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Simply Delicious New York-Style Cheesecake with Strawberry Sauce Recipe

Simply Delicious New York-Style Cheesecake with Strawberry Sauce

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Average Rating:

Total Reviews: 62

Showing 51-60 of 62

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  • on May 14, 2007

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    This recipe is by far the best cheesecake recipe I've ever tried. It's well worth it to buy a $7 vanilla bean for extra kick. It helped to use a slightly larger springform cake pan than the 9" suggested (the batter would have overflowed otherwise.

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  • on April 09, 2007

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    sooo good and easy!!

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  • on January 11, 2007

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    I've tried dozens of cheesecake recipes, and this is simply the best. The texture is perfect, though I prefer a less citrusy flavor. Next time I think I'll halve the zests and double the vanilla. The only real trick to this recipe is that it cooks in a bath.

    I have no idea how anybody gets tinfoil to form a water-tight seal. I certainly didn't, resulting in a water-logged cheescake first time around. What I recommend is get the roasting bags. THAT works like a charm!

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  • on August 25, 2006

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    I made this cheesecake for a friend and now she drops whatever she is doing when I make it. It is really really the best recipe for cheesecake I've found so far. Emeril I could kiss you for this one! And if you have problems with water seepage, use the foil on the large roll as it provides full coverage under the bottom of the pan and around the sides and the small roll does not.

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  • on May 31, 2006

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    Yummy, Yummy, Yummy!!! What more can I say.

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  • on May 27, 2006

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    Recently returned from Iraq I have been doing a considerable about of cooking. Born in Brooklyn I know a thing or two about cheesecake. The most diffcult thing about making this cheesecake was letting it cool and rest before devouring it. Rich, light and creamy. This was the best cheesecake I have ever eaten. Combined with fresh mixed berry sauce - it is good enough to "whack" a guy over.

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  • on May 21, 2006

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    Your foil must have had a tear of some kind in it .. for this reason I always use heavy duty foil and take care when forming it around the pan .. also note what Emeril said on the show .. the more you use your springform pan the more likely it will leak .. Also the reason for the "direct water bath" - the steam helps it rise and makes for a creamier product - This cheesecake is worth trying again ..
    Good Luck from Smithfield Rhode Island !

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  • on February 04, 2006

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    I tried this recipe after trying 2 others of Emerils cheesecakes. I left out the zests and used amaretto instead of bourbon...amazing!!! It makes way too much for one cheesecake so I acutally made two 8 inch cakes from this one recipe! I'll never try another cheesecake recipe!

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  • on January 23, 2006

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    This was my first attempt at cheese cake. I received rave revues. The flavor was excellent and I look forward to experimenting with other fruit combinations.

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  • on January 17, 2006

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    I WRAPPED SPRINGFORM PAN IN FOIL, SAT IT IN A ROASTING PAN, AND POURED WATER HALFWAY UP THE SIDE OF THE SPRINGFOAM PAN. THE WATER SEEPED INTO THE CRUST AND CAKE MAKING THEM INEDIBLE. HOW DO I KEEP THE WATER OUT? CAN THE WATER BE PLACED IN A SEPERATE PAN ON THE RACK UNDERNEATH? IS THE WATER NECESSARY AT ALL?

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