water bath instead of the tin foil. It worked like a charm! After baking, I turned the oven off and let it cool down most of the way. I also cooled for several hours in the refridgerator before removing from pan. Next time, I am going to try putting some parchment paper at the bottom of the pan so that I can remove the bottom piece and put on a cake plate. Huge hit with the boyfriend!! Will definitely make again. Great gift for a host/housewarming/holiday etc.

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I had never made a cheescake before and didn't know what to expect after reading some of the reviews, but the results were fantastic. Everyone that had a piece of this cake responded that it was the best they had ever tasted. I followed the recipes instructions and had no problems. The only change to the recipe is I only had lemon zest and I did not add bourbon or the vanilla bean. I have always liked a traditional cheesecake with fruit toppings and this recipe will definitely be a keeper.

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Ok people here it is... I was on a mission for the perfect cheesecake for my boyfriends birthday. I searched bunches of recipes, and colaborated some of them. I like Emirls ingredients on this, so i used that. I prepared it thought the way alton brown mixes the ingredients together. Halfed both the zests, and instead of bourbon, because its so harsh and I dont understand why you would want that in a cheesecake I used Ammarato. Trippled the crust, because thats my favorite part. Heres how i baked it. In the water bath, wrapped in foil, and then in an oven bag at 475 for 12 min. Then without opening up the oven turned it down to 200, it took a really long time about 2 - 2 1/2 hours. I read in Americas best test kitchen, by cooks illustrated that the cheesecake is done when it reaches and internal tempture of 150. So thats what i did, stuck a thermometer in it. When it was done it was still wobbley so i just left it in the off oven (out of the water bath just to be sure for about an extra hour. Then i left it on the counter for about 3 hours, before sticking it in the fridge overnight. Flawless, beautiful, and everything a cheesecake should be. Plus i used the recipe for the strawberry sauce from americas best test kitchen, amazing, and yes i did add the alcohol to it, that emeril did. I know its a lot but cheesecakes are tricky and like i said perfection, except for the hole in the middle, but who cares, when it tastes this good.

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I didn't add the zest or the Bourbon because I was making a Caramel sauce to top it with. I baked for an hour and then turned off the oven and let it sit for another hour in the oven. Came out BEAUTIFULL!!! The top was smooth and even colored; Set nicely and held up. It was a huge hit on Christmas Eve and have gotten more request for it since. With omiting the extra ingredients this, by far, has been the best Basic cheesecake recipe I have found. Next Week I'll be trying it with the zest and Bourbon and can't wait!!

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I've baked cheesecakes for all of my adult life. Followed this recipe to the letter. The flavor is good, but the dish is too ugly to serve at a family celebration. Even with the water bath, the top is completely cracked and sunken in places. I did turn the oven off 15 minutes before the receipe called for as I could see the cracks forming. Would really have thought that a lower temperature (325 would have been sufficient. Sorry Emeril, but the final appearance of the dish is very important for a dessert and this one disappointed me.

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has anyone tried this without the bourbon? have not tried this yet.

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My husband loves to TASTE his food, and it needs to taste GOOD! He hates cake and ice cream for his birthday, and I found out that he likes cheesecake. So I tried this one on for size and I couldn't believe how it turned out!!! I hate to cook, and this turned out amazing. Thank you all for the little hints! It helped alot. My husband demands it every year now for his birthday!!!

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I have been making cheesecake for as long as I can remember and this is a wonderful recipe. I will say though that it is a lot better if you change some things. Half the amount of zest you place in the recipe and double the amount of vanilla bean. (It is high priced but well, well worth it And omit the sour cream.

I personally used a 10 inch spring form pan instead of a 9 inch. This recipe makes a lot! I have also doubled the recipe for the crust to make it thicker and added in crushed almonds.

Make sure to cook the cheesecake in the water bath but place it in a roast bag, open at the top to vent. Loosely place foil over the top of the cheese cake after 1 hour of cooking. Up the cooking time 10-15 minutes. To keep it from cracking while it cools, when it is done cooking just turn off the oven, leave the door open and let it rest for 30 minutes before placing it on the cooling rack. Once you do this, run a knife along the top edge only to loosen it. As it comes to room temp this will help it pull away from the sides more freely.

Also, make this at least a day ahead. It is much better the 2nd day. The flavors have had plenty of time to come together.

I personally serve mine frost chilled. 30-45 minutes in freezer before serving. This gives a nice counter to the sauce. I have found though during the spring, the sauce is much better if using ripe peaches. (Yeah, I'm in the deep south

Rave reviews from everyone when I did it this way, even my middle child, who hates cheese cake, adores this and won't stop begging for more.