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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (191)

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Average Rating:

Total Reviews: 191

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  • on March 24, 2013

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    I've been looking for a cheesecake recipe that has that real restaurant quality to it. THIS IS IT! I didn't even bother with the toppings. Great just as is....and it goes a long way.

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  • on February 14, 2013

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    I chose this recipe without reading the reviews because it had 5 stars. Bad idea! I made a cheesecake before this that turned out good, but I didn't want to have to do the water bath, so I decided to try this one instead. I followed this recipe to the "T" and it ended up with a burnt crust and the entire top of the cheesecake cracked. I tasted the filling and it tasted good, but it looks terrible. I wish I could give this recipe zero stars...

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  • on February 04, 2013

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    I followed the recipe exactly. The batter just about overflowed the pan when cooking, the top and sides were dark brown.
    I am now replacing it with Tyler Florences recipe - lower heat and water bath.
    I hope it chills in time for dinner tonight and comes out better than Emeril's..

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  • on January 25, 2013

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    this is the creamiest cake I have ever made. When I made this in a traditional house oven it turned out perfect inside and out but now I have a gas restaurant size oven and it is cracking, how do I find out how to modify my oven temp to get back to the eye pleasing beautiful cake without making a lot of cake?!
    thank you for this recipe! My favorite.

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  • on December 31, 2012

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    Absolutely wonderful. Modification: As an avid baker, I know that the best way to keep a cheesecake from cracking is to let it cool in the oven overnight. Baked this last night and let it cool in the oven and then chilled it today. De-lish! It was like heaven touching my palette.

    The times and temperatures are actually spot on... for the people who say their cake isn't done when the time is up...cooling in the oven will take care of that. Just turn your oven off and let the cake stay in there. It will continue cooking slightly and will not crack.

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  • on December 31, 2012

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    This recipe is terrible. The cake cooked too fast as other reviewers have mentioned. The texture was more like quiche with all the eggs than a cheesecake. I won't make it again- very disappointing for our New Year's Eve get together.

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  • on December 31, 2012

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    Followed to a T. I'm an experienced cook. We have a newer oven that's calibrated exactly right. If you have a good, insulated oven, when you turn it down from 500 degrees to 200, guess what? It stays too hot the entire time and burns. Will not make this again. Only made it because it was listed as five stars. All the stars I'm seeing are mostly 2 stars.

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  • on December 29, 2012

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    We have tried a dozen other recipes and we keep coming back to this one. It tastes the best match of the NY cheesecakes we love to eat from NYC. However, it is not quite as dry. Any suggestions on how to keep the creamy taste, but make it a bit drier?

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  • on December 26, 2012

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    Made for Christmas dessert! It came out perfect. Was just delicious. My mother-in-law said, "you can make this for Easter if you want..."! :-

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  • on December 20, 2012

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    PLEASE DO YOURSELF A FAVOR and check the cheesecake after 30 mins if you follow this recipe's cooking instructions. I checked after 45 mins thinking I was playing it safe and it definetly appears overcooked. The crust smelled burnt too. I don't think it's bone dry or inedible but I am not in love with the finished product.

    The batter seems on point. The technique for cooking and timing is off.

    Definetly recommend a water bath and lower cooking time, don't even bother cooking it for 12 mins on 500.

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