Simply Delicious New York-Style Cheesecake with Strawberry Sauce

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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.

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I was having family in from out of town and decided to attempt a cheesecake-- something I hadn't ever tried before because people always told me it was hard to do. Well, the day I made it I was a little stressed for time, so I thought the cream cheese wasn't soft enough, the crust was overcooked, etc etc. HOWEVER....after following the recipe and reading some of the reviews for hints....the cheesecake turned out WONDERFULLY! Light, fluffy and just enough citrus/vanilla flavor (I halved the citrus and it went fast! In retrospect, I would probably use the oven bag technique that other's listed because the foil was a little nerve wracking and I kept thinking of all the water leaking in (which it didn't. Overall-- a great recipe, and worth the time and effort.

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I have a diabetic ex-wife and son and used nutrasweet instead of sugar and fresh berrys and it came out very well. My zester broke after the lemon and three strokes into the orange, so I didn't get too much citrus in the cake. Used the large roll of foil and had no problem with the water bath. It was easier than other recipes I've tried and all the better for the adaptation. Thank you for a good recipe!

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I've made this recipe twice now and think it is fantastic. For those of you having a hard time keeping the water from seeping into your spring form pan, try sitting the pan in a Reynolds cooking bag first, then into your roasting pan full of water. The roasting bag (once trimmed down and left open worked great - no water leaks.I covered the cheesecake with foil about 45 minutes into the cooking process to avoid browning. I also agree that the zests should be halved - otherwise the citrus flavor can be overpowering.

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I made this cheesecake after reading all the great reviews. But when I made it, I happened to look in on it about 70 minutes into the cook time and freaked out because it was brown on top! And I don't mean a little, but a lot of browning. I turned off the heat but the top was very firm and dark by then. I have no idea what went wrong. I baked at 350 degrees in the water bath just like it said...?

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All I can say is I impressed myself when I made this recipe; and trust me, I?m always second guessing my cooking. It was easy and was out of this world! I cooked the crust a little too long, but the cheesecake was still as good as the best I?ve ever tasted. I had never made a cheese cake let alone work w/ a spring form. Try it ? you?ll LOVE it!

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It was good except for the top of the cheesecake was very brown. I will cover the top next time. My family liked it anyway.

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I made this cheesecake for my father-in-law's birthday and everyone loved it! (Even my brother-in-law who is a chef! My hubby is begging me to make it again! A FANTASTIC recipe! Just make certain to put the foil on tight around the pan so water doesn't get in to the pan. Oh, and vanilla beans are very expensive but well worth it!

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There is nothing that my wife likes better than Cheesecake, so I made this for her on her birthday.
She told me that this was the best cheesecake she has ever put into her mouth.
She is already asking me to make another, so I guess I need to.

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An Eccellant Cheese cake, very good flavor, will be making again.